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Purple Food Energy: Purple Onion (Allium cepa)

By Gwen Nyhus Stewart

Cream Cheese Dip with Purple Onions and Basil

1 cup (250 mL) cream cheese; softened
1/4 cup (50 mL) fresh purple basil; finely chopped, or 4 tsp. (20 mL) dried basil; crushed (substitute green basil if purple is not available)
1 cup (250 mL) sour cream
1/4 cup (50 mL) carrot; shredded
1/4 cup (50 mL) purple onion; finely chopped (substitute other colour onions if purple ones are not available)
sea salt, to taste
freshly ground black pepper, to taste
Beat the cream cheese to a smooth consistency. Gradually add the basil, blend in sour cream, and remaining ingredients. Cover and chill. Makes about 2 1/2 cups (625 mL) dip.

Cucumber Onion Salad

1 large cucumber
1 medium purple onion
1 large tomato
zesty Italian dressing
1 tbsp. (15 mL) red or white wine vinegar

sea salt, to taste

freshly ground black pepper, to taste

Cut up cucumbers, onion, and tomato in small cubes. Season with salt and pepper as desired. Add wine vinegar. Add enough Italian dressing to cover (more or less to desired taste).

Serve as a side dish.

Stuffed Baked Potatoes with Cabbage and Purple Onions

4 large baking potatoes
3 cups (750 mL) cabbage, finely shredded
1/2 cup (125 mL) chopped purple onion
1 tbsp. (15 mL) olive oil
3 cloves garlic
3 tbsp. (45 mL) butter
1/4 tsp. (1 mL) sea salt
1/4 tsp. (1 mL) freshly ground black pepper
2/3 cup (150 mL) sour cream
fresh dill or chives, finely chopped
fresh parsley, finely chopped

Scrub potatoes and prick with a fork. Bake in a 425º F (220º C) oven for 40 to 60 minutes until done. When potatoes are cool enough to handle, cut a neat oblong ‘lid’ in the top of each one and scoop out the pulp from inside, leaving a thin shell of about 1/3 in. (9 mm). Reserve pulp in bowl, saving lid separately.

In small saucepan sauté cabbage and chopped onion in olive oil and butter. When onion is lightly coloured on edges, turn off heat, add garlic, herbs, and seasonings.

Mash the potato with the sour cream. Stir into the cabbage and onion mixture. Spoon pulp back into potato shells.

Top potatoes with shredded cheese, if desired.

Place potatoes in a shallow baking pan. Bake in a 425º F (220º C) oven for 15 minutes. Place saved lid lightly on top and serve.

See Purple Coloured Foods in the Plants, Food Colours, & Recipes section of this web site and Recipes.Purple_Food_Energy for additional information about the healing properties of purple, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, page 64 for more information about what the colour purple means and Chapter 8, Colour Energy, Plants, and Recipes pages 86 – 88 for information about using purple in the garden and recipes.)

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