a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Garlic Mashed Potatoes
serves 10

6 pounds russet potatoes
2 or more heads garlic, tops trimmed off
or more mashed avocado (instead of 1 stick margarine, room temperature)
1 teaspoon sea salt (Optional)
1 to 2 cups RICE milk (it calls for buttermilk, could use lemon juice or vinegar?), warmed
2 tablespoons fresh parsley, chopped
freshly ground black pepper, to taste
Heat oven to 350 degrees farenheit.
Wrap garlic heads in tinfoil and cook in oven until cloves are soft and mushy, about 50 minutes.

While garlic is roasting, wash and peel potatoes.
Drop them into a pot of cold water.
Make sure the potatoes are completely immersed.
Add salt and bring to a boil. Simmer until tender, then drain.

Heat the soymilk (buttermilk) over low heat.
Beat potatoes, adding warm milk a little at a time, until the desired consistency is reached.
Squeeze head of garlic so that the mushy cloves slide out.
Add to potatoes, beat.
Season with salt and pepper to taste.

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