Brightly coloured vegetables are a major part of an anti-inflammatory diet and this recipe includes almost all the colours of the rainbow.
- B Breakfast
- L/D Lunch/Dinner
- DF Dairy free
- GF Gluten free
- Ve Vegan
- VG Vegetarian
- HH Heart-healthy
- Prep time 15 mins
- Cook Time 15 mins
- Serves 1
- Difficulty easy
- Peel or scrub sweet potato, slice into ½ cm pieces lengthways. Toast in toaster on highest setting, 2-3 times until tender. This may take up to 20 minutes, so prepare toppings in meantime.
- Top sweet potato toast generously with avocado (spread or sliced). Sprinkle on gomasio (see below).
- Add several slices of smoked tofu or trout/salmon. Layer with grated beetroot and carrot, then green leaves, then tomatoes.
- Sprinkle tomatoes with extra gomasio. Garnish with nori.
- Heat a non-stick frying pan or skillet on medium. Add salt, toss in pan for a minute. Remove.
- Add sesame seeds, stir non-stop for 2-3 minutes until they start to crack/pop, but do not burn. Remove from heat.
- Add seeds, salt and seaweed into a seed grinder/small food processor, blitz until combined (do in batches if needed).
- Store in an airtight container in the fridge or cool dry place and use instead of salt.
By Jean Hailes naturopath and herbalist Sandra Villella
A variety of brightly coloured vegetables are a major part of a diet promoted as anti-inflammatory. This recipe includes almost all the colours of the rainbow, providing the many different phytochemicals (plant chemicals) that work together to create anti-inflammatory properties. The anti-inflammatory diet is often about cutting processed foods from our diet, and often gluten.
This sweet potato toast is a bread-free option, and the smoked tofu a swap for bacon, creating a wholefood, gluten-free variation of the BLT (bacon lettuce and tomato) toastie.
Gomasio (or gomashio) translates to ‘sesame salt’. It’s a Japanese macrobiotic seasoning used on foods instead of table salt. It’s still salty but packs extra nutrients, especially with this seaweed variation. Seaweed has the important anti-inflammatory omega-3 fatty acid EPA.