In times of stress, we have all experienced craving carbohydrate rich, comforting snacks. Unfortunately, satiating this craving with high amounts of sugary treats or crunchy potato chips will only serve to weaken our nervous systems. High amounts of simple-carbohydrates can steal much needed magnesium away from our nervous-systems – thus weakening our ability to put an end to the cycle of stress.
To combat this, the below recipe strategically combines magnesium rich foods, with complex carbohydrates that will ultimately serve to satiate our stress-induced carbohydrate cravings, without depleting us of vital minerals.
White-fleshed sweet potato ‘air fried’ chips, served with an easily digestible, magnesium rich, cauliflower hummus!
Sweet potatoes are a fantastic, often underutilised alternative to traditional white potatoes. Sweet potatoes are, in actual fact, completely different from ‘normal’ potatoes, coming from the tuber family. Sweet potatoes are higher in fibre and minerals (such as magnesium and potassium), making them the perfect carbohydrate snack for times of stress.
Sweet potatoes come in various different colours, however, when trying to recreate your typical ‘bowl of chips’, you can’t go past the white-fleshed variety. Being similar in colour and taste to normal potatoes but dryer than the all too popular orange sweet potato, they make for the perfect crunchy alternative.
Hummus is another brilliant food for times of stress, as the primary ingredient, tahini (sesame seed paste), is super high in minerals. A great alternative to traditional hummus, however, is cauliflower hummus, which is potentially (for some people) more digestible, which could be an important factor in times of stress. Regular chickpea hummus is also fine if desired. The important factor to consider, however, is the quality of the accompanying hummus ingredients. The tahini should be as fresh as possible, coming from an airtight jar, whilst the oil should be a good quality olive oil – not canola.
Sweet potato chips:
Take one white fleshed sweet potato and cut into wedges, or inch-squared chips.
Lightly steam in a steamer, until sweet potato is lightly cooked (but still holds its shape) (approximately 10 minutes, but will depend on steamer).
Leave the steamed sweet potato to cool on a rack, on the bench or in the fridge.
Once cool (the starch should harden back up a bit) gently coat chips in a bowl with a healthy oil of choice (olive or coconut).
Dust with herbs and spices of choice, and place in air-fryer on the chip-setting.
Follow the air-fryer instruction (alternative, place chips in the oven at 180C, turning every 15 minutes until crunchy.
Have the hummus prepared earlier, ready to go when the chips are still hot and crunchy
Take 600g cauliflower (trimmed and cut into large florets), coat with olive oil and 2 teaspoons of cumin, and roast for 25 minutes at 180C.
Once cooled, take cauliflower and place in food processor with 2 tablespoons of extra virgin olive oil, 2 chopped garlic cloves, 1/3 cup tahini, ¼ cup lemon juice, and ¼ cup of warm water. Blitz until combined.
Add more olive oil / lemon juice / salt and pepper to taste, or to adjust consistency.
Serve hummus with your sweet potato chips, and enjoy a healthy crunchy comforting snack, just when you need it the most!