Cancer-Fighting Recipes

Potato Dumplings with Mushroom Gravy and Red Beet

• Dumplings: 1.5 kg (6 cups) raw potatoes, peeled and finely grated 
• 500 g (2 cups) cooked potatoes, peeled and finely grated 
• 1/2 cup (125 ml) milk 
• 1 tsp (5 ml) salt 
• dash of black pepper (optional) 

Mushroom Gravy: 

• 1 large onion, finely diced 
• 1 Tbsp (15 ml) butter 
• 1 cup (250 ml) mushrooms, thinly sliced 
• 2 Tbsp (30 ml) soy sauce 
• 2 cups (500 ml) milk 
• 1 tsp (5 ml) cornstarch 
• 1/4 tsp (1 ml) dried thyme 
• herbal salt and black pepper to taste 
• 1 Tbsp (15 ml) freshly chopped parsley 

Red Beet Salad: 

• 500 g (2 cups) red beets, cooked 
• 1/2 medium-sized onion, finely diced 
• 1 Tbsp (15 ml) flax oil 
• 1 Tbsp (15 ml) nut oil 
• pinch sea salt 
• dash of ground cloves 
• 2 Tbsp (30 ml) rice wine vinegar 
• 1/2 tsp (2 ml) apple cider vinegar 
• 1 1/2 Tbsp (23 ml) horseradish 
• 1 Tbsp (15 ml) chives, chopped 
• 1 Tbsp (15 ml) almonds, blanched and coarsely chopped (optional) 

Dumplings: 

• Fill two-thirds of a large pot with slightly salted water. 
• Place on stove on low heat. 
• Squeeze liquid from grated raw potatoes until almost dry. 
• Combine raw and cooked potatoes with milk, salt and pepper. 
• Quickly knead to a firm dough. 
• With hands dipped in flour form dumplings approximately two inches (five centimeters) in diameter. 
• Bring water to a rapid boil and place dumplings in pot. 
• Reduce heat and let dumplings simmer for 15 minutes. 
• Turn off heat for 20 minutes until dumplings are done on the inside. 
• Place dumplings on a serving plate and serve hot.