Sweet Potato Fries with Avocado Coriander Dip

If you’re looking for an upscale appetizer or snack, here’s a recipe for you! These sweet potato fries have a spicy-sweet kick on their own. Combing them with avocado coriander dip elevates their flavor to a whole new level. You’re sure to love this tasty and healthy duo!

Sweet Potato Fries

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 1 large sweet potato
  • 2 Tbsp. cornstarch
  • 2 Tbsp. vegetable oil
  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1/2 tsp. sea salt
  • cumin essential oil
  • cassia essential oil

Instructions:

  1. Peel the sweet potato, and cut in half lengthwise. Slice it into 1/4-inch matchsticks.
  2. Place sliced potatoes into a bowl of cold water, and leave them to soak.
  3. In a small bowl, combine cornstarch, chili powder, and paprika. Set aside.
  4. Remove potatoes from the water, rinse, and blot dry with a towel.
  5. Dip separate toothpicks into each essential oil, and stir them into the vegetable oil. Drizzle oil over potatoes. Toss potatoes with your hands to ensure that they are completely covered with oil.
  6. Sprinkle powder mixture over potatoes, tossing again to coat evenly.
  7. Spread potatoes out on a baking sheet lined with parchment paper.
  8. Bake at 435° for 30–35 minutes. After 20 minutes, turn the potatoes.
  9. Once the fries are evenly crispy, remove from the oven, and sprinkle with salt.
  10. Dip the warm fries into avocado coriander dip (recipe below).

Avocado Coriander Dip

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 1 avocado
  • 1 Tbsp. fresh lime juice
  • 1 clove garlic, pressed
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 drop coriander essential oil

Instructions:

  1. Combine all the ingredients in a food processor, and blend until smooth.
  2. Serve immediately with sweet potato fries.

Green Chile Chicken Enchilada Soup

This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!

Green Chile Chicken Enchilada Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. boneless, skinless chicken thighs or breasts
  • 2 cups chicken broth or stock
  • 8 oz. cream cheese, softened
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white beans
  • 3 cans (15 oz. each) black beans
  • 2 cans (4 oz. each) diced, fire-roasted, green chilies
  • 1 can (10 oz.) diced tomatoes (optional)
  • 4 tsp. ground chili powder
  • 1 tsp. salt
  • 3/4 tsp. paprika
  • 2 drops cumin essential oil
  • 2 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • Toppings: cheese, sour cream, fresh lime, cilantro, etc.

Instructions:

  1. Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
  2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
  3. Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
  4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
  5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.