red peppers

STEAM FRIED SPRING GREENS (COLLARDS) WITH RED PEPPER AND CASHEWS

STEAM FRIED SPRING GREENS (COLLARDS) WITH RED PEPPER AND CASHEWS

Mexico, as it was announced today, overtook the USA in the obesity race. Mexico is now the most obese developed nation with 32.8% of people classified as obese. That is every 3rd person! Not overweight but obese! I was surprised the country of my birth, the Czech Republic, is occupying the 12th position. The UK (together with Russia) is 23rd, a surprise, I thought it would fare much worse.

Looking around me I don’t believe that the UK’s obesity crisis has improved. I think that unfortunately the nations above the UK have simply managed to get even worse over the last several years. The WHO (World Health Organisation) numbers show that some 35% of the world’s population is overweighed and 11% obese (these are 2008 numbers, probably higher today). Even more worryingly 40 million of children (under 5!) were overweight in 2011. More people die from being overweight and obese than from being underweight.

Couple days ago my kids and I walked up to the local playground and I couldn’t help noticing that out of 6 adults 3 were obese. Not overweighed, not needing to shed couple pounds, but obese. Luckily none of the kids were. This is becoming the norm.

What are some of the recommendations from the WHO?


  • limit energy intake from total fats and sugars
  • increase consumption of fruit and vegetables, as well as legumes, whole grains and nuts (I call this plant based diet!)
  • engage in regular physical activity

See it’s a no-brainer (I know it’s not always that simple). My recipe fits perfectly within the WHO guidelines and is the tastiest way to cook spring greens I have made so far :)

http://www.who.int/mediacentre/factsheets/fs311/en/
http://news.yahoo.com/blogs/news/america-fattest-obese-un-144341236.html


springgreensteamfry

STEAM FRIED SPRING GREENS WITH RED PEPPER AND CASHEWS
If you are feeding more people just add another bunch of greens

Serves 2

ingredients

2 cloves garlic, finely chopped (or I whole green garlic when in season)
1 tsp ginger, finely chopped
1 large red chilli (mild)
1 ramiro pepper (or red bell pepper)
1 large bunch of spring greens (collards), washed and shredded, tough stalks removed
1 tbs sweet soya sauce (ketjap manis)
handful of cashews

method
  1. In a wok heat 60ml (1/4 cup) water. Add the garlic, chilli and ginger. Cook for 5 min till softened. Add more water if needed.
  2. Next, add the pepper and saute for 5 min till softened. Again add more water if needed.
  3. Add the spring greens and another 60ml of water.
  4. Cook for 5-10 min, or until most water evaporates. This depends how soft you like your greens.
  5. Add soy sauce and cashews. Cook for further 1 min.
  6. Serve with brown rice, quinoa or noodles.
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QUINOA AND BULGUR WHEAT SALAD


There is no doubt Type 2 diabetes is sweeping the world, as I learn at college yesterday, there are about 180, 000, 000 cases worldwide. 90% of those are Type 2 diabetes. As Type 1 means a lifetime insulin injections, Type 2 can be, in most cases, prevented, managed and even reversed.

I was always aware that this is a very serious condition, but my lecturer opened my eyes to just how serious it really is. Complications are numerous, heart failure, stroke, loss of feeling to extremities (which often lead to amputation), kidney failure and loss of eyesight. Photos of leg ulcers and gangrene would put anyone off. These are risks everybody should be aware off.

Unfortunately people are still in denial, just google Paula Dean and diabetes, the queen of American high calorie high fat cooking, who still will not admit her diet could have anything to do with her diagnosis. On the other hand, doctors like Neil Barnard, John McDougall or Michael Klapper have had amazing results treating this disease with diet only for many years.

Where the “western diet” and fastfood chains go diabetes Type 2 follows. China and Japan are seeing rise of cases. I think we have to take a step back, take a long look on our diet and lifestyle and act. Prevention is always better than cure.



QUINOA AND BULGUR WHEAT SALAD
I have cheated here and bought a pack of quinoa and bulgur wheat mix, very convenient. You can mix your own, half and half, 4-2 whatever you fancy. In that case however cook the grains separately, drain and mix together. I am not a great fan of raw tomatoes but I can imagine a few halved cherry tomatoes would go wonderfully with this recipe.

I have used dairy free Plamil mayo, which is more tart in flavour that regular mayonnaise. Red peppers are from a jar, preserved in brine not oil.

quinoa

ingredients
250g pack of quinoa and bulgur wheat mix
2 roasted red peppers, from a jar
3 Tbs of dairy free mayonnaise
2 Tbs white wine vinegar
1 carrot, grated
1 small red onion, finely chopped
half a cucumber, chopped into 1cm dice
15 olives, halved
2 Tbs parsley

method
  1. Cook the grains according to package instruction. My mix took only 10 min. Drain, rinse under cool running water. Make sure all water drips out.
  2. For the dressing, in a blender (or small food processor) blend together red peppers, mayo and vinegar, pausing to scrape the sides.
  3. Mix the dressing into your cooled grains.
  4. Add the carrot, cucumber, olives and parsley.
  5. Serve as it is, or mix with green baby leaves.

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