The SWEET potato :)

From my teenage years up to the age of 20 plus, most women in my surroundings were afraid of carbs. The Low Carb High Fat diet could basically be spotted in every girl’s lunch box when I was studying in Sweden. I wondered to myself if it really can be the right thing, to leave out an important fuel for our body just like that? A fuel our ancestors have eaten for so many years. Sounds ridiculous, right? For me, studying Holistic Health was an eye-opener for a healthy and varied diet. And it was as I thought - carbs contain a huge amount of important sources for our body functions. Sweet potato is one of them! It’s a slow carb and fits into the anti-inflammation diet. Not only is it healthy, it’s also delicious!

Recipe for 4 people:

Ingredients:

3-4 sweet potatoes

Olive oil

Spices like: Thyme, Basil, Pepper, Sea salt

Topping:

1 red onion

100 gram feta cheese

100 gram mascarpone

1 DL precooked chickpeas

Olive oil

Arugula

Spices of choice

Preparation:

Put oven on 220 degrees celsius. Cut the sweet potatoes in small pieces and mix them with olive oil and spices. Keep them in the oven for about 40 min or until the potatoes get soft (as soft as you prefer). Mix the topping ingredients (except arugula) in a bowl. Take out the heated-up potatoes from the oven, and spread the topping on the potatoes. Add arugula on top. Put in the oven for about 5-10 minutes, until the cheese mix has melted nicely on the potatoes. Take out and enjoy a healthy dinner!