Food Art Love


Spring Loaded Parsnip Fries with Green Tahine Dressing


Spring is upon us!!!

These are a great transitional treat for the end of fall and through the early spring..when the parsnips are still around at the market, but the sunflower sprouts are also starting to pop out. Heaped toppings give this versatile side dish all the beauty and thrill (illusion..) of french fries, without the gut bombing nap induction after effect. Not to mention they are a great cleansing treat that will actually support your bathing suit body. Which I think we can all stand behind..! 

Sprouts: So much to say about sprouts. The main thing you need to know about them is that are deeply vital and ALKALIZING super stars that give the body a deep breath. Sprouts are the ultimate inexpensive, local superfood. A fantastic food for supporting the body against free-radicals, such as in cases of cancer, or any kind of disease really. Packed with vitamins and protein, amino acids, the list goes on and on; sprouts are worth your time, every time. Learn more about sprout and sprouting from my dude: 

A quick snip about Parsnips: According to Traditional Chinese Medicine Parsnips tonify (bring back down into balance) Yang (fire/masculine/growth) chi. Also, Parsnips are a concentrated source of folate, which due to menses, is an especially important nutrient for women, and extremely much more so especially true for pregnant women. Read the full Livestrong breakdown here.

Enjoy this fabulous recipe inspired by With Food & Love (a fellow Institute of Integrative graduate!). Her recipe reads basically as follows (find her recipe original here): 

This recipe takes about 45 minutes start to finish and will serve 2-4 people depending on how big you want to go with your servings. Makes a great healthy side to burgers or sandwiches.

 Fry Ingredients:

  • 4 – 5 big parsnips {or russet-style potato, sweet potato, etc}
  • 2-3 tablespoons olive oil
  • 3-5 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sea salt

Preheat the oven to 450 + line a baking sheet with parchment paper.

Peel your parsnips. Cut into fry like sections and toss with the olive oil, lemon juice, pepper and sea salt (see note below*). Spread them onto the baking sheet and bake for about 40 minutes. Watch them closely and flip half way, especially if you are cooking them on the bottom rack of your oven. Serve them hot and heavy-handed with the toppings below! They are so bright and colorful, everyone loved them. 

* There may be lots of small pieces left over that are too short or small to cook at the same speed as the rest of the fries. Pull those aside in a separate bag and roast//blend (and freeze) for a soup, or fill in the pan of a roasting chicken, stir fry, etc. 

Fry Toppings:

  • green goddess tahini {see below}
  • sprouts
  • chopped chives
  • lemon zest

"Green Goddess Tahini"

Notes: This and any variation on these ratios makes a great sauce that is good on almost anything..! Add a little water and salt if you want it thinner, add more herbs if you want it darker green. This makes a big batch so you will have some leftover. I bought a empty plastic botte (oldschool squeezy ketchup/mustard style with the fine tip and cap) at a thrift store for .50 cents and use it for sauces that tend to thicken up overnight. That way you can spare yourself any Jackson-Pollack spoon slinging to distribute the sauce and ensure nice presentation. WooHooo!! 


  • 1/4 cup tahini
  • 1/4 cup fresh parsley
  • 1/4 cup chives
  • 1/4 cup scallions
  • 2 tablespoons lemon juice
  • 1/2 cup almond milk
  • pinch of sea salt
  • pinch of pepper

Toss all of your ingredients into a blender, whip on high until smooth. Fill into plastic squeeze bottle or covered container. 


Shannon SimsComment