• Baked Potato with Curried Broccoli

     

    Potatoes are popping up at the farmer's markets and there are so many wonderful ways to enjoy them. People tend to steer clear of potatoes when fighting a weight battle but another consideration is the time of the day in which you eat them. Lunch is the best time when your digestive fire is at it's height. Another question is how are you preparing them? French fries are not the healthiest option but a the following recipe is delicious and nutritious. Potatoes have an anti inflammatory quality, neutralizing body acids internally and the juice is good for healing burns topically. They are a good source of potassium & vitamin C and are most nutritious when eaten with the skins on. Green spots and sprouts contain small amounts of toxic alkaloids and should be cut off or peeled. To avoid this store in a dark, cool and well ventilated area.

    Ingredients

    6 Medium or 4 Large Potatoes, scrubbed not peeled and rubbed in olive oil

    1 Head of Broccoli

    1 Shallot, diced

    4 Tbsp of Ghee or Coconut OIl

    1 Tbsp of Korma

    1/4 Cup of Plain Yogurt

    3 Tbsp of Parsley, chopped

    Chives for Garnish 

     

    Directions

    Preheat the oven to 425 F. Rub the potato with olive oil. Prick the potatoes with a fork in several places. Place on the rack in the oven and bake for 45-60 minutes.

    Melt the 2 tbsp of oil in the pan and caramelize the shallots over low-medium heat until the are soft. Add the korma and cook a couple more minutes to the let the flavors of the spices to bloom. Add the broccoli and cook an additional 5 minutes. The broccoli should be crisp but cooked and still bright green. Set aside.

    When the potatoes are finished cooking, split them in half. Scoop out the middles and mash with yogurt, 2 tbsp of oil and parsley. Put back into place. Place in the oven an additional 10 minutes. Top with sautéed broccoli and garnish with chives.

    Enjoy warm.

     

     

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