Mustard greens have unique compounds that help support your body's ability to detoxify and help thwart the development of cancer cells.
1 large beefsteak tomato, seeded and chopped
1/3 English cucumber, chopped (about 1 cup)
1/3 cup chopped fresh flat-leaf parsley leaves
3 tbsp fresh lemon juice, divided
1 tsp extra-virgin olive oil
3/4 tsp sea salt, divided
1 cup plain Greek yogurt
2 tbsp tahini paste
1 1/2 cups spelt flour
1/3 cup shredded unsweetened coconut
2 tsp baking powder
1 tsp onion powder
1 tsp unsalted garlic and herb seasoning
2 large eggs
1 1/2 cups whole milk
1 tbsp Dijon mustard
1 small bunch mustard greens, thick stems discarded and leaves finely chopped (about 1 1/2 cups packed)
Olive oil cooking spray
1 tsp smoked paprika, or to taste, optional
Preheat oven to 225°F. In a medium bowl, combine tomato, cucumber, parsley, 1 tbsp lemon juice, oil and 1/4 tsp salt; set aside. In a small bowl, stir together yogurt, tahini and remaining 2 tbsp lemon juice until smooth. Add 2 to 6 tbsp water, adding 2 tbsp at a time, until yogurt mixture is pourable but still thick; set aside.
In a large bowl, whisk together flour, coconut, baking powder, onion powder,herb seasoning and remaining 1/2 tsp salt. In a medium bowl, whisk eggs, milk and mustard until combined. Add egg mixture to flour mixture and stir with a spatula until just moistened. Fold in mustard greens.
Mist a large nonstick skillet with cooking spray and heat to just above medium heat. Working in batches and misting skillet with cooking spray between batches, add about 1/4 cup batter per pancake. Cook pancakes until edges are set and bottoms are golden brown, about 1 to 2 minutes. Flip and continue cooking until opposite sides are golden, 1 to 2 minutes more. Transfer pancakes to a baking sheet and keep warm in oven while cooking remaining batches.
Divide pancakes among serving plates. Top with yogurt sauce and tomato mixture. Sprinkle with paprika (if using).
Serving Size: 3 savory pancakes, 1/2 cup vegetables, 1/4 cup yogurt sauce
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
This salad is inspired by an Israeli sandwich known as Sabich – containing fried eggplant, boiled eggs, chopped vegetables and tahini all stuffed into a pita. In our satisfying main dish salad, we’ve taken all those same ingredients but roasted the eggplant instead.
We’ve packed this soup with a triple-punch of greens – kale, Swiss chard and spinach. These greens contain antioxidants that help fight against oxidative stress and may help in the prevention of cancer. We’ve also added a finishing touch of pepitas (also known as pumpkin seeds), toasted with aromatic turmeric and ginger.