Hey lovely readers
After many failed cooking attempts the last couple of days I finally managed to „produce“ something eatable or even delicious;) I planed to head out for dinner yesterday evening – as often in life, plans do not always turn out how you expected and so instead of having dinner in a fancy restaurant somewhere in town I decided to cook this recipe originally by Madeleine Shawn at home. I was so relaxed after this cooking process that I went to bed at 10 o’clock (on a saturday evening) and slept like a baby – I would say that speaks for the recipe: I strongly believe that the food you eat for dinner has an huge impact on your sleep. Have you ever realized that some food keeps you from having a good sleep?
From one healthy food straight to the next: I’m writing this post just before I’ll head out for brunch at Roots&Friends. I’m so excited – if their brunch is as good as their Kale bowl, Acai bowl, Balboa power shot shake or the Green couscous bowl I’ll be in heaven soon;) I will let you know about it. Btw – a friend of mine asked if the new Roots&Friends located at Schanzengraben is only open for people hitting the gym (Balboa). Don’t worry – you don’t have to survive a workout before you’re allowed to enjoy your healthy vegan food;). The gym is located in the basement, the restaurant on the ground floor and it’s open for everyone.
Ingredients (for 4)
- 2 sweet potatos
- 150 g quinoa
- 1/2 of a savoy cabbage
- 150 g peas (frozen pees – take them out of the freezer when you start cooking)
- as many cranberries as you wish
- cumin, salt, pepper, cinnamon
- olive oil
- Preheat oven to 200 degrees
- Peel the sweet potatos and cut them in cubs
- Rub the sweet potato in some olive oil with the cumin, cinnamon, salt and pepper (!!! Make sure you like cumin if you’re not familiar with it – I’m honestly not sure if I prefere this dish with or without but I can imagine, that some people might not like the cumin)
- Put the sweet potatos in the oven for about 25-30 min
- Meanwhile cook the quinoa in a pan with 450 ml water for about 15 min until all the water has evaporated – you might need some more water if the quinoa is still very hard.
- In another pan bring „bouillon“ to the boil in about 200 ml of water and put in the shreeded savoy cabbage – let it simmer for a while, so that the savoy cabbage becomes smooth
- To finish: put everything (with the sweet potatos and the pees) in one pan, mix it and let it simmer for another 5 minutes