Rosemary Yam Chips

 You will need:

• 2 peeled and very thinly sliced yams
• 2 tablespoon olive oil
• 1 tablespoon dried rosemary
• ½ teaspoon of Himalaya salt

Preheat your oven to 200 degrees. In a mixing bowl, toss your thinly sliced yams with the olive oil and season with the salt and the rosemary.

Line a sheet pan with parchment paper and arrange the yams in a single layer. Bake the chips for 20 minutes. Now flip each chip and turn up the temperature to 300 degrees, baking for another 15 minutes, until the chips feel completely dry. You may have to bake them longer depending on how moist the yam is. Once you take them out of the oven, they will crisp up even more. Store them in an airtight container up to 5 days.

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Potatoes with Quark and herbs

  You will need:

• 10 Small potatoes  (Low Starch potatoes, such as round red, round white, and new potatoes, are often called waxy potatoes. They hold their shape better than other potatoes when boiled)
• Salt
• Pepper
• Flaxseed oil
• 8 oz.Quark (A dairy product in Germany)
• OR if you can’t find Quark just use 8oz. total fat Greek yogurt
• 1 handful of Chives
• 1 handful of flat leafed Parsley
• 1 handful of Basil leafs
• 1 handful of dill
• (Basically any herbs you like)

Scrub the potatoes with a clean produce brush to remove any dirt, then rinse, leave the skin on and place into a steaming try, make sure that when the water starts to boil, you turn it lower so the steam does not get too hot.

Meanwhile chop all the already cleaned herbs on a cutting board.

Add the Quark (or Greek yogurt) in a mixing bowl and whisk, adding salt and pepper, then mix in the herbs and stir it all up.

When the potatoes are done with a little bite place them on a plate, I like to break them a little and sprinkle some flaxseed oil over them and add some of the herbed quark over it.

Also very nice to serve with a fresh green salad.

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