When we find out about the “Blue Zones” and how, in those specific regions on the Planet, the relationship people have with food brings them health and wellbeing and they also live a lot longer, our curiosity may lead us to finding ways of adapting this food culture to our reality. Maybe when we first look at these food cultures, we feel that too many aspects are
so different from what we call familiar, that it will be impossible to adapt it to our context. But history shows that when we need to, we are able to incorporate severe changes to our habits. And given how the current crisis is reaching into our habits, maybe now is as good a time as any to bring on the change! “Santé oblige”!
IMMUNITY BOOSTING CRUNCHY CHICKPEAS
The ingredients in this recipe strengthen the immune system:
- Ginger: anti-inflammatory, anti bacterial, anti-oxidant, effective in the treatment of infections
- Turmeric + Black Pepper: Turmeric (curcuma or saffron) has many therapeutic properties, it has powerful anti-oxidant, anti-inflammatory, anti carcinogenic and anti bacterial functions. When combined with black pepper its effect is boosted
- Chickpeas (and other beans legumes): these are an excellent source of zinc, an anti-oxidant mineral that contributes to the development of the immune system, supporting the immune system’s response
- 500g chickpeas (soaked overnight and pressure cooked)
- 2 tbsp of olive oil
- 1 tbsp of cooking salt
- 1 tbsp of equal parts garlic powder, ground ginger, paprika, pepper and turmeric
Pre-heat the oven to 200ºC.
Rub the cooked chickpeas with your hands and discard the loose peels. In a bowl, mix the chickpeas with the salt and olive oil then place in a tray lined with baking paper and in the oven for 30 min (stirring every 10 min).
Add the spices and roast for another 5 to 10 minutes. Serve in a salad or as a starter.
MILLET AND SMOKED TOFU CROQUETTE
- 1 cup of millet (cooked with 3 times the water and a little salt)
- grated smoked tofu
- 1 grated carrot
- 1 grated garlic clove
- 1 piece of grated ginger
- salt to taste
- a dash of Umeboshi vinegar, Shoyo or Tamari sauce
- finely chopped parsley
- corn flour
Mix all ingredients in a bowl, except for the ginger, the corn flour and the parsley.
Squeeze the juice of the grated ginger onto this mix and mix in the parsley.
Take this paste and (with wet hands) shape into small balls and roll them in the corn flour.
Shallow fry in olive oil or place on an oven tray lined with baking paper, until golden.
This is a great starter and can also be served with salad.
CARROT AND RADISH PICKLES
One cup grated or thinly sliced carrots
One cup grated or thinly sliced radishes
2 – 4 soup spoons of tamari sauce (gluten free)
2 tsp of natural sea salt
Mineral water to fill the jar
Preparation: place the grated or thinly sliced carrot and radish in a sterilized jar, add the salt and the tamari sauce and fill with mineral water to the top of the jar. Close the lid (also sterilized) and shake. Store the jar in a dark fresh and space for a week, by the end of which you can start consuming a little in each meal – once opened store the jar in the fridge.