BeanDiet

For those of you who live in the Sacramento region, the woman I wrote about, Marlene McKenna, who miraculously cured herself of "untreatable" cancer through her diet, will be speaking here.

She will be speaking at a group called HealthyU, which is open to all. The meeting is at Skyline Christian Center in Natomas (4120 South Market Court, Sacramento CA 95834) on April 6th. Come at 6:30 for raw food samples, followed by the meeting at 7pm.

And I just have to share this dish I made last week: Tunisian Vegetable Stew (from Moosewood Restaurant Cooks at Home). It was so good, even my 5-year-old loved it!

Serve over whole wheat couscous or brown rice.

1&1/2 cups chopped onions
2 TBSP olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut into thin strips
2 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
1/8 tsp cayenne
1 28 oz can chopped tomatoes
1&1/2 cups drained cooked chickpeas (16 oz can)
1/3 cups currants or raisins
1 TBSP lemon juice
salt to taste

In a large skillet, saute the onions in the olive oil for five minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least five minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chckpeas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until vegetables are just tender. Add the lemon juice and salt to taste.

Top with feta cheese (I used vegan feta cheese), and toasted almonds if you like.