In my book “Buddha Bowls” on my blog and on Youtube you can find some recipes for oil-free oven vegetables, oil-free Hasselback or oil-free tempeh. But after reading How not to Diet, I got great inspiration from Dr. Greger and here is a new recipe for you: oil-free potato wedges. You can find a video on Instagram. So far it’s been very well received and the pictures you send me, make me hungry for these delicious potato wedges!
THE SECRET OF OIL-FREE POTATO WEDGES
The apple cider vinegar not only makes the whole thing a tasteful highlight but also an extremely valuable healthy aftertaste. Dr. Greger writes in his books about apple cider vinegar as a true miracle cure. Just 2 teaspoons a day are enough to reduce the blood sugar peak after a meal by about 20 percent. By adding vinegar to rice, potato salad or dip, we can weaken their highly glycaemic effect.
APPLE CIDER VINEGAR AND PCOS – NOW YOU CAN DO IT
Vinegar can even help in polycystic ovarian syndrome (PCOS), improve arterial function, and help us reduce body fat – writes Dr. Greger. “A daily tablespoon of apple vinegar restored ovarian function in four out of seven women with PCOS within a few months”. PCOS, lowering blood pressure, lowering the blood sugar peak and helping with weight loss are many reasons to take 2 teaspoons a day. However, it is important not to drink the apple vinegar pure, as it can damage the esophagus. Even an excess is NEVER good. So, rather in combination with tasty potato wedges! Are you ready to go for the potatoes?
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- oil-free potato wedges
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- couldn’t wait!
Say hello to these crispy golden potato wedges. They are impatiently waiting for you to taste them. Perfectly seasoned, crispy baked and completely oil-free. This cornmeal pancake is also simply unbelievably delicious. I like them best in a bowl with homemade mayo or with salad. But as a burger side dish, they are also quite good. Definitely try them!
OIL-FREE POTATO WEDGES – RECIPE:
- Serves: 45
- Serving size: 2
- Calories: 486,9
- Fat: 3,6
- Carbohydrates: 90,9
- Sugar: 4,7
- Fiber: 12,5
- Protein: 13,3
- 5-6 potatoes
- 3-4 tsp apple vinegar
- 2 tsp tamari or soy sauce
- 3 tsp tahini
- 4 tbsp corn semolina or cornflour
- Optional: 4 tbsp yeast flakes
- Preheat oven to 200 degrees top and bottom heat.
- Scrub the potatoes well and cut them in Wedges.
- Mix the above ingredients in a bowl except for the corn. Add potato wedges to the sauce and mix.
- Put the corn semolina on a plate and roll the potatoes through it.
- Place wedges on a baking tray covered with baking paper so they do not touch each other.
- Bake for 30 minutes or until they are soft and golden brown.
- Sprinkle warm potatoes with some sea salt if necessary and serve with mayo.
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- burgers best friend
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- easy and delicious!
couldn’t wait!
Happy Baking, Annelina
3perplex