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Light Centre , 9 Eccleston Street, London, SW1W 9LX

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London Natural Health Centre, 46 Theobalds Road, London, WC1X 8NW

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This recipe is loaded with vitamins, minerals and phytonutrients such as quercetin and saponins that help to prevent oxidative damage.


Serves 6


1 large sweet potato

1 tbsp ghee, melted

1 medium onion, sliced thinly

1 bunch asparagus (about 8-10 stalks), cut into 1-inch pieces

2 cloves of garlic, minced

8 organic eggs

1 tsp turmeric

Optional 1?2 tsp chilli flakes

Pinch of Himalayan salt and pepper to taste



  1. Preheat oven to 180°C and grease a 20cm pie tin with ghee or coconut oil.


  1. Peel the sweet potato and slice thinly using either a mandolin or the slicing blade of a spiralizer.


  1. Mix the sweet potato slices with ghee and sprinkle with Himalayan salt. Starting in the middle of the pie tin, lay the sweet potato slices in circles to form the crust. Be sure to overlap them as they will shrink dramatically while cooking. You can make the layer as thick as you want. Bake for 15 minutes and remove from oven.


  1. While the crust is baking, sauté the asparagus and onion in a bit of ghee for about 4 minutes. Add the garlic and sauté for a further 2 minutes.


  1. Place this mixture over the sweet potato crust. Mix the eggs with 1 tsp turmeric and a pinch of Himalayan salt and black pepper.


  1. Pour the egg mixture on top and bake for approximately 30 minutes until the eggs are set.


  1. Slice and enjoy!