Yuca Root Fries With Maqui Ketchup

Comfort food doesn’t have to weigh you down or leave you with feelings of greasy regret. This recipe is every bit as delicious as french fries — with none of the guilt.

(Makes 2-4 servings)


Yuca Fries

3 medium size yuca root

3 tbsp ghee

1 tsp turmeric

1tsp paprika

1/2 tsp chili

1/2 tsp  garlic powder

1 tsp sea salt

1 tbsp coconut sugar

Maqui Ketchup

4 medjool dates

1/2 cup tomato paste

1 tbsp ume plum vinegar

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp onion powder

1 tsp lakanto

1/4 tsp maqui berry powder (optional)

1/4 tsp maca powder (optional)


Preheat oven to 450F.

Scoop ghee (or cooking oil of choice) on baking tray. Leave in the oven until preheated to allow tray to get hot and ghee to melt.

While preheating, peel and slice yuca root into desired fry-sized pieces.

Prepare seasoning and spice blend for the fries: combine paprika, chili powder, garlic powder, turmeric, and coconut sugar.

Toss yuca fries in seasoning and add to tray. Stir with a fork to coat fries in melted ghee as evenly as possible. Sprinkle with sea salt and add to oven.

Bake for 15-20 minutes until fries are cooked and are beginning to turn a golden brown. (Cook for an additional 5-10 mins for a crispier finish.)

For maqui ketchup, combine all ingredient in a high speed blender. Mix to a smooth consistency.

When yuca fries are done baking, remove from oven and serve warm with maqui ketchup!


Lauren Rosemarie
A Holistic Nutritionist, whole foods chef, Iridologist, and BioEnergetics practitioner from Burlington, Ontario. Lauren’s devotion to the field of immunology, electromagnetism, detoxification, and human biology has given her insight into how chronic diseases can be influenced by psychological and physical aspects of life. In pursuit of the mind/body connection, Lauren instructs insightful yoga sessions at various local studios and consults out of her two private clinics, designing clear roadmaps to healthy living for her clients.

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