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CHUNKY SWEET POTATO FRIES WITH SPINACH PESTO

by Aneliya Dikova
• 2 min. read
CHUNKY SWEET POTATO FRIES WITH SPINACH PESTO

In this recipe, hot sweet potatoes are served with a flavorful herb and spinach pesto. Spinach adds creaminess to the pesto while increasing the nutritional value of this dish. Better make a larger quantity for all the hungry people around.

This recipe is part of the 3:6:9 cleanses of the Healing Medium and is included in the recipes of the book "Cleansing for Health" . Other recipes from these cleanses can be found on our blog as well as in Anthony William's books .

Ingredients:

FOR THE SPINACH PESTO

  • 3 hours loosely picked baby spinach;
  • 1 tsp loosely picked fresh basil or parsley;
  • 2-3 tbsp. fresh lemon juice;
  • 1 1/2 cloves of garlic;
  • 3 tbsp. water or broth "Help for the liver" ;
  • 1/2 tsp. raw honey.

Method of preparation:

Preheat the oven to 200°C. Line two trays with baking paper.

Spread the sweet potatoes in a single layer on the baking trays and sprinkle with dried oregano or thyme .

Bake for 40-45 minutes or until golden.

While the potatoes are baking, in a blender or food processor, whiz all the ingredients for the pesto until well combined but still has some texture. Taste and season more if necessary.

When the potatoes are ready, take them out of the oven and serve them with the pesto.

Portion for 2 people.

ADVICE:

  • Note that the broth will impart a richer flavor. Do not use ready-made vegetable broths from the store.

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