American cuisine borrows from the entire world, but most of what we have co-opted is pretty bland stuff. Lately, I'm hearing a lot about how good spices are for keeping us healthy. Check out this article:
http://shine.yahoo.com/healthy-living/think-spice-8-spices-health-benefits-150700170.html
These are the spices we should be adding to our food -
Curry Powder (main ingredient tumeric) - Tumeric is an anti-inflammatory that might protect against breast, stomach, and colon cancer.
Rosemary - Marinating meat in rosemary before grilling drastically reduces heterocyclic amines, those bad free radical compounds that form when we grill meat at high temperatures.
Oregano - This spice is loaded with vitamin K and antioxidants.
Cinnamon - Cinnamon helps cells better metabolize glucose. It reduces risk for diabetes and heart disease.
Ginger - Ginger powder consumed regularly reduces soreness from muscle work outs.
Nutmeg - This spice contains antioxidants and might fight cavities since it has antibacterial compounds.
Cayenne Pepper - Hot, hot, hot! Cayenne pepper boosts metabolism and helps you burn fat.
Cumin - Cumin has lots of iron. Make some chili in a big, iron pot, and you'll never have "iron poor blood."
Here's a recipe for butternut squash soup that incorporates several of these spices. This recipe is from my friend Johanna's kitchen. It has been taste tested by me, and it's delicious.
Butternut Squash Soup
2 tsp. extra virgin olive oil
1 large, sweet onion, chopped (Vidalia)
3 celery ribs, chopped
4 cloves garlic, minced
1 tsp. Madras style curry powder
1-1/2 lbs. butternut squash, pared with sharp knife
2 green plantains, peeled and cut up
6 cups chicken broth
2 sprigs fresh oregano or 1/2 tsp. dried
2 sprigs fresh sage or 1/2 tsp. dried
1/2 tsp. red hot pepper sauce
salt & pepper
Heat oil, medium, low heat. Add onion and celery and cover. Cook about 8 minutes, stirring occasionally. Add garlic and cook 1 minute. Add curry powder and stir until fragrant, about 30 seconds. Stir in squash and plantains, then add broth, oregano, and sage. Bring to a boil over high heat. Reduce to low and simmer 20 minutes. Puree or mash with a potato masher if you prefer a chunkier soup.
Here's an even better way to get your herbs and spices. Enjoy the lunch buffet at the Flavors of India restaurant located in the Larchmont Commons Shopping Center at 3111 Route 38. The lunch buffet runs from 11:30 a.m. till 3:00 p.m. There are lots of choices both vegetarian and carnivorous. The staff is friendly, and they are eager to explain the cuisine to anyone who, like me, doesn't know an appetizer from a chutney. If you are what you eat, then I definitely want to be a spicy, old broad.
No comments:
Post a Comment