I was excited to receive the cookbook Kicking Cancer in the Kitchen last week, and since I think it’s a great resource, I thought I’d give it a little review here.
The authors, Annette Ramke and Kendall Scott are both cancer survivors. Not only do they suggest healthy, wholesome recipes; they share their personal stories and experiences, from finding out they had cancer to what made them feel better during treatment. They’ve found from personal experience that eating a healthful diet is rejuvenating and helps support your body during treatment. It’s half cookbook, half friendly resource.
One of my favorite features is that each recipe lists its benefits, e.g. comfort food, mood balancing, mouth sore friendly, and so on. Since we had some friends here over the weekend, I decided to give these sweet potato fries a try. They were filling and nutritious, and definitely more nourishing than the average fry. Plus, we all loved the dipping sauce.
Sweet Potato Fries with Peanut Dipping Sauce
From Kicking Cancer in the Kitchen
4 medium sweet potatoes
1/2 tsp sea salt
1 Tbsp olive oil
Preheat the oven to 450F. Clean the sweet potatoes and cut into fry shapes. Toss with the oil and salt until coated. Arrange on a baking sheet and bake for about 30-40 minutes until edges are crisp, turning halfway through. Serve with dipping sauce.
For the sauce
1 Tbsp minced fresh ginger
1/2 cup peanut butter
2 Tbsp tamari
1 tsp honey
Add all ingredients to a blender and process until smooth. Add water for desired consistency (I added about half a cup).
If your stomach is up for it, we thought sprinkling a little cayenne pepper on the sweet potatoes before putting them in the oven would make a great alternative.