Trahanas with Broccoli, Almonds and Wheatgrass


During the 2018 MakeSense Campaign in Greece, the Hellenic Cancer Federation approached the 2018 Greek MasterChef Timoleon Diamantis and asked him to prepare a recipe for the Head & Neck Cancer patients. The chef studied the needs of the patients and provided the following recipe.

Hellenic Cancer Federation - ELLOK


200g trahana (you can use couscous alternatively)

80g broccoli florets in  bite-size pieces

40g broccoli stems cut in cubes

1 lime

6 tablespoons olive oil

15 almonds soaked in water

4 tablespoons grated graviera (greek type gruyère)

2 pinches of wheatgrass

700-800g stock or water  

Cooking instructions

Heat olive oil in a non-stick pan or saucepan and, once warmed up, add the cubes from the broccoli stems. Then add the trahana and sauté for 30 seconds. Add the stock/ water gradually in 4 doses. When the trahana starts getting thicker, add the broccoli, the peel and juice of half a lime and the cheese. Remove from the heat, add salt and stir to bind. Finish the dish by sprinkling with the wheatgrass, the chopped almonds. You can also add a little pepper, if you want.

The meal should be a liquid, but not as thin as a soup.

Note: Soak the almonds whole and then finely chop them.

Nutritional Information

Kcal 563
Protein (g) 16
Lipids (g) 35
Carbohydrates (g) 42
Sugars (g) 0
Fibre (g) 4
Salt (mg) 1.5