I knew giving up potatoes was going to be a hardy sacrifice, mashed potatoes have been my comfort food since childhood. In searching for alternatives, I found using parsnips just as satisfying. I peel them, boil them, mash them, slice them and sauté them with onions like hash-brown potatoes.

I include them in oven roasting and even make fried mashed parsnip patties from leftovers. The taste is sweeter but pleasant, and most importantly, does not cause the pain and inflammation that last for days and even weeks from consuming nightshades.

This is my favorite comfort food. I've served them for a formal holiday dinner and received rave reviews. Some of my male guests were hesitant that a nightshade-free turkey dinner wouldn't be as tasty or satisfying. As history has shown, at my house, the partatos were the first thing to disappear with comments like, “What the heck is in this? They're delicious!” If male guests offer that type of positive response, you know you have a winning recipe!

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2 lbs. parsnips (peeled and cut into cubes)

2 T organic butter or coconut oil Pinch of salt - Dash of pepper

1/4 cup goat's milk, rice milk, or heavy cream (warmed)

3 fresh garlic cloves (finely chopped) “optional”

Finely chopped parsley as desired

Fresh goat, sharp cheddar or parmesan cheese (optional)

Scrub, rinse and peel parsnips, retain the peelings and add to cooking water.

Cut the peeled parsnips into small pieces and cook for approx. 20 minutes until soft enough to mash easily.

Drain and mash with a potato masher or preferably an electric mixer to get a softer texture. (Cook them the same as you would potatoes.)

Add butter or coconut oil.

Gradually add the warmed milk or cream, chopped garlic, parsley, cheese and continue to beat until fluffy. If the mixture needs thinning, or you need to reduce milk content, add some of the parsnip water instead of more milk or cream.

If you are not dairy sensitive, this dish is delicious with grated parmesan or Romano cheese and an additional dollop of organic butter. Or try rice cheese. Once you repair your digestive system, you can generally indulge occasionally in additional ingredients, so get creative!

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This dish can be baked ahead and simply reheated; it gets better when it's had time to absorb the mixture of flavors.

4 well-scrubbed, sweet potatoes

2 cloves crushed garlic

1 tsp Braggs™ Amino Acids

3 T organic butter or coconut oil (softened)

1/2 inch piece of fresh ginger, peeled and very finely chopped

1/2 cup sesame seeds

Prick the skins of the sweet potatoes with a sharp knife. Bake at 350ºF for 1 hour or until tender when poked with a fork.

While the sweet potatoes are baking, combine the softened butter or coconut oil with chopped ginger and crushed garlic, and set aside.

Place the sesame seeds into a dry skillet and toss over very low heat for about 2 minutes until golden brown. Remove from skillet, place seeds between paper towels or a soft cloth and, with a rolling pin or blunt object, gently crush sesame seeds to release more of their aroma. Remove seeds from skillet and set aside.

After baking, and while still hot, cut the sweet potatoes into wedges and mix into it the softened butter or coconut oil with ginger and garlic and top with Braggs™ Amino Acids and roasted sesame seeds—serve warm.

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Approx. 6 large parsnips

3 T butter or coconut oil

1/4 cup finely chopped onion or green onion

Dash of salt and pepper

Wash, peel and shred parsnips.

Warm a large skillet and add butter or coconut oil.

In a large bowl, combine parsnips, onion, seasonings and mix well.

Spoon mixture into a hot skillet and pat into skillet to flatten.

Cook over low heat about 15 to 20 minutes until tender and crisp. Cut with a spatula to make wedges and turn. Continue to cook about 5 more minutes or until the other side is golden and slightly crispy.

Note: If you cook on high heat, the mixture will not cook
but rather will brown or burn.

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3 carrots, 2-3 parsnips and 2-3 zucchini – peeled, trimmed, and cut into ¼ inch slices

3 medium yellow onions – peeled, trimmed, halved, and cut into ¼ inch slices

2 TB extra virgin olive oil

1 Tsp. dried oregano

½ Tsp. sea salt (or to taste)

½ Tsp. freshly ground black pepper (or to taste)

8 cups vegetable broth or stock

½ cup chopped flat-leaf fresh parsley

1 TB. balsamic vinegar

½ cup grated Parmesan cheese (may be added as garnish after 14 day cleansing)

Preheat oven to 450 F In a large mixing bowl, combine: carrots, parsnips, zucchini, onions, oil, oregano, salt, and pepper. Vigorously toss with your hands or salad tongs to evenly coat all the ingredients.

Divide the ingredients between two large baking sheets (cookie-type baking pans), and roast in oven for 30 to 35 minutes – until browned and tender. Be sure to switch rack position halfway through the cooking time at about 15 minutes to allow for even roasting.

Pour the broth into a large soup pot and add all the vegetable ingredients. Bring to a simmer and cook for 20-30 minutes until tender but not mushy.

Add the parsley and balsamic vinegar and adjust the salt and pepper to taste. Ladle into serving bowels. After the initial 14 day cleanse, you may choose to add a sprinkle of Parmesan cheese or other hard grated cheese before serving. Note: It is best to avoid dairy when performing a cleansing diet.

This soup is easy-to-make, hearty, very tasty, and will get rave reviews. Recipe makes approx. 8 servings of 1 ½ cups each.