Month: February 2016

Thai Red Curry Zoodles (Zucchini Pasta)

I’m always very weary of making cultural dishes for the blog, because everyone has their family recipes and own way of doing things. I know that whenever I try something like hummus in a restaurant, I am extra judgmental. That being said, it’s amazing how accessible dishes from across the world have become for people of all skill level to try. There’s the truly authentic dishes, and then those that bring some modern fusion. The resulting possibilities for dishes new and old, are endless! Advertisements

Sweet Potato Tenders with Lemon-Herb Chutney

Here is a deceivingly indulgent dish, yet completely clean. Sweet potatos are one of my favourite vegetables because they are SO good for you, yet filling, and ‘treat’ like.  INGREDIENTS: Lemon herb topping: ¼ C of pistachios 1/4 C of cilantro  1 ½ C of mint 1 clove of garlic ¼ cup of onions, diced 1 lemon zested and juiced  1 small, mild green chili (seeds removed) ½ tsp of sea salt 2-3 tbsp EVOO Wedges: 3 sweet potatoes, sliced into wedges 1 C of almonds, finely chopped with food processor 1/2 C Panko bread crumbs 2 tsp paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp sea salt grind of fresh black pepper 2 eggs, lightly beaten METHOD: Pre-heat the oven to 425F Make the sauce: Toast the pistachios in a pan until fragrant. In a food processor pulse pistachios and all other sauce ingredients  until a thick paste has formed. Add extra lemon juice and olive oil if too thick. Leave sauce in fridge until ready to serve.  Bake the potato …