Purple Sweet Potato + Nori toast
As always, I'm looking for ways to change up what I eat to see what kind of foods sit best with me. I've been avoiding grains and legumes (where ever I can) and I have to say I've noticed improvement in my digestion and in my skin. I'm loosely following a lectin-avoidance diet and recommend it to anyone who thinks they've tried everything. I read Plant Paradox and a lot of things made intuitive sense to me regarding evolution and the wisdom in old ways of food preparation.
I had to come up with a replacement that worked well for avocado 'toast' that I could eat daily and also bring the cost down (I LOVE my dream bagels, but those are definitely a treat and more time consuming to make). These delicious crackers keep well and also taste great when popped into the toaster on low heat for a minute or so. I make them in a dehydrator but am working on getting an oven version out.
what you'll need...
2.5 cups packed shredded sweet potato (purple, orange or white)
1 medium onion, sliced as thin as possible
1 cup ground flax seed
1 cup almond flour
1 tsbp avocado or olive oil
1 tsp ground cumin
2 garlic cloves, minced
1/4 cup filtered water
2 tsp pink himalayan salt
1 tsp garlic powder
Large handful fresh herbs like basil and thyme, chopped finely
Dry Nori seaweed sheets (sushi type)
Tip: if you have a spiralizer use it for the sweet potato and onion to really cut prep time.
Start by shredding or spiralizing the sweet potato and onion. In a large mixing bowl whisk dry ingredients together: ground flax, almond flour, cumin, salt, and garlic powder. Fold in shredded sweet potato, onion, minced garlic, oil and then slowly add the 1/4 cup water until it is sticky enough but not runny, it should hold shape. You might not need to use all of the water or you may need to use more.
Spread mixture on a silicone dehydrator sheet, it should be about 1/4" thick. You can use a spatula but I prefer to use my hands to press down then smooth everything out. Once it is evenly spread out you can take sheets of nori and lay them on top, pressing and smoothing them down (this is optional if you are not a fan of sea veggies). If you choose to use the nori sheets you can now lay a dehydtrator mesh tray on top of the 'toast' and flip the entire thing over, then carefully peel back the silicone sheet. If you are worried you won't be able to make the flip, you will need to flip it half way through the dehydration process to speed up the drying. Dehydrate for 10-12 hrs at 105 degrees.
This toast is topped with guacamole, curry sauerkraut, pine nuts and broccoli sprouts.