Grilled Sweet Potato Fries with Avocado and Ciudad Ranch


  1. Wash and peel 4 large sweet potatoes. Slice in French fry wedges, place in large bag with 4 Tbsp. of milkadamia macadamia nut oil and 2 tsp. of Watson’s Yumami Seasoning Blend to shake to coat. Wrap the wedges in sealed tin foil and cook for 10-15 minutes. Remove from tin foil and grill on open flame, flipping to get burnt grill marks and edges. Alternatively you can par-cook the wedges in the oven for 15-20 minutes before cooking on an open flame.


  1. In blender or food processor mix 14 oz of silken tofu, 3 cloves of fresh garlic, a few sprigs of fresh cilantro, 1/3 c. milkadamia nut oil, pepper to taste, 2 tsp. of Watson’s Ciudad No. 22 Seasoning Blend. Blend on high for 30 seconds or until well blended and creamy. Refrigerate for up to 7 days. Optional, for a little extra heat, add a few slices of fresh serrano chili before mixing.

Now you're cooking with milkadamia!

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