OK, so if you give me raw food and it’s supposed to mock cooked food, PLEASE make sure at least the texture is there. Please save me the torture, and don’t feed me mashed “potatoes” that’s really a watery pile of chewed up cauliflower! Don’t get me wrong, I LOVE me some cauliflower, but NOT when it’s forced to be something it’s not!!

With that said, one of the BIGGEST raw gastronomy catastrophes to EVER hit this picky palate were “French fries” made with jicama. Yes, otherwise known as the Mexican Potato – but unless you grind them up and wring out ALL the water of these puppies, there is nothing potatolike about jicama at all. I suppose if you cook them, you are removing all the water, so perhaps that’s where the “Mexican Potato” label came from. And yes, I do make the most AMAZING mashed potatoes out of jicama, but again, I pulverize them into a puree then remove EVERY ounce of water using a nut milk bag (followed by the addition of cashews, etc., in a high-speed blender).

The closest raw “French Fries” I’ve had were made with avocados. I first experienced this orgasmic experience while living at the Tree Of Life last summer. I still remember what I was wearing and the insane excitement I experienced when I popped one of those bad boys in my mouth! It could have been that I went in with very low expectations, so whatever happened in my mouth would deliver, or perhaps because I was eating a super clean raw diet during my stay at the Tree, anything decadently satisfying made inner food beast do the happy food jig!

Huh? Avocados, really? I swear. The fattiness of this luscious sweet fruit is the CLOSEST “fry” you will ever eat raw. I got home, tweaked them (of course, this is how I roll!), and to my surprise I like them EVEN MORE!! So here it is, the highly anticipated avocado fry recipe. Oh, and the bonus here is that I love condiments! YUM! What are French fries without ketchup and wasbi mayo? HELLZ YEAH!!

Cheers my friends! And be sure to triple this recipe!! And if you’re anything like me, most of them won’t make it the full dehydrating time!! Hehe.

Ketchup:
1/2 cup unsulphered sun-dried tomatoes, soaked 15 minutes – reserving water to thin IF NEEDED
1 medium tomato, cored and deseeded
½ tablespoon tomato powder
2-3 tablespoons apple Cider V
2 tablespoons Coconut Aminos (more to sweeten if needed)
1-2 tablespoons olive oil
1 small clove garlic
1 teaspoon sea salt

Directions:
Add everything into a high-speed blender and blend. Adjust to taste.

Wasabi Mayo:
1 cup soaked cashews, soaked 4-6 hours
1 cup macadamia nuts
½ cup young Thai coconut water
½ cup pure water
½ cup olive oil
3 tablespoons lemon juice
¼ cup fresh horseradish
1 ½ teaspoons sea salt

Directions:
Blend all ingredients in Vita-mix until completely smooth.

Avocado Fries
4 avocados
¼ cup olive oil, flax oil or water
2 cups ground flax
1 tablespoon sea salt
1 teaspoon chipotle powder (optional)

Directions:
Cut avocado into wedges. Using a fork, blend dry ingredients, and place onto a flat plate. Dip each wedge into oil or water  (“egg” wash), and then dredge in “dry batter.” I prefer mine with water, but sometimes gluttony is a beautiful thing (when eating live foods, that is!). There is a technique to this, as the flax tends to get clumpy as it becomes wet. I use a dry fork to coat them with the “breading” and not wet fingers. Next, still using the fork, place onto dehydrator trays, and dehydrate for at least 3 hours or overnight, depending on desired degree of doneness. I crank mine up to 145 degrees for 2 hours, finishing them for another hour at 115 degrees (never dehydrate at 145 degrees for more than 3 hours). If you like crispier fries, leave them at 115 overnight.

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