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From the Birsteiner Ayurveda kitchen

Ayurvedic cuisine is delicious and versatile: the tangy note of the green spinach leaf harmonizes perfectly with the mild sweetness of the sweet potato. And the therapeutic effect of the recipe is also very balancing for all doshas and mentally strengthening. For this reason, I have created a delicious recipe for you that will strengthen your body and soul during this cold season.

 

Ingredients:

500 g spinach leaves

2 sweet potatoes

1 small onion

1 slice of fresh ginger

2 tsp ghee

1/4 tsp cumin seeds

1/4 tsp fennel seeds

1/4 tsp coriander seeds

1/2 tsp oriental masala

2 tbsp cream or soy cream

Rock salt

 

For the sweet potato marinade:

4 tbsp sesame oil

1 tbsp soy sauce

1 tbsp maple syrup

1/4 tsp Chili Aphrodite

 

 

Preparation:

1. Peel and dice the sweet potatoes and mix with a marinade of sesame oil, soy sauce, maple syrup and the Chili Aphrodite spice mix. Place on a baking tray and bake at 180 degrees for 30 minutes.

2. Clean and wash the spinach. Peel and finely chop the onion and ginger.

3. Heat the ghee in a pan. Coarsely crush the cumin, fennel and coriander seeds and roast in the ghee. Add the finely chopped onion and ginger and sauté. Add the spinach and sauté for 15-20 minutes.

4. Stir in the pre-baked sweet potatoes.

5. Season to taste with the oriental masala spice mix, cream, rock salt and a little chili powder if necessary.

 

 

Enjoy cooking and bon appétit, Kerstin Rosenberg.