Not just for cancer patients to get their strength back in The Meals to Heal Cookbook, 150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer ( Da Capo Lifelong Books, April 2016) by Susan Bratton of Savor Health and Jessica Iannotta.
Bull’s-Eye Skillet Avocado Eggs
Time: Prep: 10 minutes; Cook: 30 minutes
This dish uses avocado halves as an appealing, edible “cup” for eggs. These can also be served as a lighter lunch or dinner meal because of their nutrient density. For someone with a compromised immune system, cook longer, until the yolk is fully cooked.
1 large ripe avocado
2 large eggs
1 teaspoon olive oil
Salt and freshly ground black pepper
Cut the avocado in half, remove the pit, and scoop out enough of the flesh to accommodate an entire egg in each hollowed-out peel.
Remove a small portion of the outer peel of each avocado half so it sits straight when you set it on a cutting board.
Crack and separate the eggs, placing the yolks in two individual ramekins or small cups and both whites together in a small bowl.
Heat the olive oil in a lidded skillet over medium-high heat.
Add the avocado shells, flesh side down, and sear them, uncovered, for about 30 seconds, or until slightly golden.
Flip the avocado shells over and fill the cavities almost to the top with the egg whites.
Lower the heat to medium-low, put the lid on, and cook for 15 to 20 minutes, or until the egg whites have turned from clear to white and are almost set.
Carefully slide the yolks over the whites and continue cooking for 3 to 5 minutes, or until the yolks are cooked all the way through.
I always preferred sautéing or roasting asparagus until I started growing it in my garden. I don’t know if it was the proximity of garden to grill that provided a push in this direction, but from the first time I grilled asparagus, it has been my favorite way to cook it. I love the method here in particular because you can prepare everything several hours ahead of time so that it’s ready to toss on the grill once it’s hot. (Note that on a day when the grill isn’t lit, you can go back to my old ways and sauté the asparagus in canola oil in a wide pan over high heat or roast it in a 425°F oven.)
If you don’t grow your own, truly fresh asparagus can be hard to find. Choose asparagus bunches that are standing upright with their stems in water. The base of the stems should not be shriveled or dry. The tips should be stiff and tight, with no moist or mushy sections. Be sure to clean asparagus thoroughly. The shoots grow straight up out of the ground, and lots of dirt can hide in the tight leaves at the top of each spear.
2 bunches pencil asparagus (about 2 pounds/107 grams), washed and dried (see note)
1 tablespoon canola oil
1 teaspoon brown mustard seeds
½ teaspoon chile flakes
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Minced zest and juice of 1 lemon
¼ cup minced shallots
2 tablespoons minced peeled fresh ginger
1 teaspoon minced serrano chile
Prepare a hot grill. Place a grill basket on the grill to heat.
Trim the asparagus so that the spears are 4 to 6 inches long. Place the asparagus in a bowl.
Heat a small pot over medium heat. Add the canola oil, and when it starts to shimmer, add the mustard seeds. Cook, stirring and shaking the pan, until the mustard seeds pop, 1 to 2 minutes.
Pour the mustard seeds and oil over the asparagus. Add the chile flakes and season with salt and pepper. Pour over 1½ tablespoons of the olive oil and toss until well coated. Set aside.
In a small bowl, combine the remaining 1½ tablespoons olive oil with the lemon zest and juice, shallots, ginger, and chile. Set aside. (Everything can be done up until this point up to 2 hours in advance and set aside at room temperature.)
Place the asparagus in the hot grill basket and cook, shaking the basket occasionally, until crisp-tender, 8 to 10 minutes.
Transfer the asparagus to a serving dish. Pour the lemon–olive oil mixture over it and mix well. Serve.
Asparagus needs thorough rinsing to get rid of all the sand that can hide in its tight leaves and tips. To wash it well, place the asparagus tips down in a cylindrical container, such as a wine bucket or a thermos. Fill the container with cold water and let stand for 20 minutes, periodically shaking the asparagus to get the dirt out. Remove the asparagus from the water and shake dry.
Sometimes I wonder how people eat all the fake stuff when Mother Nature gives us such beautiful organic flavors and colors. Walking through the farmers market is inspiring and makes me feel alive. There is a reason for that: Pretty much everything I buy there has a direct impact on my body, mind, and spirit. Purple cauliflower is not just stunning looking; it also helps you look stunning. The purple color is a perk, a sign of flavonoid compounds called anthocyanins, instrumental in regulating blood sugar levels and body weight, and glucoraphanin, known for lowering your cancer risk.
1 tablespoon coconut oil
1 celery stalk, chopped
1 medium-size onion, sliced
1 head purple cauliflower, cut into large chunks
2 or 3 small potatoes, peeled and cubed
Boiling filtered water
1 tablespoon sweet white miso
2 garlic cloves, minced
Juice of 1 lime
Himalayan pink salt
+ Heat the oil in a soup pot over medium-high heat, add the celery and onion, and sauté until the onion is translucent.
+ Lower the heat to medium and add the cauliflower, reserving a few florets for garnish.
+ Add the potato and enough boiling filtered water to cover the veggies; cook until the cauliflower is al dente, 15 to 20 minutes.
+ Add the miso and garlic and cook for another few minutes.
+ Transfer to a Vitamix and puree until smooth.
+ Add the lime juice.
+ Taste and adjust the flavors with salt and seasonings.
+ Garnish with the reserved cauliflower florets.
If you are not cleansing, serve the soup with ½ teaspoon of truffle oil for extra flavor pop.
(* Recipe reproduced with permission from 'Soupelina's Soup Cleanse, Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life' by Elina Fuhrman -Da Capo Lifelong Books- February 2016)
Yields 10 (5- to 6-INCH/12.5- to 15-Centimeter) Pancakes
These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter----a solution to having pockmarks of berry flavor only here and there. You’ll want a mile-high pile.
1 cup (4 ounces/120 grams) quinoa flour
¼ cup (1¾ ounces/50 grams) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup (6 ounces/180 milliliters) milk
8 tablespoons (4 ounces/120 grams) unsalted butter, melted and slightly cooled, plus more for greasing the skillet
2 large eggs
1 cup (5 ounces/150 grams) fresh raspberries, plus more for garnish
1 teaspoon pure vanilla extract
½ cup (3 ounces/90 grams) Basic Quinoa (pages 12–13)
Salted butter, at room temperature
Maple syrup or honey
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a blender, purée the milk, butter, eggs, raspberries, and vanilla until the raspberries are broken down.
Whisk the raspberry mixture into the dry ingredients. Stir in the quinoa. Heat a medium nonstick skillet or a nonstick griddle over medium heat. Lightly grease it with butter. Use a ¼ cup measure to scoop the batter onto the skillet. Cook until the batter begins to bubble and the edges of the pancakes look opaque and set, about 3 minutes. Flip the pancakes over and cook until steam begins to escape through the pores in the pancakes, 2 to 3 minutes longer. Transfer to a plate and repeat with the remaining batter.
Top with butter and honey or a dollop of Greek yogurt and syrup or honey.
Note: If making these or Pumpkin-Spice Pancakes (p. 40) in multiple batches, keep finished pancakes warm in an oven heated to 200°F/95°C.
(* Reproduced with permission from 'The Quinoa [Keen-Wah] CookBook' by Maria del Mar Sacasa - Published by Harper Wave, July 2015- All rights reserved- Photography by Zach deSart)