Mushrooms are one of the most powerful cancer-fighting foods available to us. If you have been following this blog for awhile, you've heard me talk about Dr. Joel Fuhrman, an incredible food-medicine pioneer who likes to talk about GOMBBS, an acronym to help us remember the best cancer-fighting foods:
Clean the mushrooms and cut off stems. Combine all other ingredients in a small bowl and then put in a large heated skillet. When it bubbles, add mushrooms, top down. Lower to medium and cover. Cook for 3 minutes. Flip mushrooms, add a few more Tbsp. water if necessary, and cover again, cooking for about 5 minutes longer. Serve hot.
- Greens
- Onions
- Mushrooms
- Berries
- Beans
- Seeds
Mushrooms are an integral part of the human immune system. Eating mushrooms every day reduces your risk of breast cancer (as one example) by 64%. They stop many cancers from metastasizing. They are full of natural angiogenesis inhibitors, and phytochemicals, which fight cancer. They are full of many minerals, including copper, potassium, zinc, B vitamins and more. Some mushrooms (shiitake, maitake and reishi) even are good sources of protein, iron, and vitamin C.
In many cultures, mushrooms are considered a sign of longevity, because they have so many health-promoting properties. They are also used medicinally for cancers and other ailments through Chinese Medicine Doctors.
The best mushroom is a mix of mushrooms! Even button mushrooms have healing properties. Some days have shiitake, some days portobello, some reishi or oyster...try them all.
It is super easy to sauté any mix of mushrooms in olive oil with a clove of minced garlic. Here's another delicious, quick and easy way to prepare mushrooms as a main course alongside a soup and salad.
Pan-Seared Portobellos
Adapted from The Cancer Survivor’s Guide
(Serves 2)
- 4 large portobello mushrooms
- 2 Tbsp. water
- 2 Tbsp. tamari
- 1 Tbsp. balsamic vinegar
- 2 garlic cloves, minced
- ½ tsp. dried oregano
Clean the mushrooms and cut off stems. Combine all other ingredients in a small bowl and then put in a large heated skillet. When it bubbles, add mushrooms, top down. Lower to medium and cover. Cook for 3 minutes. Flip mushrooms, add a few more Tbsp. water if necessary, and cover again, cooking for about 5 minutes longer. Serve hot.
Just writing this blog made me forage into my fridge to find some mushrooms to saute. They are delicious!
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