Juicing & Souping – Sweet Potato

Coconut preparation

• You will need a very sharp and sturdy chef's knife.
• Turn the coconut on its side with the pointed side facing to your right, if you are right-handed, and to your left, if you are left-handed.
• Take your chef's knife and carefully score down the pointed side of the coconut to remove the outer soft husk of the coconut. Keep turning the coconut to remove the husk to fully expose the point of the coconut.
• Once the husk is completely removed stand the coconut upright, with the point of the coconut facing upwards.
• Hold the coconut firmly and aim the lower point of the blade of your knife at the base of the point of the coconut.
• Carefully strike the coconut at the aimed area until you are able to pierce the coconut. Be sure to keep your fingers away from the blade of the knife.
• Once the knife has pierced the coconut, twist the knife and an opening should be created.
• Pour the coconut water out into a jug and then use a spoon to scoop out the flesh inside the coconut and set aside.

Prepare sweet potato and apple

• Cut up sweet potato into cubes (approx. 2 inches)
• Cut apple in four and remove core

Juicing

• Juice the sweet potato, apple and coconut flesh. Drop quarters of apple, pieces of coconut flesh and then cubes of sweet potato then alternate. You will find alternating ingredients will provide a more efficient juicing process.
• Once you have completed the juicing process add 8oz of the coconut water to the juiced ingredients and stir, serve and enjoy.

• Wash red peppers and place into a shallow baking tray
• Cut tops and tails off shallots and pull segments apart. Place in foil and drizzle some olive oil over the shallots. Create a pouch around the shallots and place on baking tray with peppers
• Place in preheated oven at 400 for 35 mins until peppers blister and shallots are soft when pressed.
• Cut sweet potato into cubes and celery stalk into 3 pieces and place in a medium pan. Add water to cover the sweet potato and cover the pan.
• Place on high heat to boil and then simmer for approx. 20 mins. Remove from heat when you are able to easily prick the sweet potato pieces with a fork.
• Drain sweet potato and remove shallots and peppers from oven when cooked, allow to cool.
• While waiting for ingredients to cool, place butter in a medium pan and heat and then drop cooked celery pieces into melted butter. Toss for 30 seconds and then add vegetable stock and coconut almond milk.
• Heat liquid until almost boiling and then remove from heat. Allow to cool for 5 minutes.
• Once solid and liquid ingredients are cool, place them in the blender and add salt, nutmeg and balsamic vinegar.
• Blend on a medium speed until red peppers disappear.
• Return blended ingredients to a pan and heat through on a medium to low heat,

To serve

• Pour soup in bowls and top with minced peppadew.