I AM TAKING A COURSE ON SCIENTIFIC INTEGRITY AT THE MOMENT where a very interesting movie came up:´The Insider´ (youtube / wiki). It is a movie from the 90s, based on a true story about a biochemist who was a whistleblower for the tobacco industry (an industry that, at the time, claimed towards the general public that tobacco was harmless and ignored the reports of its´ scientists about the dangers of tobacco for health). With main actors Al Pacino and Russel Crowe!
Just wanted to tell you about it since it inspired me, and made me remember again how as scientists and doctors, we have a responsibility to find facts and stand up for transparency in our field – and how that is pretty great!
NOW FOR THE MEAL OF TODAY …
An easy, nutrient-rich vegetable boost, mixed with tasty shrimps and exotic mango, in the company of brown rice (which has more fibers and therefore a better glycemic index than white rice, so you can always do good for your health by exchanging white for brown rice in any meal – well, other than risotto).
| Prep Time | 25 |
| Servings |
|
- 400 ml coconut milk
- 2 sweet potatoes medium size, or 1 if very large
- 3 handfuls green beans
- 2 tbsp red curry paste I like the fair trade ´Thai Rode Curry´paste, which I find at Hoogvliet, Albert Heijn or the 'Wereldwinkel'
- 200 g defrosted shrimps
- 1 juicy mango
- 150 g brown rice
- 1 handful fresh coriander optional
Ingredients
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|
- Cook brown rice according to instructions.
- Trim & chop green beans, sweet potatoes & mango. Warm up coconut milk in a pan and simmer sweet potato for 10 minutes. Add green beans & red curry paste and simmer for 5 more minutes. Add shrimps & simmer 5 more minutes, then add mango dices and take off fire.
- Enjoy the red curry with brown rice, optinally topped with fresh, chopped coriander.
