Breakfast Potatoes

Don't cut out homefries or potatoes for breakfast. Have this instead. You might even like it better. And, no butter or oils.

First cut up two large potatoes. Add 3/4 to 1 cup of fresh or frozen mixed red, green, and yellow peppers, and add 3/4 to 1 cup of diced onions. Add 1/4 cup of water. Sprinkle with organic garlic powder and organic paprika. The colors are beautiful, aren't they!!

Bake at 425 degrees for about 50 minutes, stirring occasionally. Add a little more water if it is too dry. I used frozen peppers so that added a little moisture.

One tip I found in The Starch Solution by Dr. John A. McDougall and Mary McDougall is to not cook with salt. Salt your food before you eat it only as salt dissipates if you add while cooking. If you salt your portion right before you eat it, it will be more flavorful, and you will be ingesting less total salt.

Processed food usually has a lot of added salt. When you eat plant-based, you naturally get less salt in your diet.

And also, please note that not all salt is the same!  Denatured sodium chloride, or table salt, is a dead, highly-processed salt that has high amounts of sodium without enough magnesium to balance it. This produces a magnesium-lowering effect, constructing the arteries and raising our blood pressure.

However, there are many health benefits to living salt which are full of magnesium and minerals such as increased energy and regulated fluids and blood pressure. The best types to purchase are Celtic sea salt, or what I use, pink Himalayan sea salt.

Just be sure to buy salt that says on the label that it has only been dried in the the sun. Other processing techniques will not help you achieve vital health. Kiln-dried sea salt can still lose magnesium and other minerals through the evaporation process.