With spring I finally arrived in Hamburg! I have a kitchen again for this month, which means I will do loads of home cooking to share with you. I will do my very best to feed you virtually.
I'm also preparing for my upcoming Ayurvedic Chef Training in June in Hawaii,
on the beautiful island of Kaua'i.

This is what I found in the kitchen today:

- Sweet potatoes
- Fresh feta cheese
- Ruccola and lambs lettuce
- Cucumber
- Fresh ginger and turmeric
- Dried figs
- Soupy rice (kunjii) leftover from today's lunch (recipie here)

A pile of sweetness

Serves 2

- Start by setting the oven temperature to 150 ° Celsius
- Slice half a big sweet potato in long thin slices
- Cut or grate ginger and turmeric
- Cut the figs in smaller pieces
- In a small frying pan add ghee, ginger, turmeric, sea salt, fennel, coriander and fenugreek and sauté until the aroma comes up.
- On a big oven tray, place in the sweet potato wedges, figs, and some feta cheese
- Spread out the oil and spices on top and add a bit of water
- Set your alarm to 10 min, stir, and continue cooking until the potato wedges are soft and golden, for about 20 minutes in total
- Depending on your oven, you might have to raise the temperature slightly. Be careful not to dry out your veggies too much. Sweet potato is delicious gooey also, and your stomach and body will thank you for the moisture!
- Towards the end, throw in the rest of the vegetables in the oven for the last few minutes so that all your food is at the same temperature. This way you also start the cooking process of the salad, and your stomach won't have to work so hard
- In a pot on the stove warm up the soupy rice lightly
- Add the Kanji at the bottom of a plate and top off with your oven roasted veggies

The leftovers can be used for lunch the day after.
Simply warm them up in the morning and pop them into a food thermos right away!