Inspiration for the Season:
Recipes to boost your Immune System During Challenging Times
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
This week’s recipe is something a little different, because part of keeping your immune system healthy is enjoying life – so treat yourself to something surprising with these…
Sweet Potato Spelt Roti
From The Geneus Life
- 1 tsp pink Himalayan salt for boiling the sweet potatoes
- 1 large Japanese sweet potato, chopped into large chunks
- 2 cups spelt flour
- 1 tsp cumin powder
- 2 pinches red chili powder
- 1 tsp pink Himalayan salt for the roti dough
- 1 tbsp unrefined organic coconut oil
- Filtered water for kneading
- Add the sea salt and sweet potatoes to a pot of boiling filtered water and allow it to cook.
- Let cool and peel.
- Add the spelt flour to a medium-sized bowl along with your cumin powder, red chili powder, and sea salt. Add your coconut oil and mix well.
- Add your mashed sweet potatoes and your filtered water gradually to the bowl.
- You shouldn’t need more than a one-quarter cup of water unless you doubled the recipe. If you do add too much water by accident, just add more flour and a pinch or two of sea salt until the dough becomes not sticky. The dough should be pliable and not too sticky.
- Add flour to your work surface and make a ball with the dough. Flatten the ball out and begin rolling out the dough with whatever the hell you have. I used a clean jar. Make sure there is flour on both sides of the roti so the jar or rolling pin doesn’t stick to it.
- Once your roti becomes relatively flat, add oil to your pan and allow it to heat up. Put the roti in the pan and fry it on both sides.
- While cooking, add extra coconut oil so it doesn’t get dry and serve hot.