Get into the habit of kicking up the flavor and health of your bean, poultry and rice dishes with turmeric and curry. Both are teeming with the golden yellow pigment, curcumin now world-famous for its anti-inflammatory power. Inflammation plays a fundamental role in the genesis of many chronic diseases including cardiovascular disease, obesity, cancer and Alzheimer’s. It’s no wonder that the population that boasts the highest intake of these spices, namely India, also enjoys the lowest rates of Alzheimer’s in the world.
This hearty and savory salad features lots of superstars and works as a side or a main dish.
2 cups cooked brown rice
1 15 oz. can chickpeas, drained and rinsed
2 whole carrots, shredded
1/2 cup chopped cilantro
1/2 cup cashews, toasted and roughly chopped (or keep whole)
1/2 cup apricots, chopped
1/4 cup extra virgin olive oil
2 tbsp lime or lemon juice
1 tbsp curry powder
1 tsp cumin
1 tbsp honey
Whisk together in a small bowl or cup the olive oil, lime or lemon juice, curry powder, cumin, and honey. Set aside. Combine brown rice, chickpeas, shredded carrots, cilantro, and apricots together in a large bowl. Toss with dressing and let sit for at least 30 minutes to allow flavors to develop. Just before serving add cashews and toss again. Can be stored in fridge in an airtight container for 3 days.
*Feel free to use any nut or dried fruit of choice in this recipe.