Recipes designed and prepared by Colin Butcher of CBs Café, Penrith NSW, and served for lunch at the Society’s Annual Seminar on 20th March 2016



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.



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