"My Gym Is Different"

From http://nuttykitchen.com/

Behold the Baked Taro Chips!

We make these anytime we want some sturdy dipping chips.  These are awesome to make ahead of time for guacamole, salsa or a great yogurt dip.  They are hardy and very tasty, easy to make and a must try.

Taro root is a great alternative to potato chips but must be cooked properly to avoid toxicity!

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Ingredients

• 1 Large Taro Root
• 2 Tbsp Coconut Oil
• Salt and Pepper to taste

How to make these amazingly tasty and easy treats:

1. Preheat oven to 400 degrees (we heat ours to 400 convection)
2. Remove outer peel from Taro Root, we used a vegetable peeler
3. Use a mandolin to cut into thin uniform slices
4. Warm Coconut Oil in Microwave or with warm water and brush chips with Coconut Oil
5. Sprinkle with Salt and Pepper
6. Place sliced taro on oven racks or sheets and rotate the baking sheets in position to make sure that all chips cook evenly.
7. Bake for 20 minutes per side, check often to make sure you don’t burn them!

Rockfish Ceviche

04/18/2011 BY SVENDBLAD JOSEPHINE 4 COMMENTS

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL

We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips.

This makes about 4 servings

• 2 lbs Rockfish, we got ours from Justin at Alaskan Pride Seafoods – fantastic fish, all line caught, and they ship to you;
• 1 Large Green Pepper, finely chopped
• 1 Large Yellow Onion, finely chopped
• 1/2 a bunch of Cilantro, (thank you Nancy Cahill, for your amazing garden grown  ) most of it finely chopped, garnish with a Tbsp chopped
• 4 Spicy Peppers (we used Serrano’s)
• 15 small limes
• Salt and Crushed Black Pepper to taste
• 2 Tbsp Olive Oil

Here’s how:

1. Cut fish into equal 1/4 inch or so bite size pieces and place in large glass bowl
2. Squeeze fresh lime juice onto fish
3. Add Onions, Peppers, and Cilantro and mix well with fish and lime
4. Place bowl in refrigerator for at least 45 minutes
5. Serve on large plate and add Olive Oil, Cracked Pepper, and Salt to taste

Just Enjoy!