Getting teens to eat oily fish or soaked linseed can be tricky.
That’s why we’ve come up with this incredibly tasty dip using Udo’s Oil. They’ll get a whackload of omega-3 as well as stealthy amount of nutrients from the accompanying sweet potato dippers. Steamed broccoli, asparagus and raw pepper strips are also great pals of satay sauce, but I don’t imagine you can push your luck!
Think of this satay recipe as ammunition for your body. There’s fresh ginger to karate chop sore throats and beef-up your immune system’s front-line defence. Expect a good dose of vitamin C and helpful polyphenols from your freshly squeezed lime juice. Then there’s raw garlic with its legendary medicinal effects. Yes it reeks, but for very good reason. This pong contains important compounds to boost well-being. Allicin kills roving bacteria in our bloodstream, saponin seems to mop up cholesterol, and courmaric wages war against infections. Not bad for a satay sauce!
But there’s more! Udo’s squad of fancy oils includes organic linseed, evening primrose, rice bran and oat germ oils, and vitamin E all of which are difficult and expensive to source singularly. Udo socialises them all into one little bottle.
Fancy winning a year supply?
To enter, see the nifty Udo’s Choice box at the end of the page. The competition is only open to Irish subscribers this time – sorry!
There are multiple ways of entering (Twitter, Facebook, Pinterest etc). Your details are not shared with Udo’s, or any other 3rd party. In the coming months, I am partnering with some of my favourite brands to mark the launch of my new cookbook, and to celebrate my loyal subscribers (that’s YOU!) It’s a small way of saying thanks.
So here’s the recipe …
For the satay:
1-inch length of ginger, peeled
4 tablespoons Udo’s Oil
6-8 tablespoons crunchy peanut butter (you can do half tahini)
2 tablespoons tamari, shoyu or soya sauce
1 tablespoon organic honey, barley malt or maple syrup
Juice of 1/2 lime
2 tablespoons Clearspring mirin
1 clove garlic, crushed
For the sweet potato wedges:
3 small-medium organic sweet potatoes
Extra virgin coconut oil
1 tablespoon cumin, sweet paprika or Jalfezi powder (optional)
To make the satay, finely chop your ginger and crush to a paste in a pestle and mortar. The base of a heavy object can sometimes work too, but usually worries the dog and ends up unreasonably messy. Mix with remaining ingredients and set in the fridge for 20 minutes. If you have spring onions loitering in your fridge, add these too (be careful! Toddlers will spit them out!)
To make the wedges, slice the sweet potatoes into chips. No need to peel the potato skins. Trust me. Toss them onto your baking tray and give them a lick of sweet paprika and coconut oil. If the tray looks overcrowded, consider using two trays. This way, the wedges will crisp at the edges. If the tray is too packed, they will sweat more than roast (it’s a matter of choice).
Bake at 200 Celsius for 20-30 minutes, depending how thick the wedges are. Keep checking them, and tossing the tray to evenly distribute the flavour and oil.
When they are cooked to your liking, serve beside the satay and maybe a few strips of raw pepper or steamed asparagus. And your favourite DVD of course.
- The winner will be randomly chosen by Random.org and posted above.
- Mum, you can’t enter!
- This giveaway is only open to Irish residents this time, sorry! I will not be mailing the prize myself. It will be mailed directly from Naturalife, Udo’s Choice Oil supplier in Ireland.
- I am not in any way profiting from this competition. In the coming weeks, I am partnering with some of my favourite brands to mark the launch of my new cookbook, and celebrate my loyal subscribers (that’s YOU!) It’s a small way of saying thanks.