Comforting Fall Recipes With Some Spice for Cancer Survivors

Sweet Potato Fries With Garlic Yogurt Dip

Serves 4

Ingredients:

For sweet potato fries:

• 4 large sweet potatoes
• 2 tablespoons extra virgin olive oil
• 2 teaspoons paprika
• 2 teaspoons smoked paprika
• 1 tablespoon garlic powder
• Salt and pepper, to taste

For garlic yogurt dip:

• 1 cup whole milk Greek yogurt
• 1 to 2 tablespoons extra virgin olive oil, depending on desired consistency of dip
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons water, depending on desired consistency of dip
• 2 cloves garlic, minced
• 3 teaspoons onion powder
• Salt and pepper, to taste
• 2 to 3 tablespoons fresh herbs for extra flavor, e.g., parsley and dill

Directions:

1. Preheat oven to 450º F.

2. Make the fries: Cut sweet potatoes into evenly sized matchsticks, about 1/4-inch wide. Soak fries in cold water for at least 30 minutes. Rinse, drain and pat dry.

3. Transfer fries to a dry bowl or zip-close bag, add oil and toss to evenly coat the fries.

4. Add seasonings to bowl or zip-close bag and toss to evenly coat the fries.

5. Transfer fries to a parchment-covered baking sheet and spread out in an even layer.

6. Bake for 40 minutes or until crispy. Be sure to flip the fries halfway through baking.

7. While the fries are in the oven, prepare the garlic yogurt dip. Place all dip ingredients in a small bowl and mix until well combined.

8. Remove the baking sheet from the oven. Let fries cool, season with salt and pepper to taste, then rest for 3 to 5 more minutes.

9. Serve hot with the dip.

Turmeric Ginger Latte

Serves 1

Ingredients:

• 1 ½ cups unsweetened almond, soy or coconut milk
• 1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger
• ½ teaspoon ground cinnamon, plus more for serving
• ¾ teaspoon pure vanilla extract
• ⅛ teaspoon black pepper
• ½ teaspoon ground turmeric
• ½ teaspoon coconut sugar or ½ teaspoon maple syrup

Directions:

1. Whisk all ingredients together in saucepan and bring to a simmer over medium heat. Be careful not to let it burn.

2. Strain ginger solids (or leave them, if desired).

3. Whisk or froth before serving and sprinkle with additional cinnamon.

4. Serve hot.

Tempeh Tikka Masala

Serves 3

Ingredients:

For tempeh with marinade:

• 8-ounce package tempeh, finely chopped (I prefer Lightlife Original Flavor)
• ½ cup unsweetened Greek yogurt
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon garam masala
• ¼ teaspoon sea sal
• t¼ teaspoon ground black pepper
• 2 teaspoons apple cider vinegar
• 1 garlic clove, minced

For tikka masala:

• 1 tablespoon olive oil
• 2 to 3 cloves garlic, minced
• 1 inch peeled ginger, grated
• 1 onion, chopped
• 1 teaspoon chili powder, or to taste
• 1 teaspoon garam masala
• ¼ teaspoon sea salt
• ½ teaspoon turmeric
• 4 to 5 cups of chopped kale
• 1 cup canned tomato sauce
• 1 cup canned coconut milk (use unsweetened almond milk for lower fat and calories)
• Sriracha, optional if you like it spicy
• Chopped cilantro, for serving
• Riced cauliflower, for serving

Directions:

1. Combine all ingredients for the tempeh with marinade in a bowl. Stir well. Refrigerate for at least 1 hour or up to overnight.

2. When the marinade is ready, add oil and heat a large skillet on medium-high. Saute garlic, ginger and onion for 5 minutes. Add spices and cook for 1 minute. Add kale and saute for another minute or two.

3. Add tomato sauce, coconut milk and tempeh with marinade. Add Sriracha if you want it really spicy.

4. Simmer on medium-low heat for 15 minutes until cooked through and the sauce thickens.

5. Steam or stir-fry the riced cauliflower until tender.

6. Serve over riced cauliflower and top with chopped cilantro.

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