Spices have long been known as healthy but do you know they can really help keep illness at bay or to get rid of them much sooner. Hippocates said 'Let food be thy medicine' and including spices into your dishes really makes this very true. But which ones can you use? Gurpareet's new book 'Indian Superspices' will tell you everything you need to know to get rid of certain health problems.
Recipes include drinks/teas/mains/snacks and desserts
Gurpareet already has a large fan base among A-list celebrities and Royalty. He is the creator of the ‘world’s healthiest meal’ and winner of the 2011 English Curry Awards’ ‘Chef of the Year’ title.
On his journey, Gurpareet reveals the amazing secrets of a spice that has been scientifically- proven by the US Food and Drug Administration in the treatment of asthma, diabetes, psoriasis and viral infections, as well as the inhibition of cancer cell growth and improvement of the immune system. Gurpareet proves that Indian cuisine is robust enough to absorb medicinal quantities of spices and still deliver delicious meals.
This Ebook is an extraordinary collection of over 60 recipes augmented with compelling medical research and photography. Indian Superspices is a radical shakeup of the Indian kitchen: a fascinating voyage into virgin gastronomic territory.
Out now. www.gurpareetbains.co.uk/#/superspices/
The book can be purchased online from amazon.co.uk, amazon.com & amazon.eu.
Cold and Flu-busting Chicken Madras Curry with Banana and Fenugreek (Serves 4) –
This recipe has been adapted from Indian Superfood
2 tablespoons olive oil
2 ½ teaspoons fenugreek seeds
2 teaspoons nigella seeds
½ teaspoon fennel seeds
1 cinnamon stick
4 garlic cloves, finely chopped
2 tablespoons grated (peeled) fresh root ginger
1 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon chilli powder
500g skinless, boneless chicken breasts, cut into bite-size pieces
1 ripe banana
1-2 green chillies, chopped
40ml soy sauce
2 tablespoons tomato purée
1 teaspoon Winter Blend Garam Masala
chopped fresh coriander, to season
Pour the olive oil into a deep saucepan, add the stick of cinnamon, fennel, fenugreek and nigella seeds and cook over a medium heat until the fennel seeds are a roasted colour - this should take no more than 2-3 minutes. Remove the pan from the heat and allow the oil to cool.
Once the oil-and-spice mixture has cooled, add the garlic and fresh ginger to the pan and cook over a low-medium heat until the garlic is a golden brown colour, stirring frequently - this should take no more than 2-3 minutes. Add the turmeric, ground ginger and chilli powder, mix well and cook for about 20 seconds.
Add the chicken to the pan, mix well and cook until sealed all over, stirring all the time - this should take no more than 5 minutes.
Peel and mash the banana, then add it to the pan, along with the chillies, soy sauce and tomato purée. Stir and heat through.
Season with the Winter Blend Garam Masala and chopped coriander.
About Gurpareet
Gurpareet first came to the international spotlight in 2009, when he created the ‘world’s healthiest meal’ – a simple Chicken Curry with Blueberries and Goji Berry Pilau – which contained the antioxi- dant equivalent of twenty-three bunches of grapes.
His debut recipe book, Indian Superfood, was published by Absolute Press/Bloomsbury Publish- ing in July 2010 and is a No.1 bestseller. Gurpareet’s distinctive Indian Superfood culinary concept acknowledges the USDA (United States Department of Agriculture) finding that nearly a quarter of the most antioxidant-rich foods are, in fact, spices. He combines these spices in abundance with nutrient-dense vegetables, fruits, low-fat proteins and nuts – widely known as superfoods – to cre- ate Indian Superfood, a collection of the world’s most antioxidising recipes.
In 2008, whilst writing Indian Superfood, Gurpareet came across a wealth of scientific research demonstrating the efficacy of spices in treating illnesses. In Indian Superspices Gurpareet blends this knowledge with Ayurveda, creating recipes that can help to alleviate the symptoms of everyday ailments.
Gurpareet has been featured in nearly every major newspaper in the UK and India, in addition to receiving coverage from the BBC, ABC and CNN.
His fans include Dame Vivienne Westwood, Goldie Hawn, Theo Paphitis, Chris Evans, Simon Mayo, the Duke and Duchess of Gloucester, Sanjeev Bhaskar OBE, Meera Syal MBE, Prince Moh- sin Ali Khan of Hyderabad, as well as celebrity chefs Ching-He Huang, Vicky Bhogal, Anjali Pathak and Mark Diacono.
Gurpareet has worked as a chef for the Mövenpick Hotel, and is a nutritional therapist. He is based in London.
He is a regular contributor to BBC Radio 2, BBC Radio London & BBC Asian Network. Gurpareet’s latest accolade is ‘Chef of the Year’, which he won at the 2011 English Curry Awards.
Add 500ml boiling water and bring back to the boil. Reduce to a low simmer and cook, uncovered, for 30 minutes, stirring from time to time.
Season with the Winter Blend Garam Masala and chopped coriander.
