Eating the right foods and avoiding certain products may help control prostate health. Here are a few of my favourite recipes I feel help control my cancer progression.
Broccoli Soup
Cooking time 10 minutes approx. 
Ingredients for 2 people
1) a head of broccoli
2) 1 pint of chicken stock ( cube or fresh made )
3) 1 small onion white or red
4) pinch of dried thyme
5) 1 small potato
6) 1 desert spoon of olive oil
Cooking Method
In a pan gently fry the onion in the olive oil until soft, add rest of ingredients and season as required. Simmer gently till broccoli is cooked. Blend in a blender after allowing to cool slightly to a smooth soup.
Tomato Sauce
Cooking Time about 1 hour
Sauce for 2 people
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| TOMATO AND BROCCOLI |
1)2 tablespoons of tomato puree
2)1 tin of chopped tomato
3)3-4 cloves of garlic as
4)1 medium red onion
5)1/2 cup of good red wine
6)1 teaspoon of Worcester sauce
7)1 teaspoon of black pepper
8)pinch of sea salt
9)chopped de-seeded red chili if you want a hot sauce base for chili concarne/or cayenne pepper( reports say these are good for the prostate)
10)1 red pepper chopped
11)1 teaspoon of paprik
12)Virgin olive oil for frying onions and pepper about 1 tablespoon
Cooking Method
Fry onion and pepper till onions are caramelised,add tomato paste and fry for 1 minute while stirring.Add rest of ingredients bring to the boil and allow to boil for 1/2 minute. Turn down heat and cover and simmer for about 1 hour,add some water if required.At end of cooking if sauce needs thickening boil with lid off to reduce sauce. Sauce can be used as a base for, chili concarne, spaghetti bolognaise, lasagna, pizza, and many other dishes. Or just blended as a soup.
Healthy Chicken Curry
Cooking time about 1 hour 
Ingredients
1) 1 chicken or chicken piece's ( amount depending on servings)
2) 1 teaspoon of cumin seeds
3) 1 teaspoon of turmeric powder
4) 1 teaspoon of mustard seeds
5) 1 teaspoon of paprika
6) 1 star anise
7) 5 cloves
8) 1 teaspoon of coriander powder
9) 1 or 1/2 teaspoon of cayenne pepper ( depending on how hot you like curry)
10) 1 red or green pepper sliced into thin slices
11) 2 onions sliced into thin slices
12) 3 peeled and crushed garlic cloves
13) 4 split cardamom seeds
14) 1/2 inch piece of fresh ginger shredded
15 1 Dee-seeded red chili if hotter curry required(optional)
16) chopped fresh coriander to serve at end of cooking
17) sliced cucumber and tomato to serve with curry
18) Alpro soya yogurt for Ratia to serve with curry
19) thinly sliced cucumber for Ratia
20) 1/2 teaspoons for Ratia
21) 1/4 teaspoon of turmeric
22) squeezed juice of 1/2 a lemon for Ratia
23) mint for Ratia
24) 1/4 teaspoon of sugar for Ratia
25 Black pepper and salt
26) a few florets of cauliflower to accompany curry
27) 1/2 a can of light coconut milk or 3 tablespoons of Alpro yogurt.
28) 1 desert spoon of mango chutney,
29) 1about a 1/4 a cup of olive oil for cooking
30) 1 tablespoon of tomato puree
31) 1 tin of chopped tomato's
32) 2inch piece of Cinnamon bark
Cooking method
Prepare chicken by removing all skin and and cutting into serving portions.
Fry onions in olive oil till golden, add crushed garlic,fresh ginger, and fry for 2 minutes, add tomato puree and fry for 2 minutes stirring to prevent burning. Add rest of remaining spices 1-13 and fry for 3 minutes add more oil if needed.Add tin of chopped tomato's and coconut milk, Cinnamon bark and mango chutney, season with sea salt and black pepper. bring sauce to a boil then add chicken pieces. Place on lid and lower heat and simmer till chicken is cooked 20 -30 minutes. Check during cooking and add water if needed and stir occasionally to prevent sticking.If sauce is too thin at end of cooking pour of some into a separate pan and reduce to thicken by boiling rapidly.Return sauce to chicken pan and add a handful of chopped fresh coriander.
Cook boiled pillau or basamatti rice about 15-20 minutes before curry cooking end time.
I find the easiest way to cook rice is to bring a large pan of salted water up to the boil add a cupful of previously rinsed rice that has been left to soak in cold water for an hour to reduce starch and simmer rapidly 15n-20 minutes This way the rice is allowed to move freely in the pan without sticking together. Drain in a collinder and serve, should rice be sticky pour boiling water over rice in the collinder. One cup of rice should be enough for one person.
If you want Ratia with curry , prepare while curry is cooking. De-seed cucumber and chop into fine pieces pat dry with kitchen paper and add to Alpro yogurt along with other Ratia ingredients and stir to mix. Ratia will help cool your palette if curry is too hot.
Cook cauliflower and add too served curry.
I hope you enjoy this healthy antioxidant curry.
Video of foods to eat for prostate health
THIS DELICIOUS CURRY IS LOW FAT AND DAIRY FREE
Vegetarian Curry
I am a dedicated meat lover but if any meal could convert me to be a Vegan, this is definitely it ! I could happily eat this healthy curry everyday.
Spicy and nourishing and the good news is it more than exceeds your 5 a day veg. target. The kids will love it too!
There is a quick cheats way to cook this curry, or by preparing all the spices from fresh ingrediants. The fresh spice route is obviously worth the time taken for improved intensity of flavour, but the quick route will give you a very tasty and enjoyable curry too.
The quick method is to buy a tin of ready cooked vegetable curry which has all the spices already in it, and most of the veg. The end result will vary depending on the make of tinned veg. curry used. I have used Asda brand here in the UK and found it delicious by adding some extra spices quite easily during cooking to the additional vegetables I also use. The tin of veg. curry is used as a quick base to final dish.
The Fresh Spice Preparation Method ( for 2 people )
Spices
1) 1 tablespoon of corriander seeds
2) 1 teaspoon of tumeric powder ( or 1 dessert spoon of fresh chopped tumeric )
3) a thumb size piece of chopped fresh ginger
4) 1/2 a cup of fresh corriander leaves ( amount depends on how much you like corriander )
5) 1 heaped teaspoon of cumin powder
6)1 Heaped teaspoon of paprika powder
7) 3 cardamom pods ( use seeds discard pods)
8) 1 heaped teaspoon of fennel seeds ( or chopped fresh fennel about a dessert spoon full )
9) 1 heaped teaspoon of dill ( or chopped fresh dill about a dessert spoon full
10) 1 heaped teaspoon of garam masala
11) 3 cloves
12) 1 heaped teaspoon of celery seeds
13) 1 teaspoon of chilli/ cayenne powder
14) 1 deseeded chopped red chilli ( leave out if you prefer milder heat curry )
15) 1 teaspoon of sugar
16) 1/2 teaspoon of black pepper
17) a pinch of salt
18) 2 chopped shallots
19) 1 star anise
20 1 teaspoon or 5 spice powder
Heat the above dry spices for about a minute in a pan to release the aroma, do not burn. Then add them along with the rest of the above ingredients into an electric food blender until a paste is formed. Add a little olive oil to form a paste if mixture is too dry to form a paste.
Rest Of Ingredients ( The amount of vegetables below is a guideline use more or less of each one to your taste )
1) 1 pint of cold water
2) 6 new potatoes chopped in half, if large quartered
3) 1 large carrot sliced or cubed
4) 1 stick of celery
5) 4 chopped tomatoes
6) 1/2 mug of sliced beans
7) 1/2 mug of frozen peas
8) 1/2 mug of cooked chick peas
9) a cup of rinsed red lentils
10) 2 tablespoons of tomato puree
11) 3 garlic cloves
12) 1 teaspoon of cornflour mixed with a little cold water
13) 1 medium sized sweet potato
14) 6 florets of cauliflower
17) add any other veg. you like the choice is yours
Start Cooking
In a large solid pan heat about 2 tablespoons of olive oil add curry paste and fry about 3 minutes over a medium heat stiring continuously to prevent burning, this cooks rawness out of curry paste, add tomato puree and fry for a further minute. Add chopped tomatoes ( 1/2 a tin of tomatoes can be used instead of fresh ones ) Add 1/2 cup of water if using fresh tomatoes and simmer sauce for 1/2 hour topping up sauce with water if required on frequent checks to prevent burning of sauce.
whilst curry sauce is cooking place a pint of cold water in a large pan, add rinsed red lentils, and all of the pepared veg. Add a pinch of salt
*( If using the quick spice method with the tinned cooked veg. curry, add 3
cardomom pods slightly crushed, 3 cloves, 1 tsp of cumin seeds,1 star anise,1 bay leaf, 1 tsp of cumin seeds,to the water )*
Simmer the veg. and lentils about 20 minutes until veg. and lentils are cooked.
Drain excess water from cooked lentils and veg. through a strainer into a suitable container. it makes a great soup, or can be used to thin curry at end of cooking if required. Now add strained lentils and veg. to either tinned curry sauce if using quick spice method, or fresh cooked spice curry sauce. put back on to a low heat to heat through completely.
Whilst heating slice a large onion thinly, a red pepper, and 2 garlic cloves fry gently till onions are golden and caramelised.
Put 1/2 of onions and peppers on each plate and spoon cooked curry on top.
Sprinkle sea salt over if required.
Serve with Nan, or my Chapatti recipe, boiled rice,Pilau or Basmatti rice, bulgar wheat or couscous.
I hope you enjoy this curry as much as I do. Happy eating, Dave.
MANGO CURRY with PRAWNS
A delicious warming fruity curry - ideal for supper time.
Ingredients
3 meduim ripe mangoe's, peeled pit removed and flesh cut into 1cm/½in pieces
1 tsp ground turmeric
1 tsp cayenne pepper.
1-1½ tsp salt
55g/2oz jaggery or brown sugar, if needed
310g/11oz coconut, freshly grated
3-4 fresh hot green chillies, coarsley chopped
½ tbsp cumin seeds
290ml/½ pint natural yoghurt, lightly beaten
2 tbsp coconut oil or any other vegetable oil.
½ tsp brown mustard seeds.
3-4 dried hot red chillies, broken into halves
½ tsp fenugreek seeds
10-12 fresh curry leaves, if avaliable
Preparation method
Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.)
Meanwhile, put the coconut, green chillies and cumin seeds in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick. This should take about 10-15 minutes. Add the yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for seasoning.
Heat the oil in a small pan over a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix. Chicken,prawns,shrimps can be added.
PERFECT CHICKPEA CURRY
Healthy, cheap and filling: this tasty chickpea curry is perfect for a weekday dinner.
Ingredients
1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp red chillie powder
1 fresh tomato, chopped
1 x 400g/14oz can chickpeas, drained and rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
Pitta breads or plain basmati rice, to serve
Preparation method
Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice, Pea Curry.
Try this Delicious Refreshing 'MANGOES IN ANISE-CHILLI' sweet after any hot curry.
MANGOES IN ANISE-CHILLI SYRUP
Serves 4
Cooking time 15 minutes
Marinade time 30 minutes
2 fat,ripe mangoes
60g agave nectar
Zest and juice of 2 limes
1 star anise
1 red chilli, de-seeded and finely
chopped
2 tbsp good quality tequila
Good quality vanilla ice cream
Small handfulmint leaves
COOKING-Method
Skin and dice the mangoes. Put the agave necar,zest and juice of the limes, star anise, chilli and tequila in a small pan and bring to simmering point.
Simmer for 5 minutes and then turn off the heat, allowing the mixture to cool anf infuse with all the flavours.
When the syrup is cool pour over the mango flesh and allow to marinade for 30 minutes in the fridge.
Serve with scoops of vanilla ice cream and torn mint leaves scattered over the mango.
HEALTHY SPICY CHICKEN and SWEET POTATO WEDGES
Ingredients and Preperation
1) a whole skinned chicken
2) a large pan of cold water
3) 1 teaspoon of cumin seeds
4) 1/2 teaspoon of tumeric powder
5) 1/2 teaspoon of paprika powder
6) 1/2 inch of chopped fresh ginger root
7) 1 bay leaf
8) 1 small onion peeled and cut in half
9) 2 crushed garlic cloves
10) 4 cloves
11) 2 inch piece of cinamon bark
12) 1 red chilli split length wise and de-seeded
To cook
Bring large pan of water to the boil and add all the spices. Add the chicken after making shallow slits across the breast and thighs to allow spices to penartrate meat. Turn heat low place lid on pan and gently simmer till chicken is cooked, about 1 hour.
SWEET POTATO WEDGES
Put washed sweet potato's on a shallow baking tray after cutting into wedges, sprinkle with olive oil and season. Red or green peppers can be added to tray and red onion quaters, and whole garlic bulbs if required.
Cook in an oven until cooked at around 350 degrees f. about 20 minutes.
Serve drained chicken with wedges,peppers and onions, squeeze garlic out of garlic bulb, can be spread on crusty bread of choice.
BUTTERFLYED WHOLE SPICY CHICKEN
Ingredients
All of above spices of Healthy Spicy Chicken recipe.Split a whole chicken by cutting on underside nose to tail, and pull apart to splay chicken.Remove skin and cut slits in thick flesh parts of chicken to allow spices to penetrate
To cook
Put spices in the bottom of a roasting pan with sliced onions, peppers ,Chilli and garlic. Put a wire tray over above and place butterflyed chicken on top. Sprinkle with olive oil and season with salt and black pepper.
Place in a pre-heated oven at 350 degrees f. and cook for about 1hour 20 minutes depending on size of chicken.Baste chicken frequently with juices from bottom of pan.
When cooked place chicken on a large serving dish. Pour some of fat away from roasting tin and pour remaining juices into a solid pan and reduce until sauce is thicker and pour over chicken.
Serve with rice, french fries, wedges etc.
IF YOU ENJOYED THESE CURRIES please visit my curry site where there are many more curries, some not so healthy !
@ -- theperfectcurry.blogspot.com
WE always Knew a Perfect Curry is Good for you.
Indian curry spices curb stress
Adding Indian curry spices like turmeric and cinnamon to a high-fat meal could help reduce oxidative stress and thus thwart the risk of chroni disease,according to a new study .
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| INDIAN CURRY SPICES |
If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30 per cent, compared to a similar meal with no spices added.
The study was recently published in the Journal of Nutrition .
THE PERFECT PUNJABI AUBERGINE CURRY
This traditional Punjabi curry is delicious on it's own,as an accompanying dish to a lamb curry or even as a toppping for a jacket potato.Baking the aubergine gives it a lovely nutty flavour. Serves 4
INGREDIENTS
1 large aubergine
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion,sliced thinly
1/2 tablespoon ginger root, minced
1/2 tablespoon garlic,minced
1 tablespoon curry powder
1 tomato diced
110g low- fat plain yoghurt/greek 0% fat
1 green chilli,finely chopped
1 teaspoon salt
Half a bunch of fresh coriander,chopped finely
METHOD
1) Heat oven to 230c/210c fan/gas 8
2) On a baking tray,bake the aubergine whole in the oven,allow to cool,then peel and chop into chunks.
3) In a pan,heat the oil then add the cumin seeds and onion.Fry over a medium heat until the onion is tender.
4) Add the ginger,garlic,curry powder and diced tomato.Cook for 1 minute before stirring in the yoghurt,aubergine and chopped chilli.Add salt to taste,then cover and cook on high for heat 10 minutes.
5) Remove the cover and reduce the heat to low.Cook for a further 5 minutes,serve and garnish with fresh coriander..
Unusual Fat Loss Tips, Healthy Diet Tricks to Lose Belly Fat: Is this "healthy food" making you fat and sick?
Facts about Wheat consumption
Three Hidden Ways Wheat Makes You Fat
I hate the title of this article but the content is pretty good. It also explains why we’re seeing more and more cases of celiac disease and gluten intolerance — and why going gluten-free is more than just a diet fad. Here’s a taste:
[We now eat dwarf wheat, a genetic hybrid and manipulation of the wheat our ancestors ate.] Dwarf wheat is that it contains very high levels of a super starch called amylopectin A. This is how we get big fluffy Wonder Bread and Cinnabons.
Here’s the downside. Two slices of whole wheat bread now raise your blood sugar more than two tablespoons of table sugar.
There is no difference between whole wheat and white flour here. The biggest scam perpetrated on the unsuspecting public is the inclusion of “whole grains” in many processed foods full of sugar and wheat, giving the food a virtuous glow. The best way to avoid foods that are bad for you is to stay away from foods with health claims on the labels. They are usually hiding something bad.
Not only does this dwarf, FrankenWheat, contain the super starch, but it also contains super gluten which is much more likely to create inflammation in the body. And in addition to a host of inflammatory and chronic diseases caused by gluten, it causes obesity and diabetes.
Gluten is that sticky protein in wheat that holds bread together and makes it rise. The old fourteen-chromosome-containing Einkorn wheat codes for the small number of gluten proteins, and those that it does produce are the least likely to trigger celiac disease and inflammation. The new dwarf wheat contains twenty-eight or twice as many chromosomes and produces a large variety of gluten proteins, including the ones most likely to cause celiac disease.
[…]
A major study in the Journal of the American Medical Association reported that hidden gluten sensitivity (elevated antibodies without full-blown celiac disease) was shown to increase risk of death by 35 to 75 percent, mostly by causing heart disease and cancer.[4] Just by this mechanism alone, over 20 million Americans are at risk for heart attack, obesity, cancer and death.
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