Recipe from Winter 2016 issue of True Natural Health – Autumn 2016 Seminar Lunch



Whole small sweet potatoes

250 gm silken tofu

100 gm mango chutney

Stalks of 1 bunch coriander

Juice of 1 lemon

2 tsp turmeric

2 tbsp slivered almonds


Procedure :

Char sweet potatoes. Combine all other ingredients and blend until smooth. Cut sweet potato into rounds and drizzle over the dressing. Garnish with coriander leaves and toasted almond flakes.