Amanda's Aproneat inspired |
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Here’s a yummy recipe that’s quick & easy to assemble. I made it in less than 30 minutes, and that was while taking pictures, switching the laundry, and cleaning the kitchen. No, I’m not Superwoman, but I bet your time would beat mine. This is a great dish for a picnic, potluck, or quick, healthy lunch.
A couple of years ago, I was so intimidated by the thought of homemade soup. I had no clue what I could possibly make the base out of and how to get everything diced so fine and perfectly and the list went on. I started making black bean soup about a year ago, and that’s a miracle because my husband is not a soup lover – yet, he really, really likes this! I learned it doesn’t have to be like canned soup. That’s basically the beauty of homemade soup. It can have whatever vegetables and spices you have on hand, and be whatever texture or thickness you want.
So first, you can’t steal my word, nutayo. Ok, you can. But I just made it up and I’m super proud of myself. And aside from the oober cool name, they are amazing! This is the perfect celebration of the coming end of winter vegetables.
Sweet Potato Fries & Nutayo Recipe
Sweet potatoes (I only used 1 huge one and it served 4 side item portions)
1 cup pine nuts
Olive oil
1 lime
½ clove of garlic
¼ cup water or coconut water
