Rosemary Sweet Potatoes with Maple Tahini dipping sauce

This has been one of my classics that I’ve been making since college. It’s super simple with sweet potatoes, garlic, onion and rosemary, paired with a sweet and salty, creamy, tahini-based dipping sauce for a healthy snack or a mini meal.  Enjoy!

Ingredients (for about 5 servings:
Sweet Potatoes:
1. 5 sweet potatoes
2. 1-2 rosemary sprigs (If anyone lives in SF and needs some, we have an abundant bush and happy to give some away!)
3. 1 garlic clove
4. 1 small red onion
5. Olive oil
6. Salt

Tahini Sauce:
1.5 tbspn tahini
2. 1 tbspn maple syrup
3. Sea salt to taste

1. In a large pot boil water and once boiling, submerge the sweet potatoes for about 10 minutes.  This will cook them through only partially and will make them easier to slice into wedges and you won’t need to bake as long.
2. Once cooked, slice the sweet potatoes into wedges and put these in a baking pan. 
3. Toss all other ingredients — onion, garlic, rosemary — in the baking pan and generously drizzle some olive oil on top, and add some salt sprinkles on top as well.
4. Bake at 375 for ~50 min.  At the midpoint toss around to prevent some pieces from burning.

To make the sauce, in a small mixing bowl combine the tahini and maple syrup.  Add just a touch of salt . Optional: If this is too sweet for you and you want to balance out the sweetness, 1 tbspn of garlic olive oil will mellow out the sweet profile. 

Tahini Tumeric Kale Chips

I’ve been reading about the health benefits of tumeric (see here) and decided to make an extra healthy batch of kale chips infused with all the medicinal properties of tumeric.

1. Curly kale- 1 bunch
2. Olive Oil (garlic or regular)- 2 tbsp
3. Tahini (roasted or raw – I buy 365 brand from Whole Foods) 2-3 tbsp
4.1 tsp. Braggs amino acid OR sea salt
5. 1 tbsp tumeric
6. 1/2 tbsp sweetner of your choice e.g. honey, agave, maple, date/coconut sugar
7. 1/2 cup nutritional yeast
8. Optional toppings for added crunchy texture: 1 tbps sunflower seeds and or chia seeds

1. Wash + cut kale into chip-sized pieces and place in large bowl.
2. In a small bowl, mix together ingredients 2-6 above. Whisk it until  fully blended in with other ingredients
3. Pour wet mixture onto kale and massage into kale pieces.
4. Sprinkle 1/2 cup of nutritional yeast on top and massage into kale.
5. Dehydrate on 160 for 4 hours, or lower heat setting for longer if you observe raw food heat levels.  Note if you don’t have a dehydrator and are thinking about getting one, do it!!!!  It’s only ~$60 and if you are buying $6 kale chips regularly, this pays off quickly.  Mine is this model and I love it:  Nesco dehydrator