Tag Archives | watercress

Beet Carpaccio with Fresh Horseradish & Watercress

Beet Carpaccio

Weird that the words beet and beef are similar and they work interchangeably in this recipe, isn’t it? Weirder that they are both filled with iron too, something that most people lack if they have cancer and are going through treatment. Maybe it’s the taste of iron that goes so well with horseradish?

Beet Carpaccio

I’ve never been a big meat person but beef carpaccio, when done well, was something I could never resist on a restaurant menu. I think it was because of the extra thin slices of raw beef (totally different texture) and the contrast of the inevitable salty mustard/horseradish/peppery greens topping.

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Belgian Endive Salad with Fresh Figs & Hazelnuts

Belgian Endive, Fig & Hazelnut Salad

This is not your every day salad. It is inspired by a salad I used to make 50+ times a night at a sweet French restaurant in Vancouver in my late teens/early twenties. Every ingredient spoke to me and I literally craved it when I wasn’t at work. It wasn’t until much later that I realized that unlike the other things I was grazing on all night at work (leftover duck fat pomme rissolées and a staff jar of nutella, poorly hidden on the pastry shelf), this salad alone is what gave me the energy I needed to get through a long service every night.

Belgian Endive, Fig & Hazelnut Salad

Belgian endive (a form of chicory) also known as witloof (white leaf) is a pale, torpedo-shaped….lettuce option. It is pale because it doesn’t see the light of day, so it doesn’t form chlorophyll. Even at the grocery story, you’ll often find it hiding in the box it came in. If you work for a French chef, you will get in trouble for not putting the lid back on the box when you grab a handful of them from the walk-in mid-service. They like it dark.

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Mineral-rich Vegetable Broth (and Miso Soup)

The recipe I am sharing with you this week is almost always in my freezer, my clients’ freezers and simmering in my slow cooker. It is not always exactly the same, depending on what I have on hand and what I am using it for, but it is always filled with vitamins and minerals, easy to consume and very diverse.

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It is a vegetable stock, but even better. It’s made with lots of mineral-rich sea vegetables, the aromatic and powerful members of the allium family (onions, leek, garlic), the anti-inflammatory rhizome dream team (ginger and turmeric), immune-boosting shitake mushroom stems (you know, the part we sometimes throw out…), and of course, lots of clean, hydrating water.

I might be making this up, but I feel like ‘stock’ is a base to be made into something else (soup, sauce, stew) whereas ‘broth’ can be enjoyed as it is. This recipe can be both. On its own, with the help of a pinch of salt (and some turmeric –activating black pepper), it is a clean, flavourful, hydrating way to sip your nutrients. Especially when you might be going through a time when eating food and drinking water is not your favourite thing to do.

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Purple Potato Salad

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Potatoes are my favourite food, hands down. So how happy was I (also surprised) to learn that potatoes are actually valuable cancer crushers? They are chock full of potassium, a mineral that some natural cancer-fighting protocols have been designed around, and vitamin B6, which helps break down protein and supports red blood cell health. That’s right, potatoes are good for you.

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The problem with potatoes is how easily they can be led down the garden path. You will almost always find them peeled (goodbye fiber), fried (potato chips, French fries), or drowning in cream or mayo -potato salad being a good example of this. The word ‘salad’ used almost as loosely as when it is used for macaroni salad. Salad? Really? Let’s make the salad part of this potato salad as present as the potato part.

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