One of the ongoing goals for my family is to eat healthier. It’s a never-ending process (or if I’m being honest, “battle”) and one that I find myself needing to restart at various points throughout the year. The winter months seem to be the most challenging time to maintain this goal. Food selections seem to be sparse and activity level is decreased with the cold weather.
My friend Jayme Franklin suggested the book The Sprouted Kitchen as a source for healthier, whole food recipes. She came up with the idea to form a group of us to not only choose recipes to try out for our families but to also photograph them along the way. I loved the idea because not only will I learn to prepare healthier meals but I also get to photograph new and interesting foods. I will not have to bribe my subjects for a photo shoot.
Here is our first installment. I chose to make “Spiced Sweet Potato Wedges” from page 88. They were quite tasty and not too difficult to make. The dipping sauce was colorful, fresh and light. I will definitely be making these again. You can see some more tantalizing food images from the group by starting here with Allison Jacobs and her flatbread pizza.