Looking for a fun new way to serve potatoes to your family? These pretty potato spirals are full of flavor from the herbs, crunchy, and delicious. Paired with a creamy cashew and dill dipping sauce, this combination is hard to beat and a great way to include more healing foods and herbs in your family’s diet.
Potatoes have gotten a bad rap for far too long. As victims of the war on foods mistakenly categorized as “disease-producing,” potatoes have been blamed for ills they never caused. Potatoes are wrongly accused of contributing to obesity, diabetes, cancer, Candida overgrowth, and many other conditions, while in truth these miraculous tubers can reverse these illnesses. That’s right! Potatoes are actually good for people with diabetes, because they help stabilize blood sugar. The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth.
Cashews are highly beneficial for lowering blood pressure, preventing heart attacks, preventing gallstones, reducing the frequency of migraines, providing energy boosts, strengthening bones, and promoting healthy skin and hair. Cashews have a lower fat content than most other nuts and contain a high amount of oleic acid, which is a heart healthy monounsaturated fat that is great for the cardiovascular system. Cashews, like all nuts, are best consumed in small portions.
Herby Potato Spirals
1 1/2 lb medium-sized potatoes (about 6-8)
3 tbsp dried oregano
3 tbsp dried thyme
1 tsp cayenne pepper
1 tsp sea salt
1 tbsp chives, finely chopped, for serving
Wooden skewers, as many as needed
Cashew Dipping Sauce:
1/2 cup cashews, soaked in water and drained
2 tbsp fresh dill, loosely packed
2 tbsp cup fresh chives, loosely packed
1 garlic clove, roughly chopped
1/4 cup lemon juice
Sea salt & pepper, to taste
2-3 tbsp water, more if needed
Preheat oven to 375F. Skewer the potatoes, then carefully cut them with a sharp knife while rotating and holding it at an angle to make spirals.
Place the dried herbs, cayenne and sea salt in a large flat bowl or tray and mix well. Add each skewered potato to the bowl and sprinkle the herb and spice mix on the potatoes until evenly coated. Place on a baking tray and cook for 35-40 minutes, rotating half way, until golden brown and cooked through.
To make the cashew sauce, place all the ingredients in a blender and blend until smooth. Add more water if needed. To serve, take the potatoes off the skewers and serve with the dip. These are best served immediately.
Learn more about the hidden healing powers of fruits & vegetables in the #1 New York Times bestselling book Life-Changing Foods
This item posted: 24-Aug-2018
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