Granny stuff is en vogue: knitting, crochet and vintage fashion, but also … mashes! A good mash-up makes a perfect late autumn/winter dish, but we’re not gonna mash things up the conventional way. No way José, we’re gonna be little bit more creative than thàt.
The recipe that I would really recommend you to try (because: aah, delish!) has sauerkraut as its base. Besides pumpkin, right now it’s the season of the sauerkraut; a good reason to give this recipe a try, because seasonal veggies contain vitamins you need the most right now (like vitamin C).
Sauerkraut is a cabbage that has been fermented. This means the cabbage is soaked in salt and the lactic acid bacteria (lactobacilli) already present on raw cabbage.* The lactobacilli is a probiotic that aids in intestinal health. Symptoms that might be related to poor intestinal health are:
- bad digestion;
- irregular, abnormal stool;
- painful intestines;
- acne on your chin;
If your complaints are really bad, it’s better to see a doctor. Otherwise: enjoy this crazy, unconventional recipe for a gluten free sauerkraut-sweet potato mash with walnuts, dates and vegetarian bacon and benefit from the lactobicilli!
* Source: Mark’s Daily Apple
- 2 sweet potatoes (large, peeled, cut into slices)
- 400 grams organic, natural sauerkraut
- 12 dates (pitted, soaked, and cut into slices)
- 100 grams walnuts
- 100 grams bacon (vegetarian bacon)
- 3 tablespoons mayonaise
- 1 tablespoon ground cinnamon
- Boil the sweet potatoes until soft (+/- 10 minutes)
- Meanwhile, bake the bacon
- Drain the sweet potatoes, add the mayonnaise and mash, mash, mash (works therapeutic 🙂
- Add the sauerkraut, cinnamon and dates and mix with the sweet potato.
- Warm the sauerkraut on medium heat.
- At the very end, add the walnuts and mix well.