TULSA - Clinical Oncology Dietitian at Cancer Treatment Centers of America, Jessica Engelbrecht explains the power of spices and shares a couple of recipes, grilled turmeric chicken skewers and ginger salad.
Grilled Turmeric Chicken Skewers
Ingredients:
- 2 Tablespoons chopped cilantro stems or 2 cilantro roots
- 2 teaspoons whole white peppercorns
- 2 teaspoons whole coriander seeds
- 4 large cloves garlic, peeled
- 3 pounds boneless, skinless chicken thighs
- 3 Tablespoons fish sauce
- 2 Tablespoons oyster sauce
- 1 Tablespoon ground turmeric
- 2 Tablespoons dark brown sugar
Directions:
Combine cilantro, white pepper, coriander, and garlic in a spice mill and grind until fine.
Cut the chicken into 1-inch cubes. Transfer a large mixing bowl along with fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste. Mix everything together well, cover, and refrigerate for 1 to 2 hours.
Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve. Serves 4.
Good to know: Turmeric contains curcumin, an antioxidant that studies show help reduce the risk of heart failure and inhibits the growth of cancer cells.
Ginger Salad
Salad Ingredients:
- 4-5 carrots, peeled & julienne
- 1 cup small broccoli crowns
- 1/4 cup black sesame seeds
- ½ cup cilantro leaves, roughly chopped
- Salt & pepper
- 1/2 ripe avocado, peeled and chopped
Ginger Citrus Dressing:
- ½ cup fresh orange juice
- Juice of 2 limes
- Zest of 2 limes
- Salt and pepper
- 2 Tbsp agave nectar/local honey
- 2 inch piece of ginger, peeled and grated finely on a rasp/microplane
- Couple drops of toasted sesame oil
- 1/3 cup grapeseed oil
Combine the carrots, broccoli, sesame seeds and chopped cilantro in a large bowl. Season the whole mixture with salt & pepper and toss lightly with your hands. Set aside.
In a small-medium bowl, combine the orange juice, lime juice, lime zest, salt & pepper, agave nectar, ginger and sesame oil. Whisk it all together until well mixed. While whisking with one hand, slowly drizzle in the grapeseed oil until well blended.
Pour the dressing over the salad mixture. Toss to combine. Top with the chopped avocado pieces. Serves 4.
Good to know: Ginger may help the effects of nausea and other digestive disorders. One teaspoon of ground ginger has as many antioxidants as one cup of spinach.
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