Serves 4 to 6
2 pounds sweet potatoes
2 tablespoons unrefined coconut oil
1 tablespoon granulated garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon sea salt
Preheat the oven to 375 ̊F. Line two baking sheets with aluminum foil. Cut the sweet potatoes into 1/2-inch-thick wedges. Transfer to a large bowl. In a small saucepan, melt the coconut oil over low heat. Pour the coconut oil onto the potatoes and sprinkle on the garlic powder, ginger, and salt and toss to coat. Spread out the coated potatoes evenly on the lined baking sheets. Roast for about 40 minutes, or until the potatoes are golden brown and crispy.
Love curry powder and all of its magni cent anti-inflammatory benefits? With the addition of lycopene plus vitamin C from the tomatoes, you’ll devour this smarter homemade ketchup—a delicious and e ortless way to spice up your fries, burgers, lentil loaf, and more. Yields about 16 ounces
2 tablespoons extra-virgin olive oil
1 yellow onion, finely diced
2 tablespoons curry powder
1 teaspoon granulated garlic powder 2 tablespoons tomato paste
One 28-ounce can organic crushed tomatoes
1⁄4 cup apple cider vinegar
1 tablespoons malt rice syrup
1⁄2 teaspoon salt
In a large pot over medium-low heat, combine the olive oil, onion, curry powder, and garlic powder and cook until the onion is soft and spices are fragrant, about 8 minutes.
Add the tomato paste, diced tomatoes, apple cider vinegar, brown sugar, and salt. Simmer, uncovered, over medium-low heat for about 1 hour, or until thickened.
Remove the pot from heat and let the mixture cool slightly. Transfer to a food processor or blender and blend until smooth. Serve up with those sweet potato fries or store in the fridge in an airtight container for up to 2 weeks.