"1 a minute" for healthy eating: Indian Bulgur

All over the world, a woman is diagnosed with breast cancer every 69 seconds.

"1 a Minute" is the title of a film I would recommend all of you to see. It chronicles the diagnoses of breast cancer and the treatment women are going thru. It's also a documentary, with some famous people telling their own story and experience, their fight and how they survived cancer, like Melissa Etheridge or Olivia Newton-John.

October was the month of breast cancer awareness. But there shouldn't be just a month out of the year, it should be so all year long. Even if the risks is increasing with age, it can happen anytime, so please: Check Yourself.
This topic is very personal, my mum is a cancer surviver, she has been diagnosed with cancer at the age of 38, and almost 15 years later, she is healthy and the happy grand'ma of 3 lovely monsters.

The link between food and health is a topic that gets more and more attention today, with special anti-cancer diet and ingredients that are adviced, in numerous books. One of those ingredients, that has antioxydant properties, is turmeric (Curcuma), which happens to be a spice I like, especially for the bright color it brings to every dish you use it in.

Cereals, mostly wholegrains, should also be a part of your daily diet, they are a source of fibres, vitamines, minerals... And it's also proved to reduce the risk of coronary diseases, diabetes and cancer, mostly colon and stomach, but also breast cancer.
Now with the variety of cereals out there, we have a lot of choice to make our menus with: couscous, brown rice, oatmeal... I choose Bulgur for this recipe because I like the "crunch" of it, even after it's cooked.

Indian Bulgur

Serves 2 or 3

250gr of Bulgur
1 Onion
3 Tablespoons of Dried Raisin
2 Tablespoons of Cashew Nuts
2 Teaspoons of Turmeric Powder
2 Teaspoons of Curry Powder
Olive Oil

Put the dried raisin in a cup, and cover them boiling water for about 15 to 20 minutes.

Slice the onion in half-moons and in a big non sticking frying pan with a bit of olive oil, cook the onions slowly to get them transluscent. Give in the cashew nuts to roast them a little, than add the turmeric and curry.
Drain the raisins and add them to the onions, stir for a while and add about 3 tablespoons of water, and let it simmer on a low flame.

In a pan, heat up the same volume of water as the volume of bulgur you have, add some salt to the water. When the water is boiling, add the bulgur, lower the flame and let it cook for 8 minutes. It should absorb most of the water.

When the 8 minutes are over, add the bulgur to the onions and spices mixture, combine everything well together, and stir for about 4 to 5 minutes, so there is no water left. Taste and season with salt if needed.
I like it as a dish, but it goes well with white meat, such as chicken.

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