Good Eating and Cancer

Spring has arrived and summer approaches here in the U.S. and Canada. That means an abundance of fresh fruits and vegetables. It’s a great time to try a healthier living lifestyle.

Raw Food

The My Crazy Sexy Cancer Community has a great raw foods group that generously shares recipes and thoughts on the raw foods lifestyle.

And if you’re feeling lucky, My Wooden Spoon is running a contest this week giving away a Cuisinart Food Prep. The last day to enter is May 7, 10 PM CST.

Antioxidants

A few great recipes that incorporate antioxidant rich foods are available at Eating Well. Everything from strawberry bruschetta to blueberry ketchup!

The Super Food Connection

Super Foods are foods that are rated high in oxygen radical absorbency. They include:

• Beans
• Blueberries
• Broccoli
• Oats
• Oranges
• Pumpkin
• Salmon
• Soy
• Spinach
• Tea (green or black)
• Tomatoes
• Turkey
• Walnuts
• Yogurt

Check out Sunfood Nutrition for great articles and sources of information and ordering super foods and raw foods.

Eating Green

The Food Network offers great ideas on eating green; meals and shopping that are good for you, including an eating green guide.

GoVeg.com offers a free vegetarian starter kit. You can also get a free Johnny Rockets Streamliner, veggie burger, “During the entire month of May PETA has teamed up with Johnny Rockets to celebrate World Vegetarian Week (May 19 to 25).”

Recipes

From Martha Stewart, one of my favorite antioxidant, get the day going, smoothies.

The Stay Young Smoothie from Martha Stewart Living: Body+Soul

Makes one 14-ounce smoothie

1/2 cup frozen organic blueberries
1/2 cup frozen organic strawberries
1/2 cup chilled green tea, unsweetened
3/4 cup plain low-fat organic yogurt
2 tablespoons ground flaxseed
Turbinado sugar or other natural sweetener to taste

Combine all ingredients in an electric blender and blend on medium speed until smooth, about 20 seconds.

Garnish with fresh berries and serve. Note: For a nondairy alternative, you can substitute cultured soy for the yogurt.

Another great recipe:

Nigella Lawson’s Antioxidant Fruit Salad

1 mango
1 cup blueberries
1 pomegranate
2 teaspoons lime juice

Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares.Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl.

Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve.

I admit I don’t cook as much anymore, but I still have an addiction to great cookbooks.

Here’s a few:

Better Homes and Gardens Limited Edition Pink Plaid Cook Book, Celebrating the Promise. “In support of the 25th anniversary of Susan G. Komen for the Cure.”

Eating well through Cancer: Easy Recipes & Recommendations During & After Treatment by Holly Clegg and Gerald Miletello (2006)

One Bite At a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz, Marsha Tomassi, and Mat Edelson (2004)

The Cancer Lifeline Cookbook: Recipes, Ideas and Advice to Optimize the Lives of People Living with Cancer by Kimberly Mathai and Ginny Smith (2004

The Raw Gourmet by Nomi Shannon (1999)

And don’t forget–comment on any blog post through Friday May 9th, for a chance to win a free pound of Bald Lady coffee.