Cook in water for 10 minutes at 158 degrees F to get the full benefit.
Interesting fact: there are exactly 20 amino acids involved in making proteins in the body, 9 of which must be acquired through food — the so-called “essential” amino acids, but there are hundreds of other amino acids as well.
They now have refined the daily requirements for amino acids down to the individual 9 essential amino acids and how much of each one should take in — and which foods have the greatest amount for each.
Get a bunch of the baby red potatoes. Put in a pot and boil for a few minutes. Take out and cut each in half or smaller if the baby potato is large. You want pieces that don’t have a lot of potato on the inside. Keep the skins on. In a large bowl, put in the following ingredients: balsamic vinegar, large teaspoon of honey mustard, liquid aminos, apple cider vinegar, black pepper, rosemary, onion powder, 2 large teaspoons of almond flour (the secret ingredient to make the potato crispy). Stir the entire mixture well. Dump in all the potato fragments and tumble them with a large spoon so that everything gets well soaked. Put all the pieces on a large pan covered with parchment paper. Bake in the over at 400 degrees for 60 minutes — start testing at 50 minutes with a fork spearing one item to try it. Let them cool on top of the oven until lukewarm, and eat a dozen warm. Put the rest in a plastic container, put the container in the frig, and eat the potatoes cold the rest of the week. Add the cold pieces to various dishes for an added dimension.. I use mine in various bean salad concoctions. Many people use chili powder and/or paprika but I don’t like the taste personally. I am wondering about the various Indian herbs like turmeric or curry or cumin. I’ll try something like that next. Trial and error. That’s cooking.
Balsamic Cipollini onions. Bet you can’t eat one!