Now that you've had a chance to watch William Li's TED Talk about angiogenesis (that I saw on boingboing and featured in my May 18 blog post) and you're feeling all fired up to try it out, I have just the thing to get you started! I wrote down the list of foods that his team is testing (shown at minute 12:55) and I made a meal with only those ingredients. I did notice that at the end of the list was "Others", but I decided that my challenge was to skip "Others" and only create the recipes with what he actually had on the list. In case you missed it, here is the list:
The meal I made consisted of Tomato Maitake Soup, Citrus Tuna Steaks, Anti-Angiogenesis Greens, and, for dessert, Chocolate Cinnamon Fruit Compote. How cool is that?! It's very cool, because Boris and I just ate it all and it was fantastic!
Note: all the recipes are for 2 to 4 people.
Tomato Maitake Soup
Finely mince 2 cloves of garlic and let it sit for 5 to 10 minutes (increases potency of beneficial chemicals!) Also, in a bowl, soak one dried maitake mushroom in about 1 1/4 cup of water for about 10 minutes. Chop pieces when they are soft and save the soaking water. You should have about a cup of mushroom pieces and a cup of soaking water.
Saute the garlic in 1 Tablespoon olive oil.
Add 1 teaspoon turmeric and 1/2 teaspoon cinnamon. Stir over the heat for a few seconds, then add the mushroom pieces. Add 1 28 ounce can of ground tomatoes, 1/2 can of water, the mushroom soaking water, and 1 Tablespoon cocoa powder (not instant cocoa, just cocoa powder!) Cover and simmer for about 1/2 hour or so.
Citrus Tuna Steaks
Start with 2 tuna steaks, about 6 ounces each, sliced 1/2 inch thin.
Mince 1 clove garlic, let it rest 5 minutes, and saute in 1 Tablespoon olive oil. Add the tuna steaks when the garlic is starting to turn light brown. Sear on both sides to desired degree of doneness (anywhere from a minute or two for rare to 8 minutes for medium well and cooked through). Set tuna steaks aside on a plate. Squeeze juice from 1 lemon into the pan. Add 1/4-1/2 cup orange-pineapple juice and one sliced red apple. Cover and saute about 10 minutes until the apples are just turning soft. Add the tuna back into the pan and, uncovered, saute for another minute to mix the flavors.
In a saucepan with a lid, saute 1 minced clove of garlic in 1 teaspoon olive oil. Add 3 cups washed and chopped kale (I like Lacinato kale), 1/2 to 1 cup shelled edamame (Mukimame), and 1/2 cup brewed green tea. Cover and simmer about 10 minutes until the greens are tender.
Chocolate Cinnamon Fruit Compote
Peel a pink grapefruit, leaving most of the white part on, and chop it into bite-sized chunks. Put it in your serving bowl and add about a cup of sweet red cherries, pitted and halved, 1 cup sliced strawberries, 1 teaspoon cinnamon, and 1 Tablespoon cocoa powder. Mix it all together and refrigerate about 1/2 hour or more.