It amazes me how many of our most favorite foods this time of year — the in-between season — are the whole foods that enable our bodies to flourish. A friend sent to me an amazing book, The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz with Mat Edelson. My bookshelf is filled with cookbooks on healthful and seasonal cooking, specific cuisines and several on diets to ward off disease, but Rebecca Katz’s book is special — well-written, informative and easy-to-read, well-researched, loaded with delicious recipes, and often humorous. It was a gift and I am so excited to share the information with you.
We especially appreciate the section on the “Culinary Pharmacy” where she lists her favorite cancer-fighting herbs, spices, fruits, and vegetables and why they have healing properties such as cell regeneration. These are foods often loaded with antioxidants, beta-carotene, and phytochemicals — not just cancer-fighting but more often than not great in warding off diabetes, cardiovascular disease, and joint pain. We are often drawn to the familiar, and there are plenty of foods on her list that I use in my healthy cooking classes and we grow on Peaceful River Farm. Her list includes seasonal favorites such as apples, beets, bell peppers, broccoli, cabbage and their cruciferous kin (kale, bok choy, turnips), carrots, chives, garlic, onions, oregano, parsley, potato, radish, rosemary, sage, spinach, sweet potato, Swiss chard, thyme, and tomato.
To illustrate the valuable information provided in her “Culinary Pharmacy”, here is what Rebecca Katz says about Swiss Chard which has been a staple in our garden and rebounding with new growth: “Anti-inflammatory. Perhaps one of the most powerful cancer-fighting foods, Swiss chard is loaded with beta-carotene, fiber, and vitamins A and C. Betalains, a pigment in Swiss chard, is also being studied for potential anticancer properties.” This is the kind of information that we all need to stay healthy!
I highly recommend acquiring and reading the book — you will be gifting it to a friend or family member soon after reading it. For a further preview visit online and peruse the sight http://rebeccakatz.com/culinary-rx/ where 16 “longevity foods” are pictured and described and featured in her latest book, The Longevity Kitchen.
We are all on a similar mission to hone our creative skills in the kitchen, to be savvy food shoppers and growers, and to prepare “health-promoting foods that taste more like an indulgence than the healing therapy they are”. If this inspires you then come to one of our classes and learn the secrets and techniques that bring together true nutrition and fantastic taste! -To your good health, Lee Newlin