This quick and delicious recipe is once again the result of my fridge left overs 😉 Broccoli (I never run out!), Shiitake mushrooms, olives, peppers and turkey.
You know what? It came out pretty well 😉 Me and Sophie enjoyed it in the kitchen, by the sunny windowsill.
Looking at these ingredients I can see I have combined my Mediterranean background (olives and peppers are so South of Italy!) with my interest in health and medicinal foods:)
Turmeric, for example, is such a versatile ingredient, I add it wherever I can: smoothies, herbal teas, main courses and also in some desserts! It is one of the most powerful anti inflammatory foods. The Oncogene newspaper published the results of a study that evaluated several anti-inflammatory compounds and found that aspirin and ibuprofen compared to curcumin are less effective, while turmeric is one of the most effective anti-inflammatory compounds known.
What about broccoli? Broccoli are super rich in vitamin K, C, A, B6 and folate, but also manganese, magnesium, potassium, phosphorus and calcium. They boost anticancer properties, as they improve the ability of the body to fight cancer in various ways. Isotiocianates also fight cancer by lowering oxidative stress, neutralizing carcinogens and fighting toxins. [Link to study]
Sulpharane, another isothiocyanate and potent phytochemistry contained in large quantities in broccoli, helps fight toxins in our body.[Link to study]
Broccoli also offer many benefits to our digestion. Studies conducted by the Division of Clinical Pharmacology at the University of Science of Tokyo found that by feeding mice a diet high in broccoli consumption, there was a reduction in bacterial colonization, a lower expression of tumour growth and inflammation, and a greater antioxidant activity. [Link to studies]
Ingredients [generous two people portion]
200 g tenderstem broccoli
1 red pepper
1 garlic clove grated
340 g turkey breast
125 g shiitake mushrooms
handful of pitted green olives
2 tsp sweet paprika
pinch of turmeric
pinch of Himalayan salt
Evo oil as needed
Filtered water about 2 tbsp
Coat the pepper in evo oil and place it in a preheated oven at 180°C for about 10 mins. After this time get it out from the oven (careful not to burn yourself!) and let it cool down (I place it in cold water to be quicker)
Peel the outer skin of the pepper, (this will make it easier to digest and also yummier:) ) which should come off easily
Heat the oil in a frying pan and add the turmeric and the paprika
Add the grated garlic
Add the pepper, the Shiitake mushrooms, the olives and the turkey breasts and 2 or 3 tbsp of filtered water so we don’t over fry it 🙂
Cut the turkey breasts into strips so they’ll cook quicker and cover with lid
When the turkey breast is nearly done add the broccoli for just a few mins so they don’t overcook and they retain a nice crunch
Season with some pink Himalayan salt, rich in trace minerals and so good! Serve with a fresh salad like a mix of peppery rocket and spicy garlic chives..