As Time Goes By

In one of my lives I probably lived in Casablanca, where I found any excuse to add black cumin, paprika and cinnamon to my food so that my kiss was laced with these heady spices. Most nights, of all the gin joints, in all the towns, in all the world, I’d have been at Rick’s cafe trying to catch his eye.

Be Bright Superfood Oil

When Coromega asked me to try out their new non-GMO superfood oil blend, Be Bright, I knew exactly what to do with it. A creamy mix of chia, coconut, avocado, hemp and black cumin oils – to help us feel beautiful and energised, it would be a dream in plenty of recipes but because K.I.S.S (keep it simple Sahar) was on my mind, something sweet and something roasted was to be the conduit this time round.

Adding spices and superfood oils (coconut, flax, avocado) is one way to enhance a simple meal into an even more delicious, nourishing and nurturing one. Be Bright is a gluten-free and plant-based formula of whole foods emulsified for better absorption, taste and health. Each ingredient in their mix is specially selected: chia and hemp for omega-3s, coconut for energy and beauty, black cumin because it is rich in antioxidants and avocado as a source of vitamin E. Learn more about their amazing supplements here:

You could use it in smoothies, but what about a sweet potato baked until it’s golden sap oozes out beyond it’s skin, mashed up with paprika, cinnamon and this delicious oil blend? The sweeter you feel, the sweeter your kisses will taste.

Sweet Potato Skins

2 sweet potatoes, washed and scrubbed
2tbsp Coromega Be Bright Superfood Oil Blend (or coconut oil)
1/2tsp hot paprika
1/2tsp cinnamon
Freshly ground Himalayan pink salt, to taste

Preheat your oven to 400F.

Pop your sweet potatoes into a dish and bake until they are gloriously soft. About an hour or so, depending on the size of your potato.

Once they are done, allow them to cool a little so you can handle them without getting burnt. Slice them in half carefully and mash the soft flesh up with the oil.

Sprinkle them with the cinnamon, paprika and some pink salt and serve.

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