Right now I am busy with many things but mainly writing my thesis (can it be over already!). I am also filling up my head with other things because I will be moving back to the Netherlands soon, since my boyfriend lives there (I am still secretly looking for apartments in Berlin, because I just love it there). We have found a loft for us to live in, and it is very cute but not finished yet. However, we have noticed that some people have already moved into the building, so last week we visited the place and took a look around. Man! Now I want to return every day and stare through the window, secretly hoping that they will already let me live there.
The problem about filling your head with all things thesis, moving and more thesis is that there is very little space to cook and do fun stuff, like yoga and spending the whole day browsing Instagram and Pinterest. Or planning a vacation! This is why I have given myself the challenge of doing a morning yoga routine everyday, which helps me clear my head a lot.
Next to that I am making sure that I eat enough greens and healthy food to keep my brain fuelled. I think this recipe is perfect when you are in a hurry, and do not want to eat just a salad. The reason why; it contains a sweet potato toast and it is so easy to make! All you need is a toaster and you are good to go. The kale topping is really good when you want to add more greens and veggies to your day. And if you are wondering about the benefits of kale the healthyline has written an amazing article all about kale! (check it out here). However, I sometimes make the sweet potato toast and just top it with avocado or hummus and I am good to go (or add peanut butter & jam like Julia would do!).
Sweet potato crostini & Kale salad
1 Big sweet potato, in slices of half a centimeter
2 handful Kale
2 tbsp Feta cheese
2 tbsp chopped walnuts
1 tsp Honey
1 tsp Mustard
1 tsp Vinegar
1 tbsp Oil
Juice of an orange
Use a toaster to make the sweet potato slices, by toasting it 2 or 3 times on the highest setting of the toaster.
For the topping:
Mix together the dressing. Chop the kale massage the dressing into the kale leafs. Then add sliced feta, the walnuts and the pomegranate seeds. Top the sweet potato slices and enjoy.
*This recipe makes quite a lot of topping, so this will probably last you a few days.
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