Nutiva Liquid Coconut Oil – Sweet Potato Fries with Tikka Masala Sauce


I’m really excited about the Nutiva Organic Liquid Coconut Oil Garlic I used to make these Sweet Potato Fries with Tikka Masala Sauce! What I really like about this new coconut oil is that it stays liquid and is extracted from organic coconuts and has a neutral flavor. Unlike many non-organic coconut oils that utilize harsh chemical solvents such as hexane, Nutiva uses a certified organic process to remove the fats that remain solid at room temperature. It’s perfect in salads, sautéing, coffee, baking, and in smoothies!

I love roasting vegetables, especially sweet potatoes.  Recently, to spice up my sweet potato fries a bit, I decided to make a rich creamy sauce to compliment my favorite roasted potato.  I thought you might enjoy the recipe, so here it is.  I hope you love it as much as I do!

Sweet Potato Fries with Tikka Masala Sauce

Time: 45 minutes

Servings: 2-4

Sweet Potato Fries Ingredients

6 small sweet potatoes

2 Tbsp Nutiva Organic Liquid Garlic Coconut Oil

1/8 tsp sea salt

1/8 tbsp freshly ground black pepper


  1. Preheat oven to 425 degrees F
  2. Wash and cut sweet potatoes into fries, leaving the peel on
  3. Line a cookie sheet tray with parchment paper
  4. Toss fries with cool, sea salt, and pepper. Spread evenly on cookie sheet.
  5. Place in oven for 20 minutes. Toss
  6. Place in oven for an additional 20 minutes or until crisp. It won’t be super crispy. Be careful to watch for burning. Remove from oven when desired crispness is reached.

While sweet potatoes are roasting, make tikka masalas sauce

Tikka Masala Sauce Ingredients: 

1 cup cashews, soaked overnight

1 ½ cups filtered water

1/3 cup frozen peas, thawed (optional)

1 head cauliflower, cut into florets (optional)

20 crimini mushrooms, cut into quarters (optional)

cooking spray, as needed

sea salt and freshly ground black pepper, as needed

3 garlic cloves, minced

2 tsp grated ginger

2 tsp ground turmeric

1 tsp ground garam masala

1 tsp ground coriander

1 tsp ground cumin

½ tsp sea salt

½ tsp Nutiva Organic Liquid Coconut Oil

½ onion, thinly sliced

2 Tbsp tomato paste

3 cardamom pods

1 dried arbol chile (can substitute with ½ tsp red pepper flakes)

filtered water or vegetable stock, as needed

1 14oz. can whole peeled tomatoes

1/3 cup cilantro (including stems), chopped


  1. Soak cashews in filtered water overnight in refrigerator.
  2. Heat oven to 400 degrees F.
  3. Remove peas from freezer and leave them out at room temperature to thaw.
  4. Wash and cut cauliflower into florets.
  5. Clean mushrooms and cut them into fourths.
  6. Line a baking sheet with parchment paper or a Silpat mat. Place the mushrooms and cauliflower on the baking sheet, spreading them evenly in one layer, and sprinkle with 1/8 tsp of salt (optional), and 1/8 tsp of freshly ground black pepper. Spray the vegetables quickly with cooking spray and place them in the oven for 30 minutes. Meanwhile, continue with the rest of the directions as follows.
  1. Drain and rinse the soaked cashews and place them in a blender with 1 ½ cups of filtered water.
  1. Make the cashew cream. Blend on high until it becomes a cream-like consistency. Set aside.
  1. Make the spice mixture. In a small bowl, combine the garlic, ginger, turmeric, garam masala, coriander, cumin, and ½ tsp sea salt. Stir to combine and set aside.
  1. Heat a large, 3-quart saucepot over medium heat. Add oil, wait 20 seconds, then add the onion, tomato paste, cardamom pods, and arbol chile until the tomato paste is darkened and the onion is soft and translucent, about 5 minutes. If the onions are not yet translucent but the bottom of the pan starts getting browned bits, add a little filtered water or vegetable stock to deglaze and scrape the bits that are sticking to the bottom of the pan. Make sure it doesn’t burn. Add about 2 Tbsp or more at a time.
  1. Add the spice mixture and stir well for 1 minute.
  2. Add the canned tomatoes and their juices and mash, break apart the whole tomatoes with your cooking utensil. I use a silicone spatula. Mix well and make sure to scrape any browned bits at the bottom of the saucepan.
  1. Add the cashew cream and mix.
  2. Add the cauliflower, mushrooms and cilantro, and mix.
  3. Bring to a boil and reduce to a simmer, stirring often and scraping any browned bits until the sauce thickens for about 8-10 minutes.


  1. Place fries on a plate and pour sauce over and top with fresh cilantro. Serve immediately.

#Nutiva #CookWithClarity #sponsored #ad

Co-editor: Mia Raines

Photography and Editing: Yvonne

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Cilantro Lime Kale Salad

Cilantro Lime Kale Salad

Since reading Kimberly Snyder’s first book, “The Beauty Detox Solution”, Peyman and I are transitioning to a vegan, gluten-free lifestyle.  Although it’s only been a little over a month, it has done wonders for us.  Peyman seriously looks at least 5 years younger, my laugh line has miraculously gone away, Peyman’s fine lines are no longer there, his back pain has mostly dissipated, my mom told me, “The darkness under your eyes has disappeared”, we both have slimmed down and we happily possess newfound energy.

Switching over to Kimberly’s glowing green smoothie for breakfast and making other changes in the way we’re eating has been positively life-changing!  We feel lighter on our feet, more energetic, good-spirited and, not to sound vain, look and feel more radiant and glowing.

After being on Kimberly’s plan, our personal tastes and preferences have changed.  We didn’t like kale much a year ago, but now it’s a staple favorite.  She mentions in her book, “Remember, as your body changes physically, so will your tastes”.  She also mentioned something to the effect of, the best research is to try things out for yourself; it’s then that you’ll notice certain changes in eating will have certain effects on your body.  Thankfully, Peyman trusts me and has kept an open mind and heart to this way of living, and he is reaping the benefits, from inside out.

I’m happy we’re investing in our well-being and longevity by living this new lifestyle, while adding more exercise into our daily routines.  While he’s at work in his office, I’m at work in our kitchen trying my best to create recipes that will not only nourish our bodies, but that will also satisfy our palettes!  There’s a reason I went to culinary school and maybe it’s for this reason.  Time to get creative.

Before I head into my test kitchen, I want to share a recipe for a salad I made yesterday.  I actually like it better than the last kale salad I posted, described as “my favorite kale salad” because there’s less fat, yet it’s still very filling.  It can be eaten either as a starter salad, as a full meal, or even mixed up with some gluten-free quinoa pasta.

Hope you try it and enjoy it as much as I do!


Cilantro Kale Salad

Servings: 2-4

Time: 15 minutes



1 medium to large head of kale, de-stemmed

1/8 heaping tsp Himalayan or Celtic sea salt

1/4th onion, minced

1 large tomato, diced

handful cilantro, chopped (stems included)

handful of broccoli sprouts (or any other kind of sprouts)

1 Tbsp flax seeds

1 Tbsp hemp seeds

1 Tbsp pumpkin seeds

2-3 Tbsp nutritional yeast

2 Tbsp dried cranberries, chopped

3-6 shakes of cayenne pepper

3 Tbsp fresh lime juice (from 1 ½ -2 juicy limes)

1 ripe avocado, peeled and diced



1. Wash greens well and dry. Remove the kale stems and save them for later. You can add them to a smoothie or juice later.

2. Add kale leaves and salt to a large bowl. With clean hands, tear the kale into bite-sized pieces while massaging salt onto the leaves.  This will sort of tenderize the leaves.

3. Add the remaining ingredients.

4. With clean hands, toss the salad, while massaging the avocado onto the kale leaves. Toss well.

5. Season to taste. If you think it needs more salt, add more salt, or try adding some seaweed or dulse for more saltiness without all the sodium. If you want it spicier, add more cayenne.

6. Toss. Serve and enjoy.


Here’s a happy song to help you get started in your kitchen.  Have a wonderful day!

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