This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic.
As I was developing dishes for the upcoming Eat and Beat Cancer guidebook, my testers screamed with such delight that I thought you’d want a sneak taste.
Indalian Onions, combining the best of Italy and India, is a quick and satisfying one-big-bowl meal. Don’t you love one-big-bowls?
- 1 T olive oil
- 2-3 small red or yellow onions, peeled gently, cut into 1 to 2″ squares
- 1 T Turmeric Spice Mix
- up to 1/2 cup packaged diced tomatoes or sauce (Here’s my current favorite.)
- or a few Kalamata olives, rinsed and sliced (instead of tomatoes)
- 1 -2 T capers, rinsed
- 2-4 cups raw arugula
- 1 clove garlic, smashed
- handful dill or fennel leaves
- Saute onions in a little oil for a minute or less.
- Once the onions are coated, add Turmeric Spice Mix and mix in well.
- Add capers along with tomato sauce or olives, cover and let everything steam for another minute or so. If you’re just using olives, add a few drops of water to produce steam.
- Mix in raw arugula, add a few more drops of water, cover and cook another minute or so, until arugula wilts but is still bright green. The whole dish should cook in 4-5 minutes max.
- Turn off heat, mince garlic and add to dish.
- Throw mixture into your one big bowl and top with herbs.
photo of Indalian onions courtesy of Holly Botner, the Jittery Cook
What’s the first thing you do when you walk into your anti-cancer kitchen? Attack alliums first! Onions and garlic need to sit around awhile after they’ve been cut. Smash garlic and give it 10- 15 minutes to develop its anti-cancer sulfurs; onions need a half hour. For more on how to boost the anti-cancer effects of garlic and onions, check out this article in Zester Daily. For more on how to boost the anti-cancer power of crucifers, grab some raw red radish and chew on this.