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Cannabis Sweet Potato Fries with Avocado Aioli | The Emerald Magazine

Cannabis Sweet Potato Fries with Avocado Aioli | The Emerald Magazine

Cannabis Sweet Potato Fries with Avocado Aioli

Adapted from Chia, Quinoa, Kale, Oh My by Cassie Johnston.

A delicious addition to a healthy dinner or perfect for a rainy afternoon snack. Skip the deep fryer and enjoy these medicated fries without the guilt.  

Sweet Potato Fries

Ingredients:

   4 large sweet potatoes

   2 Tablespoons smoked paprika

   2 teaspoon garlic powder

   1 teaspoon cumin

   ¼ teaspoon cinnamon

   pinch cayenne

   1 ½ teaspoon sea salt

   ½ teaspoon black pepper

   2 Tablespoons olive oil + 2 Tablespoons cannabis coconut oil (adjust as needed)

Instructions:

1   Preheat oven to 400 degrees.

2   Peel sweet potatoes and slice into fries.

3   Combine spices in large mixing bowl.

4   Add olive oil and sweet potatoes and toss thoroughly until all fries are evenly coated.

5   Spread out the fries in a single layer onto two baking sheets. Bake for 35 minutes, flipping once halfway, until fries are lightly browned and crispy.

Avocado Aioli 

Ingredients:

   1 large, very ripe avocado

   ¼ cup mayonnaise

   3 cloves garlic

   1 large, juicy lime

   heavy pinch of sea salt + pepper

Instructions:

Scoop avocado into bowl of food processor. Add juiced lime, diced garlic and remaining ingredients. Pulse until smooth and creamy. Add salt and pepper to taste. Serve with fries. 

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