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sweet potato rosti

sweet potato rosti

These are so tasty that even my husband who has decided he doesn’t like sweet potatoes loves them! And for him to go back for seconds on a veggie dish is high praise indeed! They could be served for breakfast with a poached egg on top or alongside a green salad for lunch. For most people 3-4 rosti would be enough for lunch – although my husband did eat 6 the first time I cooked these for him!!



makes 15 rosti


650g sweet potato, peeled
2 large handfuls of spinach, finely chopped
1 red chilli, deseeded and finely chopped
1 handful of coriander, chopped
2 eggs
2 tablespoon of coconut flour
salt and pepper to season



prep time: 10 mins
cook time: approx 30 mins

  • Preheat the oven to 180°C.

  • Grate the sweet potato using the grating attachment of a food processor and squeeze out any excess liquid.

  • Add the sweet potato to a bowl along with the rest of the ingredients.

  • Mix everything together well and then form into patties and place on a lined baking tray.

  • Bake in the oven for 30 minutes until slightly crispy.


the health boost tip

Sweet potatoes are one of the best sources of beta-carotene, which in most people converts to vitamin A. They are also a great source of vitamin C, manganese, copper, vitamin B6 and dietary fibre.

Download a printable version here

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