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. 

CREAMY CHICKPEA AND MUSHROOM PASTA

INGREDIENTS

2 tablespoons olive oil
2 medium onions sliced
250 g button or portobellini mushrooms, sliced
1 small tin tomato paste
240g penne or tagliatelli pasta
3 cloves of garlic, finely diced
2 tspn Oreganum
2 tspn Basil
1/2 cup vegetable or chicken stock
1 can chickpeas
1/2 cup chopped sun-dried tomatoes
Salt and pepper to taste
1/2 cup plain yoghurt

GARNISH

1/2 cup grated Parmesan cheese
Garnish with extra Parmesan and fresh parsley or chives

Instructions

• Heat a large pot over medium heat. Add oil, onions, and ½ tsp salt. This part will require patience. Cook onions for 35 min. until soft, golden brown, and reduced. 
• While onions are caramelizing, cook pasta according to package directions (in heavily salted water). Drain and set aside.
• Once onions are caramelized, add garlic and mushrooms. Cook for 6-7 min. until mushrooms are light golden brown, soft, and have lost most of their moisture.
• Stir in tomato paste, dried herbs, black pepper, and stock. Cook until tomato paste goes darker in color. 
• Pour in chickpeas and sun dried tomatoes. Cook until chickpeas are tender and warmed through and the sauce slightly thickens and starts to coat chickpeas.
• Add spinach and pasta and stir to coat.
• Add plain yoghurt (one could use cream as well).
• Add salt as needed.
• Mix in cooked pasta and garnish with Parmesan and fresh parsley or chives.