Cancer-Fighting Recipes

Potato Dumplings with Mushroom Gravy and Red Beet
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)

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.

Mushroom Gravy:
Sauté onions in butter until translucent.
Add mushrooms and soy sauce.
Reduce heat and simmer for two minutes. Add milk and let simmer for 20 more minutes. Dissolve cornstarch in two tablespoons (30 ml) of water or milk and stir into gravy.
Add thyme and other herbs and spices to taste.

Red Beet Salad:
Coarsely grate beets.
Add other ingredients as listed, folding them gently into salad.
This salad tastes better if it has been refrigerated for several hours.

Cream of Broccoli Soup
In summer add a tablespoon of flax oil and serve this soup cold.
1 1/4 cup (300 g) broccoli, stems and all, cleaned and cut into bite-sized pieces
2 cups (500 ml) water
2 cups (500 ml) milk
2 vegetable stock cubes
1 medium-sized raw potato, peeled and finely grated
1 medium-sized onion, diced
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) pumpkin seeds
dash of pepper

Steam broccoli until tender but not overdone.
Dissolve stock cubes in heated water-milk mixture.
Sauté onion in butter until translucent.
Add potato and half a cup of liquid.
Simmer for five minutes.
Transfer to a soup pot and combine remaining liquid and broccoli and simmer for five minutes. Blend mixture until creamy.
Add a dash of pepper. Season to taste.
Garnish with pumpkin seeds if desired and serve.
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