Fortunately, you can
use black seed oil for acne and fade acne scars.
I also advise Peoples to
use Black seed oil, because it contains many things but peoples did not know.
Not exact matches
Chocolate Layer Cakes with
Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut
oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I
used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax
seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia
seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I
used vegan mini-chips 1 cup cooked
black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa powder 1/2 tablespoon coconut
oil 1/4 heaping cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
2 large onions
Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
Oil for frying — I
use a tsp of coconut
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten f
oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I
used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper,
seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground
black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive
oil freshly squeezed lemon, to taste
The Blessed
Seed (stand A50) is promoting
Black Seed Soap & Shampoo Bar, made
using natural, botanical ingredients like shea butter, olive
oil, spring water, coco butter and the
oil of blackseeds (nigella sativa).
ingredients: 3 1/2 pounds ground sirloin (I
use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and
seeds removed, finely diced 1 yellow bell pepper, core and
seeds removed, finely diced 2 tablespoons grape
seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I
use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground,
black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 tablespoon vegetable
oil (hs note: I
used clarified butter) 1 1/2 teaspoons
black mustard
seeds 1/2 teaspoon cumin
seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if
using yogurt
• Olive
oil 1 pound lean ground beef • Salt •
Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored,
seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon
black pepper Vegetable
oil (I
used sunflower
seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive
oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored,
seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground
black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable
oil spray
It is actually my parents» favorite entree to order and split.This post is one of a series of sponsored posts with Mountain Rose Herbs whose Sesame
Oil, White Sesame
Seeds and
Black Sesame
Seeds were
used in the recipe.»
spaghetti squash 1 or 2 chipotle peppers in adobo sauce,
seeded and finely chopped (you will not
use the sauce) 2 tbsp extra-virgin olive
oil 1/2 cup crumbled queso fresco cheese, plus more for garnish 1/4 cup finely chopped cilantro, plus sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground
black pepper
dry pasta 1 tsp olive
oil 1/2 cup red onion, chopped 1 medium jalapeno pepper,
seeded and chopped 2 bell peppers, chopped (I
used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
1 Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium
black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower
seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive
oil or canola
oil for frying
2 acorn squash • Olive
oil • Salt • Fresh cracked
black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup
black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided
use 1 tablespoon sunflower
seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive
oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno,
seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I
used black and kidney but any are fine!
* 3 tablespoons olive
oil * 1 teaspoon cumin
seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored,
seeded, and thinly sliced * 1 yellow bell pepper, cored,
seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I
used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground
black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
1 Tbsp coconut butter (
oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder
used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I
used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower
Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower
seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp
seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
1 1/2 pounds vine - ripened tomatoes, peeled,
seeded and chopped, save any juice 1 cup cucumber, peeled,
seeded and chopped 1/2 cup chopped red onion 1 small jalapeno,
seeded and minced (feel free to omit) 1 medium garlic clove, minced 1/4 cup extra-virgin olive
oil 1 lime, juiced (I usually
use 2) 2 teaspoons red wine vinegar 1/2 teaspoon ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground
black pepper
1 tablespoon Coriander
Seeds 1/2 tablespoon Cumin
Seeds Pinch Dried Pepper Flakes 1/2 cup
Black Beans, with liquids 1 Avocado 1 teaspoon Olive
Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I
used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
1 large ripe tomato, peeled
seeded and chopped (about 1 cup) 1 clove garlic Juice of 1 lime 1 jalapeno pepper,
seeded and roughly chopped 1/3 cup extra virgin olive
oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground
black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2 tablespoons extra virgin olive
oil 3 cups
black - eyed peas (cooked from 1 1/4 cups dried, or
use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower
oil 1/2 teaspoon
black mustard
seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I
used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
4 cups vegetable stock 5 tablespoons olive
oil 1 cup diced onion (more than half a medium - size onion) 1 cup
seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen
black - eyed peas, or 1 cup dried
black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or
use a shallow, lidless skillet as close to 15 inches in diameter as possible)
* 2 tablespoon olive
oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup
black quinoa, rinsed in cold water and drained (
use a fine mesh strainer for this, as quinoa
seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or
use chicken or vegetable stock) * 1/4 cup pitted
black olives (I
used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
1 Onion chopped 450g beetroot, peeled & sliced (or can
use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive
oil 1L vegetable stock 1 heaped tsp cumin
seeds 1 bay leaf Juice of 1 lemon Salt &
black pepper to taste
2 Tablespoons olive
oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I
used canned tomatoes) 2 quarts chicken or vegetable broth (I
used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (
used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin
seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I
used ground
black pepper)
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and
seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground
black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
100g mixed salad leaves 1 large head broccoli, broken into florets 1 large avocado — ripe but still firm is best 1/2 pomegranate,
seeds removed A handful of pumpkin
seeds A glug of good quality extra-virgin olive
oil A glug of good quality Balsamic vinegar — I
use my most expensive one for dressing salads
Black pepper
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut
oil (or other
oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno,
seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked
black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and
black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander
seeds 1 1/2 teaspoon
black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I
used these beautiful ones) 2 medium sweet potatoes — spiralized (I
use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame
seeds
1 cup lentils (I
used puy, but green or
black would work just as well) 1 teaspoon
black mustard
seeds 1/2 teaspoon
black peppercorns 1 teaspoon sea salt pinch of cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive
oil 1 chile or jalapeno —
seeded and minced
Warm Salad of Roasted Cauliflower, Grapes and
Black Rice for the salad 1 cup black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
Black Rice for the salad 1 cup
black forbidden rice (I use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally, use a variety of grapes) 1 small chili pepper — seeded and minced (optional) bunch cilantro l
black forbidden rice (I
use this brand) sea salt 1 cauliflower head — cut into florets 2 tablespoons olive
oil 1 garlic clove — minced 1 teaspoon cumin — preferably freshly ground 2 cups seedless grapes — cut into quarters (optionally,
use a variety of grapes) 1 small chili pepper —
seeded and minced (optional) bunch cilantro leaves
2 tsp Olive
Oil A few drops Sesame
Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (white lentils) 1 1/2 tsp
black mustard
seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I
used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Avocado - Lentil sweet potato toast ingredients • 1 medium sweet potato • 1/2 tablespoon coconut
oil — soft (if
using the oven) • 1/3 cup cooked
black or French lentils • 1 teaspoon olive
oil • 1/2 teaspoon balsamic vinegar, plus more for drizzling • 1 small, ripe avocado • juice of 1/2 small lemon • sea salt — to taste • freshly ground
black pepper — to taste • nutritional yeast for garnish • mixed
seeds for garnish
Black seed oil is an ancient remedy with modern
uses for cancers, heart health, eczema and skin health, autoimmune disease and more.
There are now over 600 studies showing the effects of
black cumin
seed oil and there is promising research on the
use of
black cumin
seed oil for dealing with autoimmune disease (which is why I've been experimenting with it).
Black seed oil is also sometimes recommended as a natural protection against some of the danger from radiation and
used in conjunction with conventional treatments.
Black seed oil is often sometimes
used in remedies for intestinal parasites.
Turns out,
black cumin
seeds and
oil are
used in traditional medicine by many Middle Eastern and Asian healers for a broad array of diseases, including some immune and inflammatory disorders, says Hwyda A. Arafat, MD, PhD, associate professor, departments of surgery and pathology, anatomy and cell biology at Jefferson Medical College.
We
use Black Currant
Seed Oil as our source of omega 6 GLA because it is more stable than either Borage
Oil or Evening Primrose
Oil.
I've often
used Omega - 6 fatty acids also; particularly gamma linoleic acid or GLA (found in
black currant
seed, evening primrose
oil, and borage
oil) with great success in patients that have chronic musculoskeletal inflammation.
I've been
using this
oil for 6 months now along with
black seed oil and Tamanu
oil (for direct skin application of cold sores) and as of today I no longer have Asthma, hay fever chronic sinusitis and Herpes simplex 1.
By the way, in the short time I have been
using the
black cumin
seed oil, I have had phenomenal results!
I
use Black Cumin
Seed Oil, Oceans Alive, and EASE Magnesium.
Perfect Press ®
Black cumin
seed (Nigella sativa)
oil has been
used for centuries to promote health and wellness.
Perfect Press ®
Black cumin
seed oil has a long history of
use as a natural health and beauty remedy.
--
Black seed oil has been
used externally to prevent and reverse grey hair for centuries.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon
black pepper Vegetable
oil (I
used sunflower
seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon