A great way to introduce kids to international food. This simple, fast curry is made rich and creamy by adding canned unsweetened coconut milk (available in the international section of most supermarkets).

Ingredients

• 1 tbsp. vegetable oil
• 1 medium onion, thinly sliced
• 1/4 teaspoon salt
• 2 teaspoons curry powder
• 1 can (12-14 ounces) unsweetened coconut milk

• 1 cup canned diced tomatoes
• 2 tablespoons tomato paste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 cups packed fresh baby spinach

Instructions

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.
2. Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.
3. Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. Season to taste with salt. Serve over rice. Makes 4 servings.

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Tofu Stir Fry

Ingredients:

Extra Firm Tofu - 1 14oz package
Oil - 1 Tbsp

Method:

1. Drain liquid from Tofu package.
2. Cut into large pieces and press out excess liquid with a paper towel.
3. Cut tofu into bite size cubes.
4. Heat Oil in a non-stick skillet.
5. Add Tofu and cook on high heat until all sides are light brown.
6. Sprinkle

It probably won’t be our main priority when deciding what takeaway to order.

But curries – so often criticised by advocates of healthy eating – may protect against Alzheimer’s disease.

Eating a curry two or three times a week could help prevent the onset of Alzheimer’s and other forms of dementia, an expert said yesterday.

According to Professor Murali Doraiswamy, the magic ingredient is curcumin, a component of the spice turmeric.

Curcumin prevents the spread of harmful amyloid plaques found in the brain of Alzheimer’s sufferers, he said.

These plaques are thought to play a key role in symptoms such as memory loss and mental impairment.

Professor Doraiswamy, who grew up in the southern Indian city of Madras, which is famous for its fiery curries, said: ‘There is very solid evidence that curcumin binds to plaques, and basic research on animals engineered to produce human amyloid plaques has shown benefits.

‘Turmeric has been studied not just in Alzheimer’s research but for a variety of conditions, such as cancer and arthritis.

Turmeric is often referred to as the spice of life in ancient Indian medical lore.’ A trial is under way at the University of California, Los Angeles, to test curcumin’s effects in Alzheimer’s patients and specifically on amyloid plaque proteins.

Scientists say the spices in curry, including curcumin, a component of the spice turmeric, can help memory

Similar research is about to start at Southampton University, although some British experts suggested that large amounts of curry would have to be eaten to counteract some of the brain changes that are characteristic of Alzheimer’s.

Professor Doraiswamy, of the Department of Psychiatry, at Duke University Medical Centre, in Durham, North Carolina, said human studies will build on laboratory research.

He told delegates at the Royal College of Psychiatrists‘ annual meeting in Liverpool: ‘You can modify a mouse so that at about 12 months its brain is riddled with plaques. If you feed the rodent a curcuminrich diet it dissolves these plaques.’

He added: ‘Studies looking at populations show that people who eat a curry meal two or three times a week seem to have a lower risk for dementia.’ Turmeric is also found in mustard and Professor Doraiswamy predicted a day when those unable, or unwilling, to eat curries might be advised to take a daily ‘curry pill’.

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The Oohlas - Adventures

I’m not sure whom Ollie Tamale addresses in this song — a younger version of herself, a young fan, or just the general audience — but it’s good advice for anyone. The chugging, distorted guitar makes the pep talk seem less cornball and more genuinely uplifting. It’s a song about treating life, even its obstacles, as an adventure (duh), composed in a way that actually makes you feel adventurous.

Even though the medicinal properties of turmeric have been known to the ancient Indians for millennia, it is only in recent years that western scientists have started to recognise the medicinal properties of this high-potency antioxidant.

Boosting brain power
According to an article published in the August issue of New Scientist (issue 2563, page 18), Tze-Pin Ng and colleagues at the National University of Singapore discovered that curry seems to boost brain power. Reports have suggested that it inhibits the build-up of amyloid plaques in people with Alzheimer’s disease.

Ng’s team looked at the curry-eating habits of 1010 Asian people unaffected by Alzheimer’s and aged between 60 and 93, and compared their performance in a standard test of cognitive function: the Mini Mental State Examination.

Those people who consumed curry “occasionally” (once or more in six months’ time, but less than once a month) and “often” (more than once a month) had better MMSE results than those who only ate curry “never or rarely” (American Journal of Epidemiology, DOI: 10.1093/aje/kwj267).

“What is remarkable is that apparently one needs only to consume curry once in a while for the better cognitive performance to be evidenced,” says Ng.

Preventing cancer
Research activity into curcumin, the active ingredient in turmeric, is exploding, according to a 2005 article in the Wall Street Journal titled, “Common Indian Spice Stirs Hope”.

As many as two hundred and fifty-six curcumin papers were published in the past year, according to a search of the US National Library of Medicine.

Supplement sales have increased by 35% since 2004, and the US National Institutes of Health has four clinical trials underway to study curcumin treatment for pancreatic cancer, multiple myeloma, Alzheimer’s disease, and colorectal cancer.

“We have not found a single cancer on which curcumin does not work,” states Dr Bharat Aggarwal, who conducts cancer research at the Jawaharlal Nehru Centre for Advanced Scientific Research in Bangalore, India.

Ayurveda particularly recommends turmeric for cancers of the female reproductive system, specifically breast and uterine cancer. It can also be used to treat benign tumours.

One of the keys to turmeric’s success in destroying cancer is the ability of curcumin to inhibit the enzyme topoisomerase, which is required for the replication of cancer cells.

Wonder herb
The antioxidant properties of turmeric can be used for treating skin inflammations. It also helps to lighten skin.

Turmeric has been shown to be helpful in the treatment of rheumatoid arthritis, osteoarthritis, injuries, trauma, and stiffness from being both under-active and over-active.

Recent studies have shown that turmeric can be used in the treatment of sexually transmitted infections (STIs), as well as HIV/Aids.

It is also said to strengthen the blood-brain barrier against attacks that result from auto-immune diseases (such as multiple sclerosis).

The advantages of turmeric appear to be endless.

Although the results from current studies look promising, there have been very few long-term tests performed on large population groups.

Turmeric was recently nominated by the National Cancer Institute for more study, so we can look forward to many more research findings in future.

- (Betina Louw for Health24, August 2006)