Tonight was my night to cook 15 to-go dinners. Three times a week, people from our community volunteer to cook for 15 -20 people in the neighborhood who sign up for take away dinners.

I made Fasoulia, Green Bean/Carrot Salad and Pearl Barley Pilaf.

I'm not usually a fan of red peppers, but in some recipes, like this one, I love the flavor they bring to the dish. This is a salad that is best at room temperature, but can also be served chilled.

You'll need:

1 lb. organic Green Beans, trimmed and cut in half
1 lb. organic Carrots, sliced in 1-inch pieces or julienne
1/2 organic Red Pepper, diced
1/2 organic Red Onion, diced

Dressing

2 Tbs. Virgin Olive Oil
1 Tbs. Red Wine Vinegar
1 tsp. Stevia
2 tsp. organic Tomato Paste
Sea Salt and Black Pepper to taste

Steam green beans and carrots until crisp-tender, about 15 minutes.

Drain and place in a large bowl. Add peppers and onion.

Mix dressing with a fork until blended. Pour over vegetables and mix well.

Serve at room temperature for maximum flavor.

~ Bon Apetit! ♥

Abstract: The activation of nuclear transcription factor κB has now been linked with a variety of inflammatory diseases, including cancer, atherosclerosis, myocardial infarction, diabetes, allergy, asthma, arthritis, Crohn's disease, multiple sclerosis, Alzheimer's disease, osteoporosis, psoriasis, septic shock, and AIDS.

Extensive research in the last few years has shown that the pathway that activates this transcription factor can be interrupted by phytochemicals derived from spices such as turmeric (curcumin), red pepper, cloves , ginger, cumin, anise, and fennel, basil and rosemary, garlic, and pomegranate (ellagic acid).

For the first time, therefore, research provides “reasoning for seasoning.”*

Suppression of the Nuclear Factor-κB Activation Pathway by Spice-Derived Phytochemicals: BHARAT B. AGGARWAL^*, SHISHIR SHISHODIA.

Article first published online: 12 JAN 2006 - DOI: 10.1196/annals.1329.054