AMARANTH REDUCES THE RISK OF CANCER DEVELOPMENT: A RECIPE FROM MARTA ROSE SHULMAN

Автор - | 05.03.2019

Cancer is one of the most common in the world. According to the World Health Organization, cancer is the second leading cause of death. On average, about 10 million people die from the disease each year. Therefore, it is important to carry out prevention of this disease.

First of all, it is necessary to reduce the likely risk factors – this is all that, one way or another, contributes to the development of the disease. Numerous studies have established several major factors that can trigger the development of oncology.

In particular, this is the wrong way of life, which implies:

  • tobacco smoking;
  • alcohol abuse;
  • unhealthy food;
  • too frequent visits to tanning salons;
  • overweight;
  • reduced physical activity.

Also factors include – too long in direct sunlight, passive smoking, radiation, toxins entering the body through air, water, etc., radiation.

Among other factors worth highlighting:

  • gene mutations;
  • gene predisposition;
  • gender and age;
  • and even race.

One of the methods of cancer prevention is proper nutrition. It is established that certain products can significantly reduce the likelihood of the disease. Among those – amaranth!

Anti-Cancer Dish: Martha Rose Schulman’s Recipe
Today we will tell about an unusual dish of amaranth, the recipe of which was developed by Martha Rose Shulman. She is the author of books, a cooking teacher and culinary columnist for The New York Times.

To date, Martha Rose has written over 20 cookbooks. She focuses on healthy nutrition. Her latest cookbook, The Simple Art of Vegetarian Cooking, describes how to create delicious plant-based dishes every day, regardless of the season or the availability of vegetables.

How to make tofu with amaranth
Amaranth is a grain that reduces the risk of developing cancer through phytochemicals called squalene. They reduce the blood supply of tumors, prevent the growth of cancer cells.

Martha Rose Shulman recommends using amaranth herbs for cancer, preparing delicious and incredible wholesome food every week.

As M. R. Shulman writes in his column, some farmers in the markets of California in the spring sell beautiful lush bouquets of amaranth green. The leaves are dark red and green, and the stems are soft enough to be used in cooking.

Tip! Read the recipe carefully before you start cooking. You should have an idea what and how you will have to do in the next step. The process of cooking is so intense that you will not be able to read the recipe during cooking. Preliminary acquaintance with the recipe is a guarantee of a tasty and properly prepared dish.

For the dish you will need the following ingredients:

  • about 400 grams of tofu, dry and cut into small squares;
  • one big bunch of amaranth greens;
  • 1 fresh green garlic, finely chopped;
  • 1 small hot pepper (eg chili), finely chopped;
  • 1 red pepper, cut into relatively large strips;
  • 1 large spoonful of sesame seeds;
  • 2 teaspoons dark sesame oil;
  • 1 – 2 tablespoons of soy sauce (to taste);
  • 1 tablespoon of dry wine;
  • 1/4 cup vegetable broth or pure water;
  • salt to taste (about half a teaspoon);
  • some ground black pepper (to taste);
  • sugar to taste (about half a teaspoon);
  • 2 tablespoons of vegetable oil (peanut, sunflower or grape);
  • 2-3 teaspoons chopped ginger (to taste).
  • vegetables – at your discretion.

Cooking process
Wash amaranth, wipe and cut the thick ends of the stems. Coarsely chop the leaves with the stems. Put everything in a large bowl.

Place the tofu on a paper towel, cover the top with the exact same towel and leave while you prepare the other ingredients. This will allow the cheese to get rid of excess moisture.

In a small bowl or measuring bowl, mix soy sauce, dry wine, and vegetable broth or water. In another small container, mix the salt, pepper and sugar.

Heat a small flat pan (about 30 cm in diameter) of stainless steel to such a temperature until a drop of water evaporates within a second or two.

Pour the vegetable oil into the pan, moisten the tofu in it and fry for about 1-2 minutes. Then remove it on the plate.

Add green garlic and chilli with ginger and fry for no more than 10 seconds. Add red chopped pepper and fry until cooked – it takes about 1-2 minutes.

Add amaranth stalks, leaves and sesame seeds with salt, pepper and sugar and fry until the leaves wither and the stems are soft. It takes about 2 minutes. Return the tofu to the pan, along with the soy sauce and sesame oil and fry for 30 seconds. Remove from heat.

Serve tofu with roasted herbs, along with rice or noodles.

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