The Curry Cure?
Enjoy meals with a spicy kick? Then here's good news: Recent research reveals that turmeric, a curry spice, may do more than just add a new twist to your favorite dish — it may also help fight
cancer. The study, which was done in mice, showed that turmeric could possibly protect against (and even treat)
prostate cancer. This is especially true when it's used in combination with a certain compound found in vegetables such as cauliflower, cabbage, broccoli, Brussels sprouts, and kale.
Though more research is needed to prove the cancer and curry link, Dr. Sears still recommends adding turmeric to your favorite salad, snack, or hot dish — not just for its wonderful taste, but also for its healthy anti-inflammatory benefits. "If you like curry, then you'll like the taste of turmeric and can make it a constant ally in your body," he says. To get you started, try this delicious curry recipe — it will keep you in the Zone and might even pack a cancer-fighting punch!
Curry Green Beens and Tofu by the
Zone Diet
Ingredients
3/4 cup fresh green beans, cut into 1-inch pieces
1/4 cup vegetable stock
1 pear
1 tablespoon curry powder
6 ounces extra-firm tofu, cut into cubes
2 cups cauliflower florets
1 large clove garlic, minced
1 to 2 inches fresh gingerroot, peeled and grated to equal 1 tablespoon
Pinch freshly ground black pepper
1 teaspoon olive oil
1 teaspoon cumin seed
1 teaspoon mustard seed
Instructions
1. Heat oil in large sauté pan over medium heat.
2. Add cumin and mustard seeds and cook until coated. Add minced garlic, grated ginger, black pepper, and curry powder. Sauté for 1 minute to blend flavors.
3. Add tofu, cauliflower florets, beans, and vegetable stock. Cook, stirring occasionally, for 10 to 15 minutes or until cauliflower is tender. Serve immediately. Serve pear for dessert.
