This Week’s Recipe: Herby Salad with Sweet Potato Wedges and Hemp Aioli

Sweet Potato Wedges Hemp Aoili vegan recipe

I totally adore this week’s recipe. Over the last few years I have introduced more cooked food into my diet. I have thoroughly enjoyed learning how to combine raw and cooked ingredients to create unique recipes that are super healthy and satisfying on all levels. Raw & cooked recipes like todays are particularly good when the weather is miserable or you are in need of comfort food.

My Turning Point

A big turning point for my healthy eating was when I gave myself permission to include more cooked food in my diet. Before that I would yo-yo between eating really well and mostly raw, to picking up my historic bad eating habits again. I definitely had an ‘all or nothing’ approach to eating raw, and it wasn’t serving me. I would beat myself up emotionally when I swung back to the old sugar and carb habits, causing myself stress and lacking the self-loving compassion I was trying to learn.

What I discovered is that you can continue to cleanse and increase your sense of well-being AND eat cooked food too.  The trick is to keep your daily raw intake as high as you can whilst reducing the more toxic everyday foods like refined flour products, wine, chocolate, biscuits, dairy products and caffeine.

And There’s More Good News!

Who would have thought that allowing myself to combine raw and cooked would be the answer! I’ve created many delicious new recipes that combine the two in a really healthy way – I can’t wait to share more of them with you, here on the blog, over the coming months 🙂

This Week’s Detox Recipe: Herby Salad with Sweet Potato Wedges & Hemp Aioli

Herby Salad Sweet Potato Wedges Hemp Aioili

Of course you can eat sweet potato wedges and hempseed aioli with any salad, but I love the fresh flavours of this herby salad.  Today’s recipe is really three recipes in one, so feel free to get creative and mix and match them with other favourite healthy recipes 🙂

Serves 2 as a main meal.

Sweet Potato Wedges


2 sweet potatoes
1 tsp sweet smoked paprika (not spicy)
1 tbsp extra-virgin olive oil or coconut oil


Preheat the oven to 200 C / 390 F.

Cut each sweet potato in half lengthways. Then cut each half lengthways into 3 wedges, so that you have 12 potato wedges in total.

In a baking dish big enough to hold all the wedges without piling them on top of each other, mix the wedges with the smoked paprika and the oil.

Bake for 1 hour, or until the edges of the wedges are caramelised and turning brown. Flip them over halfway through cooking so that they are evenly browned.

Hempseed Aioli


½ cup hulled hemp seeds
1 tbsp lemon juice
¼ tsp mineral salt
½ small clove garlic, minced
2 – 3 tbsp water


Blend all the ingredients together until smooth and creamy.

Herby Salad


2 lettuce leaves, roughly torn
1 handful flat leaf parsley leaves, finely chopped
1 handful coriander leaves, finely chopped
5 mint leaves, finely chopped
1 tbsp chives, finely chopped
1 handful alfalfa sprouts
1 handful cherry tomatoes
1 small courgette, julienned
1 medium carrot, grated

Simple Dressing

2 tbsp extra-virgin olive oil
½ lime, juice of
1 pinch mineral salt


Toss all the salad ingredients together with the dressing.

Serve together with the sweet potato wedges and hempseed aioli.

2 Responses

  1. Ruth Jones
    | Reply

    Hi Sas can’t wait to try the hempseed aioli. Awesome

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