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GOODNESS
Cardamom: This is a delicious spice with a citrus-like aroma that adds a wonderful flavor to Indian foods, among others. It is also know to be good for your liver, which in turn is good for entire body, since your liver helps you detoxify your blood. It is also good for your digestion, and is known to help with gas and the cramps that causes. The only caveat is that you might want to hold off on the cardamom if you are worried about gallstones. Otherwise, it can be a great addition to your recipes.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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.
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Recipe

Prawn Tandoori

serves
prep time: 10
cook time: 65

ingredients

  • 1/2 pound fresh prawns, rinsed, peeled and deveined
  • 1 cup plain lowfat yogurt
  • 1/4 cup fresh lemon juice
  • 6 whole green cardamom, crushed
  • 2 tablespoons freshly minced garlic
  • 2 tablespoons freshly minced ginger
  • 1 tablespoon olive oil (optional)
  • 1 tablespoon tumeric
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt to taste

directions

Place prawns in a shallow baking dish. In a large bowl, mix remaining ingredients together. Pour half the sauce mixture over the prawns, completely coating them. Marinate in the refrigerator for at least 1 hour.

Grill prawns over hot coals or on a wire rack in a baking pan in a preheated 350 degrees oven until they turn pink, about 5 minutes on each side. Brush the remaining sauce mixture onto the prawns as they cook. Serve promptly.