I’ve been on a sweet potato kick lately and this recipe is one for the books! Plus sweet potatoes are great for a lot of reasons... just to name a few:
~ soluble fibers, such as pectin, may increase fullness, decrease food intake, and reduce blood sugar spikes by slowing your digestion of sugars and starches
~ A high intake of insoluble fibers has been associated with health benefits, such as a reduced risk of diabetes and improved gut health ⬅️
Ingredients:
Sweet Potato Ingredients:
- 4 medium organic sweet potatoes (peeled)
- 2 tbsp olive oil (or other oil of choice)
- 2 drops Lime essential oil
- ½ tsp dried thyme (optional)
- ½ tsp garlic powder (optional)
- ½ tsp paprika or chili powder (mild or hot)
- ½ tsp sea salt and freshly ground pepper (to taste)
- ½ cup dipping sauce
Dipping Sauce Ingredients:
- 1 cup organic mayonnaise or vegan mayo
- 2 tbsp fresh lemon or lime juice (to taste)
- 2 tbsp water (thin as needed)
- 2 tbsp finely chopped coriander, mint or/or parsley
- 1 tbsp maple syrup or honey (optional, to taste)
- 2 – 4 drops Lime essential oil (to taste)
- ½ tsp sweet or spicy paprika (to taste)
- ¼ tsp sea salt and freshly ground pepper (to taste)
Optional Toppings for Serving:
1 – 2 ripe avocados mixed with 3 drops lime oil and sea salt (to taste)
½ cup non-dairy cheese - I use this one
¼ cup non-dairy feta cheese - I use this one
salsa and/or hot sauce
dipping sauce (drizzle some on top of fries)
chopped coriander and/or spring onions
Instructions:
1. Preheat oven to 425 degrees F and line a baking tray with baking paper.
2. Peel the sweet potatoes then cut the ends off the potatoes and cut them in half along the middle and cut those pieces in half. Now you are ready to carefully cut the potatoes into fries.
3. Place the fries in a large bowl and toss with the olive oil, Lime essential oil and spices to coat.
4. Place the fries on the prepared baking tray and bake for 25 minutes then carefully turn the fries over and bake for approx. 20 minutes longer or until cooked through and a little crispy.
5. While the fires are baking make the dipping sauce by placing all the ingredients in a blender or food processor and blending until well combined. You can also finely cut the herbs and just mix all the ingredients together in a bowl. Taste the sauce and add a little more Lime essential oil, maple syrup and/or salt, if desired.
6. When the fries are done place them on a large platter. Mash the avocado in a bowl with the Lime essential oil and sea salt. Top the fries with the avocado and any additional toppings. Then drizzle with the dipping sauce, sprinkle with freshly cut herbs and spring onions and serve immediately.
You can never go wrong with Nachos! These are so delicious, addictive and make a perfect snack or meal!
Ingredients:
- 2 Sweet Potato
- 1 tbsp Extra Virgin Olive Oil
- 4 ozs Chicken Breast (or a vegetarian alternative like tofu or tempeh)
- 2 Avocado (peeled and mashed)
- 1/2 Mango (peeled and diced)
- 1/4 cup Red Onion (finely diced)
- 2 Lime (juiced)
- 1/4 tsp Sea Salt
Instructions:
- Preheat oven to 375ºF (191ºC) and line 2 to 3 baking sheets with parchment paper.
- Season your chicken breast with sea salt and black pepper to taste.
- Cut sweet potato into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly.
- In a mixing bowl, toss the sweet potato rounds with olive oil and sea salt.
- Place the chicken and sweet potato rounds across the baking sheets in a single layer and bake for approximately 30 minutes in the oven. Flip the sweet potato rounds about halfway through, depending on the thickness or until golden brown. Remove from oven.
- While your chicken and sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, lime juice and sea salt. Mix and mash with a fork until creamy. Store in fridge until ready to eat.
- Assemble a layer of baked sweet potato chips and top with shredded chicken and guac. Enjoy!
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted sourdough bread (I opt for a gluten free sourdough) with me! Sprinkle with spring onions with a little extra kick on top!
Ingredients:
- 2 pasture raised eggs (if buying from the store look for this and organic)
- 1 tbsp plain almond milk (I use this one)
- 40g kimchi (if you’re near a Korean grocery store head there but if not and you’re going to your regular grocery these brands seem to stand out! Mother In Law’s House Napa Cabbage Kimchi, Cleveland classic and Wildbrine.)
- 1 slice of organic sourdough bread, toasted
- 1 spring onion, finely sliced
Instructions:
- Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
- Serve the kimchi scrambled eggs on the toast, and top with the spring onion
You can't go wrong with a yummy smoothie recipe! A quick blurb about one of the awesome fruits in here: blueberries are a powerhouse of nutrients! They reduce oxidative stress and cell damage and deliver vitamins C and A!
Ingredients:
- 1 1/2 Cup, organic whole Strawberries (can be frozen if easier)
- 1 Cup organic Blueberries (bonus for wild blueberries)
- 1 Cup organic Raspberries
- 1 scoop of vanilla protein (I use this one)
- 1-2 Tbsp local raw Honey (to taste)
- 1 Tsp Lemon Juice or personally I use 2 (or more) drops of lemon essential oil) 🍋
- 1/2 Cup Ice Cubes - if you’re using frozen fruit you may not need any ice cubes! And just use water or non-dairy plant milk (coconut or almond for me 🥥)
Blend it together and enjoy!
Cauliflower is a yummy vegetable that can be cooked in so many different ways. These are great for an afternoon treat or served as appetizers or a side dish at dinner.
Ingredients for the Cauliflower
- 1 large head organic cauliflower, cut into medium sized florets
- ¾ cup organic plain coconut or cashew yogurt
- 2 tbs olive oil or melted coconut oil
- 6 drops lemon essential oil (to taste)
- 3 cloves garlic, crushed or finely minced
- 1 tsp paprika or smokey paprika (to taste)
- 1 tsp cumin powder (to taste)
- ½ tsp dried thyme
- ½ tsp turmeric powder
- 1 tsp sea salt and freshly ground pepper (to taste)
- fresh parsley for garnish
Ingredients for Tzatziki Sauce
- 2 cups organic plain coconut or cashew yogurt
- ½ cup shredded or finely chopped organiccucumber
- 2 tbsp finely chopped dill and/or parsley
- ½ small red onion, finely chopped
- ½ tsp sea salt and freshly ground pepper (to taste)
- 4 drops lemon essential oil (to taste)
Instructions:
1. In a large bowl whisk together the all the marinade ingredients except the cauliflower until well combined. Then place the cauliflower in the bowl and gently mix until they are fully coat. Cover the bowl with a large plate and place in the fridge to marinate for 30 minutes to overnight.
2. When you are ready to bake the cauliflower, preheat oven to 225C and line a large baking tin or tray with baking. Then place the cauliflower on the tray evenly spaced leaving room between the florets so they cook on all sides. Bake for 40 minutes and carefully turn them over halfway through. For a crispy texture, you can even pop it in the air fryer and watch until golden.
3. While the cauliflower is baking make the tzatziki sauce by placing all the sauce ingredients in a medium bowl and mixing well. Taste the sauce and add a little more salt and/or lemon essential oil, if desired then chill until you are ready to serve.
4. When the cauliflower is ready place them on a platter, drizzle with some the sauce, sprinkle with chopped parsley. Place any remaining sauce in a little bowl and set on the platter.
