I have recently been told by my therapist to temporarily remove the so-called Nightshade vegetables from my diet, as they were causing a flare up of arthritis in my hands. Nightshade vegetables contain a toxin called solanine, which some people are unable to metabolise properly from their bodies. A build-up over time can cause inflammation, which includes arthritis, but also these toxins can be dumped in vulnerable parts of the body, especially in fatty tissue, which may result in stubborn areas of fat that you just can’t get rid of.
However, inflammation is also a contributing factor with CanSur. As you can imagine, I was devastated because I adore tomatoes, peppers, chilli, aubergine and potatoes, but decided to go on a sabbatical from these foods for six months and combine with further liver cleansing to see if it helped.
I therefore needed to revise some of my repertoire, so devised these delicious rosti. They are not as crunchy as potato rosti, but healthier and equally as delicious – in fact my partner prefers them. These are absolutely spiffing and tremendously satisfying for a Sunday brunch.
The Healing Pantry Saffron Aioli (see a previous recipe) is a delicious substitute for Hollandaise Sauce, which is made with egg yolks, butter and lemon juice – an obvious no-no on the Budwig Protocol. But the Saffron Aioli made into a thinner sauce is an absolutely delicious and healthy alternative.
Update: After writing this recipe, I have been given the all clear to have a little tomato in my diet. The recipe is still solanine free, but the photo shows the dish dressed with roasted cherry tomatoes with a little olive oil dressing. Served with cherry tomatoes, this brunch dish serves up at least 2 of your 5 a day. Add a glass of fresh juice and you get 3!
1 large organic sweet potato, peeled
2 medium-sized peeled organic carrots
1 large organic yellow onion, skin removed
2 tsp cumin seeds
½ tsp Himalayan pink salt
2 tbs organic rice flour
1 egg, whisked
ground black pepper
coconut oil to fry
** 1 cup of Healing Intent
4 organic eggs
1 tsp cider vinegar
½ tsp Himalayan pink salt
The Healing Pantry Saffron Aioli – watered down with a little boiling water to make a sauce.
1. Using a food processer set with a wide gauge grater, process the sweet potato, carrot and onion and place the grated vegetables in a large bowl.
2. Sprinkle over the salt and allow to sit for a while to remove any excess moisture.
3. Toast the cumin seeds until they are just beginning to jump around the pan.
4. Squeeze out any moisture from the mixture and discard, then add the cumin seeds to the mixture and stir in the flour and egg and mix until incorporated.
5. Heat the oil in a frying pan, take a small handful of the mixture and roll it into a rough pattie shape. Place into the pan, and with the back of a wooden spoon, shape the mixture into round patties.
6. Fry over a high heat for about 2 minutes and then reduce the heat and cook for a further 8 minutes, then carefully turn over the patties, using the side of the frying pan to smooth the edges into a pleasing shape. Cook for a further 8 - 10 minutes until cooked and crisp and golden brown.
7. Meanwhile boil a shallow pan of water, and add the salt and cider vinegar. As soon as it is boiling turn down very low until the water is just shimmering and NOT bubbling. Add an egg at a time, breaking the egg carefully and dropping the egg into the water from just above the hot surface – this ensures there is no over-dispersion of the egg white into the water. Cook for 3 minutes and remove with a slotted spoon to remove excess water.
8. To serve: Place two rosti on a warmed plate, top each with a poached egg and spoon over the Saffron Aoili. Garnish with chives if liked or a sprinkling of paprika.
** Healing Intent: when cooking foods to heal the body it is important to set your intent. The best way to do this is imagine that you are cooking this dish for yourself or for someone you love who is very ill and that this dish is the only thing that will help in their healing. You will find that the way you handle the food will change, and will not only result in a better dish, but you will feel the food actually nourishing your body and spirit.