I hate cancer. In the past year, several people we know have been diagnosed with one type of cancer or another and two have succumbed to the disease. I was asked to research foods that help cancer recently. What I found was interesting.
According to Dr. David Servan-Schreiber, a medical doctor who was diagnosed with a brain cancer over 16 years ago. He asked his oncologist after treatment if there was anything he could do with his diet and his oncologist said not really. http://www.msnbc.msn.com/id/26559677/?pg=1#Health_EdibleHealing
He set out to prove otherwise. After extensive research, he found the following foods, beverages and spices to assist in helping the body fight this disease:
Green tea, Pomegranate Juice
Ginger and Tumeric
Cabbage, Broccoli, Bok Choy, Cauliflower
Strawberries, Citrus
Soy, Fatty fish
And even dark chocolate!
For his explanations of the compounds that are present in these foods that help with this disease, click on the link above.
Here’s some recipes that have some of the foods listed above in them:
Brown Rice Vegetable Casserole
3 cups chicken broth
1-1/2 cups uncooked brown rice
2 cups chopped onions, divided
3 T. soy sauce
2 T. butter or margarine, melted
1/2 tsp. dried thyme
4 cups cauliflowerets
4 cups broccoli florets
2 medium red peppers, julienned
2 cloves garlic, minced
3 T. oil
1 cup salted cashew halves
2 cups (8 oz.) shredded cheddar cheese, optional
In a greased 3 quart baking dish, combine broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350 for 65-70 minutes or until rice is tender.
Meanwhile, in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese, if desired. Bake 5-7 minutes longer or until cheese is melted. Yield: 8-10 servings.
Maple Glazed Salmon
1/4 cup maple syrup
1 tablespoon lemon juice
2 tablespoons light soy sauce
1 teaspoon Dijon or stone-ground mustard
1/2 teaspoon finely chopped gingerroot, if desired
1 1/4-pound salmon fillet
2 tablespoons thinly sliced green onions
Mix all ingredients except salmon and green onions.
Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish reserving about 1/4-cup marinade to serve over cooked fish.
Refrigerate about 30 minutes.
Cooking – Oven Method: Heat oven to 400°. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15 to 20 minutes, basting occasionally with marinade, until fish flakes easily with fork.
Variation – BBQ Method
Grilled Maple-Glazed Salmon: Instead of baking, place on grill rack, cover and grill fish 5 to 6 inches from medium coals 4 minutes. Turn fish; brush with marinade; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.
To serve, drizzle reserved 1/4-cup marinade over fish; top with green onions.
From Green Mountain Spa
Curry in A Hurry
Adapted from Chatelaine magazine
3 skinless, boneless chicken breasts
1 T. butter or oil
1 each red & green pepper
1 onion
4 T. curry powder
1 T. all purpose flour
1 tsp. bottled chopped ginger or grated fresh ginger
½ tsp. salt
10 oz. can undiluted chicken broth or 1 c. chicken boullion
1 ½ c. frozen peas
19 oz. can chickpeas or lentils (optional)
Slice chicken into thin strips. Melt butter in large sauce pan over medium high heat. Add chicken and stir often until light golden, 4 to 5 minutes. Meanwhile, core and seed peppers, then slice into thick strips. Coarsely chop onions. Once chicken has turned golden, add peppers & onion. Sprinkle evenly w/ curry powder, flour, ginger and salt. Stir constantly 1 minute. Then pour in chicken broth. Scrape up and stir in any brown bits from the pan bottom.
Reduce heat to medium-low. Cover and simmer, stirring occasionally until chicken is cooked through and peppers begin to soften, 6 to 8 minutes. Meanwhile, measure out peas and rinse and drain chickpeas. Once chicken is cooked, stir in peas and chickpeas. Stir often until heated through, 4 to 5 minutes. Serve with bread or rice and chutney.
Slow Cooker variation: I didn’t brown anything. Place vegetables in bottom of cooker than chicken. Add spices and broth. Cook on low about 5-6 hours. Then add peas and chickpeas and cook until heated through.
Serves 4 – 6
