First Do No Harm

Colorful Cooked Spud Salad

Ingredients (organic):

2 pounds mixed baby potatoes
1 red pepper
1 yellow pepper
1 green pepper
1 large red onion
2 cloves garlic
cup coconut oil
1 tablespoon basil

Celtic Sea Salt and pepper to taste


At a good healthy food store, or the organic section of your supermarket, you'll find purple, red, yellow, and white potatoes.

Crush the garlic in your garlic press and put to the side.

Cut up the potatoes into edible chunks and steam till soft. 

Slice the veggies into sizes you prefer to eat, and cook them up in a pan with some of the coconut oil and the crushed garlic. Cook your veggies slowly; you want them tender, but not soggy.

When the potatoes are done, if the pan needs more coconut oil, go ahead and add it and wait till it's liquefied. Then add the steamed potatoes to the pan, sprinkle on the basil, stir up well.

For an extra treat, and healthy too, after you've served up this side dish, spray (spritz) with Bragg Liquid Aminos or Apple Cider Vinegar.

Note for Dieters: Potatoes are not your enemy. I recently read about a study (reported by the fitness expert, Mike Geary) in which dieters were to eat 7 - 9 whole potatoes (with skin) for several weeks. At the end of the study, those who stuck to this consistently lost weight. Potatoes are filling, and if you can keep from spreading sour cream or butter over them, they will not put on weight, and will help you take it off.


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