news: more from planet green

Apparently, turmeric can kill cancer cells in the gullet in under 24 hours, which means there's more reason than ever to eat curry. And other turmeric things. And I think you can buy the whole root as an Asian medicine and make tea from it... I think. It was a while ago that I was reading up on intestinal things, and I may be remembering wrong.

Anyway, here's another lovely-sounding recipe, from Akasha Richmond:

Turmeric Seared Pears with Arugula with Goat Cheese, Goji Berries & Pine Nuts

A recipe from Chef Akasha Richmond

Tue Nov 11, 2008 09:45 AM ET

Planet Green

READ MORE ABOUT:
Cooking | Salad Recipes | Vegetable Recipes |Vegetables

Yield: Makes 4 servings

Ingredients:

For the salad:
1/2 cup toasted pine nuts
2 small-medium Bosc pears, peeled, cored and cut into 1/2-inch wedges
1 tablespoon unsalted butter
1 teaspoon turmeric
2 teaspoons wildflower honey
4 ounces arugula, washed and dried
2 ounces goat cheese, crumbled
4 teaspoons goji berries
Salt and freshly ground pepper to taste

For the vinaigrette:
1/4 cup white balsamic vinegar
2 teaspoons wildflower honey
1/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
Freshly ground pepper to taste

Method:
Heat the butter in a large nonstick skillet over medium-high heat.

When the butter is melted and sizzling, add the turmeric, let sizzle for 5-10 seconds, (turmeric should darken), then add the honey.

Add the pear slices in a single layer, season with a pinch of salt, and cook turning once, until lightly browned, about 3 minutes. Transfer the pears to a plate.

Make the vinaigrette by combining the vinegar, honey, and salt. Slowly whisk in the olive oil, season with freshly ground black pepper.

Toss the mache with some of the vinaigrette and the goat cheese. Season with salt and pepper. Top with the pears, pine nuts, and goji berries.