24 Carrots: How to make a HEALTHY Shamrock Shake

Salt & Vinegar Oven Chips!

2 lbs red potato, cut into wedges

Enough cold water to cover potatoes in pot

2 cups vinegar

3 Tbsp olive oil

salt & pepper to taste


- Put into pot, and cover with cold water & 2 cups vinegar (white wine or apple cider are my favorites for this recipe!)

- bring to a boil & cook till soft, but not mushy, and then drain

- spread out on baking tray, and coat with olive oil

- bake at 350 for 25-30 mins, till crispy, browned and delicious smelling

- dust with salt & pepper (also amazing with old bay seasoning!)

SUPER delicious dunked into some green goddess dressing with lots of garlic & herbs- and even more delicious if you don't have to share ;)


Vegan Shamrock Shake!

2 cups vegan vanilla icecream

2 oz kale juice 

1 cup coconut milk

2 drops peppermint extract


Blend up and serve topped with your favorite chocolate sauce for a mint chocolate treat that's good, and (sorta) good for you ;o)


Butternut Boxty

2 cups leftover mashed potato

1 cup mashed, cooked, butternut squash

4 cups flour (both glutenfree or wheat flour will work)

1 clove garlic minced

pinch of salt

pinch of pepper

olive oil to pan fry


mash all the ingredients together, but for the olive oil. Heat pan, and from boxty into small patties, pan fry lightly with a little oil and grill each side for about 4 mins, or till sides are crispy, browned. Enjoy with a bit of vegan sour cream or some honey mustard (personal fave)!


24 Carrots Natural Café 
1701 E Guadalupe Rd., Tempe, AZ 85283 

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