Wholistically Human : Raw 'Til 4's Baked Potato Wedges and Sweet Chili Sauce Recipe

Raw 'Til 4's Oil/Salt/Vinegar/Garlic-Free Vegan Baked Potato Wedges and Sweet Chili Sauce Recipe

Sweet Chili Sauce Ingredients:

1/2 c. Coconut Sugar

1/4 c. Filtered Water (I use the ProPur)

3 Chilies

1 Green/Spring Onion

1/4 c. Lime/Lemon Juice

You can adjust these ingredients to your tastes of course!...

Directions:

Chop up chilies, and spring/green onion. Put chopped chilies, coconut sugar and water into a pot or saucepan on low to medium heat. Stir for approximately three minutes, making sure to not burn the coconut sugar, (which would cause bitterness), until it is dissolved. You can add guar gum or potato starch as thickeners if you want. Now, add the lemon and/or lime juice(s). Stir and wait for a minute or two before adding in the chopped spring/green onion. Stop cooking once you reach the desired taste, about three minutes more. Wait 10-15 minutes for the sauce to cool before eating, or put it in the fridge overnight to thicken it up.

Raw Sweet Chili Sauce Ingredients:

1/4 c. Coconut Sugar

3 Chilies

1 Green/Spring Onion

1/4 c. Lime/Lemon Juice

Again, taste as you go to see what to stop adding or what to add more of.

Directions:

Chop up chilies, and spring/green onion. Put chopped chilies and spring/green onion, coconut sugar and lemon and/or lime juice(s), into a blender. Blend on high 'til combined.

Baked Potato Wedges

Directions: Line a cookie sheet or two with parchment paper. Peel (optional) and slice up potatoes into wedges. Put wedges on cookie sheet with parchment paper and pop them into the oven at 220 degrees Celsius or 420 degrees Fahrenheit for twenty minutes or until they have developed a thick outer shell, and flip to the other side to evenly cook.

Lauren Jackson, Ph.D. U.S. Food and Drug Administration

"Acrylamide is a neurotoxin and potential human carcinogen."

"Acrylamide level and degree of browning increases with cooking/processing times and temperatures. Degree of browning is a good indicator of acrylamide formation during cooking or processing in most foods. Acrylamide levels in fried or baked foods (potato and cereal-based) can be minimized if cooked to golden or light brown in color. Removing darkened portions is effective at reducing acrylamide levels."