Roasted Sweet Potatoes & Asparagus​ Dip

My Mum always says the fewer ingredients in the fridge, the more creative you can be!

Cooking is an expression of freedom and creativity, also is the opportunity for me to use my skills and help others with recipes specialized in a restricted diet.

The following recipe has a refreshing flavor of mint and asparagus, combined with sweet potatoes that are rich in potassium and magnesium.

In my research, I found that the regular consumption of those veggies can help you to reduce high blood pressure by balancing-out the negative effects of salt.

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ROASTED SWEET POTATOES & ASPARAGUS DIP – Special for people with High Blood Pressure.

You will need, 12 asparaguses, 2 big sweet potatoes, 1 spring onion, 4 tablespoons of macadamia oil, a bunch of fresh mint, the juice of 2 lemons, a bunch of parsley, a pinch of ground black pepper and a tray with parchment paper.

Chop the sweet potatoes into large pieces, and boil them for about 20 minutes (alternatively you can cook them in the microwave for 10 minutes). Once you finish boiling them, remove all the water and place them on a flat table.

Place the sweet potatoes on a tray with parchment paper, add 1 tablespoon of macadamia oil on top and bake at 250 degrees centigrades for 40 minutes, or until they roast.

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In parallel, boil the asparagus and spring onion for 10 minutes, then remove the water and place the asparagus and spring onion in a blender (Ninja) add the mint, parsley, 3 tablespoons of macadamia oil, ground black pepper and the juice of 2 lemons and blend until creating a smooth paste.

Serve the roasted sweet potatoes on a plate, and put on top the asparagus & mint dip. Enjoy this recipe with Beetroot, Salmon & Ginger. Please share your comments and follow me on THE POCKETBOOK.blog

 

 

 

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