Health and Wellness Associates
EHS-Telehealth
Nacho Cheese Fries
Humble potatoes are an amazing food not only for health (when served without butter, bacon, sour cream, rancid oils and the like,) but also because of the satiety they offer and the variety of ways they can be prepared and enjoyed. In this recipe, potatoes are the star of both the fries and the fat-free, dairy-free nacho cheese dipping sauce. This recipe is simple to make and oh so delicious. Pair it with a leafy green salad for optimal digestion and nutrient assimilation and you have a dinner that will please the whole family.
Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers. In addition to being antiviral, they’re antifungal and antibacterial, with nutritional cofactors and coenzymes plus bioactive compounds to keep you healthy and assist you with stress. Further, potatoes are brain food that helps keep you grounded and centered.
Nacho Cheese Fries
Ingredients:
Fries:
2-3 russet potatoes
1 tsp paprika
1/2 tsp garlic powder
1 tsp dried oregano
1/2 tsp sea salt
Nacho cheese sauce:
1 large potato, diced
1 carrot, diced
1 tsp turmeric
1/2 garlic powder
1/2 tsp cayenne
1 tbsp lemon juice
1 tsp sea salt
1/2 tsp black pepper
1/2 cup steaming water or vegetable stock
Directions:
Preheat oven to 400F. Cut the potatoes into thick fries, then place them in a bowl with paprika, garlic powder, dried oregano and sea salt. Toss to coat. Arrange the potatoes on a baking tray covered with parchment paper so that there’s space between the fries. Place in the oven and bake for 20-25 minutes, until browned, flipping them half way.
To make the sauce, add a couple of inches of water to a medium-sized pot and place a steaming basket in it. Add the diced potato and carrot, cover and cook for 25-30 minutes until soft. Remove from heat and set the steaming water aside.
Place the cooked potatoes and carrots in a blender with turmeric, garlic powder, cayenne, lemon juice, sea salt, pepper and the steaming water. Blend until very smooth. Serve in a bowl with the fries.
Serves: 2
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