1 can of coconut milk
2 banana, peeled
1.5 tsp. ground cinnamon
5 Tb chia seeds, black or white
1 tsp. coconut oil
2 figs, sliced
3 Tb slivered almonds
Blitz together milk, bananas, and cinnamon. Add chia and combine. Pour into glasses/bowls and refrigerate for several hours or overnight.
Toast almonds in a dry pan, set aside. Heat coconut oil in pan and fry figs until golden. Top puddings with fig and almonds.
Chia seeds are a great source of fibre having 40% fibre by weight. They are also high in protein, iron and omega 3 fatty acids.
2 sweet potatoes, (1 per person) skin on, if washed dry thoroughly- moisture will make fries soggy
2 Tb sumac
1 tsp cumin
2 Tb olive oil
1 tsp sea salt
1 avocado, scooped out
3 Tb parsley
½ lemon, juiced
1 garlic clove
½ tsp paprika or cayenne pepper (hotter)
Pinch sea salt & white or black pepper
1Tb olive oil
Chop sweet potatoes into approx. 1cm cube lengths, trim thin ends of to avoid burn.
Place on a tray lined with baking paper. Drizzle with olive oil, sumac, cumin and salt. Toss to coat and place in single layer with separation. They will not crisp up if touching.
Bake for 15 min at 200°, turn and bake for a further 15 min. Cool for 5 min and serve with aioli.
For aioli, place all ingredients in a food processor and blend until combined. Season to taste. Sprinkle with paprika to serve.
Sumac is a dried berry; it has a tangy and lemony flavor. It can be cooked or sprinkled over dishes, particularly good over salads.