Parsnip Fries With Dr. D’s Homemade Raw Ketchup Recipe



Did you know that one of the worst things you can eat if you suffer from acid reflux or heartburn is fried food?

Watch for my blog post on Thursday: 10 Hidden Triggers for Acid Reflux.

Fried foods both trigger reflux symptoms and make it more likely that you’ll suffer from reflux again in the future.

But with that said, you don’t have to completely avoid your fried favorites… At Alkamind, we find ways to enjoy acidic foods the alkaline way.

These parsnip fries are baked, not fried, using alkaline ingredients. And they are served with anti-inflammatory ketchup that you’ll want to eat with all kinds of foods.

Parsnips are a root vegetable that have a mild taste, so they make a great swap for white potatoes. They do need to be roasted for a while to become tender – these are not fast food – but you might find you enjoy them even more than potatoes when you do.

Give it a try and let me know what you think over on Facebook.


Ingredients [Serves 4]

  • 2 large parsnips, peeled
  • 2 tbsp. extra virgin olive oil
  • 3/4 tsp. flaky sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
  • 1 tsp. smoked paprika (or regular paprika if you don’t have smoked)

Ketchup Ingredients

  • 1 cup chopped tomato
  • 1 cup sundried tomato
  • 1/4 cup chopped onion
  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup raw apple cider vinegar
  • 1 tbsp. garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 tbsp. Gluten-free Tamari or Braggs Liquid Aminos
  • 10 basil leaves (large)
  • 3 dates


For Parsnip Fries: Preheat the oven to 450 degrees Fahrenheit. Cut the parsnips into 2½ by 1/2 inch sticks and toss them with the olive oil, sea salt, and paprika.Spread evenly onto two rimmed baking sheets and roast for 8 to 10 minutes, rotating the baking sheets halfway through cooking. Once golden brown, serve immediately with ketchup.

For Ketchup: Combine all ingredients in a blender. Blend until creamy smooth. Taste and adjust seasoning as needed.

You’ll find a lot more tempting recipes –more than 65 in all – in my new best-selling book!

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