Anti-Cancer Spices - Living Lean & Green; How To Cook Green and Healthy For $10 or Less - Chicken Shawarma with Mango Chunda
Posted Oct 22 2010 10:46am
Cooking with fresh organic picked herbs and vegetables directly from your
garden is amazingly healthy - no chemicals, full vitamin content, and delicious
flavor. However, cooking with more spices is also healthy for you.
People in cultures that cook with varied spices are healthier overall. For
example, breast, lung, prostate, and colon cancers incidence is 50 times higher
in the United States than in India. Medical experts theorize that it may be the
result of Indians cooking with abundant anti-cancer herbs and spices.
Bharat B. Aggarwal, PhD., professor of experimental therapeutics at the M.D.
Anderson Cancer Center in Houston, Texas says, "Everyone's talking about how to
get more affordable health care - cooking with spices is the easiest way to do
it. The anti inflammatory abilities of turmeric, cinnamon, ginger and cayenne
are absolutely remarkable - more effective than aspirin and many prescription
meds, with no side effects."
According to Dr. Aggarwal, there is a link between cancer and inflammation
which is strong. Since turmeric, for instance, is anti-inflammatory, it makes
the spice an anti cancer agent worth adding to your daily cooking. Dr. Aggarwal
discovered in 1995 that turmeric is a powerful tumor suppressor. Add turmeric in
combination with other anti inflammatory herbs regularly to your cooking.
Today's video and recipe features turmeric and other health-beneficial spices such as
garlic and cayenne. Today's Chicken Shawarma with Mango Chunda and Tahini Sauce
dinner recipe also features onions, tomatoes, and fresh herbs I grew
Chicken Shawarma with Mango Chunda and Tahini Dressing
Chunda sauce (recipe follows) Tahini sauce (recipe follows) 1 cup
shredded romaine lettuce 1 each small onion, sliced 1 each medium tomato,
sliced 4 whole wheat Lavash bread (substitute - whole wheat tortillas)
1. Mix Greek yogurt, garlic, salt, pepper, turmeric, coriander, paprika and
lemon juice together in a small bowl. Add chicken and distribute evenly.
Place in the refrigerator and marinate for at least 2 hours and up to 8 hours.
3. Set a grill over medium-high heat. Remove the chicken from the marinade
and blot off excess, discarding marinade. Grill the chicken for about 8-10
minutes, turning once during the cooking process.
4. Grill lavash bread briefly, about 1 minute per side, until grill marks
5. Slice chicken into thin strips.
6. To prepare shawarma: lay out the lavash, top with sliced chicken, chunda
sauce, tahini sauce, lettuce, onion and tomato. Roll up like a burrito and
Servings: 4 -- cost is under $10
Mango Chunda Sauce
1 cup firm peeled and grated mango 1 tsp salt 2 tsp granulated
sugar 2 tsp curry powder 2 Tbs apple cider vinegar
1. Combine the mangoes and salt in a sieve. Set the sieve over a bowl and
let sit for 20 minutes to extract liquid from the mangoes.
2. Place the mango mixture in a saucepot and discard the extra liquid. Add
the sugar to the saucepot and stir until dissolved. Next add the curry powder.
Cook for a few minutes over low heat until curry becomes fragrant. Add the
apple cider vinegar and cook for about 15 minutes or until vinegar has
3. Allow to cool, then place in a clean glass jar to store in the
Servings: 4 Yield: Makes 4 (2 tbsp) servings
1/4 cup tahini 3 Tbs lemon juice 2 Tbs parsley 2 Tbs Greek yogurt
(Stonyfield) 1/4 tsp turmeric 1 pinch cayenne 1 pinch sugar Salt to
taste Water, as needed
1. Whisk together all ingredients in a small bowl. Add water, 1 tbsp at a
time, to thin to desired consistency. Refrigerate until needed, can be made up
to 1 day in advance.
To learn more about rain water cisterns and rain exchange systems for your
garden and lawn, please go to the sponsor for the "Living Lean & Green; How
To Cook Healthy For $10 or Less" video series, Aquascape Inc., at
www.aquascapeinc.com. They have an amazing website filled with ideas to help you
live more sustainably by collecting and utilizing rain water, particularly to
water a vegetable garden.
Gardens supplied the vegetables grown in the garden this
season. I write many instructional stories and videos with their incredible
vegetable products and donate a large portion of the vegetables to the local
food pantry when harvested.
-- Aquascape, Inc. sponsored the videos and supplied
the rain water cistern for easier watering of the vegetable garden.