Product Tips & Recipes
RECIPES FOR REPAIR: Super Dishes by Local Authors
Can a smoothie really help someone with Lyme disease? That’s the premise behind the research of Dr. Kenneth B. Singleton and a new cookbook, Recipes for Repair, by local authors Gail and Laura Piazza. The recipes are chosen for their ability to fight inflammation, which is at the root of many Lyme disease symptoms as well as many other disease patterns including heart disease and chronic pain like arthritis. Try these recipes from the book to see just how delicious good health can be!
Coconut Berry Smoothie
This recipe makes enough for two smoothies, so share with someone, or take the extra to work for a mid-afternoon snack.
1 cup coconut milk
1/2 cup unsweetened pomegranate
or pomegranate blueberry juice
1/2 cup blueberries
1/2 cup raspberries or blackberries
2 teaspoons raw honey
1/2 cup ice
Place all the ingredients in a blender container in the order listed. Blend on high, or on a frozen drink setting, until the ice is crushed and the fruits are blended.
Indian Chickpea and Spinach Fritters
The curry in these fritters gives them a decidedly Indian flavor. If you don’t like Indian food, take a chance and try this recipe anyway – you might be pleasantly surprised. Many of our taste testers who “don’t like Indian food” ended up asking for the recipe! Makes eight fritters.
1/2 cup brown rice flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp freshly ground black pepper
1/2 tsp sea salt
1 egg
1/4 cup water
1 cup chickpeas, drained, rinsed and coarsely chopped
3 cups fresh baby spinach, finely chopped
1/2 small onion, chopped
1 clove garlic, crushed
2 tsp curry powder
2 tsp sesame seeds
1 tsp chopped oregano
1-3 Tbls ghee or extra virgin olive oil, divided
Preheat the oven to 225ºF. Combine the flour, baking soda, cream of tartar, pepper, and salt in a large bowl. Combine the egg and water and whisk until smooth. Add it to the flour and stir until smooth. Add all the remaining ingredients, except for the ghee or oil, and stir well to combine. Heat 1 tablespoon of the ghee or oil in a medium-sized frying pan over medium-high heat for 3 minutes, or until hot. Using a standard ice cream scoop, drop the mixture into the hot pan. Press each fritter flat to form a 3-inch circle. Cook 4 fritters at a time for 2½ minutes per side, or until nicely browned. Remove the cooked fritters to a baking sheet and keep them warm in the preheated oven while you prepare the remaining fritters, adding the additional tablespoons of oil if needed.
Sautéed Salmon Cakes
In this recipe, chopped cooked brown rice takes the place of breadcrumbs, which are generally used as a binding agent. The rice adds a nutty flavor, as well as some crunch after it browns. Makes eight cakes.
3 Tbls extra virgin olive oil or ghee, divided
1 small onion, chopped
1 clove garlic, crushed
1 carrot, finely chopped
1 stalk celery, finely chopped
2 shiitake mushrooms, finely chopped
2 tsp chopped parsley or cilantro
1 tsp chopped oregano
2 tsp chopped chives
1/2 tsp sea salt
1 egg, lightly beaten
1/4 cup homemade or natural
mayonnaise
1 tsp dry mustard
1 1/2 cups cooked brown rice,
chopped
1/2 lb cooked salmon, broken into large chunks
Heat 2 tablespoons of the oil or ghee in a medium-sized frying pan over medium-high heat for 2 minutes, or until hot.
Add the onion and sauté for 5 minutes, or until lightly browned. Add the garlic, carrot, celery and mushrooms and sauté for 3 minutes, or until lightly browned. Stir in the herbs and the salt. Remove the mixture to a bowl and allow it to cool for about 15 minutes. Add the egg, mayonnaise, dry mustard and rice to the mixture, and mix well until they are incorporated. Carefully stir in the salmon. Refrigerate the mixture for 30 minutes to allow it to set. Line a plate or tray with waxed paper. Fill a 1/3-cup measuring cup with the mixture and turn out into your hand. Form the mixture into 8 cakes and place them on the paper-lined plate. Cover the cakes and refrigerate for 30 minutes or for up to a day.
Heat the remaining tablespoon of oil in a large frying pan and sauté 4 salmon cakes at a time for about 3 minutes per side, or until nicely browned, adding additional olive oil if needed.
Recipes and photos reprinted with permission. To learn more about the book, visit www.recipesforrepair.com.
