4 weeks into the Blood Sugar Solution. Two inches down (two more to go) and most amazingly- NO CRAVINGS. The brilliancy here is two-fold: eliminating everything white and starchy (such as white flour, sugar, potatoes) got me off the slight addiction to all those substances we all have. Almost by default balancing my blood sugar brought sense of control into my life and-judging from my whittling waistline- reversed insulin resistance.
But it’s Hanukkah, the holiday of potatoes and flour fried in oil.
So first and foremost, if it’s killing you not to eat latkes, have them one night and just get back on track the next day. Personally, I never go for the no-fry stuff. It just makes me long more for the real thing.
For the warriors (in the yogic sense of the word - those who can stare at forbidden culinary temptations with grace and equanimity) here is a recipe for green, gluten free latkes that don’t loose their latkes essence. The glycemic load of the potatoes is balanced by the eggs and nuts. The greens really help with the guilt.
Since I eliminated the breadcrumbs that soak up excess fluid, make sure you squeeze all the water out of the greens and potatoes.
1 bunch of sturdy greens, such as kale or Swiss chard
2 eggs, beaten
2 coarsely shredded potatoes - preferably one yukon (for flavor) and one russet (for texture)
1 cup chopped walnuts
2 tablespoons ground flax or chia (optional)
1/4 teaspoon salt, or to taste
Lemon, cut in half for squeezing over prepared latkes
Canola oil or peanut oil for frying
Blanch greens, stems removed, in salted, boiling water for about 1 minutes. Transfer to a colander and let cool. When leaves are cool enough to handle, squeeze out the water and chop. Place in a colander and let drain further while grating the potatoes.
With your hands, squeeze the potatoes as hard as you can, to get rid of most water.
Mix all ingredients, fry as described here. Serve with lemon wedges.
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