The book is about the study done in China on different types of diet and their connection to chronic diseases. Just a caution, if you are rushing to your library to get a copy of this book be warned it is by no means an easy read. But the message it conveys is quite clear, a vegan or vegetarian diet can keep most diseases at bay. Duh! you say. It also goes on to say that the study also shows that a diet devoid of meat can even reverse cancer. Milk and milk products are also to be eschewed.
Reading this book does not necessarily mean we are going to being vegetarians cold turkey. Just that we are more aware that animal products should make up less than 5% of the diet.
Other than the occasional chicken and fish our household lives on a predominantly vegetarian diet but giving up eggs and milk is not going to be easy because it fortifies our diet with the required protein. Giving up yogurt not a chance but cheese maybe.
Speaking of milk, I have a bone to pick with Bittman's article here on what great good it will do to avoid milk - opinionator.blogs.nytimes.com/2012/07/07/got-milk-you-dont-need-it/ probably the only time I have a problem with what he is writing. When he says 90% of all Asian Americans are lactose intolerant, does he include Indians in that list too or is it the usual mistaken thinking that the huge Asian continent only has China?
Now on to the recipe,
What I try to do every week is to mix up the grains that we consume - rice one day, wheat one day, quinoa one day, pulses another and millets occasionally. The nutty, crunchy quinoa is a much loved cereal(grain?) around our house.
We prefer it cooked such that each grain is separate. Mushy quinoa is not much liked. A dry curry is what works perfectly with quinoa methinks.
Cabbage and Poblano Pepper stir fry
1. 1 Cabbage thinly shredded (cut the cabbage into 4 and cut lengthwise)
2. 2 Poblano Pepper 2 (seeds removed) and cut lengthwise
3. 1 tbsp grated ginger
4. 1/2 red onion cut lengthwise
5. 1/2 tbsp red chili powder (or black pepper if you prefer)
6. salt to taste
7. 1 tsp oil
8. Juice of 1 small lemon
8. Your favorite cheese (I used Emmentaler Swiss Cheese) (optional, leave out for a Vegan meal)
1. In a wide mouthed saute pan, heat oil add the onions and let them start to turn translucent.
2. Add in the poblano peppers and ginger and saute for 10-15 minutes till the peppers are soft and onion starts to caramelize.
3. Add in the shredded cabbage and let it cook uncovered till it gets soft. I prefer it soft, if you like it a bit crunchy don't cook as long. Add the chili powder,lemon juice and salt and cook for 4-5 minutes more.
Serve over cooked quinoa with grated cheese on top.
1. Heat about 3-4 cups of water till it comes to a boil.
2. Soak 1 1/2 cups of quinoa for 20-30 minutes and wash it 3-4 times till the water runs clear.
4. Take the washed quinoa in a sauce pan, pour the hot water over the quinoa and let it cook covered till all the water has been absorbed. (8-10) minutes. Turn off heat.
5. Leave it covered and let it sit for another 10 minutes or so. Fluff with a fork before serving.