Tag: healthy diet

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Foods to Fight Cancer

I don’t know anyone who hasn’t been touched deeply and irreversibly by cancer. The disease – in all its many forms – is not kind, patient, or forgiving. It is surprising, frightening, and debilitating – yet so many of those diagnosed are the strongest, fiercest, bravest and most compassionate among us. Whether you have been directly or indirectly effected by some form of cancer, you can help protect and heal your body through food. Below is a quick list of what to eat and cook with and what to avoid when it comes to prevention and holistic treatment.

EAT/COOK WITH:

  • Ginger root
  • Turmeric root
  • Curry
  • Green tea
  • White tea
  • Spinach, kale, swiss chard, beet greens and collard greens (and all dark, leafy greens)
  • Salmon/fish in general
  • Lean meat – unprocessed chicken, turkey and pork (not the fatty cuts though like bacon or belly)
  • Brown rice, quinoa, buckwheat, amaranth, millet and teff (or any whole, gluten-free grain)
  • Organic veggies (and if this is crushing your bank account just buy the ones on the EWG’s “Dirty Dozen” list organic and the rest conventional)
  • Fruit in limited quantities (no more that 3 servings per day, follow the Dirty Dozen list as well, stick to low glycemic fruits like barely ripe bananas, berries, and tart apples)
  • 2% plain yogurt
  • Folate, calcium and vitamin D supplements (but talk to your doctor about this first)

 

AVOID:

  • Processed foods
  • Red meat and processed meat (like most sausages/hot dogs)
  • Desserts
  • Added sugar of any kind (I’m going to lump maple syrup, honey and agave in here)
  • Fried foods
  • Refined grains (like white bread)
  • Alcohol – it’s basically sugar

 

When cooking to fight and fend off cancer, keep your recipes simple. Try seasoning with warming spices (cumin, turmeric, curry, cayenne, chili, cardamom, coriander, red pepper flakes), citrus (fresh lemon or lime), olive oil, and salt and pepper. Strip away the the excess and eat whole, healthy, real foods. We should all eat this way as often as possible, cancer or not.

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Spring Clean your Diet with this Asparagus Detox Soup

Spring is a time for renewal. Let’s face it, we’d all like to be able to hit the reset button on our lifestyle in one fell swoop but positive change takes hard work. As a nutrition coach, I work with clients one on one to determine how we can make their desired healthy living goals attainable. One way to jumpstart a positive dietary shift is to undergo a detox. It just might be the closest thing to a reset button there is.

While developing my seasonal detoxes, I let the foods that are at the peak of freshness and availability speak to me and inform my culinary creations. Since it’s spring, asparagus is certainly abundant and there are countless ways to use it in healthy, cleansing recipes.

Below is one of my absolute favorite recipes. This soup (which can be served warm or chilled) is refreshing and light. It’s perfect as temperatures start to rise here in the District!

Broccoli Asparagus Miso Spring Detox Soup

[makes 2 meal sized portions or 4 appetizer size]

Ingredients:
− 1 bunch of asparagus
− 1 broccoli crown
− 4 -6 cups of chicken broth
− 1 Tbs white miso paste
− 1 Tbs sherry vinegar
− Juice of half a lemon
− 1 Tbs ghee (or organic unsalted butter)
− 1/2 tsp chili powder
− Sea salt and pepper to taste
− Optional: stir in 1/4 cup nutritional yeast for a more “cheesy” flavor

Directions:
1. Trim woody ends off asparagus and cut broccoli into florets (use the stalks!).
2. Bring a large pot of salted water to a boil. Blanch trimmed asparagus and broccoli florets for 1-2 minutes. Drain and immediately submerge in an ice bath.
3. Cut off the tips of the asparagus and reserve for future use (I like to scramble mine into a couple eggs).
4. In a blender, blend the blanched asparagus stocks and broccoli with broth, miso, vinegar, lemon, ghee/butter, chili, salt and pepper to taste. Add more stock as needed to achieve the desired consistency.
5. Heat over a medium-low flame (or setting) for 10-15 minutes when you’re ready to eat.

 

Serve warm or chilled. If you like a more creamy or cheesy flavor to your soups (I loved broccoli and cheese soup growing up) add 1/4 cup of nutritional yeast to the entire pot and stir well before dishing it out into bowls. You can also add a drizzle of nice olive oil and a hit of freshly ground black pepper for a little flavor enhancement. Bon apetit!