In terms of cancer, and cancer prevention, there are some real winning food choices we can make. As I've discussed in this blog before, all "real" foods have unique properties, so variety is key, but there are some stand-outs.
Ginger is a big one. There are studies that have shown ovarian cancer cells that come into contact with ginger disappear on contact. The aloe plant is another. You can buy big jugs of aloe at Whole Foods and can add them to smoothies. Lemon and tangerine peels are also powerful cancer-fighters. A way to eat these is to either juice them, or to throw cut-up whole lemons or tangerines into smoothies. They can be bitter, but it is an acquired taste, and it's nothing some raw honey can't fix!
Sprouts are also tremendous anti-cancer foods. All that energy and all those enzymes that are packed into those tiny new shoots of a plant can do wonders in your body. Toss them into salads or eat them straight with a delicious dressing on top. You can also throw them into your juicer along with your other vegetables.
I have talked on this blog before about Dr. Joel Fuhrman and his anti-inflammatory foods. He uses the GOMBBS acronym (Greens, Onions, Mushrooms, Berries, Beans, and Seeds.) There are over 200 studies showing that people with diets high in dark green leafy vegetables have 60% reduced chance of developing cancer. Dark green leafy veggies have also shown to shrink and in some cases even eliminate existing cancers. Eating mushrooms every day (a variety of them) reduces your rate of developing breast cancer by 70%. Mushrooms are one of the foods that have proven to be more effective cooked than raw.
This recipe incorporates lots of good cancer-fighting foods. It's easy to make and keep in the fridge for several days, so that you can add it to your lunch or dinner at a moment's notice!
Most Delicious Massaged Kale Salad
This is a variation on massaged kale salad that I've posted before. My friend Elin gave me the original recipe for massaged kale.
1. Take a bunch of kale, chop it into strips, sprinkle it with sea salt, drizzle on olive oil, and massage with your hands for 3-4 minutes until the kale is soft and tender. Set aside in a large bowl.
2. Make a honey ginger dressing: Mix together in a blender 1/2 cup extra virgin olive oil, 1/2 an inch ginger chopped with skin peeled off, 1/2 Tbsp. raw honey, the juice from 1/2 an orange, and 1/4 tsp. salt. Blend until smooth. Pour over the kale and mix well.
3. Toss in an abundance of slivered almonds, raisins, unsweetened large coconut flakes, chopped apple, and pumpkin seeds. Mix well. Savor it!
* Kale is an excellent source of vitamin C, B6, carotenes, manganese, and fiber. It also contains many minerals including copper, iron and calcium. It's high phosphorous content has been proven to help prevent osteoporosis, and it has some of the highest anticancer properties of any food.
**Coconut is an excellent source of healthy medium-chain saturated fats. It contains selenium and zinc, as well as manganese, copper, and even protein. It increases the healthy HDL cholesterol, and provides the body with lauric acid, which is antiviral and antibacterial. It protects against heart disease and promotes weight loss.
***Pepitas--or, pumpkin seeds--contain vitamins B1, B2, protein, vitamin A, and also contain healthy minerals like iron, zinc, copper, magnesium, and phosphorous.
