Eat to beat anxiety: Kale and sweet potato salad

This salad is packed with anxiety-busting magnesium and omega 3 fats. Plus it’s filling, and an utter joy to eat!

Serves 2
1 large head of Kale (enough for 2 people)
Flesh of 1 avocado
2 tbsp tahini
Juice of 1 lemon
2 tsp tamari (gluten-free soy sauce)
1 large sweet potato (approx 1 cup) peeled and cubed into 1 inch pieces
1 tbsp maple syrup
1/4 tsp cayenne pepper
Handful of walnuts – broken into pieces
Olive oil

Directions
1. Preheat the oven to 180 degrees celcius. On a baking tray, drizzle olive oil over the sweet potato pieces and sprinkle with salt and pepper. Place in the oven for 30 – 40 minutes until the sweet potatoes are cooked – they should be soft and caramelised.

2. Cover the walnut pieces in the maple syrup and place on a baking tray in the oven for 5 minutes, until lightly toasted.

3. Meanwhile, tear the kale into bite-size pieces, removing and discarding the fibrous stems, and place in a large bowl. Add into the bowl the avocado, tahini, lemon juice, and tamari. Using your hands, massage all these ingredients into the kale for a few minutes. This process breakdowns the kale tough cellulose structure. You
will notice the kale will shrink in size, become darker, and have a softer texture.

4. To serve, combine the kale mixture with the sweet potatoes and walnut maple pieces.

Rose is a nutritional therapist who is passionate about showing people how to overcome their health concerns through specialized nutrition. Visit her website to sign up to her newsletter and get her ‘Snacking – Get It Right!’ e-guide for free or to ask about having a nutritional consultation.

Photograph by Molly Matcham Photography