It’s really hard here in to find store-bought mayonnaise that doesn’t have some of the junky vegetable oils in them, and I bet that it’s equally challenging in other places, or possibly cost-prohibitive. A few months ago the only brand that I would buy stopped being stocked at our usual grocery store.

For awhile I made my own mayonnaise, but recently I’ve just started swapping it out all together for full fat yogurt instead! If you can handle dairy, this is a really easy alternative. Mixed with a bit of lemon juice, it acts as a great base for spices, and the combination with yellow curry powder has to be my favourite.

Curry Yogurt Dip

Ingredients

  • 1 cup (250mL) full fat yogurt*

  • 2 tbsp (30mL) lemon juice

  • 1 tsp (5mL) yellow curry powder

  • ½ tsp (2mL) garlic powder

  • pinch of sea salt & pepper

Mix all ingredients together in a small bowl. Refrigerate for around 10 minutes before meal time.

Store for up to a week in an airtight container in the fridge.

Makes 1 cup (250mL) dip

* If you can’t do dairy, you can use coconut cream instead. However it will get quite thick when refrigerated, so if storing take it out of the fridge for around 20 minutes before mealtime.

Sweet Potato Fries

Ingredients

  • 1 large sweet potato

  • 1 tbsp olive oil

  • sea salt & pepper, to taste

Pre-heat oven to 200C / 390F

Wash and peel (if desired – I generally like to keep the skin on mine!) the sweet potato. Slice into fries or wedges.

Combine in a medium sized mixing bowl with olive oil, sea salt, and pepper, and toss until fries are evenly coated.

Spread the fries evenly out on a parchment lined baking sheet.

Bake in the oven for 30 minutes until edges begin to brown.

Serves two

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