INGREDIENTS—All Organic—serves 8 as a side-dish, 6 as a main course.

2 Yukon Yellow potatoes

2 red potatoes

2 medium Ruby Yams

1 cup fresh broccoli florets

1 cup Lacinato (i.e. “dino-”) kale

4 whole eggs

1-cup egg whites

½ cup or less almond milk

1/3-cup fresh basil (or ½ teaspoon dry basil)

1-tablespoon fresh parsley (or ½ teaspoon dry parsley)

¼ teaspoon sweet red paprika

¼ teaspoon Turmeric

1/8 teaspoon powdered ginger

Pink (Himalayan) salt to taste

¼ cup dry cranberries

½ large red onion—pealed & rinsed

4 fresh cloves of garlic—pealed & rinsed

¼ cup breadcrumbs

3 tablespoons Chavrie-style (creamy) goat cheese

1 cup shredded Cheddar goat cheese—or more if needed to cover entire casserole



1)  In cold water with liquid Castile soap (preferred the one with Eucalyptus) wash, scrub & rinse well the potatoes & yams; & boil them with skins on until soft (water should cover them when placed on burner);

2) peel or mash potatoes & yams with or without skins, in a big bowl, adding just enough almond milk to be able to purée them to smoothness, without lumps;

3) in a food processor, purée broccoli, kale, onion, garlic, basil, parsley—add small amount of almond milk if needed to create a smooth blend; pour into big bowl that contains potatoes & yams;

4) in another big bowl or in blender whip up eggs, egg whites, spices, creamy goat cheese (previously softened at room temperature);

5) add contents of (#4) bowl or blender to the mashed potatoes & yams, & contents of food processor (#3) in biggest bowl; add dried & rinsed cranberries & blend well –using hands if preferred;

6) add breadcrumbs if mixture is too soft or runny;

7) thoroughly coat bottom & sides of a baking dish (Pyrex or stainless steel) of an appropriate size, with extra virgin olive oil or goat butter;

8) pour mixture from bowl to baking dish, distributing it evenly;

9) cover mixture with shredded Cheddar goat cheese;

10) bake at 400 degrees until cheese is melted, top is crisped & rosy, & mass is firm enough to be cut with a cake slicer & served.



Leftovers keep fresh for a week & can easily be reheated in the microwave.

(Arthritis sufferers can make this dish with yams only, without potatoes—a nightshade plant that some nutritionists have found to worsen arthritis symptoms.)

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