Herbs and spices play an important role in many cultures across the world—being used in a variety of activities, including medical treatments and religious practices. Even AFCR, a leader in game-changing discoveries, acknowledges herbs are gaining momentum in mainstream cancer treatment.
Herbs and spices also play an important role in other areas of your health. Many herbs and spices have positive health associations, but there are some with specific cancer prevention properties, such as turmeric.
Turmeric contains curcumin, which gives curry powder its yellow color. Curcumin is considered one of the most powerful anti-inflammatories in the world. Anti-inflammatories have a positive impact on cancer prevention by counteracting the network of blood vessels that feed cancerous cells.
Looking to boost your turmeric intake? Try this delicious and healthy recipe to incorporate turmeric.
Lunch or Dinner Recipe:
An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint, and cilantro – simple to prepare yet heavy on flavor.
20g mint, stems removed
2 green chilies, sliced
2cm ginger, peeled
4 garlic cloves
400ml coconut milk
1 teaspoon garam masala
1 teaspoon ground turmeric
500g butternut squash, peeled and cut into even-sized pieces
150g green beans, trimmed
Cooked basmati rice
Extra cilantro, to serve
Mango chutney, to serve
Put the herbs, chilies, garlic, ginger, and coconut milk into a blender and blend until completely smooth and bright green.
Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps the beans perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander, and chutney.