Spinach Mushroom Stuffed Potatoes

The cold season and the extra busy schedules sometimes need a quick and easy warm meal.This recipe allows you to eat potatoes that have been adjusted with the Ayurvedic lens.

Potatoes are high in starch and their high glycemic index causes weight gain.They are

astringent and cooling and soothing so while they help calm down inflammation in the GI tract, their heaviness un-remedied by spices, makes them difficult to digest for Vata

In order to make them more digestible, it is important to cook them with good oils and by adding spices like, cumin or black pepper, fennel and thyme. Of course salt and lemon or lime juice help as well. As does mixing with warming vegetables such as spinach, parsley, basil, green onions, and beets.

Serves 2

Ingredients

2  Potatoes medium  or (Sweet potatoes)

1 1/2 tbsps Extra Virgin Olive Oil (divided)

1 1/2 cups Mushrooms (sliced)

1 cup Baby Spinach (Packed About two handfuls per potato)

1 Garlic (clove, minced (optional))

2 tbsps Tahini

2 tbsps Water

1/2 Lemon (juiced)

Sea Salt & Black Pepper (to taste)

1/2 tsp Cumin Powder

1/2 tsp Dried Thyme

1/2 tsp Fennel Seeds

Directions

Preheat the oven to 400ºF (205ºC). Scrub your potatoes and pierce them all over with a

fork. Place on a pan and bake in the oven for 45 to 50 minutes, or until cooked through.

Meanwhile, heat 1/2 a tbsp oil in a pan over medium-high heat. Add the fennel seeds,

garlic and the mushrooms and cook for about five minutes or until browned. Add the

spinach stir, and cook for another minute or two.

In a small bowl, whisk together the tahini, 1 tbsp olive oil, water, lemon juice, thyme and

cumin powder. Season with salt and pepper. Add more water if necessary to reach

sauce consistency.

Remove the potato from the oven. Once it is cool enough to handle, cut the potato down

the middle and season with sea salt and black pepper to taste.

Top the potatoes with the mushroom mixture and drizzle the tahini sauce on top. Enjoy!