1/2 Cup Spinach
1/2 Cup Kale
1/2 Cup Basil
2 1/2 Tbsps Olive Oil
1 Tbsp Lemon Juice
1-2 Cloves Garlic
1 1/2 Tbsps Nutritional yeast
1 1/2 Tbsps Pumpkin Seeds
In a food processor, combine your three greens, garlic, pumpkin seeds and nutritional yeast.
Pulse on puree.
Drizzle in olive oil, lemon juice.
Scrape sides, and blend again.
Suggested Serving - Spread on toasted flax seed rye bread, topped with pesto coated fresh tomatoes.
“Because everyday should be a fry-day.”
3 medium Sweet Potatoes
1/2 Tbsp cornstarch
2 Tbsps Truffle Infused Olive Oil
3/4 tsp sea salt
Preheat Oven to 425F.
Peal sweet potatoes and cut into match sticks (~1/3’’ to 1/2’’).
Place in bowl and coat in cornstarch.
Drizzle truffle oil in the bowl, and toss fries until evenly coated. You don’t want them to be drenched, or they won’t crisp up.
Spread onto baking sheet lined with parchment paper in an even layer.
Bake in oven for ~15-20 minutes.
Flip all fries, and return to oven for an additional ~15-20 min. Note, if your oven tends to have “hot spots” or uneven heating, rotate the pan when you put it back in!
Remove from oven. Sprinkle sea salt over tray while still hot.
Optional: Love to eat your Fries with mayo? Try subbing in greek yogurt with garlic, chili flakes, and a splash of franks for a healthier alternative!
Optional: Not a fan of truffle oil? Sub in regular olive oil. Add in some freshly ground pepper and any of your other favourite spices! Serve with a greek yogurt dip or some ketchup!