This dish Tim had for breakfast at “Mama P” – a lovely little health food cafe in Newcastle. it was actually out of all of them my favorite breakfast place. Delicious Müslis and their vegan and raw cakes looked to die for.
(GF, RSF, V)
1 medium size sweet potato
1 cup of war cahew nuts (soaked for half a day in water)
1 cup of ruccola
1/2 cup Sauerkraut
salt, pepper, lemon juice
– Slice the sweet potato lengthwise into 5mm thick slices and put them for
about 5min at high temperature in the toaster (maybe longer – until they are
– rinse the cashew nuts and blend with salt, pepper and a bit of lemon juice until
creamy. Add some other spices if you fancy.
– Spread some of the cashew nut cheese on the toasted sweet potato, add the
sliced avocado and a bit of Sauerkraut and top with the ruccola.
You could also add a poached egg or some smoked salmon. Or have it sweet with almond butter and bananas. Be creative….