A journal of my experiences with breast cancer to inform those who are interested and to help any one else who might have just been diagnosed.

“[She] will have no fear of bad news; [her] heart is steadfast, trusting in the Lord.” Psalm 112:7

Tuesday, September 16, 2014

Cancer Fighting Kitchen: Fenugreek and a recipe for Curried Butternut Squash Puree

Magic Of Fenugreek Seeds Or Methi
Have your heard of this unusual spice? It is a popular ingredient for Indian dishes. And it is also very good for your health. It helps lower blood sugar and cholesterol,  helps prevents weight gain by preventing the absorption of fat calories, which is a definite plus for lowering diabetes risk. The antioxidants it contains also may help counteract some of the damaging effects of diabetes. 
It only takes about 1/2 teaspoon of the spice a day to make a big difference, but since it has a strong, unusual flavor, it doesn't go well with all dishes. It goes well in any curry, dahls or other Indian-style dish and you can also make a dry rub for chicken, mixing it with equal amounts of cinnamon, ginger, cumin, turmeric and celery seeds.
Pureed Butternut Squash

Curried Butternut Squash Puree

1 Tab. olive oil
2 medium onions, chopped
2 tea ground fenugreek
1/2 tea. turmeric
pinch of cayenne
4 cups cubed, peeled butternut squash (about 20 ounces)
1 cup water
1/2 tea. salt
2 tea. lemon juice

Heat oil in a large pot over medium heat. Add onions and cook, stirring often, 2-3 minutes. Add spices and stir until fragrant. Add squash, water and salt. Return to a simmer and cook, covered over medium-low heat for 25-30 minutes or until the squash is tender, adding water if necessary. Mash the squash with a potato masher and then stir in the lemon juice.

One serving is 2/3 cup
source: Magic Foods, Robert Barnett, Christine Pelkman and Denise Webb

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