Potato Cream

by Miguel Ortiz
(Doral, FL, USA)


4 potatoes
2 to 3 regular sizes carrots cut in chunks
1 celery root small size (yellow) optional
1 cup water
3 tea spoon potato milk
1/4 tea spoon sea salt
3 tea spoon maple syrup
2 tea spoon agave syrup
1 1/2 raw sugar (turbinado)
5 spoons first cold press olive oil


Peel off the skins of all potatoes, carrots and celery root, steam for 15 minutes or until tender.

Heat water with the potato milk and the sea salt in a small open pot. In a blender pour in olive oil, raw sugar, agave syrup and maple syrup. Then pour in the cooked potatoes, carrots, celery roots in the blender and mix every thing together.

Now enjoy this delicious breakfast or any hour meal.

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