LOSE IT-04.2019

58 LOSE IT! VOLUME 30

FOOD

4 sweet potatoes cut into wedges

3 tbsp coconut oil

2 sprigs fresh rosemary

½ tsp smoked paprika

Himalayan salt and black pepper

FOR THE DIP

1 clove garlic, minced

5g fresh coriander, chopped

5g fresh chives, chopped

½ cup home-made mayonnaise

juice of ½ a lemon

1. Preheat the oven to 190°C.
   Place the wedges on a baking tray
   along with the coconut oil and
   rosemary. Sprinkle with paprika,
   season and toss well to combine.


2. Roast for 35–40 minutes until
   golden.


3. For the dip: Place ingredients
   into a food processor, blitz to
   combine and season to taste.


4. To serve: Serve the wedges
   hot, with the dip.

DARK CHOCOLATE

MOUSSE WITH TOASTED

PUMPKIN SEEDS

SERVES 6

200g 85% dark chocolate, finely

chopped

2 tbsp coconut oil

2 tbsp cocoa powder

1 tsp vanilla extract

2 cups cream

3 tbsp toasted pumpkin seeds

1. Add the chopped chocolate,
   coconut oil, cocoa powder and
   vanilla extract to a heatproof
   bowl. Allow to melt over a pot of
   simmering water, remove from
   heat and leave to cool.


2. Whip the cream until firm
   then fold the cream through the
   cooled chocolate mixture.


3. Spoon into serving glasses or
   ramekins and refrigerate until set.


4. To serve: Top with toasted
   pumpkin seeds. Q

SWEET POTATO WEDGES WITH A HERB DIP

SERVES 6

KEEP ON TRACK per serving

FAT 24G CARBS 5G PROTEIN 10G

KEEP ON TRACK per serving

FAT 37G CARBS 12G PROTEIN 8G