In the wintertime, the organism needs nutritious and healthy food, so that we can feel fit and healthy. A plate with delicious mashed sweet potatoes on spinach with champignons and cashews will bring you in a good mood! In the following text, I`ll tell you how you prepare the ingredients to be in a good mood!
Ingredients for sweet potatoes:
1 medium-sized sweet potatoes
1 cup of almonds milk
1 tbsp. rapeseed oil
Cut a medium-sized sweet potato with skin in thick slices, bisect it and put it in a pot with water and some salt. Cook it 10 – 15 minutes. Cut the skin from the sweet potato and crush it with a fork. Put 1 cup of almonds milk and 1 tbsp. of rapeseed oil to the mashed sweet potato and spice it up with chili and salt. Mix it up until it is a mash.
Ingredients for champignons and spinach:
100 grams brown Champignons
1 – 2 tbsp. of rapeseed oil
2 handfull of fresh spinach
1 – 2 crushed cloves of garlic
Brush the champignons of and cut them in slices. Then roast the champignons with 1–2 crushed cloves of garlic in 1 – 2 tbsp. rapeseed oil until they are getting brown.
Wash 2 handfull of fresh spinach, salt it and swirl it shortly in a pan with a tbsp. rapeseed oil.
Ingredients for the dip:
100 grams of soy yogurt nature
1 tsp. tomato paste
crushed spinach, chili, salt
Briefly mix the soy yogurt dip.
1 carrot for the zest of carrots
1 handful cashews
Arrange the spinach and put the mashed sweet potato and the roasted champignons in it. Cut little zests of carrots and top it with cashews and the soy yogurt dip.
This combination is very delicious and the ingredients fit perfectly.
The sweet potato contains beta-carotin and vitamins C, A, and E. These vitamins are well for your Immune defense and your cell protection. Minerals like magnesium, calcium, phosphor, ferric iron and zinc. Sweet potatoes contain roughages, that will fill you up for a long time – a genius vegetable!
Spinach is a great vegetable, too. It contains many nutrients, vitamins, minerals, folic acid, ferric iron, and zinc.
Now arrange the food carefully and enjoy your creation! Bon appetite!
Article wrote by Annemarie Gahler.