Several baked Potatoes (bakers, Yukon golds, yams)
Olive Oil or butter
Chopped and diced Vegetables: broccoli, onions, carrots, cauliflower, greens/herbs (dill, parsley, arugula, mixed greens)
Salt and Pepper to taste
Optional Roasted and raw garlic sauce—recipe follows
Bake potatoes until centers or soft when poked with a knife. Make sure you poke them before baking to make a place for the steam to escape so they don’t explode in the oven. Baking potatoes (Idaho’s) and yams, have a tougher outside skin and hold up well to being stuffed. Other potatoes like thinner skinned types like red potatoes, Yukon golds, yellow fins, purple potatoes are more delicate and are better if you cut them in half, carefully scoop out the center, mash with olive oil, butter or the following sauce, add veggies of choice and stuff back, heat briefly if cooled too much and serve. The baker’s can be cut with an X in the top, lightly squeezed or some of the contents removed, mixed as mentioned and re-stuffed as well. Add rice Parmesan, hot peppers, chili powder, etc.
1 bulb roasted Garlic (bake in oven along with potatoes 20-30 minutes
2-4 cloves raw chopped garlic
¼ C Olive oil or Butter
½ tsp Sea salt, pepper if desired
6-8 T Rice or Spelt Flour
1 to 1 ½ C Rice milk
Place oil in sauce pan and add salt and pepper and flour and stir several minutes. Start adding ricemilk to thin. Thin to desired consistency. Turn off heat and squeeze in the roasted garlic out of the baked skins, as well as the raw garlic and serve on the potatoes or as a sauce, over vegetables, rice, bread.
1/3 C Miso
¼ C Extra Virgin Olive Oil
2-4 T Essential Oil (the total EFA or Vital Balance, or hempseed oil)
1-2 T Lecithin granules
¼+ C Water
Juice of and orange, lemon or lime
2 T Dulse, Kelp or both
2-3 T grated Ginger Juice
optional-hot peppers or cayenne powder
Blend together and serve over a grandiose salad.
Romaine, red leaf, dandelion arugula, beet leaves, beets, carrots, mixed greens, also burdock root.
|