Winter dish: Sweat potato with purslane and goat cheese

This typical Sattvic dish is a good alternative for mashed potatoes: it is light, vegetarian, natural & fresh, organic, low-carb and it contains a lot of prana. It has chlorophyll, vitamin C and beta carotene: all amazing antioxidants, which can be found in these season veggies to get us through winter. That is the reason why it is best for your health to just eat the vegetables and fruits of the season: that way Mother Nature chooses carefully the perfect nutrition for us.

This dish was simple and done in 10 minutes. Here is what you do: wash, brush and cook the sweat potatoes. Drain the cooking water, but not all: leave a little bit to mash them with a small amount of butter or coconut oil. Add some Himalaya salt and pepper. Then add a lot of raw purslane for some more mashing. When it is a beautiful purée, serve it with a nice amount of peanuts with the thin red skin (that makes them a strong antioxidant), raisins and goat-brie.

All together a lovely but simple supper with a surprisingly nice taste with the crispy nuts, sweetness of the potato and salty melted cheese. Perfect for energetic and physical cleansing and of course for strength these cold winter days!

Bon apetit!