- 2 medium yucca
- 3 tbsp. coconut oil
- 1tsp. Pink Himalayan sea salt
- 1tbsp. Fresh chopped Rosemary
- Creamy Garlic Dip:
- Juice of 1 lemon
- 1/4 c. Olive oil
- 1/4 c. Soaked cashews
- 2 steamed garlic cloves
- 1/4 tsp. Pink Himalayan sea salt
- Pinch of cayenne pepper
Do you have a fry obsession? We all ate them growing up, especially if you were a “happy meal kid”!
Now that was some good marketing, I wish I could add a toy with these yuca fries!! Although, I like to think the prize that comes with these fries is your health will not be sacrificed!
In my research to learn more about this funky tuber-root I found out that I wasn’t going crazy and you can either spell it “yucca or “yuca”. Although our Spanish friends spell it mostly yuca.
You pronounce yuca, joo-kah and with that South American accent it makes it as mysterious as it sounds and looks! Go ahead and say it with me out loud…. Joo-Kah!
This root vegetable has a waxy thick skin and actually has a creepy appearance! It looks like something I would use at my Halloween parties.
Tubular in shape this starchy root is one of the most drought-tolerant crops and is as popular as rice among our South American friends.
The nutritional status of the Yuca is impressive as well. With it’s high amounts of vitamin C {which is needed for over 300 different body functions} and Maganese, both help strengthen connective tissue and quite worthy of eating such a starch.
Also, the yuca has antioxidants such as Anthoxanthins which help reduce heart disease and can regulate blood pressure.
I should mention the nice amount of fiber found in the yuca as well. You’ll especially experience the fiber if you forget to trim out the thin stringy part in the center before you boil it.
I have created a creamy garlic dip that tastes sensational and adds a little gourmet flair. Keeping with tradition I also love dunking these in ketchup!
You can mash it, slice it, dice it, fry it, and most definitely eat it without any guilt! Move over potato because the yucca is taking your place!
- 2 medium yuca
- 3 tbsp. coconut oil
- 1tsp. Pink Himalayan sea salt
- 1tbsp. Fresh chopped Rosemary
- Creamy Garlic Dip:
- Juice of 1 lemon
- ¼ c. Olive oil
- ¼ c. Soaked cashews
- 2 steamed garlic cloves
- ¼ tsp. Pink Himalayan sea salt
- Pinch of cayenne pepper
- Use peeler to take off skin. Cut yuca in the middle and now cut halves lengthwise.
- With paring knife scoop out the thin fibrous center in four halves.
- Cut each half into thick fry shapes. Keeping them thick helps them to stay intact.
- In a big pot boil some water and add cut fries for 10 minutes.
- Drain and pat dry placing them on baking sheet. Careful not to overcrowd them.
- Gingerly coat them in coconut oil, sea salt and Rosemary. Bake 400 for 10-15 min.
- In a strong blender add oil, lemon juice, soaked cashews, garlic, sea salt and cayenne.
- Dip will last up to a week in the refridgerator if there’s any left.
With a Spoonful of Health,
My love language is feeding and inspiring you to create with real ingredients that nourish rather than rob you of your health. You will find the best of gluten, grain, dairy and soy free recipes as well as raw, paleo, vegan and vegetarian creations on this blog. I also share useful health and nutrition tips that we teach at our Natural Medicine Clinic.
