Mashed Potatoes & Gravy

1 large head of cauliflower, cut into florets
2 C macadamia nuts

Put cauliflower and nuts through Champion or Green Life juicer using the blank plate (you can also try using your food processor with the S-blade). Mix well with a wooden spoon. Makes 3-4 cups. The consistency is very similar to good old mashed potatoes. You can doctor this recipe up with garlic, lemon juice and minced chives or other herbs, but I usually just leave it plain and top it with the following gravy.

Gravy:

1 C Brazil nuts
1 avocado
2 T Nama Shoyu
2 T organic red wine
1 clove garlic
1/4 red onion
1-3 tsp Celtic grey sea salt
3/4 C water .
pinch fresh-ground black pepper

Mix all ingredients in blender or food processor. Makes 2 1/4 cups. Serve over "Mashed Potatoes," a hearty vegetable pasta (turnip pasta for example), or a vegetable medley.

- by Stephen Arlin, Raw Power!

***Comments:
I made the Mashed Potatoes without gravy. I had to add some olive oil and water to get the consistency to be like mashed potatoes, without it it was like cous cous, which I suppose could be interesting just like that. However, I also added garlic, lemon juice and green onions, and still I didn't care for these. - Michelle Reeves

(Mashed Potatoes only pictured) 
Photo and Preparation by Michelle Reeves