Potatoes, Peas and Mint

Potatoes are a rich source of vitamin C and potassium. They contain lectins, which are proteins that have been studied for inhibiting tumor growth.

Mint’s phenolic phytochemical may help prevent cancer and peas which add a touch of sweetness to this as well as an assortment of cancer fighting phytonutrients.

Potatoes, Peas and Mint

Ingredients:

• 1 ¼ lbs baby red skin potatoes      
• ½ cup fresh or frozen peas
• 2 tbsp olive oil
• 1/3 c. chopped mint leaves
• ¾ tsp coarse salt
• Freshly ground pepper

Directions:

1. Cook 1 ¼ lbs baby red potatoes in a pot of boiling water until easily pierced with a fork (11-14 min); drain.
2. Halve potatoes.
3. Simmer or microwave ½ cup fresh or frozen peas with water until tender (2-4 min).
4. Drain peas reserving ¼ c of the cooking liquid.
5. Using a food processor or fork, crush peas with 1tbsp of olive oil and 2 tbsp of the reserved cooking liquid, gradually stir in the rest of the reserved cooking liquid until mixture is thick and chunky.
6. Toss potatoes with pea mixture, 1/3 c chopped mint leaves, ¾ tsp salt and some freshly ground pepper.
7. Drizzle with 1 tbsp olive oil.

Serves 4


To learn more about nutrition and cancer, make an appointment with a dietitian at the Joan Karnell Cancer Center or the Abramson Cancer Center.

Nutrition facts per serving: 145 calories, 4 grams of fat, 25 grams of carbohydrates, 231 mg sodium, 4grams of protein, 4 grams of fiber

Recipe from Martha Stewart Magazine(2011) www.marthastewart.com
Nutrition information from David Grotto’s 101 Foods that could save your life.(2008).& The George Mateljan Foundation: www.WHfoods.com