Dr. David Samadi - Sweat Out Your Cancer Risk
CRUSH YOUR RISK OF CANCER BY 40% AT LUNCH
After a recent study, carried out at the Jiangsu Provincial Centre for Disease Control and Prevention in China, discovered that people who ate garlic at least twice a week were 44 percent less likely to develop lung cancer, our stomachs started rumbling.
But putting this superfood to good use extends well beyond rubbing it on bread. To help you elevate this bulb, we've compiled two Michelin-quality recipes to not only make today's lunch and dinner healthier, but tastier, too. Probably best to invest in some breath mints, mind.
White asparagus with ham, morels and wild garlic
Ingredients (serves 4)
12 stalks of white asparagus
400g fresh morels (if you can’t find morels, use any wild mushroom mix)
12 leaves of wild garlic
12 thin slices of cured ham
Good extra virgin olive oil
What to do
1. Make the cut
Remove the last inch of the asparagus stalk and peel. Wash, dry and then halve the morels. Finely chop the shallots and sweat in a little olive oil with 1⁄2tsp water until soft (3-4 mins). Add the morels and a little extra olive oil, cook gently until soft but not coloured. This will take another 3-4 mins. Remove from the heat.
2. The heat is on
Cook the white asparagus in boiling, salted water until tender, remove and put straight onto a plate covered with a cloth to dry. Return the morels and shallots to a high heat and bring up to temperature. The aroma now filling your kitchen is the very essence of springtime. Celebrate by opening the windows (as long as it’s not raining).
3. Finishing up
Roughly shred the wild garlic leaves and add to the shallot mix, season and then add 10g of butter. Remove from the heat.
4. Well served
Place 3 asparagus stalks on a plate, gently fold the slices of ham over them and then top with the sautéed morels. Serve immediately.
Garlic halibut with kale
Ingredients (serves 4)
4 thick fillets of halibut
500kg kale, blanched
1kg Desiree potatoes, peeled and diced
3 shallots, finely chopped
10 anchovies in salt, chopped
3 cloves of garlic, chopped
100ml Noilly Prat
100ml fish stock
1 tbsp butter
Salt and pepper
What to do
1: In a large, heavy-bottomed pan, slowly sweat the finely chopped shallots and garlic in a little butter without letting them colour
2: Add the diced potatoes and cook for a further two minutes before adding the anchovies, Noilly Pratt and fish stock. Bring to the boil, cover, and simmer until the potatoes are tender. The kale goes in at the last minute before plating.
3: Pan-fry the halibut, skin-side down. Leave for four minutes until the skin has gone bronze, turn the heat down and flip. Fry for three more minutes. You want the flesh to become opaque. Finish with the butter and stock to make a simmering emulsion for glazing the fish.
4: Add a squeeze of lemon, place the fish on the plate with the kale and potatoes, then pour the pan juices over the whole dish.
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