Sweet potatoes. Yum. While they are not the most alkaline of vegetables, they’re certainly more alkalizing than normal white potatoes and you know what – they’re delicious, full of antioxidants, anti-inflammatories and are a great source of vitamin A, vitamin C, manganese and fibre.
It is important to have a little healthy fat with sweet potato (as this helps the body’s intake of the beta-carotine present) so we add a little olive/flax or other health oil to this dish at the end.
Sweet Potato Pasta
1 sweet potato
2 Roma tomatoes
¼ cup raw almonds, soaked (presoak for 2-4 hours or overnight)
7 sun-dried tomato halves
1 tsp lemon juice
1 tsp olive oil
½ tsp oregano
½ tsp basil
½ tsp salt
dash of red pepper flakes
Firstly, place the sun-dried tomatoes in warm (not hot) water to start them softening and then set aside.
Now this is the pasta making part so peel the potato (if you want, you can leave the skin on, it’s up to you) and then shred into lengthy strips using the small side of a standard shredder or use a spiral slicer. IF you don’t have a shredder or spiral slicer use the thick part of a cheese grater. Now set this aside.
Dry your presoaked almonds and place them in a blender or food processor and blend into a flour-like consistency. Add the lemon juice, olive oil/flax oil, and seasonings. Blend until mixed, adding a splash of water as necessary.
Chop Roma and sun-dried tomatoes and then add these to the sauce base. Blend into a thick, creamy alkaline sauce.
Divide sweet potato noodles into two servings and top with tangy tomato/almond sauce. Garnish with additional red pepper flakes if you wish and top with a drizzle of oil.
NOTE: if you’re transitioning and don’t want to go raw quite yet you can simply roast the sweet potato and either add at the end or blend into the sauce and then serve on top of buckwheat pasta.