We had two dear friends leave the Earth Plane this past week, and they both hail from Puerto Rico. In their honor, I thought I could make one of the Puerto Rican dishes we know and love - sweet potato fries. Living Natural Lena has a recipe that’s simple, easy to make, and tastes amazing.

Even my son, who’s not yet a fan of sweet potatoes, raves about these fries. They are so sweet and delicious, you can eat them like candy :)

Thank you, Lylian and Miriam - we love you. Godspeed.

Sweet Potato Fries

4 medium sized sweet potatoes; peeled and sliced to 1/4 inch thick strips
1 Tablespoon extra virgin olive oil
sea salt to taste

Preheat oven to 400 degrees Fahrenheit/ 205 degrees Celsius

Toss sweet potatoes with olive oil and spread in a single layer on a baking sheet. Place the sweet potato pan in the oven and bake for 30-45 minutes, until the fries are soft inside and crisping on the outside. Remove from oven and sprinkle fries with salt.

Inspired by Sweetly Raw's Raw Triple Chocolate Brownies

Make treats that work for your body! Loaded with brain-friendly coconut oil, heart-friendly nuts and alkaline dates, these brownies are sweetened with superfood lucuma powder and coconut nectar, both low-glycemic and raw. No baking or grains needed!

I use carob powder to reduce the amount of stimulants like theobromine and caffeine from the chocolate. You can use all carob or all dark chocolate, depending on your needs. Both are considered anti-inflammatory. Lucuma powder is made from a fruit native to Peru. It tastes like caramel and is packed with vitamins, minerals and antioxidants. Not only is this sweetener low on the glycemic index, it also helps the body to regulate blood sugar and is anti-inflammatory.

Brownie Base

Double for a thicker brownie.

1 C almonds
1/2 C pecans, walnuts or macadamia nuts
1 C dates {pitted}
1/4 C cacao powder
1/4 C carob powder
3/4 t alcohol-free vanilla
1/8 t sea salt
1 t water (or as needed)

Grind the almonds into fine crumbs in the food processor. Chop the dates and add with the rest of the nuts, salt and powders. Grind until blended. Add the vanilla and water (a bit at a time), and pulse, watching for the dough to start sticking together. Press the mixture together and if it holds, press into an 8x8 pan lined with plastic wrap or coated with coconut oil. If not, add more water. Set aside in the fridge and make the frosting.

Frosting

1/2 C coconut butter {melted}
6 T coconut oil {melted}
1 - 2 T coconut nectar (depending on your taste)
2 T lucuma powder
2 T cacao powder
2 T carob powder
7 T hot water
1/2 t alcohol-free vanilla
Pinch of sea salt

Melt the coconut butter and oil in the toaster oven or in a jar in a bowl of hot water. Blend all ingredients until smooth and creamy in a high speed blender. Add the coconut nectar last to adjust for sweetness.

Spread over the brownie base. Chill in the fridge for at least 1 hour.

Lucuma Caramel Frosting

3 T coconut butter {melted}
3 T coconut oil {melted}
1/3 C hot water
1 T cashews {ground}
2 T lucuma powder
1/2 t alcohol-free vanilla (optional)
1 t coconut nectar (optional)
Pinch of sea salt

Add the water and the cashew powder to the blender and blend into cashew milk. Blend in the rest of the ingredients until creamy and smooth and sweeten to taste. Layer on top of chilled brownies with frosting. Let rest in the fridge for a while and then cut into squares and enjoy with your favorite cup of tea!