“I knew an old man who was so good at listening he could hear wildflower seeds open and begin to sprout underground after a rainstorm. I asked him to teach me to listen like this. He said, “It takes a lot of practice. You can’t be in a hurry.”Byrd Baylor
Thank you for your presence, these blogs and recipes are made for YOU, thank you for following them, liking them, giving these recipes a try, commenting below your results, and well, being on this journey with me! A toast to you, magical you!
Certified made with love, from my heart to yours! Enjoy!
- 1.6 oz hardened coconut oil, about 4-6 Tbsp liquid coconut oil
- 1 tsp curry powder
- 1/2 tsp cumin seed
- 1/2 tsp applewood smoky salt or your salt of choice
- 1/4 tsp ground black pepper
- 1/8 tsp chipotle smoked red jalapeno powder (I use this Frontier Red Jalapeno Chipotle powder a lottt! It is wonderful, I recommend it!) or use a hot pepper powder like cayenne
- 1 yam, 11 oz in weight
- 1 parsnip root, 8 oz in weight
- extra coconut oil and parchment paper for lining your baking tray
- optional: extra coconut oil spray for making fries crispier
- fresh cilantro leaves and stems for garnish
- Preheat the oven to 400 degrees Fahrenheit.
- In an oven proof bowl, place your coconut oil and let it melt in the preheating oven, set the timer for 1-2 minutes, take out, set aside. If your coconut oil is already liquid, then you are set! Skip this part, and use as much oil as you’d like, coconut oil is super healthy for our brains and overall well-being.
- Collect all your spices, mix them well into the coconut oil with a spoon, set aside.
- Clean your veggies, cut lengthwise first, then make quarter moon shaped, on the thin side slices so that they bake more easily. If you want them thicker, that is fine, but just add extra time for baking.
- Place veggie slices in a large bowl, mix the coconut spiced oil over them so that each slice is coated. Set aside. (If you need extra oil or spices, adjust to your liking by increasing my amounts.)
- Choose a lower rim, thinner baking tray so that the fries can crisp more easily, line it with parchment paper, and place your veggies on it, not crowding or stacking them one over the other, just place them side by side. Place the tray in the oven.
- Depending on each oven, make sure you keep a close guard so your veggies do not burn at such high temperature of 400 degrees. I baked for 10 minutes with the timer on, took the tray out, flipped my veggies, and baked them for another 10-13 minutes. My total baking time was about 23 minutes. To assure cooking on both sides, make sure you flip your veggies half way through.
Note: If you want them crispier, you can spray coconut oil– I recommend Chosen Foods coconut oil spray, it is what I use since it is air pressured and propellant free- it is perfect for this kind of stuff. Then place the tray back in the oven for broiling a few minutes, keeping a close watch so they do not burn. You can choose to flip them too so they get crispy on both sides. Mine were not super crispy but perfectly tight and soft.
8. Make your homemade BBQ Paleo sauce- Try my “We Are Wild Roasted Cumin Seed Maple BBQ sauce” while the veggies bake. Assemble your dish by garnishing with fresh cilantro and serving your delish BBQ sauce on the side.
I love experimenting with flavors! Fennel seed, coriander seeds crushed, or cardamom seeds crushed could be a fun twist for this dish. I also think these fries go excellent with my home-made apple and fennel beef sausages!
Both parsnips and yams help conditions with diabetes and assist the digestive system. Parsnips help fight infections, keep bones healthy, and maintain healthy blood pressure. Yams are rich in nutrients and reduce inflammation. Cumin is traditionally known for promoting digestion, reducing food-borne infections, promoting weight loss, and improving blood sugar control and cholesterol.
Check out my BBQ sauce recipe!