Tag Archives: cancer.fighting food

Did you know… Broccoli

By Chef Lippe

  • The word broccoli comes from the Latin word brachium and the Italian word braccio, which means “arm”.
  • Broccoli is a part of the cabbage family.
  • Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.
  • A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.
  • Broccoli is a cool-weather crop and grows poorly in the summer.
  • Broccoli is high in Vitamin C and also soluble fiber. A cup of broccoli contains twice the minimum daily requirement of Vitamin C. Imagine that! The Vitamin C in broccoli promotes healthy skin and helps combat cold and flu symptoms
  • Eating Broccoli Regularly Reduces the Risk of Cancer. Research has shown that eating broccoli regularly can reduce the risk of prostate, colon, breast, bladder and ovarian cancer. Broccoli’s dark green color contributes to its cancer-fighting properties.
  • Broccoli Combats Eye Disease. Broccoli contains a high concentration of lutein, a valuable antioxidant that promotes eye health, prevents cataracts and protects against macular degeneration and other chronic eye diseases.
  • Broccoli Promotes Bone Health. Broccoli is a potent source of calcium, and as such helps promote strong bones and teeth. You can eat as much broccoli as you like and not gain weight because it has only 3 calories from fat per cup, unlike other sources of calcium.
  •  Broccoli Lowers the Risk of Birth Defects. The risk of birth defects can be significantly reduced by including broccoli in a pregnant or nursing woman’s daily diet. Broccoli contains folate, a vitamin B supplement that helps the baby develop strong bones.

Okay now that we have the healthy reasons to eat broccoli here are my favorite recipes.

Broccoli Timbales

broccoli-timbale

“Drinking cup” is the English translation of the French word “timbale”. Traditional dessert timbales are simply brioche pastry cups filled with a fruity mixture. This version of the timbale, a cup-shaped custard with minced vegetables, is a lovely side dish for elegant meals. This recipe allows for about 12 timbales as guests rarely enjoy just one.

1/4 cup butter
1 large brown onion, minced
3 cups cooked broccoli, finely chopped
1 cup freshly grated Parmesan cheese, plus Parmesan shavings for garnish
1 teaspoon salt
1/2 teaspoon pepper
3/4 cups heavy cream
6 large eggs

Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until translucent, about 3 – 5 minutes. Add onions to broccoli in a bowl, and stir until combined. Stir in cheese, salt, and pepper.

Preheat oven to 325F (165C). Line 12 cups of a muffin pan with foil cups. Spray cups with nonstick cooking spray. Beat cream and eggs in a large bowl until just blended. Pour egg mixture into broccoli, and stir until combined.

Pour mixture into prepared foil cups. Fill a large baking pan halfway with hot water. Set the muffin pan inside the pan of water and place on lower rack of oven. Bake 35-40 minutes or until knife inserted off-center of timbale comes out clean. Remove from heat and cool for 10 minutes.

Remove timbales from muffin pan and gently peel away foil cups. Place upside down on a serving platter or individual plates and garnish with a shaving of Parmesan. Store covered in the refrigerator for up to 2 days.

Makes about 12 timbales

Note

These timbales can be made 1 day in advance and reheated when ready to serve. After timbales have fully cooled, remove them from pan, keeping timbales in their foil cups. Place timbales on a plate, cover with plastic wrap and refrigerate. When ready to serve, gently peel foil cups away from timbales and place upside down on a baking sheet. Warm timbales in a 350F oven for 10 minutes. Or, place timbales upside down on a plate and microwave until warm. Place timbales upside down on serving plate, garnish, and serve.

Or

Broccoli Pasta

Broccoli SauceIngredients

  • 2 bunches broccoli
  • 1 pound fresh pasta
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup ricotta or Parmesan cheese

Directions

Bring a large pot of water to a boil. Add salt. Meanwhile, separate broccoli florets from the stalks (or peel the broccoli stems and cut into small cubes.) Add the broccoli to the boiling water and cook until tender but still bright green, about 5 minutes. Remove broccoli with slotted spoon.

Add pasta and cook to desired doneness.  Drain reserving 1 cup of the pasta water.

In a small skillet, heat olive oil over medium heat and add garlic and hot pepper flakes. Saute until garlic is fragrant, about 1 minute. Add drained broccoli. Mix in ricotta cheese and pasta, until sauce is creamy. If sauce is too dry, add as much pasta water as desired to get a creamy consistency.

 

 

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Eat SPICY to be Healthy!

Spice IS the spice of LIFE!

Not long ago Penn State University did a study which showed that by adding a combination of turmeric, cinnamon, rosemary, oregano, garlic powder, cayenne pepper, and paprika had a significant effect on participants’ blood results.  Now this is nothing new!  If you were to check the history books you would see that different cultures have been using these spices to heal the body for as long as they have been around.

Back to the Penn State study… they found that by adding 14g dose of the blend listed above to a 1,200 calorie dinner it caused an immediate reduction in insulin and triglyceride levels in participants.  Blood was taken every 30 minutes for four hours after the meal, and compared with those of a plain meal.  They also found that antioxidant activity was higher after the spicy meal.

Lets’ look at each spice and see what the ancient “witch doctors” said about it and compare it to what “modern day Drs.” are saying:

  • Turmeric
    • The active ingredient in turmeric is curcumin and has been used in India for over 2500 years. It has been long used for its antiseptic, antibacterial agents and anti-inflammatory properties.
    • The Chinese have long used it for the treatment of depression.
    • But it is now believed that it has proved beneficial in the treatment of cancer and Alzheimer’s disease. Recent studies have shown that when combined with cauliflower it has prevented prostate cancer and stopped the growth of existing cancer.
  • Cinnamon
    • Cinnamon is a small tree that grows in India, Sri Lanka, Indonesia, Brazil, Vietnam, and Egypt. It is one of the oldest known spices and is used in many forms (sticks, powder and oil)
    • Traditional Chinese medicine has used it to treat colds, nausea, diarrhea, improve energy, vitality and improve circulation.
    • Recent studies have shown that Cinnamon effects glucose levels. Roughly a teaspoon of cinnamon per day can reduce fasting glucose by 18 to 29%, triglycerides by 23 to 30%, and LDL cholesterol by 7 to 27% and total cholesterol by up to 26%.
  • Rosemary
    • Rosemary has always been a favorite in aroma therapy and known for its ability to improve mental health. Inhaling rosemary oil can lift your spirits immediately. Many families fix rosemary tea to give relief for colds and sore throats.
    • Modern day studies are showing great potential for its use in the treatment of colon, stomach and breast cancer.
    • Rosemary acts as a fungicide by killing candida yeast and destroying any yeast-infected cells.
    • Rosemary has been shown to protect DNA from cancerous-causing chemicals.
  • Oregano
    • It has long been known for its nutritional, anti-oxidants and disease preventing properties. It contains no cholesterol and is rich in dietary fiber which helps to control cholesterol levels.
    • The leaves and flowering stems are strongly anti-septic.
    • Excellent source of minerals like potassium, calcium, manganese, iron and magnesium. Vitamin C which all help the body fight infections.
  • Garlic
    • Now this one everyone knows about. Eating garlic boosts our natural supply of hydrogen sulfide, which acts as an antioxidant and increases blood flow. Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.
    •  To get the most benefits from garlic you should crush the garlic at room temperature and allow it to sit for 15 minutes this triggers an enzyme reaction that boosts the healthy compounds in garlic.
    • Allicin which gives garlic its aroma and flavor acts as the world’s most powerful antioxidant. When allicin starts to decompose it generates a sulfenic acid which acts as antioxidant.
  • Paprika
    • Paprika contains capsaicin just like peppers. Studies have shown that capsaicin increases blood flow, fights cancer and improves heart health. Read our blog https://cheflippe.wordpress.com/2012/05/10/cayenne-and-a-healthy-heart-not-new-news/  for additional information on the benefits of cayenne.
    • Paprika is an antibacterial agent and stimulant and can be used to help lower blood pressure, improve circulation and increase the production of saliva and stomach acids to aid digestion.

Lots of health food stores sell these spices in pill form but with little information on the benefits of the pill form I am a firm believer that back to basics including these herbs and spices in your daily diet in their natural state is the best medicine.

Check out our online store for the best selection of these spices. Use the code “Blog” to receive free shipping on any order.  http://shop.cheflippe.com/cayenne-powder/

EAT SPICY TO BE HEALTHY!

Chef Lippe

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Black Garlic Ice Cream. The new chocolate

Black Garlic Ice Cream the new chocolate!

by Chef Lippe

When served in a blind taste test our testers could not tell the difference between the chocolate ice cream and the Black Garlic. Why eat black garlic ice cream? In ancient times Black garlic was rumored as the hidden fountain of life. It is has been proven to lower cholesterol and believed to help the body fight cancer. It has 18 different amino acids that are required by the body to improve skin tone, make shiny hair and reduce wrinkles.

So if you need to eat ice cream at least have an ingredient that is good for you!

Ingredients

• 1 quarts half-and-half cream

• 1 quart whole milk

• 1/2 pint heavy cream

• 1 1/2 cups white sugar

• 4 teaspoons vanilla extract

• 1 pinch sea salt

• 8 cloves of black garlic

Directions

1. Combine 1 cup of whole milk with black garlic in food processor. Process on high for 3 to 5 minutes.

2. Add remaining half-and-half, cream, sugar, vanilla and sea salt process on high for 2 minutes.

3. Pour in to freezer container of ice cream maker. Freeze according to manufacturer’s instructions.

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Black Ink Squid Linguini in lemon Black Garlic and anchovy sauce.

By Chef Lippe

Black Ink Squid Linguini in lemon black garlic and anchovy sauce

  • ¼ pound freshly made black squid linguini
  • 4 cloves garlic
  • 4 cloves black garlic
  • 1 flat anchovy fillet
  • 3 tablespoons olive oil
  • 2 teaspoons freshly grated lemon zest
  • A pinch of dried hot red pepper flakes
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons freshly grated parmesan with more served with meal

Directions

Fill  6 quart pan ¾ full of water bring to boil for pasta.  Thinly slice garlic and finely chop anchovy.  Cook pasta until almost al dente (with fresh pasta a minute or less).  Drain pasta and save 1½ cup of water. In a 12 inch heavy skillet cook garlic in oil over moderate heat stirring until golden.  Remove skillet from heat stir in anchovy, zest, red pepper flake, black garlic and add ½ cup pasta water.

Add pasta to garlic mixture and cook over moderately high heat, tossing and if necessary add more pasta water to keep pasta moist, about 2 minutes or until pasta is al dente. Add minced parsley and grated cheese toss and serve with additional parmesan on the side.

Serves 4

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BLACK GARLIC – helps fight CANCER!

By Chef Lippe @ shop.cheflippe.com

Black Garlic Properties

This blog will get a little technical because black garlic has ten times the benefits of regular garlic and so many other properties.  It has the ability to help your body fight CANCER, to lower blood pressure and improve blood flow. This is just a short list of its benefits.  Millions of Americans are taking garlic pills because of they believe in the health benefits. Now there is a product that is 10 TIMES stronger!

The taste is fruity and does not taste like garlic at all. It has the consistency of a dried fruit, so it is like eating raisins.  The fermented garlic can be used in or on anything from ice cream, pizza to any savory meal.  We have made ice cream with it and the kids loved it, our curry paste is a hit every time we serve it.  It has been used on shows like Top Chef and Chopped.

You can get black garlic in its natural state (garlic bulb that you need to peel),  already peeled, in paste, in powder, in pill form and as a liquid.  This very versatile little gem is not only good for you but can be used in any food preparation.

For all the health benefits it is best to take in pill form to ensure that you get enough each day.

  • 18 Essential Amino Acids – (Isoleucine, Leucine, Lysine, Methionine, Cyctine, Phenylalanine, Tyrosine, L-hydroxybutyrate, Tryptophan, Serine, Proline, Glycine, Glutamine, Aspargine, Alanine, Histidine  and Valine).
  • Vitamins B-1, B-2 B-6, C and E
  • Supper Oxide Dismutase, (SOD)
  • S-Alycisteine (SAC)
  • Prostaglandins E1 (This series of prostaglandins relax blood vessels, improve circulation, lowers blood pressure, decrease inflammation, improves nerve function, regulates calcium and metabolism, improve T-cell functions, may be beneficial for some patients with erectile dysfunction and lastly, prevents the release of something called  “arachidonic acid” from cells. Arachidonic acid, or AA, is what Series 2 prostaglandins, or the “bad” prostaglandins, are made from)
    • Fructan (Fructans are polymers of fructose and are naturally produced by 15% of flowering plant species and consist of inulin other selected vegetable fibers.  They are known to strengthen the immune system support a healthy circulatory (blood) system in that they lower total cholesterol in the blood, lower low-density lipoproteins (LDL), and lower triglycerides, while raising high-density lipoproteins (HDL).  Research has shown shrinkage of cancerous tumors, and blood diseases.  Fructans have established their efficacy in decreasing cancers of the colon.
    • They do not require insulin for digestion (and therefore do not produce an energy depression before or after digestion as sucrose and glucose. Hyperglycemia inhibitors when taken to replace the natural conventional sugars due to the absence of blood-glucose spikes, and have sixty-two and one-half percent (62.5%) fewer calories than other carbohydrates such as starches, fructose, glucose, and sucrose.
    • Fermentation by the human colonic microflora leads to a shift in the composition of the indigenous bacterial ecosystem, in favor of health-promoting bifidobacteria.  In addition to their dietary fiber effects on improved bowel regularity, several physiological advantages are linked to their specific pattern of fermentation in the colon, including improved mineral absorption, enhanced natural host defenses and colonic protection, improved gut health, and beneficial influence on appetite regulation.

Our next blog will have more about black garlics ability to fight cancer, lower blood pressure, lower cholesterol and more.

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