As much as I don't typically embrace the commercialism of Valentine's Day (I'd love to see us all demonstrate our love for each other in simple, thoughtful ways every day, without paying double the price for red roses; in fact without spending at all), I appreciate many do, so I'll just be quiet and use this as an awesome opportunity to have fun on the occasion.
Who said Valentine's Day demands chocolate, oysters or bubbly (tho' any excuse to eat chocolate is a good excuse in my book). How about a show of affection in the form of a healthy vegie crisp threesome!? There is SO much love in these little babies...just whole food goodness in a mouthful. Make them, they're so good.
You'll need:
2 sweet potatoes
2 white potatoes
2 beetroots
Small bunch of thyme
4 tablespoons coconut oil
Pink Himalayan sea salt
Preheat oven to 180C. Line two large baking trays with baking paper. Peel the potatoes, sweet potatoes and the beets. Slice each of your root vegetables carefully with a mandolin to approximately 3mm thickness. Then, using a heart shaped cookie cutter, cut the slices into shape.
Combine the coconut oil, the thyme leaves (not the branches) and a good pinch of pink Himalayan sea salt in a bowl. Toss the heart slices in the mix, covering well.
Arrange the hearts in a single layer on the two large baking trays. Bake for 25 minutes or until golden brown and dried, being sure to rotate and turn the chips. Be careful not to overcook the hearts, you will note some parts of your oven might be hotter than others. Remove from the oven and while still warm sprinkle with a little more salt. Allow to cool and then crunch away!
