Kick start your day with sweet potato rosti and garlic butter greens
Dale Pinnock isn’t interested in fad diets. With degrees in human nutrition and herbal medicine, and a masters in nutritional medicine, Dale is known as The Medicinal Chef, and he knows what foods you need to eat to look after your body. By following three key principles – mastering blood sugar, fatty acids and nutrient density – Dale explains that you can boost your wellbeing and positively change your health long term. In his new book The Medicinal Chef: The Power of Three, Dale shares 80 easy-to-make recipes that follow these principles without compromising on taste, and help minimise your chance of being affected by diseases such as diabetes, heart disease, obesity and cancer. Kick start your year and your morning by trying this recipe for sweet potato rosti with garlic butter greens, packed with protein, carotenoids and fibre, plus it’s super slow burning!
INGREDIENTS
1 small sweet potato, scrubbed clean and grated
1 spring onion, chopped into matchsticks
1 tablespoon wholemeal flour (gluten-free flours are fine too)
1 large egg
olive oil, for frying
large handful greens (I like half and half kale and spinach)
2 teaspoons garlic butter
TO MAKE
Place the grated sweet potato, spring onion and flour into a bowl and mix well. Crack in the egg and mix everything well again until it forms a batter-like mixture.
Heat a little olive oil in a frying pan until hot, then add the batter to the centre of the pan in a patty shape, making sure the ingredients are pressed down well and tightly compressed. Fry for 3–4 minutes each side or until golden and crispy, and held together.
Meanwhile, melt the garlic butter in a pan, add the greens and saute until softened, then serve on top of the rosti.
Serves one.
This is an edited extract from The Medicinal Chef: The Power of Three by Dale Pinnock, published by Quadrille.
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