Before you head out to the market today, take a peek at this sample anti-cancer recipe from my upcoming book, “How to Create Your Plantastic Kitchen.” Try this simple, tasty, refreshing salad– all ingredients in perfect proportions (just like the recipe’s creator).
Nancy’s Triple-Star Tabbouleh
- 3 cups flat parsley and/or celery leaves , chopped
- ½ cup mint, chopped
- ¼ cup basil, chopped
- 1 small red onion, diced
- 2-3 scallions, chopped
- 2 tomatoes, seeded and chopped small
- 1 cucumber, diced
- 1 orange or yellow pepper, diced
- 1 lemon – juice only
- 4-5 T olive oil
- 1-2 cloves garlic, chopped
- ½ tsp salt
- black pepper
Combine salad ingredients and dressing ingredients and then toss them together.
The three stars of this dish are parsley, basil and mint. All three are good sources of apigenin, plant compounds that possess anti-inflammatory, anti-oxidant and anti-carcinogenic properties. In fact, of all foods, parsley’s the best source of apigenin (along with chamomile flowers) and tops the list of foods that fight inflammation. It also inhibits aromatase, an enzyme that drives production of estrogen.
Recipe courtesy of Nancy Segal, Montreal, a passionate cook who rests in our hearts