POTATO POCKETS WITH BROCCOLI AND “CHEESE”

The classic combination of broccoli and cheese is excellent on its own. Put it in a crispy potato pocket and you've got a mouth-watering new way to enjoy this favorite combination. What makes this recipe truly unique is that it is made entirely from only healthy and healing ingredients. It does not contain animal cheese, milk, gluten or butter. It's even fat-free, making it an ideal snack or meal for anyone trying to support their liver. It is an integral part of treating chronic diseases and symptoms.

Potatoes are an important food for people whose work involves mental fatigue and for those recovering from damage caused by stress and adrenal exhaustion. They are also particularly helpful for depression, insomnia, sleep disorders, brain fog, and stress-related illnesses. Potatoes are good for promoting cardiovascular health and are very suitable for reducing the risk of heart attack, stroke, atherosclerosis and chronic obstructive pulmonary disease (COPD).

Broccoli is extremely beneficial for the nervous system and is known to relieve migraines, hypertension, anxiety and nervous tics. They contain natural antihistamine properties and are fantastic for warding off seasonal allergies, watery eyes, sinusitis, sinus infections, colds, flu and bronchitis. Broccoli is well known for its ability to protect against heart disease and reduce the risk of atherosclerosis, stroke and heart attack.

Potato pockets with broccoli and "cheese"

Ingredients:

• 4-5 medium potatoes
• 1 tbsp. potato starch
• 3 tbsp. tapioca flour (more if needed)
• 1 tsp dried oregano (optional)
• 1 tsp water (if needed)

Cheese Sauce:

• 1 large potato, diced
• 1 carrot, diced
• 1 tsp turmeric
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• 1 tbsp. lemon juice
• 1 tsp sea ​​salt
• 1/2 tsp. pepper
• 1/2 cup steaming water or vegetable broth

Broccoli Stuffing:

• 1 ¼ cup broccoli, finely chopped
• 1 tsp lemon juice
• Sea salt , to taste

Method of preparation:

In a large pot fitted with a steamer basket, add the potatoes and carrots. Add a few inches of water and steam until tender, about 45 minutes to 1 hour. Remove and cool for 10-15 minutes until cool enough to handle. Remove one potato and one carrot from the pot and set aside for the cheese sauce.

Place the remaining potatoes in a large bowl or flat-bottomed saucepan and mash them well. Add the potato starch, tapioca flour, oregano and mix until the flour and starch are well mixed. If the mixture is too dry, add a little warm water. If the mixture is too wet, add a little more tapioca flour. The dough should be elastic and not stick to your fingers. Set aside while you prepare the filling.

Place the reserved potato and carrot in a small food processor or blender and add the turmeric, garlic powder, cayenne pepper, lemon juice, sea salt, black pepper, and water/vegetable stock. Blend until smooth. Add a little more liquid if needed, then set aside.

Steam the chopped broccoli until cooked. Take them out and put them in a bowl. Add the lemon juice and season with sea salt.

To make the pockets, take a handful of the potato mixture and shape it into a ball. Flatten the ball so that there is a hollow in the middle, then add two teaspoons of the cheese sauce and some broccoli. Carefully close the pocket and shape it well. Repeat with remaining mixture.

Place the pockets on a ceramic pan with a non-stick coating and bake for 5-10 minutes on both sides until browned and crispy. You can then bake them in an oven at 180 °C for 20 minutes if you prefer them even crispier.

The quantity is for 4-5 pockets