Three Ways with Sweet Potato

by Theresa Webb of Kitchen Buddy
Posted 13.01.07 

  • Chop into chip shape pieces and eat raw with a dip made from blended orange, parsley and avocado.
  • Grate and mix with soaked almonds, hiziki seaweed, alfalfa sprouts and grated carrot.
  • Chop in half and using a spiraliser/saladacco create ’spaghetti’ and serve with pesto.

Recipes Copyright Kitchen Buddy 2006

Contact Theresa Webb at kitchenbuddy@hotmail.com for healthy children’s classes and tuition, one to one classes, charitable talks, family and friends food preparation workshops, shopping trips, wheat-free, dairy-free, sugar-free recipes.  Simple easy to prepare meals for weight loss, extra energy, glowing skin kitchen confidence and ingredient awareness.

Theresa Webb
Kitchen Buddy
tel:    020 8697 2755
Mob:  07734 166738
email: kitchenbuddy@hotmail.com