This is a great use for a leftover baked potato, or when you are craving this awesome sauce! Ingredients:

1 large white potato

¼ pistachios (store sealed in freezer to keep fresh)

¼ cup organic sour cream

1 ripe avocado

1 kiwi fruit

¼ tsp nutmeg – freshly grated

1 Tbs sugar

1 Tbs lime juice - freshly squeezed

Coconut oil

Vegetable oil

Rock salt

Directions:

• Puncture raw potato with fork several times (to allow venting during cooking).
• Coat potato in vegetable oil and lightly sprinkle with rock salt, then cover with foil.
• Bake in oven at 450F for 1 hour, or until fork can be inserted easily.
• Rinse rock salt off potato. This can then be stored in the refrigerator for later use.
• When ready to make the potato pancake, heat a small saucepan with small amount of coconut oil on low-medium (#4).
• Grind pistachios in the food processor.
• Cover 1 spoonful of potato that has been mashed with a fork with ground pistachios, then flatten in the pan and fry for 3-4 min on each side or until golden brown.
• To make avocado spread: combine sour cream, avocado, kiwi fruit, lime juice, nutmeg, and sugar in food processor until blended.
• Place spread on your potato pancake and enjoy the multi levels of flavors…

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Inspiration: Flavor combinations as discovered in “The Flavor Bible” by James Briscione