Sauteed Sweet Potatoes & Carrots
Recipe for four
2 large sweet potatoes, sliced thin (leave skin on)
2-3 carrots, sliced julienne
1 large sweet onion, sliced thin
2 cloves of garlic, crushed
2 tlbs olive oil
Salt and pepper to taste
Heat up olive oil on med. heat - add onions and sweet potatoes - turn up to high heat and sautee until onions start to brown and carmelize
Turn heat down - add garlic and continue to sautee until potatoes are tender and slightly browned
A cancer healthy alternative to fried potatoes - a great side dish for any meal
Sauteed Swiss Chard
Another easy side dish that compliements any meal - very healthy! Even my kids like these greens . . .
Serves four
2 bunches of swiss chard and/or kale - any color, any kind
6 cloves of crushed, chopped garlic (more if you love garlic!)
2 tlbs olive oil
salt and pepper to taste
Add some crushed red pepper or a pinch of cayenne if you like it a little spicy
Heat up olive oil on medium heat - add chard/kale by handfuls to olive oil and turn up to high heat - let greens cook down a bit before adding next handful - they will cook down quite a bit
When greens are tender, add garlic and continue to sautee until garlic is cooked but not brown
Add spices and serve - delicious!
Pepper Tumeric Fish
Tumeric is a "miracle" spice - it is very good for cancer prevention and good health
Use any fish you like - we like salmon the best; any light white fish will do nicely as well such as haddock, cod, sole, etc.
Best if fish is marinated for a couple of hours ahead of time
We have also added some fresh chopped rosemary to the filets for variety
Preheat oven to 400 degrees
Drizzle a baking dish or cast iron pan with olive oil - place fish filets skin side down in dish
Drizzle the top of the fish with more olive oil. Sprinkle 1 to 2 tspns of tumeric on all of the fish, depending on how many filets there are. Add a good amount of black pepper to the fish as this enhances the healthy benefits of the tumeric. Add salt to taste, and a very small pat of butter on each filet for flavor.
Bake for approximately 20 mns, or until fish is flaky and cooked through.
Enjoy!
Marrakesh Vegetable Curry
Ingredients
• 1 sweet potato, peeled and cubed
• 1 medium eggplant, cubed
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1 onion, chopped
• 6 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 tablespoon curry powder
• 1 teaspoon ground cinnamon
• 3/4 tablespoon sea salt
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1/4 cup blanched almonds
• 1 zucchini, sliced
• 2 tablespoons raisins
• 1 cup orange juice
• 10 ounces spinach
Directions
1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!
Nutritional Information
Amount Per Serving Calories: 275
Total Fat: 17.4g
Cholesterol: 0mg
