Steakhouse Sweet Tater Fries

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Who doesn’t love some salty fries?! Shoestring, Steak, McDonald’s- fries are perfect; and for good reason. Ancestrally, we CRAVE fatty foods. Fats kept us full, going, and energized when we needed to tap into the storages during long periods of not eating (principle behind Intermittent Fasting) and intense hunts. However, our ancestors consumed these fats from nuts, fruits, fatty fish, and meat- not from rancid, industrialized oils or hydrogenated substances added to make low-sugar foods more appealing (and vice versa). These fries are different though. Baked in avocado oil, these sweet taters are perfectly crisp, yet soft. Even the dip here is made with healthy monounsaturated fats from sesame seeds and nuts!

STEAKHOUSE SWEET TATER FRIES

1 medium white sweet potato, cut however you like your fries

Water, to rinse

1-1 1/2 TBSP Avocado Oil

1 1/2 TBSP Trader Joe’s Umami Mushroom Seasoning

1 TBSP Italian Herbs

  1. Preheat oven to 375.

  2. Cut sweet tater and rinse in water until the water comes out clear. Let air dry for up to 2 hours.

  3. Toss in avocado oil, seasoning, and herbs. Spread evenly on parchment-lined baking sheet, making sure to leave space in-between (this will help make sure the fries turn out crispy)

  4. Bake/roast for approximately 25 minutes, flipping 15 minutes in.

  5. Let cool and serve with dip of your choice, or check out the IG for a tangy and herby mix that elevates the household mustard!


Carrot Greens Pesto

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Ever need a quick, easy, nutrient-dense sauce in a pinch? Pestos are lifesavers for these reasons. They’re extremely versatile: bake it on protein, toss it on pasta, mix in steamed veggies for a hit of fresh, lemony, natural goodness. This pesto comes out on TOP by using carrot greens! Yes, the ends of carrots- the part we all cut off when we buy table carrots. What’s the point? First off, food waste. Come on people, it’s 2019. We’ve seen all the statistics about how much we are overusing the Earth’s resources, too quick for the Earth to regenerate. Using EVERY bit of food can help reduce waste. Use the “unusable” parts of onions, carrots, celery, etc. as a nice soup starter, or nut pulp (if making your own alternative milks) to make pulp cookies. Some juicing companies have turned their pulp into crackers! Back to the pesto: Second, when you consume the greens of root vegetables- beets, carrots, turnips- you are eating a highly concentrated source of phytochemicals- antioxidants that are present in vibrantly colored foods. Many of these greens are bitter as well, inducing bile thinning and production, essential to proper digestion. Scoop this Carrot Green Pesto- light with peppery notes- onto your favorite veggies (mine happen to be zucchini, mushrooms, and sun dried tomatoes) as a compliment, or even use it as a dip on carrots to get all the benefits of the WHOLE carrot!

CARROT GREEN PESTO

1 bunch of carrot greens (about 6-8 carrots)

1 cup Extra Virgin Olive Oil

2 Garlic Cloves

Juice of 1 Lemon

1/2 TBSP Red Chili Flakes (optional)

Water, preference

Divide ends into fourths in order to fit in blender/food processor. Add remaining ingredients. Blend/Process, scrapping the sides occasionally. Add water in small bits if you want a thinner pesto.


Dukkah and Maple Roasted Squash Salad

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The Fall season brings lots of fresh produce and flavors that inspire warmth, gratuity, and bounty. This salad encompasses all of these and it super easy to put together. Dukkah, an Egyptian spice, enhances the softness of the Delicata Squash, compliments the natural sweetness of maple and adds to the warmth of the season. Try it for a simple, wholesome lunch or bring it to your next get-together.

Ingredients

  • 1 Delicata squash, cut in half moons

  • 3 TBSP Lakanto Maple Syrup

  • ½ TBSP melted Coconut Oil

  • ~2 TBSP Dukkah Seasoning

  •  2 1/2 TBSP Sesame Seeds

  •       1/4 cup Raw Almonds

  •       1/4 cup Raw Pistachios

  •       1 TBSP Cumin Seed

  •       1 TBSP Anise Seed

  •       2 TBSP Coriander Seed

  •       1 1/2 TBSP Fennel Seed

  •       1/2 TBSP Smoked Paprika

  •       1/2 TBSP Red Chili Flakes

  •       1 TSP Salt

  •       1 TSP Black Pepper

FOR DRESSING

  • 1 TBSP melted coconut oil

  • 2 TBSP Maple Vinegar

  • 1 TBSP Lakanto Maple Syrup

FOR SALAD

  • 2 cups greens of choice

  • 1/4 cup Pomegranate seeds

  • 1/4 Cup pumpkin seeds

  • 1/4 cup goat cheese

  • 1 cup pecans

Toss cut squash in oil and syrup. Sprinkle Dukkah seasoning to coat squash. Roast at 375 for 20 minutes, flipping half way through. 

Combine all dressing ingredients and lightly toss with all salad ingredients. Top with squash and season with s&p

**pro tip: microwave squash for 7 minutes to soften- makes it easier to cut