When learning about Medical Medium and what each food and herb can do for me, I realized I had been eating all wrong… for a long time. The transition to starting my day with lime water (most people have lemon but I have to work up to that; too sour for me still) and no coffee, followed by 24oz of celery juice and then more water, has not been a hard one. I didn’t expect it to be. I witnessed my husband having a bit of a hard time giving up coffee. I feel a bit of guilt here; I was the one who got him “addicted” to having coffee every morning.
I’m such a coffee-lover I worked as a Barista for a few years in my early twenties. The smell, the roasted beans… The warmth and the creamer… That was a joy every day. Now, with the celery juice, we don’t even need the caffeine. And it’s only been a week. Today.
My next goal is to start incorporating the Heavy Metal Detox Smoothie and the Liver Rescue Smoothie into my week. Ending with a 28 Day Cleanse or 3.6.9 Cleanse…
In the meantime, I’m having fun learning about all the healing foods – reading about them through Anthony’s website or his books. I have eaten potatoes every day and have lost weight (inflammation I’m sure), lots and LOTS of veggies, stalks and stalks of celery… Herbs like parsley and cilantro, fruit like apples, wild blueberries and blackberries. Fresh mango, tomatoes, massive amounts of lettuce and micro-greens… Basically, think of the produce isle only. And hopefully all organic.
In this case, I wanted a sandwich and gluten is out of the question. Gluten-free bread does exist but it’s often made with some questionable ingredients. Since potatoes are so healing, and he already has a similar recipe in his book (though with different ingredients but same premise), I thought why not make a potato-bread type of sandwich. Fill it with all the crunchy yummy things I get to eat. And it was delicious!
You Will Need:
- Yellow Gold Potatoes (this is for their creamy consistency)
- Lettuce (I recommend baby greens)
- Micro-greens or Sprouts (I used micro broccoli)
- Carrot (I got a bag of pre-shredded carrots and use them in everything)
- Mango (Avocado is good if you can have that – Anthony requests that we limit our overt fats when trying to detox, which is why I did not add avocado at this time)
- I added Herbs to the potatoes when I was creaming them (dried basil and oregano however, you could add cilantro or parsley as well as leaving the potatoes plain)
- Parchment Paper
- Food Processor
- Cookie Sheet
Start by steaming your potatoes. When they’re done, place them in a food processor either plain or with some herbs of choice.
Blend until smooth.
Take some parchment and lay it down on a cookie sheet, using a spatula (you can wet the spatula to make this easier), grab the creamed potatoes and plop them on the parchment.
When you’re done creaming all the potatoes, smooth the mixture out across the parchment and make it as even as you can, with tight clean edges.
Cook the potatoes on 400 for 20 minutes.
When they’re done, take the parchment off the cookie sheet and lay it down somewhere over some paper-towels to cool. If you’re not pressed for time you can leave the mixture on the hot cookie sheet – it will take longer to cool but it’s fine if that’s not a problem for you. The reason for the paper-towels is the parchment will get wet and will leave that wetness on your counter.
You will see how all the edges have browned.
After everything is cooled, cut down the middle or if you used a larger cookie sheet than I did, cut for as many people as you’re serving.
Take a spatula and gently flip the potato so you can make sure the underneath is sealed. Decide which side you prefer to show as you’re “bread”.
If you decided to use mango, you can put fresh mango slices down or, as I did, blend (in a food processor quickly) or mash some mango and spread it on the potato. Mango is something I think I’m reacting too with my histamine issues… I know it’s healing so I have been eating it anyway. Some goes with tomato. If you have any histamine issues you can substitute or omit those entirely.
Then place down some of the greens.
Decide what other order you want everything in.
I ended up laying down some shredded carrots, thinly sliced cucumber and then some tomato.
I topped everything off with some micro-greens and pressed down.
Keeping the large heavy spatula on the top side of the potato ‘bread’ after I flipped it over onto all the veggies like a pita, I went and got some toothpicks to hold everything together.
The first thing I tasted when bitting into this were the herbs in the potato and the mango sauce. Then the cucumber and the tomato… If you are eating meat, this would be good with some turkey slices in it… You can wrap the whole sheet of potato with some cooked and cooled Wild Alaskan Salmon and veggies, cutting then into sandwich rings with a dipping sauce. You could make this into a pizza with dairy-free mozzarella, fresh basil and roasted red peppers…
Anything would be good with these. And it was gone before I knew it – super easy to eat and filling!