ROASTED SWEET POTATO FRIES WITH LEMON CASHEW DIP { 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! } Contributor: Sally O’Neil { INGREDIENTS } 2 large orange sweet potatoes, cut into fries 1 tablespoon extra virgin olive oil 1 teaspoon Himalayan salt 1⁄2 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) { METHOD } Preheat the oven to 220°C. Add sweet potato fries to a baking tray,and drizzle over the olive oil. Sprinkle on the salt and spices, then tossthe sweet potato to coat. Roast for 25-30 minutes or until tender. Make the dip by adding the cashew butter, tahini, olive oil, garlic, rice malt syrup and lemon to a small bowl then mixing well. Add enough of the water to thin out the dip, mixing well, to your desired consistency. Serve sweet potato fries sprinkled with rosemary, then dunk away.   SALLY’S 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 too 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. Prep time: 10 MINUTESCook time: 30 MINUTESTotal time: 40 MINUTES+ 2 + More Recipes in this Category

DYNAMITE SALMON { THIS RECIPE HAS A SLIGHT KICK THAT’S TOTALLY ADDICTIVE, WHICH YOU’LL NOTICE WHEN GUESTS IMMEDIATELY GO BACK FOR SECONDS (AND THIRDS!) YOU MAY WANT TO MAKE A DOUBLE BATCH. OR TRIPLE. THE YOU CAN CUT THE SALMON INTO CUBES HELD OVERNIGHT, AND SAUCE CAN BE MIXED UP THE NIGHT BEFORE TOO.  LOOK FOR THESE INGREDIENTS IN THE ASIAN SECTION OF YOUR GROCERY STORE. } Contributor: K C Cornwell { INGREDIENTS } 1 lb (454 g) Fresh salmon, cut into 1 inch cubes, pin bones and skin removed 1-2 large cucumbers, cut into circles Capers   FOR THE SAUCE 1 tsp wasabi powder 2 tsp Gluten-Free tamari soy sauce 2 ½ tbsp. sriracha (or less, to taste) 2 large or 3 small green onions, chopped fine ½ cup (120 ml) mayonnaise ½ tsp juice from a jar of capers { METHOD } Preheat the oven to 400*F/200*C Mix all of the sauce ingredients together in a medium sized bowl. Line a rimmed baking sheet with parchment paper or a Silpat, and place the cubes of salmon on the sheet about 1 inch apart.  Top each salmon cube with a large dollop of the sauce.  Bake at 400*F/200*C for 4 minutes. Remove from the oven and allow to cool on the baking sheet for  at least 5 minutes. Spread the cucumber rounds out on a large dish or serving tray. Using a small spatula or fish spatula, transfer one salmon cube to each cucumber round. Top each salmon cube with two capers, and serve. Make it Dairy Free & Paleo: naturally Dairy Free; substitute coconut aminos for the soy sauce, and use a mayonnaise made with olive or avocado oil Prep time: Cook time: Total time: + 35 + Recipe credit: K.C. Cornwell, G-Free Foodie Photo credit: Katie Roletto, Love With Food As featured in my Free eCookbooks, download the latest one at: http://noshable.lovewithfood.com/ecookbook/ RECIPE CREATED BY K.C. CORNWELL, GLUTEN-FREE EXPERT AND CURATOR AT LOVE WITH FOOD More Recipes in this Category