Fuelling your brain

Los Angeles-based best-selling cookbook author Julie Morris is an international pioneer in cooking with superfoods and co-founder, along with her partner Oliver Barth, of Luminberry, the world’s first online superfood cooking school. She’s an expert in how to use the world’s most beneficial foods to create stunning recipes that will have your brain craving more. You can find Julie on Instagram @superfoodjules and at luminberry.com

Julie has provided the following recipe taken from her book Smart Plants (Sterling Epicure, RRP £25), available online and from all good bookshops.

Citrus Sweet Potatoes
Sweet potatoes truly are superheroes. Full of brain-healthy nutrients, promoting longevity, they also taste so good. If you want a change from the orange texture, try purple sweet potatoes instead. The more colours, the merrier in this stunning dish.

2 pounds small sweet potatoes
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Sea salt and ground black pepper
2 tablespoons fresh lime juice
1 teaspoon sriracha sauce
1 large navel orange
1 tablespoon unsweetened shredded coconut
Handful of arugula or fresh herbs like cilantro, parsley, or mint, for garnish

1. Preheat the oven to 400°F.
2. Peel the sweet potatoes and slice them on a diagonal into 1/2-inch pieces—if some of your potatoes have a greater diameter, cut the larger slices in half.
3. In a large bowl, toss together the sweet potato slices with 2 tablespoons of the olive oil, cumin, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper, until the slices are well-coated. Arrange them on a baking sheet in an even layer. Roast the sweet potatoes for 25-30 minutes—tossing them halfway through the cooking time – or until the edges begin to brown.
4. Meanwhile, make the citrus dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil with the lime juice, sriracha sauce, and 1/4 teaspoon salt. Using a paring knife, carefully cut away the peel and outside pith of the orange and slice it into small segments. Fold the segments into the dressing, and let rest for 10 minutes*
5. Once the sweet potatoes are done, arrange them on a serving platter and drizzle the dressing and orange segments over the top. Just before serving, sprinkle the dish with coconut and a little arugula or herbs.

BRAIN BOOST – whisk 1/4 teaspoon of rhodiola powder into the dressing before adding the orange segments.