Sweet Potato Avocado Toast with Corrianda Mayo (egg free

This dish is a seriously delicious example of how good whole foods in the AIP taste! There’s absolutely no need to feel deprived while eating foods that are absolutely 100% non-processed, healthy, organic and preservative free.

1 small sweet potato
1/2 red onion
1 garlic clove
1 avocado
1 tbsp coconut oil
1 tbsp olive oil
1 tbsp grated turmeric
1 tbsp grated ginger
Ground Himalayan rock salt and black pepper

Add sliced potato to a bowl and coat with the oil, chopped garlic, grated ginger and turmeric. Salt and pepper to taste
Heat olive oil in a heavy based pan and fry sliced potato until cooked through, crisp and browned. Remove from pan and sit on paper towel to drain.
lightly fry thinly sliced onions and until soft.

Slice one avocado

Spread a thin layer of Corriander Mayonnaise onto a crispy sweet potato slice. Place sliced avocado, onions and garnish with salt and pepper and corriander leaves.

Corriander Mayonnaise
1/2 avocado
1/2 cup corriander
1/4 cup coconut milk
1 lime (or 1/4 lemon)
Ground Himalayan salt and black pepper

Place all ingredients in good processor and pulse until smooth

Coconut Milk
1 cup fresh coconut flesh (or a quality organic shredded coconut)
2 cups of water

Heat water (hot but not boiling)
Blend coconut and water on high for several minutes until thick and creamy (if all water won’t fit, you can add water in two batches
Pour through a fine mesh sieve (can squeeze through a towel to get the remaining pieces out)
If you had to split the water, return the remaining coconut back into the blender with the remaining water and repeat.


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