Kale salad with tahini lemon dressing
Paleo, Salads, Vegan
This, ladies and gentlemen, is one of my favourite salads in the world. So when kale and asian pears arrived in my produce box this week I knew exactly where…
Joy and Heather Harrison of Curly Tops Cuisine are an Irish Mother and Daughter blogging duo based in Belfast, Northern Ireland. They’ve been on their own journeys with food using nutrition to heal ME and thyroid conditions, and to find optimal health and vibrancy for their bodies. They love and value the connection and fun of meal times so they’re working to turn all their Irish heritage favorites into healthy, and mostly AIP/paleo compliant meals that they can enjoy as a family and nourish their bodies. Thank you Joy and Heather for sharing this comfort food Irish gem with us!
Joy: Potato bread is a national and very beloved food of Ireland. You can buy it in any shop, ask for it in most restaurants, and find it in most Irish kitchens. It’s most commonly known for being part of an “Irish fry” which is made up of bacon, sausage, mushrooms, eggs, tomatoes, soda bread and potato bread – this dish is part of my legacy and even now at home, there are some nights where we’ll just opt out of making any sort of meal for dinner and decide on making an Irish fry instead! So when it came around to me altering my diet, I knew that this was one recipe that needed to be created, and I’m so glad it did – it’s a great healthier alternative that brings all the nostalgia but is kinder to my body!
INGREDIENTS
1 cup mashed sweet potato (about 1 sweet potato)
1 cup sprouted spelt flour
½ tsp salt
1 tsp coconut oil
DIRECTIONS
Boil your sweet potatoes until soft, then drain your saucepan, and mash your sweet potatoes.
When cool, store your mashed potatoes in the fridge overnight. (This helps your potato bread to stay together when being cooked, they could fall apart otherwise.)
The next day, mix the sweet potato, spelt flour and salt in a bowl until you form a ball.
On a floured surface, gently roll and press your dough into a flat disc (about half an inch thick) and cut into 4 pieces.
Heat your oil in a skillet on a medium high heat and place your slices of bread in the pan.
Cook for a couple minutes on each side until the bread looks crispy and brown.
If you don’t eat it all in one sitting, you can just store the potato bread. I keep mine sealed in the fridge and re-heat it when I want it over the next couple of days. If you don’t want the full Irish fry to go with it, it’s so versatile you could pretty much put anything on it! I love it with avocado and a poached egg, or thick spread with hummus, or think taco style and load it up with some salsa and pulled pork!
Happy St Patrick’s Day to you guys!
