Potato Pancakes With Cucumber Radish Salad

Potato Pancakes With Cucumber Radish Salad

A Liver Rescue Recipe

These potato pancakes come out of the oven perfectly crispy and
satisfying, and then they’re topped off with light, refreshing Cucumber Radish
Salad that takes them over the top. Feel free to try other toppings. If you
have hungry kids in your life, they may like to try their potato pancakes
topped with mashed avocado or black beans!

Potatoes: Abundant in amino acids that specifically
inhibit viral growth. Potatoes are high in glucose that provides substance to
the liver, as it’s precisely what the liver relies on to keep strong. It also
helps build up glycogen storage, the very resource that protects us against
blood sugar problems, weight gain, fatty liver, and dirty blood syndrome.
Potatoes keep the liver grounded and stable, giving us a good constitution.
They’re also shunned for being a nightshade, when in truth they have the
ability to reverse many varieties of chronic illness.
  

Radishes:
A strong medicine for our livers. The pungent, biting nature of
radishes comes from a compilation of chemical compounds, many of them
undiscovered, that act as disinfectants to the liver, stopping pathogen
infection and boosting the liver’s personalized immune system by increasing its
white blood cells’ ability to fight and destroy invaders.
  

Cucumbers:
Allies to the liver due to their ability to hydrate it. Your liver’s always in
need of living water that’s filled with minerals and other nutrients, because
your liver keeps your blood hydrated. It relies on sources such as cucumber for
that living water. This minimizes dirty blood syndrome by helping reduce fats
and toxins inside of dirty blood. Phytochemical compounds in cucumbers act as
anti-inflammatories to the small intestines and colon. Cucumbers have a gentle
blood-thinning ability, too, allowing for detox to occur naturally, without
obstruction.

Potato Pancakes with Cucumber Radish Salad

Makes 2 servings
 

 Ingredients: 

2 large russet potatoes, peeled and grated 

1 tablespoon arrowroot powder 

½ teaspoon sea salt, divided 

1 cucumber, thinly sliced 

6 radishes, thinly sliced 

2 teaspoons raw honey 

1 tablespoon lemon juice 

1 tablespoon dill, minced 

¼ cup chopped chives 

¼ teaspoon red pepper (optional)

Directions:
Preheat the oven to 425°F. Combine the potatoes, arrowroot powder, and ¼
teaspoon sea salt in a mixing bowl and stir to combine.
 
Line two baking trays with parchment paper. Drop the potatoes onto the
parchment paper by the ¼ cup and shape them into circles approximately 3 inches
in diameter, using your hands or a cookie cutter as a mold. Press them down
until they are approximately ¼ inch thick. Bake the potato pancakes for 20
minutes.
 
Remove them from the oven and flip the pancakes over by carefully grasping the
edges of the parchment paper and flipping the entire sheet. If needed, peel any
stuck potato pancakes carefully off the parchment paper and stick them back
into the oven on the unlined baking trays for 5 minutes more.
 
While the potato pancakes are baking, make the Cucumber Radish Salad by
combining the sliced cucumber and radishes with the honey, lemon juice, dill,
chives, remaining ¼ teaspoon of sea salt, and red pepper in a mixing bowl,
tossing gently to combine. Serve the potato pancakes piping hot and garnished
with Cucumber Radish Salad.

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Also check out our book site for help with Healthy Living Solutions.

.

Rod Stone
Author,
Publisher and Supplier of Healthy Living information and products to improve
your life.

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