Kale is one of those "healthy" vegetables that no one seems to know what to do with. For me, it was a new addition to my diet.
By Rebecca Katz
Each week we look at one food, flavor or idea for developing an anti-cancer diet. In 6 months, that’s 26 ideas. If you adopt just half of them, you’re on your way to creating a healthier eating pattern.
Quinoa has potent anti-cancer and anti-inflammatory properties. This week your mission is to try some quinoa.
Visual appeal is a vital though often ignored aspect of good digestion, as a mouthwatering response to the food on your plate prompts greater production of saliva, which helps break down food from the moment it hits your tongue. When I’m teaching, I like to use quinoa to underscore the importance of appearances. After an unenthusiastic glance at a bowl of cooked plain quinoa, the response is usually “Doesn’t look like much. Kinda tan.” Then we go to work on it, studding the quinoa with tiny green lentils and a blast of color from cucumbers, tomatoes, parsley, and mint that gets people excited about this dish. It looks like an edible painting by the time we’re done. Now that’s my idea of art.
MAKES 6 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 25 minutes
VARIATION: For a nutritional boost from cruciferous vegetables, add 1 cup of arugula when you add the cucumbers.
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reprinted with permission from The Longevity Kitchen: Satisfying Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Rebecca is a chef, author, educator and culinary translator.
In addition to her books, Rebecca also offers an online course for anti-cancer cooking.
Click here to view the course.
Rebecca’s books highlight the integration of science research and bold flavor in fighting chronic illness.
Her passion for food began after a stressful business career. Rebecca attended the Natural Gourmet Institute, became the executive chef for Food as Medicine nutrition training program and went on to attain a Master of Science in Health and Nutrition. Currently, she is founder of the Healing Kitchens Institute and has been a visiting chef and nationally recognized nutrition educator at the Commonweal Cancer Help Program for over a decade.
Rebecca coined the term, “culinary translator” to simplify what she does: translate the science of nutrition to your plate.
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