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½ cup of coconut yoghurt, unsweetened (dairy free)
2 teaspoons fresh herbs, finely chopped (such as mint, basil, parsley, coriander, dill)
1 tablespoon of Bestow Beauty Plus Oil
½ a lemon, juiced
Himalayan salt

Suitable for:
Lunch | Dinner


Combine all the ingredients in a jar and shake to mix. Season to taste. Refrigerate for up to three days. Add some variety to this tasty dressing with a little crushed garlic and/or ginger. If you want it to be a thinner dressing then just add a little water. Use with the Sweet Potato and Broccoli Fritters for breakfast and lunch on day 5. Any leftover can be used over the remaining few days as you please.


Coconut yoghurt is a great alternative to dairy yoghurt, but ensure that the only ingredients are coconut cream/milk and probiotics. Some brands have added emulsifiers, such as gums and pectins that are best avoided. These food additives are very difficult for the body to digest and some can contribute to intestinal permeability. They are often called anti-nutrients as they reduce the body’s ability to absorb minerals such as calcium.


Makes 8

2 medium sweet potatos (kumara), grated (produces approx 6 cups)
4 spring onions, finely chopped
3-4 eggs, lightly beaten (4 if small eggs)
A handful of basil or parsley (or mixture of both) – optional
2 tablespoon of rice flour
Himalayan salt and cracked black pepper
Olive oil (for brushing)

75g smoked salmon
1/2 to 1 cup spinach leaves
Fresh basil
1/4 cup of pickled beetroot

Creamy Avo Sauce

Suitable for:
Breakfast | Lunch | Dinner | Snack

Vegetarian and other options
We have served these with salmon, however they can be served with most other animal or plant based proteins. 



Freezer Friendly
These are best stored in the freezer with baking paper between them so they don’t stick. They can be kept in the freezer for 3-4 months. When using take from the freezer with enough time to thaw. Then reheat in the oven at 180 degrees celsius for 5-10 mins or in a fry pan on medium heat. 


Preheat oven to 200 degrees celsius.

Line an oven tray with baking paper and brush with olive oil.

Grate the sweet potato – either by hand or in a food processor. Place in a large mixing bowl and add all other ingredients. Mix well.

Place large spoonfuls of the mixture on to the prepared baking tray and flatten. Ideally they should be 10 to 12 centimetres in diameter.

After 10 minutes of cooking brush them with a little olive oil and return to the oven for another 10 minutes.

Serve 2 rostis with other ingredients listed.


Sweet potato is full of skin friendly vitamins and minerals. Vitamin A is particularly high and helps with skin healing, perfect for those who need support in this way. 

In these rostis you can use any type of sweet potato, we have tried it with both purple and orange and both work well.

We also love these as a snack, just top with your favourite topping, some avocado or sauerkraut and enjoy!

This meal can be made vegetarian by swapping the protein for a plant based option. It can not be made vegan as there is no replacement for the eggs in the Sweet Potato Rostis. We would instead recommend for those who follow a vegan diet to just cube and roast the sweet potatoes instead of making rostis.


Store in an airtight container in the fridge. Use 1-2 rostis for breakfast on Day 4 and 5, use 2 for dinner on Day 4 and 2 for lunch on Day 5.


Click the images below to view the recipes for the Avo Sauce and the Pickled Beetroot.