Potato Bake

Whole Food Love with Chef Cynthia Louise with

Ever wondered why potato is so good for you? It's rich in essential vitamins and minerals, and can be used for so many dishes!

Serves: 4 large servings

Ingredients

(use organic where possible)

• 10 unpeeled potatoes, thinly sliced
• 15 mushrooms, thinly sliced
• 3 garlic cloves, roughly chopped
• 1 red capsicum, julienned
• 1 red chili, deseeded and finely diced
• 2 cups cashews
• 2 cups water
• 1 tbsp paprika
• ½ tsp salt
• ½ tsp pepper

Directions

1. Preheat your oven 340 °F (170 °C).
2. Combine the cashews and water in a blender and blend until completely smooth and creamy.
3. You can use the blades of a food processor to slice your potatoes and mushrooms.
4. Mix all the ingredients along with the cashew cream in a large mixing bowl.
5. Season with salt and pepper.
6. Transfer this mix into a baking tray.
7. Sprinkle with extra paprika on top.
8. Cover with foil and bake 45 minutes to 1 hour, until fork tender.