INDIAN POTATOES WITH AVOCADO

Nothing is easier and more energizer than a potato and avocado power breakfast or lunch. I already had some rosemary roasted potatoes on hand (recipe to follow), but you can do this with any potatoes you have, boiled baked or raw. You can even microwave raw potatoes for a minute or two to soften them up and quicken the cooking time. Serve with avocado and tomato chutney or if its for breakfast, oranges or sliced grapefruit drizzled with olive oil, salt and pepper is great. 

INDIAN POTATOES

1 TBSP olive oil

1/2 tsp black mustard seeds 

1/2 tsp black cumin seeds 

1/4 tsp tumeric 

1/4 tsp curry powder

1-2 cooked or raw potatoes sliced very thinly (I used Russet Gold but any will do)

1/4 to 1/2 an onion sliced finely

1 garlic clove sliced thinly

S&P

Sautee black mustard seeds and cumin in olive oil until the seeds start to pop. Add turmeric and curry along with onions and the garlic. Let the onions soften and caramelize. Then add the potatoes and salt and pepper. Sautee until the potatoes deepen to a golden brown. This will take only a few minutes if the potatoes are pre-cooked and maybe 10-15 minutes if they are raw. Serve with tomato chutney. 

AVOCADO

Scoop and slice an avocado. Drizzle with extra virgin olive oil, salt, pepper and paprika.

I used Trader Joe's Tomato Chutney. Its just right. 

ROSEMARY ROASTED POTATOES

2-3 potatoes

2 TBSP dried rosemary

2 TBSP olive oil

S & P

Preheat oven to 375 degrees. Half or quarter the potatoes (peel on or off) and season with rosemary, salt, pepper and olive oil. Bake for 30-40 minutes until fork tender. 

All of the ingredients in this recipe are on the World's Healthiest Foods List.