Food as medicine.

Test Kitchen "Let food be thy medicine and let medicine be thy food." Sweet potato and cranberry oaty bars MAKES 16 PREP AND COOK TIME 1 HOUR 5 MINUTES 3 cups (270g) rolled oats 300g orange sweet potato, grated coarsely 1 cup (130g) reduced-sugar dried sweetened cranberries ¾ cup (80g) coarsely chopped walnuts 1/3 cup (95g) almond butter 1/3 cup (90g) honey 1/3 cup (80ml) extra virgin olive oil 2 teaspoons mixed spice 1/3 cup (95g) natural yoghurt 1 Preheat oven to 180°C (160°C fan-forced). Transfer mixture to a large bowl with the remaining oats, the cranberries, ½ cup (55g) of the walnuts, the almond butter, honey, oil and spice. Tuna and sweet potato patties with tomato broccolini salad SERVES 4 PREP AND COOK TIME 35 MINUTES 150g wholegrain sourdough bread, chopped ½ cup (50g) walnuts ½ cup flat-leaf parsley leaves 1.2kg orange sweet potatoes, peeled, cut into 2cm pieces 425g canned tuna in springwater, drained 2 teaspoons finely grated lemon rind 1 teaspoon ground turmeric 4 green onions, chopped finely 2 tablespoons psyllium husks 1 cup (150g) frozen broad beans, thawed, peeled 1/3 cup (80ml) extra virgin olive oil TOMATO BROCCOLINI SALAD 2 bunches (350g) broccolini, halved lengthways 250g cherry heirloom tomatoes, halved 1/3 cup flat-leaf parsley leaves 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 Process bread until fine crumbs form; reserve ½ cup. [Extracted from the article]