Sunday, February 24, 2013

Mushrooms


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:


  • 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!

Friday, February 1, 2013

A Little More about Raw



Those of you who have followed this blog for a while know about my admiration for the power of raw foods.  Unlike cooked food, raw food retains all of its nutrients and all of its enzymes.  Enzymes are needed for every single function and activity that the body does.  When you eat raw food and your body absorbs those enzymes, it functions more efficiently, and your cells regenerate and heal at their deepest level.  Adding raw foods into your diet where you can makes a tremendous difference.  

Like any food preparation, raw food can be incredibly simple, or more complicated.  Raw foodists talk about dehydrators, and sprouting.  That may seem daunting at first, but it doesn’t need to be.  Sprouting is quite easy.  And you don’t have to dehydrate to enjoy good raw food.

I will do a lesson on sprouting in the near future!  But in the meantime, here is a simple entrée that you can do without any fancy machines or equipment.  Sprouts can be purchased at any health food store or market.
  

Avocado with Sprouts (Raw)

(serves 2)

2 avocadosJuice from 2 lemonssprouts of any kind (I used lentil sprouts and clover sprouts)1 carrot, grated2 Tbsp. parsley, chopped10 or so oil cured black olives, choppedhandful of pumpkin seeds

Halve the 2 avocados and remove the pits. Remove 1 Tbsp of avocado from each and add to a blender with the lemon juice. Puree until very smooth.

Combine the other ingredients in a bowl, and combine well, mixing in the avocado/lemon dressing from your blender.  Stuff in each avocado half and enjoy!