Welcome ! | Log Off | Home

GOODNESS

Carrots: We all know that carrots are good for your eyes, but did you know they have anti-cancer properties as well? They have the nicely named carotenoids that are antioxidents -- chemicals that mop up the damage that results from ordinary metabolism. That, in turn, helps to keep your cells from turning rogue and hanging with the cancer gangs. If that's not enough to make you grab a carrot, they turn out to be immune-system stimulators as well, meaning you'll have fewer occasions to ask "What's up, doc?" Yes there's a little sugar in them, but also a lot of fiber to buffer it, so only the most sugar-restricted people should worry. By the way, the vitamin K in carrots is easier to absorb if you eat them with a bit of oil or fat, like a dip.
helps prevent cancer

Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
improves circulation and lowers cholesterol

Recipe

Lo Bok with Sichuan Peppercorns and Fresh Red Chiles

serves
prep time: 10
cook time: 92

ingredients

3 pounds lo bok* (Chinese white radish, also called daikon), peeled
1 1/2 medium carrots
2 tablespoons plus 1/2 teaspoon kosher salt
1/3 cup red-wine vinegar
1/3 cup rice vinegar (not seasoned)
3/4 cup sugar
3 tablespoons peanut oil
5 (1.5 inch-long) dried red chiles*
1 teaspoon sichuan pepper* (optional)
1 tablespoon fine julienne of peeled ginger
6 small (2 inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)
1/4 cup thinly sliced scallion
1/2 cup fresh cilantro leaves
2 teaspoons Asian sesame oil
Special equipment: a mandoline or other manual slicer

directions

Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.

While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.

Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté, dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.

Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.

* Available at Asian markets and Uwajimaya (1387).