MASHED POTATOES WITH MUSHROOMS AND BRUSSELS SPROUTS
Mixing together the different flavours of winter and fall lends itself to this beautiful dish. While it is great to swap out ingredients and get creative, there are a few that I personally would stick to. When cooking, I only use coconut oil. It is the only oil that does not become carcinogenic when it reaches high temperatures. It is also antibacterial, and a star ingredient in our candida, parasite and heavy metal detox meal preps. Other oils that are great in cold dishes are sesame, avocado, hemp seed, walnut and flax. However, this dish is served hot.
INGREDIENTS
MASHED POTATOES
3 organic potatoes (any kind but I recommend russet)
1 tbsp of organic cold pressed coconut oil
Himalayan salt to taste
Vegan butter (optional - I use Earth’s Balance)
Dash of organic coconut or almond milk
BRUSSEL SPROUTS
5 organic brussel sprouts
1 tbsp of organic cold pressed coconut oil
Maple syrup glaze (optional)
Mushrooms
2 handfuls of organic mushroom of choice
1 tbsp of organic cold pressed coconut oil
Himalayan salt to taste
I always start with soaking my vegetables (and fruit if using) for 15-20 mins in a large bowl of distilled water and a cap full of 3% hydrogen peroxide. This is to remove any parasites. Next, put the potatoes in pot of boiling filtered water and a sprinkle of Himalayan salt. I tend to cut my potatoes into cubes to shorten the boiling time. On the flip side, it does take a little longer to remove the skins. Once cooked (approx 25 minutes - when I can pierce threw with a fork) I remove them from the stove and drain the water. Many recipes recommend you keep some of the water to aid in the mashing. Sometimes I do, but often I just ditch it. Move the potatoes to another bowl to help cool them down faster. Once cooled, remove the potato skins (should fall right off) and put them back into your pot. Then add 1 tbsp of coconut oil, or alternatively vegan butter and either a dash of almond milk or coconut milk depending what I have on hand.
For the brussel sprouts, remove from soaking in distilled water and hydrogen peroxide, and place in a salad spinner or in a clean bowl to drain (continuously pouring out the water as it is draining). Turn on oven to 375c, cut the sprouts in half, brush with coconut oil and sprinkle some salt or glaze with maple syrup. Let it bake for 25 mins flat face down. Check your sprouts after 20 minutes as every oven is a little different.
For the mushrooms, chop in slices, put 1 tbsp of coconut oil in your pan, and fry the mushrooms for about 5-7 mins. Sprinkle salt to taste.
Then, layer the ingredients and enjoy!