apricot and purple potato samosas with honey yogurt sauce

What's more fun than purple potatoes? Now really. Its like the natural equivalent to green ketchup: one of your favorite childhood foods in a fun color. They're plenty full of carotenoids which will help eliminate free radicals in your body, essentially detoxing the cells and keeping them pure. They're also crazy fun to cook with for the only reason being that they are so much fun to look at. 

So when I went home to cook my mom dinner, I threw these guys in there. I muddied them up with some fantastic Indian spices. Then I threw in some game changing apricots and walnuts, and rolled them in fillo dough.  To flash fry these little table footballs, I opted for healthy sesame oil, a favorite of Ayurvedic practitioners and ancient cultures of the west. To top them off, I paired the samosas with a  sweet yogurt dipping sauce, the easiest thing you'll ever make.Yum. Sweet, nutty, aromatic  and full of soft potato texture, these guys were a huge hit.

Samosa Ingredients (makes a dozen):

3 Purple potatoes, peeled, boiled, and mashed lightly with a fork

3/4 Cup Chopped Turkish Apricots

1/2 Cup Chopped Walnuts

2 Tsp Indian Curry Powder

1/2 Tsp Tumeric

1 Tsp Cinnamon

1 Tsp Salt

1 Pkg Fillo Dough Sheets 

*be sure to remove dough from the freezer and place it on the counter at least an hour before you plan to use

Yogurt Sauce Ingredients:

1/2 Cup Greek Yogurt

1 Tbsp Honey

1/2 Tsp Marsala Seasoning

Directions:

1. Mix together all samosa ingredients except for the fillo dough. Make sure that your potatoes still have a little bit of chunk to them, and then let everything sit until room temperature.

2. Mix together dipping sauce ingredients, and let it chill in the fridge while you finish making the samosas. 

3. Unrolling your fillo dough and using a big knife, cut the end of your sheet into a 3"-4" strip.

4. Take a heaping tablespoon of your mixture, and form it into a little triangle. Place the triangle on the bottom left-hand corner of your fillo dough strip. Continue to roll it up like a table football.

5. Once you've rolled it up, do it once more so that the samosa has two layers of dough.

6. Once you've rolled all of your samosas, pour about a 1/2" of sesame oil into your frying pan, and let it get hot. 

7. Fry samosa's 1-2 minutes on each side, until lightly browned

8. Serve with sauce

low fat seasalt corn bread muffins

As the weather cools, I usually go into soup mode. I love pairing a hot bowl with corn bread to give you the right mix of liquid and solid. In this instance, I added seasalt to the top of the muffins to balance out the sweetness of my squash soup. Traditionally, corn bread isn't the best for you, but there is a surprisingly easy way to cut a lot of the fattiness out. Simply substitute non-fat Greek yogurt for most of the butter. You still have a moist and delicious bread, just without all of that lard. I also like to use all natural sweetener, palm sugar, instead of white sugar because of it's brown sugary taste. 

Ingredients (makes 8 muffins):

1 cup cornmeal

1 cup flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup non-fat Greek yogurt

1 egg

3 tbs. palm sugar

3 tbs. melted butter

seasalt to sprinkle ontop

Directions:

1. Preheat oven to 350F and line your muffin tins

2. Mix dry ingredients together in a large bowl

3. Mix wet ingredients together in a small bowl

4. Using a wooden spoon, slowly introduce the wet mixture into the dry, working the dough as little as possible.

5. Spoon mixture out into your muffin tin, and sprinkle seasalt ontop

6. Bake for 20 minutes, let cool slightly, and serve