Immune Power Recipes

Shredded Sweet Potato and Parsnip Pancakes

Tue, 08 Apr 2008 00:12:06 -0500

2 cups shredded sweet potatoes (1 large sweet potato)
2 cups shredded parsnips (2 medium parsnips)
¼ cup whole wheat flour
¼ cup finely chopped sweet onion
1 tbsp. snipped fresh thyme
¼ tsp. kosher salt
1/8 tsp. Kowalski's Coarse Ground Black Pepper
1 egg, beaten
4 tsp. Kowalski's Extra Virgin Olive Oil, divided
- apple sauce

In large bowl, combine first 8 ingredients. In large sauté pan, heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions sweet potato mixture in oil, pressing with back of spatula to flatten into a 2-3" pancake. Cook until crispy and golden (3 min./side). Repeat with remaining mixture. To Serve: Spoon dollop of apple sauce over each pancake.

Serves 8.

Nutrition Information per Serving:
Total Fat 3 g
Saturated Fat 0 g
Fiber 2.5 g
Sodium 94 mg

An incredible source of antioxidant beta-carotene. A fairly good source of vitamin C as well.

Roasted Carrot and Ginger Soup

Tue, 08 Apr 2008 00:08:21 -0500

1 (2 lb.) pkg. baby-cut carrots
2 pears, peeled, cut into eighths
2 shallots, peeled, each clove cut in half
1 tbsp. canola oil
1 tbsp. minced garlic
½ tsp. kosher salt
¼ tsp. Kowalski's Coarse Ground Black Pepper
1 (14.5 oz.) can reduced sodium chicken broth
1 tbsp. shredded fresh gingerroot
2 cups skim milk
- creme fraiche
- snipped Italian flat leaf parsley

In large bowl, combine carrots, pears, shallots, oil, salt and pepper, tossing to coat; arrange on foil-lined jelly roll pan. Roast in a preheated 450° oven until tender and beginning to brown (40 min.), stirring every 10 min. In blender or food processor bowl, puree half of carrot mixture with chicken broth until smooth; remove to large saucepan. Pureé remaining half of carrot mixture and ginger with milk. Add to saucepan; reheat mixture over medium heat (5-8 min.). Ladle into bowls; top with dollop of creme fraiche and garnish with parsley. Serve immediately.

Amount: 6 (1 cup) servings.

Nutrition Information per Serving:
Total Fat 3 g
Saturated Fat 0 g
Fiber 6 g
Sodium 429 mg

An excellent source of antioxidants beta-carotene and vitamin C plus bonus points for potassium.

Good to Know:

A serrated-tip grapefruit spoon or regular teaspoon is useful for peeling fresh gingerroot.

Tuscan Meat Loaf

Wed, 02 Apr 2008 00:11:30 -0500

1 ½ lbs. 93% lean ground beef
1 cup Italian dry bread crumbs
1 cup finely torn kale
1 (8 oz.) tube Gia Sundried Tomato Puree
½ cup finely chopped onion
¼ cup Bella Sun Luci Julienne-cut Sundried Tomatoes in Olive Oil with Herbs
¼ cup shredded Parmesan cheese
¼ cup chopped fresh basil
1 egg, slightly beaten
1 tbsp. minced garlic
¼ tsp. Kowalski's Coarse Ground Black Pepper

In large bowl, combine all ingredients; shape ground beef mixture into 2 loaves. Place on parchment-lined jelly roll pan. Bake in a preheated 350° oven until instant read meat thermometer inserted in center of each loaf reaches 160°. Let stand, covered, 5 min.; cut into 1"- thick slices.

Serves 6.

Nutrition Information per Serving:
Total Fat 13g
Saturated Fat 5g
Fiber 2.5g
Sodium 415mg

Contains nearly 40% of the daily recommendation for these immune-boosting nutrients: Vitamin A, C, B12, Iron, Selenium and Zinc