I’m totally in love with LOVE MOVE EAT, the new book by The Fit Foodie. Filled with the most amazing recipes, extra tips, tricks, shopping lists and more.
Check out my interview with The Fit Foodie (Sally O’Neil), and while you wait for your copy to wing its way to you, try this super delicious recipe for the best healthy fries you’ll ever have.
Roasted Sweet Potato Fries
Preparation + Cooking Time: 40 minutes
So you love fries but also your thighs. It’s a dilemma we all face. The solution?
Bake them in a little healthy oil, and use low-GI sweet potatoes to keep blood sugars stable. They’re a good source of dietary fibre too; you’ll struggle to over-eat these.
They’re just as good (if not better) than the ones you’ll find at the takeaway, just be sure to share them around!
2 large orange sweet potatoes, cut into fries
1 tablespoon extra virgin olive oil
1 teaspoon Himalayan salt
½ teaspoon each of cinnamon and paprika
2 tablespoons cashew butter
1 tablespoon tahini
1 tablespoon extra virgin olive oil, extra
1 clove garlic, crushed
1 teaspoon rice malt syrup
2 tablespoons lemon juice
3-5 tablespoons water
1 tablespoon chopped rosemary (optional)
1. Preheat the oven to 220°C
2. Add sweet potato fries to a baking tray, and drizzle over the olive oil
3. Sprinkle on the salt and spices, then toss the sweet potato to coat
4. Roast for 25-30 minutes or until tender
5. Make the dip by adding the cashew butter, tahini, olive oil, garlic, rice malt syrup and lemon to a small bowl then mixing well
6. Add enough of the water to thin out the dip, mixing well, to your desired consistency
7. Serve sweet potato fries sprinkled with rosemary, then dunk away
Money-saving Tip: Make your own cashew butter by adding 2 cups cashews to a food processor, then processing on low for 20-25 minutes or until creamy, scraping down the side as necessary.
Resist the urge to add water – the oils from the nuts will eventually release to form a creamy butter; just be patient!
Don’t forget to give your food processor a few breaks so it doesn’t overheat. Add a pinch of sea salt and blend again for 30 seconds.
Store in the fridge for up to 2 weeks, or freeze for up to 4 months.
Recipe extracted with kind permission from LOVE MOVE EAT by Sally O’Neil, Bauer Books, RRP $34.99
WHERE TO BUY LOVE MOVE EAT