This Potato Moussaka is hearty, comforting, and so satisfying. It’s the perfect meal when you feel like you need some comfort food that will fill your belly but not hold you back from healing. For an even more nourishing meal, try pairing it with a leafy green salad.
Potatoes create an easy, sustainable form of glucose that helps stabilize adrenals, feeds the nervous system, restores glycogen in the brain, and is antiviral and antibacterial.
Eggplant thins out dirty blood filled with fats and poisons, which can help stop blood clots from occurring inside our veins and eases the heart, too, allowing it to not overwork as it pumps.
Zucchini is soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver.
This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).
Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper.
Layer half the eggplant slices and all the zucchini slices in a single layer on the prepared baking sheets. Bake for 15 to 20 minutes until tender. Remove and set aside.
While the eggplant and zucchini are baking, add 3 inches of water to a medium pot and insert a steaming basket. Add the potatoes, cover, and steam for 20 to 25 minutes until soft. Remove and place the potatoes in a large bowl together with the onion powder and garlic powder. Mash until smooth. Set aside.
To make the sauce, place a large ceramic nonstick skillet on medium-high heat. Add the mushrooms, onion, sun-dried tomatoes, celery, and garlic. Cook for 5 to 8 minutes until the mushrooms are soft and browned. Add the tomatoes, thyme, oregano, and red pepper flakes. Add the optional sea salt if using. Lower the heat and cook for 10 to 12 minutes, stirring occasionally, until the sauce is thick.
Add a layer of cooked zucchini and eggplant to the bottom of a medium lasagna dish, overlapping slightly. Top with half of the potato mash, spreading it out evenly, followed by half the tomato sauce. Repeat with another layer of eggplant and zucchini slices, followed by the tomato sauce, and finish with the mashed potatoes on top. Arrange the remaining raw tomato and leftover raw eggplant slices on top. Bake for 30 to 35 minutes until lightly browned on top. Cool for 10 to 15 minutes before slicing.
*For the mushrooms, wash and rinse thoroughly with warm to hot water before slicing. Do not use slimy or decaying mushrooms. That’s a sign of oxidizing and aging.
While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.
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Categories: Fat Free, Grain Free, Nut and Seed Free, Lunch, Dinner, Casserole, Potato Recipes, Baking, International, Holiday, Thanksgiving, Kid Friendly
This item posted: 27-Feb-2023
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