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
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
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.