MEXICAN TURKEY BREAST ROAST

1 boneless, skinless, organic, heritage turkey breast (fresh or thawed in fridge 2 days)

4 cups organic tomato soup, sodium free, fat-free

4 cups of crushed tomatoes, sodium-free, fat-free

4 cups finely-grated, peeled organic carrots

1 large, organic yellow onion, diced

1 cup Mexican oregano

1 cup cumin powder

1 cup garlic powder

1/4 cup of finely-ground sea salt

1/4 cup ancho chili powder

1/4 cup New Mexican hatch chilis, de-skinned

8 cups of peeled, organic Jerusalem artichoke tubers, cut into 4-inch pieces

12 large, organic carrots, peeled, cut into 4 inch pieces

Roast in oven bag, center rack, 350 degrees for about 55 minutes. Check with a meat thermometer. Serve this, thickly sliced on warm ciabatta bread rolls with a fresh salad: triple-washed baby kale, finely-shredded, peeled organic carrots, Stilton blue cheese, and peeled, sliced English cucumbers. Add 4 heaping tbl of organic chia seeds to the salad before dressing it. Ken's Steakhouse Light Blue Cheese dressing is also good.