Fresh Intentions

Seriously. I thought the last sweet potato fry recipe I tried was the bomb but this is unreal!  Last week I saw @RickiHeller and @ohsheglows tweeting about foodgasms over parnips fries coated with almond and I had to get in on the action. I’ll try anything coated in or filled with almond or peanut butter!

Have you ever had the sweet potato fries at Fresh with Thai peanut dip? It’s one of my favourite treats to get when I’m in Toronto so with a little adaptation from Ricki’s recipe, I bring you:

Peanut Curry Sweet Potato Fries

• 2 sweet potatoes
• 3 tablespoons of natural organic peanut butter
• 1 tablespoon of olive oil
• Sea salt, to taste
• Curry powder (to taste, but go fairly heavy or you won’t taste it on the fries)
• New addition: Cinnamon, to taste.

Pre-heat the oven to 400 F. Cut the sweet potatoes into thin strips and put them in a large bowl. In a small bowl, mix peanut butter, olive oil, salt and curry powder until it’s smooth. Slowly drizzle the mixture over the sweet potato and toss until evenly coated. Cover a cookie sheet in parchment paper and spread the fries in a single layer.  Pop them in the oven for 10 mins and then flip ‘em. Bake for another 10-20 minutes or until the fries are to your liking. I like mine on the crispy side so I cut shoe-string fries and bake them for the full 30 mins or slightly more. No dipping sauce needed; all the flavour you want is baked right in!

If you like these, make sure you try Ricki’s recipe for almond-crusted parsnip oven fries! I made them and they were also a huge hit in my house.

I’ve been busy in the kitchen this past week and tried out a few new recipes. Check them out if you’re looking for something new!

Rainy Day Chocomole from Gena at Choosing Raw:

I would have never guessed that avocado would make such a great pudding base! Definitely give this recipe a try and make sure you remove the pits from the dates. I was a little too excited to make the pudding and missed that step but it was totally worth spitting out the pits to taste this sweet treat!

My avocado kick continued with the Greenola recipe I found on Meghan’s blog at Making Love in the Kitchen:

I used an assortment of ancient grains in mine. I’ve never cooked with so many superfoods at once and while the granola definitely tastes healthy, it’s growing on me. I’m used to my granola being a bit sweeter but I went a little overboard on the grains (nearly 4 cups) which made the apple sauce stretch a bit too thin. I’ll adjust accordingly next time.

Bon Appetit!

GREENOLA UPDATE: Aletheia (aka the Queen of Greenola), is running a contest to win a spiralizer on her blog for people who make their own batch of granola with avocado. Make sure you enter here!