Parsnip and Sweet Potato Fries

Here in the dreary cold city of Grand Rapids, Michigan, we have a winter farmer's market and if you are fervently looking for some persistent hope and metaphorical sunshine this is the place to visit. As I was in search of such last Saturday, I ventured out to grab some hope and goodies. Which included some of these beauties.

Roots. Parsnips and sweet potatoes to be precise. Root vegetables are grown under the earth and are ready to eat in the late fall and can also be stored throughout the winter months. They "ground and root" us and offer pure love and nourishment to the whole body. The flighty feeling of being blown around by the cold billowing winds whatever which way they might take you can be calmed and soothed by such root vegetables. So you may be tempted to find comfort with caffeine or fake sugar, but go to the roots instead. They bring a sense of warmth and depth...and shed light on the deeper connection to what your body needs.

Sometimes going inward and digging deep is the only way to bring a sense of clarity and truth. The uncovering of one's roots of truth is what one might need to feel one's own strength and power. If you are feeling cold and exposed to wind this season, I encourage you to find some grounding respite and hope in roots.

This recipe is not really rocket science. It can be made in a variety of ways. You can add in some other roots like carrots and beets if you desire. Or if you have some potato loving kiddos in the house that think every meal should consist of white potatoes this might be a fun way to switch out some of those for some other colorful root fries (I speak from a place of love and experience as I have one of theose in my house ;) Roots are a simple way to bring vitamins, nourishment and so much warmth and comfort in the kitchen this time of year.

Parsnip and Sweet Potato Fries Recipe

{gluten, dairy, soy, egg, seed, nut and sugar-free}

6 parsnips

2 large sweet potatoes

1 large bunch of fresh thyme

1 large sprig of fresh rosemary

3-4 TB of avocado oil

1 ts. (or more/less depending on your tastes) of course sea salt

Clean, peel and cut parsnips and sweet potatoes into 3-4 inch stick pieces. Not more than an inch thick for best results. Spread out roots on a parchment covered 11x15 baking sheet. Drizzle with 3-4 TB of avocado oil and use your hands to rub the oil into the roots and spread out evenly over the baking sheet. Then finely chop the fresh rosemary and thyme and sprinkle evenly, along with a generous sprinkle of course sea salt. Use a sea salt that still contains rich minerals and nutrients to get the most out of the salt. Our bodies need salt and if we choose ones that are from the sea with rich minerals our body will thank us for the gift.

Bake in a preheated 375-400 degree oven for 25-30 minutes. Just depends on how crispy and brown you want the fries. When crispy to your liking- pull from oven and let cool for a few minutes before serving. Serve as a side or maybe just make them the main dish too :) 

Sometimes I whip up an easy dipping sauce mixture of organic ketchup and organic mayonnaise for serving. We usually have the vegan-no-egg version on hand but there is some other great avocado oil based mayos out there that can also add some more great fats to your life. 

Another great way to enjoy these fries is over a leafy greens salad with quinoa and kale. Or maybe even add in a protein of meat, fish or beans. Such a great balancing mixture of flavors and nutrients. I have such a deep love for roots, it's hard not to want to add them to every meal.

If you are feeling a bit tossed around by the winds, I hope you find respite in some roots. 

Much love and light, xoxo