Potato Layer Fiesta

Prepare each layer of the ingredients as directed and assemble as per directions below. This will be served with a side dish of lentils and salad.


Mashed potatoes:

4-6 red or yellow potatoes, diced and boiled or steamed with skin till soft
1 tsp. onion powder
2 tsp. Celtic salt or to taste
½ tsp. garlic powder
½ cup coconut milk
Mash the potatoes with seasonings until creamy.


Veggie Cream

1 cup sunflower seeds, soaked and rinsed
1 small clove garlic
1 Tbsp. fresh red onion
½ red bell pepper
½ cup of water
1 Tbsp. lemon juice
½ tsp. Celtic salt
Blend till smooth.



3 avocados
1 Tbsp. lemon juice
½ – 1 tsp. Celtic salt or to taste
Mash avocado and mix with lemon juice and salt.



½ red or yellow onion coarsely chopped
5 tomatoes (medium), coarsely chopped
½ red or yellow bell pepper, coarsely chopped
Juice of 1 lemon
½ cup cilantro, chopped (may use parsley)
Salt to taste

Pulse all ingredients briefly in food processor leaving fairly large chunks. Let it set for about 30 minutes before serving.


ASSEMBLE TO SERVE: Press mashed potato into a spring form mold or a casserole dish. Add a layer of veggie cream, then a layer of guacamole, and top with salsa. Cut into portion sized pieces and serve with a spatula.


Mercy Ballard— Is the founder and Director of Years Restored Lifestyle & Learning. In 2006, she was diagnosed with celiac and rheumatoid disease. Prior to her diagnosis she had been having rapidly failing health. By God’s grace she was able to recover and her condition is in remission. In 2013, the Years Restored Lifestyle Center was founded. Its aim is to help restore people physically, spiritually and emotionally. Years Restored is located in the mountains of Northern California, where she lives with her husband Anthony.