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