pomegranate juice against prostate
ingredients:
1 pound assorted bitter greens, including collards, mustard greens, kale, etc.
1 Tbs fruity olive oil
2 tsp finely chopped shallots
3 cloves garlic, crushed and finely minced
1 large ripe quince, peeled, cored, quartered
The cooking syrup for the quince:
1/3 cup granulated sugar
water to cover the quince in the saucepan
1 large cinnamon stick
½ tsp ground nutmeg
6 whole cloves
The sauce for the greens:
¼ cup pomegranate concentrate (also known as pomegranate molasses)
3 Tbs white wine vinegar
Prostate specific antigen (PSA) is a marker used to detect and track prostate cancer in men. Pomegranate juice is rich in antioxidants which is probably the reason why it slows the recurrence of prostate cancer.
Pomegranate is also called seeded apple, in which vitamin C, potassium and malic acid prevent problems in heart, ovary and prostate. The phytochemicals (plant- or fruit-derived chemical compounds) in cabbage sprouts are 3 to 10 times of that in cabbage itself. Brussels sprouts are also helpful in prostate and ovarian cancer.
Sweet and Sour Greens with Quince and Pomegranate
Sweet and Sour Greens with Quince and Pomegranate
ingredients:
1 pound assorted bitter greens, including collards, mustard greens, kale, etc.
1 Tbs fruity olive oil
2 tsp finely chopped shallots
3 cloves garlic, crushed and finely minced
1 large ripe quince, peeled, cored, quartered
The cooking syrup for the quince:
1/3 cup granulated sugar
water to cover the quince in the saucepan
1 large cinnamon stick
½ tsp ground nutmeg
6 whole cloves
The sauce for the greens:
¼ cup pomegranate concentrate (also known as pomegranate molasses)
3 Tbs white wine vinegar
methods:
1. Wash the greens well. Remove woody stems, where necessary. Pile the leaves of each kind separately. Roll them into compact cylinders and slice crosswise into thin shreds. Set aside.
2. Make the cooking syrup for the quince by combining the sugar, water, and spices in a small saucepan. Bring to a boil, add the quince, reduce to a simmer, and cook over low heat, for about 12-15 minutes, or until the quince is tender but not mushy. (Quince is actually quite forgiving of overcooking.) When done, remove the quince, cut into ½ inch cubes, and mound in the center of a heated serving platter. Keep warm, covered, in a 200 degree oven. Sieve the syrup, discarding the solids, and set aside.
3. Heat the oil in a heavy skillet until hot. Reduce the heat to medium and add the garlic and shallots. Cook stirring constantly for about 2 minutes or until they are tender, but not browned. Add the greens, and cook stirring until they are just wilted but bright green, about 2 minutes. Remove the platter from the oven and arrange the greens over the quince.
4. Add the pomegranate concentrate and the vinegar to the quince syrup and boil until the liquid lightly coats a spoon. In a small saute pan coated with a film of oil, stir-fry the pepper just until slightly wilted. Pour the sauce over the greens and garnish with the red pepper shreds.
1. Wash the greens well. Remove woody stems, where necessary. Pile the leaves of each kind separately. Roll them into compact cylinders and slice crosswise into thin shreds. Set aside.
2. Make the cooking syrup for the quince by combining the sugar, water, and spices in a small saucepan. Bring to a boil, add the quince, reduce to a simmer, and cook over low heat, for about 12-15 minutes, or until the quince is tender but not mushy. (Quince is actually quite forgiving of overcooking.) When done, remove the quince, cut into ½ inch cubes, and mound in the center of a heated serving platter. Keep warm, covered, in a 200 degree oven. Sieve the syrup, discarding the solids, and set aside.
3. Heat the oil in a heavy skillet until hot. Reduce the heat to medium and add the garlic and shallots. Cook stirring constantly for about 2 minutes or until they are tender, but not browned. Add the greens, and cook stirring until they are just wilted but bright green, about 2 minutes. Remove the platter from the oven and arrange the greens over the quince.
4. Add the pomegranate concentrate and the vinegar to the quince syrup and boil until the liquid lightly coats a spoon. In a small saute pan coated with a film of oil, stir-fry the pepper just until slightly wilted. Pour the sauce over the greens and garnish with the red pepper shreds.