CANCER-FIGHTING AND HEALING RECIPES: MAIN COURSES
Posted by adminChicken with Raisins, Pine Nuts and Ginger
20 grams raisins
20 grams pine nuts
1 chunk of ginger, grated
2 tablespoons apple cider vinegar
100 grams chicken breast (preferably organic)
50 grams freshly steamed vegetables
75 grams brown basmati rice, cooked
1 handful black sesame seeds
In a food processor, blend the raisins, pine nuts, ginger and vinegar to a paste. Pour over the chicken breast, coating well, and leave to stand for 1 to 2 hours. Place in a tray and grill, brushing with the marinade as the chicken cooks. Turn and grill the other side, until the meat is cooked through, approximately 8 to 10 minutes. Alternatively, bake in a moderate oven or fry in a frying pan. When cooked, sprinkle the sesame seeds over the chicken. Serve with steamed vegetables (broccoli, Bok Choy or cauliflower) and brown basmati rice.
Chick Pea Vegetable Curry
100 ml vegetable stock
1 clove garlic
2 teaspoons curry powder
1 teaspoon cumin
1 pinch cayenne pepper
50 grams cauliflower
8 green beans
40 grams tomatoes, roughly chopped
50 ml water
100 grams chickpeas, cooked
50 grams green peas
Simmer 50 ml of the vegetable stock in a saucepan with onion and garlic, until the onion is cooked. Then increase the heat to evaporate the liquid. Add the spices and dry-fry with the onion and garlic. Add a little more vegetable stock. Add the remaining stock, cauliflower, green beans, tomatoes and water. Cover and simmer for 3 to 4 minutes. Add the chickpeas and green peas. Continue to cook until the curry is heated through and the peas are tender. Add sea salt if necessary.
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