Ingredient: Sweet Potato

When dealing with migraines, dehydration due to lowered levels of potassium can often be a major trigger. Sweet potatoes have higher levels of potassium than bananas and can help you balance electrolyte levels.

Sweet potatoes are also high in beta-carotene and other nutrients that contain anti-inflammatory properties. Sweet potatoes are high in vitamin B1, vitamin B2, vitamin B6 vitamin C, copper, manganese and phosphorus.

Quick Tip for dealing with triggers: When tackling migraines it is helpful to keep a food journal to track what you eat and any symptoms that you feel post eating.

Try removing one food ingredient from your diet to see if the migraine occurs again. This will help you rule out your triggers.

Recipe: Home-made sweet potato wafers

Ingredients: Baked for a healthier you

• 6 medium sweet potatoes
• Salt  and pepper to taste
• ½ tsp Chili powder
• Half lemon juice
• 2 tbsp olive oil

Method

Preheat oven to 425°F/220°C

Wash the sweet potatoes thoroughly to remove all the mud

Pat dry with paper towels

Slice potatoes into thin approximately 1 cm thin slices and place in a big bowl

Mix the chili powder, lemon juice and olive oil together and pour over the sweet potatoes. Ensure that every slice is coated with the mixture

Line baking tray with baking paper, place potato slices on the try and put the tray in the oven for 15 mins

At about 7 mins remove the potatoes and flip them (ensure you keep a track of how much time you have lost so that you can increase the time to ensure an even crisp on either side)

Once cooked sprinkle the salt and pepper and ensure that all the chips have an even coating.

#Protip 1

Place the baking tray on the second highest notch in the oven. Sweet potatoes have natural sugars that could lead to burning if placed too close to the heat

#Protip 2

Make sure you salt ONLY after cooking is completed, salt will draw out the moisture from the potatoes and they will not get crisp

Garnish

Chopped fresh coriander and the other half of the lemon

Place cooled chips in a bowl and sprinkle with freshly chopped coriander and a squeeze of lemon juice.