Anti-cancer, Anti-inflammatory and Energizing Recipe: Cococabbage

Eating a healthy vegan, gluten free diet is not always easy, especially when you are travelling. However, there are a few key ingredients that are quite easy to find almost anywhere in the world and that are very easy to cook. Some of the best anti-cancer ingredients are in this absolutely delicious recipe to have any time, anywhere. In ten minutes you have a great and delicious low cost meal!

The first time I had a taste of this recipe was in a Sivananda ashram in Southern India. It was so good and delicious; I had to reproduce this wonderful taste at home. The recipe I am sharing with you is not the original recipe because the secret is still buried in the hands of the wonderful Indian cooks and the pure organic ingredients they grow on the land but my version is inspired from Madurai tastes and perfumes…
Cabbage is one of the best foods to replace drugs. It protects especially against colon cancer and its high content in anti-oxidants makes it a great anti-aging food, while being low in calories!

Turmeric is a strong anti-inflammatory agent working on auto-immune disorders. Its anti-cancer properties are very important, and it is effective for liver problems. To increase its absorption, it must be consumed with black pepper and oil. It is also anti-septic and anti-bacterial. Ginger is great to treat intestinal infections and it is an anti-bacterial agent. It is great for the circulatory system as it decreases the level of cholesterol. Coconut, filled with a variety of essential fatty acids is antimicrobial, antiviral and antibacterial. It also works great on the body immune system anti-inflammatory response system.

· 2 tablespons of oils (grapeseed oil or olive oil)
· 1 teaspoon of black mustard seeds
· 2 table spoons of grated ginger
· 1/2 cup of grated coconut
· 3 cups of shredded green cabbage
· 2/3 teaspoon of turmeric powder
· Sea salt and black pepper

1. Heat the oil in a wok at medium heat.
2. Add the mustard seeds and cover. Let the mustard seeds pop. When they stop popping, add the ginger.
3. Add the coconut and fry until it is golden brown.
4. Add the cabbage and fry until it is tender.
5. Add the turmeric, stir and let it stand with the cover on for a few minutes at low. (You can add a little bit of water if it is too dry.)
6. Serve.

I have made this recipe in many different ways. You can serve it with fresh coriander on rice. You can also eat it as a warm salad and add chick peas. You can use different types of cabbage but stronger taste cabbage may alter the taste. It works with red cabbage and with crystallized ginger instead of fresh. Fresh grated coconut is the best but dry coconut works fine.

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