Archive for January 24th, 2011
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 T Ground Flax Seed mixed with 2 T water
1/2 cup wheat flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper
1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the flax seed mix, flour, and salt and pepper to taste.
2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.
Makes six patties.
Serve this applesauce hot or cold. Makes 2 cups
2 cups peeled, cored and coarse chopped apples
2 cups strawberries, fresh or frozen (unsweetened)
½ cup frozen apple juice concentrate
In a medium-sized saucepan combine all ingredients. Bring to a simmer, then cover and cook over very low heat for about 25 minutes, or until apples are tender when pierced with a fork.
Mash lightly or puree in a food processor, if desired.
Recipe from Foods That Fight Pain, by Neal Barnard, M.D.
- 1 cup barley, cooked according to package directions
- 1 15-ounce can black beans, rinsed
- 1/2 cup corn, (thawed if frozen)
- 1/3 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- Pinch of cayenne pepper
- Salt & freshly ground pepper, to taste
- Combine cooked barley, beans, corn, cilantro, lime juice, oil, cayenne pepper, salt and pepper in a medium bowl.