On my first trip to Sedona, I was introduced to bake yam potatoes fries, (you can use sweet potatoes, too), and it was so good. The sweet potatoes are loaded with vitamin A, C and fiber. Great snack for kids, adults, and easy to make. Eat it as a snack or side dish.
Sweet Potatoes Fries
2 large Yam or Sweet potatoes
1/4 cup Coconut oil or Grapeseed oil
1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika ( paprika is drying whole peppers, vitamin A, E, B-6 and carotenoids)
*1/4 tsp cinnamon sprinkle over the sweet potatoes (I also use the cinnamon when I bake my potatoes in the oven)
* Feta Cheese
Homemade sweet potato fries with coconut oil, cinnamon, paprika, salt and pepper.
- Preheat over to 425 degrees.
- Peel the sweet potatoes and cut into strips and 1/2″ wide on each side.
- Place all the ingredients in a sealable bag and shake until all the potatoes are completely coated. (Do not leave out the cinnamon)
Spread onto a baking sheet.
- Bake for 35 to 45 minutes. Please turn the fries every 10 minutes.
- Transfer to a paper towel to reduce the oil and serve warm, okay with organic ketchup or crumble feta cheese. Great for kids snack!
*Cinnamon has been a major component of alternative
medicine for thousands of years. It boost brain function, controls blood sugar,
improves colon function, Protects against
heart disease, improves blood circulation,
treats respiratory infection, helps prevent
cancer, reduces bad cholesterol, alleviates
arthritis pain ..... *Feta Cheese made from sheep or goat milk, and
sometimes it's combined.
Feta cheese protects against cancer, supports
bone health, and boosts immune system.
Butternut Squash Oven Fries
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground red pepper
1 butternut squash, about 2 1/2 pounds (rish in vitamin A, beta-carotene, niacin, vitamin B6…..) peeled, seeded and cut into thin 2-inch-long sticks like french fries
1 tbsp coconut oil.
Preheat oven to 425 F. Combine garlic powder, salt, and red pepper in a small bowl.
Place squash on baking sheet. Drizzle with oil and sprinkle with seasoning mix; gently toss to coat. Arrange single layer.
Bake 20 to 25 minustes or until squash just begins to brown, stirring frequently.
Preheat broiler. Broil 3 to 5 minutes or until fries are bowned and crisp. Spread on paper towels to cool slightly before serving. Serve with Ketchup or Tahini Sauce.
Roasted Parsnips and Carrots with Sage
- 1 1/2 pounds parsnips, peeled and cut into thin strips
- 1 1/2 pounds carrots, peeled and cut into thin strips
- 1/4 cup olive oil
- 1/4 cup fresh sage leaves
- Sea salt and black pepper
Belgium French fries
- Use Yukon Gold or Russet Potatoes
- Wash and peel the potatoes
- Cut them into fries about 1 centimeter (o.4) square
- Wash them in cold water. This way most of the starch will be removed and it makes the fries more crispy and yummy
- Dry them with kitchen paper towel until they are completely dry
- Poor the oil in a deep fryer and set at a temperature from 160°C (320°F) Do not overlad the deep fryer otherwise, your fries will stick together and you don’t want to do that. Fry the fries for about 8 minutes (depending on how thick they are)
- Take the fries out of the deep fryer and lay them into a bowl covered with paper towel so that it can absorb the excess oil. Leave the fries alone for about 20 minutes.
- Fry them for a second time setting the temperature from the deep fryer at a temperature from 190°C (375°F), and fry them for about 2-4 minutes till they are crispy and golden brown. Lay them into the bowl with a new paper towel so that they can absorb the excess oil again.
- Optional sprinkle feta cheese, or chopped green onions
- Serve with Ketchup, or Tahini dip
- When I was 14 years old, my dad sent me to the boarding school in Belgium. Food was not that great at the boarding school, but their French Fries was amazing. Needless to say, I couldn’t wait once a week for those Belgium French Fries. So, yummy!