I heard it is #internationalfriesday today! so I made fries, healthy ones! Iv been eating tons of homemade fries for years now since going vegan. The ones I make actually help you lose weight because you’re not consuming all the saturated fried oil, toxic demineralized processed salts, flavorings, and preservatives. My fave fries I make are salty, crispy but soft on the inside with a side of AvoWhip and organic low sodium tomato sauce. Find this recipe and many many  more in my e-book Feel The Lean 1.0 and 2.0 (this fries recipe is in 1.0) that you can download to your phone or computer, use the direct link in my bio to check it out. Skip the fast food fries and make your own

Health tip –  potato skins. When cooking potatoes, always leave the skin on!Potato skins are particularly rich in iron and potassium, so leaving them on gives you an extra hit of protein and nutrients. It also makes life much easier not having to peel potatoes!!

Using Himalayan rock salt instead of table salt (which is seriously bad for you) because this rock salt contains over 84 minerals and trace elements, including calcium, magnesium, potassium, copper, and iron, so it does more than just make your food taste better. Remember to use it sparingly, always.

FRIES and SALAD with AvoWhip

4 large potatoes

Himalayan rock salt

Simple Salad

mixed greens

1/2 red onion

2 tomatoes

1 cucumber

cracked pepper

Chip batter (optional, tastes great without this step also)

1 tbsp gluten free flour, rice flour or ground flax

1/4 tsp turmeric powder

dash of garlic and onion powder

herbs if you wish

1/4 cup of hot water


1/2-1 ripe avocado

squeeze lemon or lime juice

cracked pepper

dash of water or plant milk


  1. Boil water with a steamer and preheat oven to 200°C. Wash potatoes, leaving the skin on and slice into fries, or use a cool potato slicer like the one I featured in a previous blog post which you can see here.
  2. To make chip batter, blend all ingredients in small food processor or blender until smooth.
  3. Place cut potatoes into boiling steamer pot until slightly soft 90% cooked, not fully cooked or soggy.
  4. Place steamed potatoes in large pot, cover with batter mix and shake around gently until fully coated.
  5. Cook in the oven for 20 minutes, turning over midway (may need to adjust according to your oven).
  6. While waiting, slice up salad ingredients and set aside.Move onto the avo whip
  7. Place avocado, a squeeze of lemon juice and cracked pepper into a small food processor with a few dashes of water or milk, blending until you get a creamy smooth consistency.
  8. When fries are ready and crisp, serve with salad, avocado dip, and a chilled lemon water.



Loni x