Delicious Detox

Delicious Detox – Click link for a PDF of recipes!
To submit one, email kasia.snyder at gmail dot com.

> Homemade Vegetable Broth
> Cream of Leek Soup
> Cream of Turnip
> Salmon in Herbs
> Buckwheat in Herbs
> Carrot and Cilantro Treat
> French Style Turnip Puree
> Simple Cauliflower
> Healthy Banana Choc-chip Cookies
> Lentil Pate
> Fairouz Style Beetroot Salad (also a side)
> Falafel Balls

Homemade Vegetable Broth

A homemade vegetable broth can form the base of soups or can add flavor to a number of other dishes (such as buckwheat based side dish). It is worthwhile to make larger amount of the broth at once and then just keep it in a freezer in small containers.

5 cups of water
3 carrots
1 parsley (white root)
1 turnip
1 onion
1 leek
1 bay leaf
1 clove of garlic
Several whole grains of black pepper
2 grains of allspice (also called Jamaica or myrtle pepper)

Wash, peel and cut vegetables. Throw all ingredients into water. Bring to boil and cook slowly for another 30-40 minutes. Drain. Your broth is ready. The remaining vegetables can be mashed in the food processor and made into a vegetable cream soup.

Cream of Leek Soup

One of Parker’s favorites. Leeks are a great source of potassium, calcium, magnesium, zinc, and a number of other micro-elements as well as B group vitamins.

4 leeks
1 tbsp of organic butter
freshly ground black pepper
freshly ground nutmeg
2 cloves of garlic
3 potatoes
6 cups of vegetable broth
bay leaf
2 grains of allspice
handful of chopped parsley leaves or dill
handful of pumpkin seeds, organic, toasted

Wash leeks thoroughly. Make sure there is no sand left behind in between the leaves. Cut off roots and the dark green part. Finely slice the remaining parts. Sautee chopped leeks and chopped garlic in butter melted with pepper and nutmeg. Add peeled and diced potatoes. Add hot vegetable broth. Add salt, bay leaf and allspice. Bring to boil and cook for 20 minutes. Take the bay leaf and allspice out and blend all the rest with a blender. Sprinkle with parsley leaves and pumpkin seeds.

Cream of turnip soup

Turnip shouldn’t be ingored in our diet even if it is ugly and unattractive at a first glance. For example turnip contains twice as much of vitamin C as the citrus fruit and has more phosphorus that any other root vegetable. It is a veritable mine of vitamins and microelements. On top of it it is super low in calories. Here is a recipe for a delicious soup we often have in winter:

2 heads of turnip
3 small potatoes
2 pints of vegetable broth
2 tbsp butter
0,5 tsp of freshly ground nutmeg
2 corns of allspice
1 bay leaf
2 tbsp cream
a handful of roasted pumpkin seeds
a handful of green chopped parsley leaves

Peel the turnips and dice them in small cubes. Peel potatoes and dice. In a deep heavy pan (deep enough to contain the finished soup) melt butter, add a lot of pepper, nutmeg and turnip. Saute on small fire for 10 minutes. Add potatoes and pour the vegetable broth in. Add sat, allspiceand bayleaf. Bring to boil and cook for 15 minutes. Take the bayleaf and allspice out and blend everything. Add cream (after mixing it with three tbsp of hot soup). Sprinkle with pumpkin seeds and parsley

Salmon in Herbs

Salmon in Herbs

Salmon in Herbs

1 salmon filet or 4 salmon steaks

3 tbsp of high quality olive oil
lemon juice out of half a lemon
1 tbsp of honey (or alternatively use agave syrup)
1 tbsp of marjoram
1 tbsp of tarragon
1 tbsp of thyme
1 tbsp of rosemary
4 large cloves of garlic
1 tsp of ground black or white pepper
a pinch of sea salt

Mix olive oil, lemon juice, honey (agave syrup), pressed garlic, herbs, salt and pepper in a bowl. Toss the salmon in the marinade thoroughly and put aside in a cool place for at least an hour.

Set the oven for 375 F. Put the marinated salmon on a rack or a baking tray. Bake for 20-30 minutes. Serve with lemon slices.



Buckwheat with Herbs

Buckwheat is a Polish staple. I did not like it when I was a little girl but over the years it grew on me. I appreciate it for it’s amazing nutritional value. Parker appreciates it’s “savory, nutty flavor and earthy fibrous feel.” He likes it so much I prepare it once a week.

1 ½ cups of dark, toasted buckwheat
2 tbsp of canola oil
3 ½ cups of vegetable broth
1 large onion
2 cloves of garlic
1 tbsp of organic butter
freshly ground black pepper
1 tsp of cumin (ATTENTION – do not confuse cumin with caraway! The Poles always confuse the two because the word for both is almost the same “kmin” and “kminek”)
handful of chopped parsley leaves
handful of chopped chives

Rinse the buckwheat grains. In a large skillet heat up the oil and sautee the grain stirring it vigorously. Pour hot broth into the skillet. Add salt, cover the skillet and cook until buckwheat absorbs all the liquid. Chop onions and garlic and saute them in butter with pepper and cumin until translucent. Add chives and parsley. Mix in with buckwheat.

Carrot and Cilantro Treat

I found this recipe on the Internet web page of Jamie Oliver, a famous British chef. This summer I shared it with Francine and to our great joy it turns out that both Parker and Lance really like this…simple but sophisticated shredded carrot!!! It looks like sesame seeds and cilantro are the way to go if a simple carrot is to be devoured by our husbands.

6 medium organic carrots, washed and peeled
a large handful of fresh cilantro, leaves picked
4 teaspoons sesame seeds, toasted

For the dressing:
• zest and juice of 1 orange
• 2 lemons
• extra virgin olive oil
• 2 heaped tablespoons sesame seeds, toasted
• sea salt and freshly ground black pepper

Slice the carrots or cut them up into fine ribbons, matchsticks or batons. Put them into a salad bowl with the cilantro leaves and the sesame seeds. To make the dressing, finely grate the zest of the orange into a bowl. Add the orange juice, the juice of 1½ lemons and about 4 times that amount of extra virgin olive oil. Pound your toasted sesame seeds to a pulp in a pestle and mortar, then add to the dressing. Mix well, then season to taste with salt, pepper and possibly more lemon juice to make it nice and zingy so that you can taste it once you’ve dressed the salad. Once the salad is dressed, the flavour of the lemon will lessen, so get eating straight away.


French Style Turnip Puree

Turnip is up high on the anticancer list. These two varieties of puree require the turnip to be cooked first. Later I will share the raw turnip salads recipes for those courageous. There are two options; option 1 has ginger in it and is more asian spicy.

Option 1

2 turnips
1 large potato
1 tbsp of butter
1/4 cup of milk (optional)
1 tsp of lemon juice
white pepper
freshly ground nutmeg
1 tbsp of chopped dill

Peel turnips and the potato. Cook them in salty water. When they’re soft pour all water out and puree the vegetables with a blender. Add butter, milk, pepper and nutmeg, lemon juice and dill. Mix well.

Option 2

2 turnips
1 large potato
1,5 inch long ginger root
freshly ground pepper
2 tbsp lemon juice
1 tbsp butter
1/4 cup milk
Additionally: cumin, parsley leaves or dill.

Wash and peel vegetables. Dice them. Heat butter up in a skillet, add grated ginger, potatoes, turnip, lemon juice, salt and pepper. Pour one cup of hot water in and cook slowly for 20 minutes. When the vegetables are soft, drain them and then blend them. Add milk and mix thoroughly. Add cumin, dill or parsley leaves, according to your preference.

Simple Cauliflower

Simple Cauliflower

Simple Cauliflower Recipe


2 – 3 heads of small cauliflower (or 1/2 head large)
2 tablespoons of olive oil
a couple pinches of sea salt
1 clove garlic, minced
1 small bunch of chives, chopped
zest of one lemon
freshly grated Parmesan
a bit of flaky sea salt
plus turmeric to enhance the anti cancer quality of the dish

To prep the cauliflower, remove any leaves at the base and trim the stem. Now cut it into tiny trees – and by tiny, I mean most florets aren’t much larger than a table grape. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Rinse under running water, and set aside.

Heat the olive oil and fine grain salt in a large skillet over medium-high heat. When hot, add the cauliflower and stir until the florets are coated. Wait until it gets a bit brown on the bottom, then toss the cauliflower with a spatula. Brown a bit more and continue to saute until the pieces are deeply golden – all told about six minutes. During the last 30 seconds stir in the garlic.
Remove from heat and stir in the chives, lemon zest, and dust with a bit of freshly grated Parmesan cheese and a pinch of flaky sea salt (if you have it on hand). Add turmeric for an anticancer kick [KS]
Serve immediately.

Healthy Banana Choc-Chip Cookies.

This recipe comes from a wonderful web-site called These cookies are “butter-less, flour-less, egg-less, and potentially sugar-less” and …imagine..they still are really sweet and really good. Parker says they taste like a rich energy bar and go great with a cup of warm green tea. I have to admit I devoured half of the amount I baked before they even cooled down.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup olive oil (alternatively, coconut oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces dark chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet. Bake as long as possible without burning the bottoms. Let them get quite brown – approximately 12-15 minutes.


Lentil Paté

Lentil Paté

Lentil Paté

I am very proud of this recipe, which I found once in a Polish magazine. Since my family is big on meat patées especially during the holidays, I figured this must be an excellent alternative for this type of a snack. Once baked, you can serve it sliced with dark bread and a side of a horseradish, pepper, or mint & cilantro sauce. It can also substitute spread for toasts. Each paté has a 1. base, 2. flavor and 3. sauce.


For the base:
1 cup of red lentils
2 cups of water

Next, pick a flavor:

1. Cumin and Carrot
2-3 cups of shredded carrot
Two finely chopped onions
Olive oil
Minced garlic (add according to your taste – I add 2 large cloves)
Cumin and crushed chilli peppers to taste
2 tbsp of tomatoe concentrate for color
4 organic eggs

2. Leek
Two- thee leeks washed and finely sliced
Olive oil
1-2 tablespoons of Bison Vodka or brandy
4 organic eggs

3. Mushroom
1 pound of boletus (add other anticancer mushrooms to the mix if you’d like)
Olive oil
Salt and pepper
Parsley leaves
2 tbsp of tomato concentrate for color
4 organic eggs

Cook the lentils in water until soft and falling apart. Sauté the vegetables and spices from the chosen option in olive oil. Blend the two mixtures together. Taste and season additionally if needed.
Preheat the oven to 360 F.

Beat the eggs and add to the mixture.

Pour the batter into four small baking pans which had been greased and sprinkled with breadcrumbs.

Bake for 30-40 minutes and cool well before cutting.

1. Horseradish sauce
2. Mint and cilantro sauce (a bunch of mint, a bunch of cilantro, one small fresh jalapeño peeled off its skin – mix all those in a blender + shredded apple with a bit of lemon juice — mix everything together) Goes well with Carrot Cumin Paté
3. Roasted Red Pepper Sauce: Take 2 roasted red peppers, 1/2 finely sliced red onion, 2 tbsp of chopped parsley leaves, 1 minced garlic clove, olive oil, salt and add pepper to taste. Goes well with Leek Paté.

Fairouz Style Beetroot Salad (side or snack with falafel)

Fairouz, my dear friend from Geneva, who knows whole lot about nutrition and organic food, prepared this salad for a picnic we went to in late May in one of Geneva’s parks. It was really wonderful and tasted great accompanied by falafel, small Middle Eastern chickpea balls. The challenge here is that you need to come up with your own quantities of ingredients, according to your own taste.

Grate carrots and beetroot (less of the latter)
Olive oil
Sesame oil
Soy sauce to salt it
A dash of Lemon or brown rice vinegar
Toasted sesame seeds
Chopped cilantro

Falafel Balls (snack)

These are really tasty. Morgan, his friends, Parker and I went to a Lebanese bar in Geneva where they served the best falafel balls I have ever had. Here I give a recipe that does not require deep frying, a traditional way of preparing this vegetarian snack. The recipe comes from the New Moosewood Cookbook by Mollie Katzen.


4 cups cooked chickpeas (ok to use canned, but check for preservatives and such)
4 cloves of garlic
2 tsp cumin
1 tsp. turmeric
1 tsp. salt
1/2 cup finely minced onion
1/4 cup (packed) minced parsley
1/4 cup water
1 tbs lemon juice
a few dashes of cayenne pepper
1/3 cup of wholemeal flour
canola oil for frying

1. Rinse the chickpeas and drain them well
2. Combine all ingredients except flour in a food processor until you have a uniform batter
3. Add flour, and stir well
4. Heat a heavy skillet and add about 3 tbs oil
5. When it is hot enough to sizzle a bread crumb on contact drop tablespoonfuls of batter into the pan, flattening each slightly, like a small pancake. Saute on each side until golden and crisp. Add small amounts of oil to the pan  as needed throughout cooking.
6. If necessary keep warm in a 300F oven until serving time.

One response to “Delicious Detox

  1. God Bless You, Francine, Kasia, Lance and family.
    I love your spirit, strength and courage. “Stay strong, Be positive and Pray” are words of advice given to me by a stage 4 breast cancer survivor (one of my student’s mother) when Dave was battling his lung cancer. I believe in pray and in God and in you, Lance. I love you all and my heart crys for you in prayer.
    The website I send you is a food blog containing wonderful organic recipes accompanied by photographs of the food and notes on the paleo diet. One of my student’s (Haley Nagelson, daughter of English teacher, Julie Susser) and her friend have created this website. There is a delicious pizza recipe using eggplant as the crust. I know Lance loves pizza but I don’t know about pizza with an eggplant crust so good luck with the recipes and have fun experimenting. If I can figure out how to make pepperoni bread without the white flour, I’ll let you know.
    I love you so much and send loving prayers with faith and hope.

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