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