A recipe from Maria-Carin’s cookbook, Lick Your Plate! It includes a recipe for a Tomato Harissa Salsa to go with the chippies

If I would have known about the fact that one can make chippies out of sweet potatoes earlier in life, things would have been different. As a matter of fact, you can make them out of carrots too. One can eat these guys with anything, but they are best enjoyed outside under the night sky when the moon is waxing, and from experience, to excite things some more serve them with Tomato Harissa (page 206 in my cookbook Lick Your Plate! or find it below) and a special friend.

Enough for 2 greedy people or 4, for a cold beer afternoon or a pre-dinner snack

Ingredients

2 large sweet potatoes, about 1 kg
2-4 tbsp coconut oil, I like being liberal here, it makes the chips crunchier
1 tbsp ground sweet paprika
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp ground turmeric
A sprinkle ground cinnamon
Pinch chilli, or cayenne pepper
Salt

Action!

Heat oven to 180°C.
Wash the sweet potato and cut into long fries.
Toss with oil, salt and spices. If your coconut oil is too hard then place the tray with the hard lump of coconut oil in the oven for a few minutes and when it’s melted toss and turn the potatoes well.
Bake and roast about 40 minutes, depending on the size of the potato and the force of your oven. They could take a little longer. You want your sweet potato chips nice and crunchy. The longer the better.
Once browned and crunchy, let cool on the tray a little before removing so the chippies remain intact.
Serve wonderfully warm.

Tomato Harissa Salsa

“Sharp to awaken the palate for the taste of tomato and herbs, followed by a warm ‘glow’ in the mouth,” as my neighbour describes this salsa.

Scientific research shows that raw onion and garlic are supportive in cases of cancer, diabetes and heart disease. Raw chilli, tomato and apple cider vinegar are also health promoting ingredients.

Besides that, this recipe is so versatile, you can spread it onto Polenta (page 93), dip Burgers (page 71) into it, or use it as a sauce for zoodles (zucchini noodles). I love this stuff. Lots of people do. I find every time I make this salsa I adjust the amounts to my liking. The flavour of vegetables, oils and vinegars vary in their intensity. I’ll have to trust that you will keep tasting it until you are very happy.

This makes for a kick-ass handy sauce, dip, salsa, whatever you want to call it. I’m sure you can think of many ways to enjoy it. You’re so welcome.

Serves 6-8

Ingredients

1 small red onion
1 red capsicum
1 cup sun-dried tomatoes
1 red chilli, or more as desired
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
2-4 tbsp balsamic vinegar
Salt and pepper to taste
1-2 tsp coconut sugar
Optional: 1 ripe tomato
Optional: 1 garlic clove

Action!

Chop up the sun-dried tomatoes a little bit.
Blend everything.
Taste for enough of each ingredient. This is important! s mentioned above it has to have enough kick, zing and saltiness.
Lasts miraculously for ages in the fridge (you could freeze it too), however it tastes most exciting fresh!

Tip

If your sun-dried tomatoes are extra hard just soak them in a bit of hot water for about an hour. Instead of the sugar add 2 medjool dates, or leave it out altogether.

These recipes can be found in Maria-Carin’s cookbook, Lick Your Plate!

Lick Your Plate!
by Maria-Carin Gala
Cookbook from Gala’s plant-based, gluten-free and refined sugar-free Organic Kitchen
Hardback (with ebook) available through the author:
www.mcgala.com

If you want to work with Maria-Carin one-to-one and receive personalised online or in-person cooking coaching, you can do that. Book online on her website or by emailing her directly: mc@mcgala.com And if you want to be notified of her upcoming classes, events or other healthy and delicious news you can sign up to her mailing list: mcgala.com