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Showing posts from July, 2013

Homemade Vegan Gnocchi Recipe

Today we made pinkish gnocchi with our pink and purple potatoes. It's hard to beat fresh gnocchi with fresh garden potatoes.  I use this gnocchi recipe omitting the oil, halving the salt, using only 100% whole wheat flour, and doing my own pasta/pesto sauces. (I don't pan fry either, they are great straight from the water.) The result is so yummy!

Try it.  It's crazy fantastic (and healthy).

Pink Gnocchi (though, full disclosure, I did enhance it.  The pink didn't pick up in my pictures.)
Oh, and check out what our neighbors caught nosing through their trash.  We learn quickly here that it's best to keep the trash inside.  



Purple Potatoes and Beets

Sack of purple and pink potatoes, beets, and cucumbers fresh out of the garden.
The girls and I processed the beets tonight. We washed, peeled, and cut off the greens to eat later (we put the greens in smoothies).  Then we grated all the beets and froze them for later.  We'll use those for smoothies and burgers.  We love these beet burgers here.




If you asked me two years ago whether or not my family would be beet eaters, I'd of said, "NO WAY!"   But thanks to Dr. Greger's videos as motivation, we've found ways to incorporate them into our diet.  If you don't already know the advantages of beets or purple potatoes check out this video by Dr. Greger about purple potatoes.... and this one about how eating beets can actually help you run faster.

Quadruple Berry Low Sugar Freezer Jam

I learned through Dr. Greger that berries lose their antioxidant value significantly through cooking. For example, fresh or frozen strawberries have two times the number of antioxidants than those in traditional jam.  It's a shame, because we have actual proof that strawberries can slow down and in some cases reverse esophageal cancer.  JUST berries!  Who knows what they could do for other cancers?  That's a power I do not want to dilute!  (If you want to hear more about that, you'll have to check out this video by Dr. Greger.)

So how do I preserve the berries' antioxidants but still get the jam I love?  Freezer jam, right?   But most jam recipes require you to use a lot of sugar in order to ensure it will jell (some have as high of a ratio as 1 to 1).  We all know sugar to be cancer promoting and is something we should eat in moderation.  Well, thanks to Pomona's pectin we can enjoy jam with all the antioxidants but without a ton of excess sugar.  Pomona's wo…