11 Delicious Cancer Fighting Recipes

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September 6, 2014 Blog

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If you’re like most people, you tend to groan inwardly when you hear talk of “special diets.” They’ve got special diets for everything. Special heart healthy diets, low cholesterol diets, and yes, diets specifically designed to be cancer fighting, taking advantage of mountains of documented evidence that certain foods are just naturally better at combating cancer than others. The problem, of course, is that every time someone trots out one of these “special” diets, and you actually start looking at what they want you to eat…all of a sudden it doesn’t seem so “special” any more. The sorry truth of the matter is, most of these diets are pretty awful, and if that’s been your experience too, then you are in for a real treat! Below, we’ve assembled some of the best, most mouthwatering, tastiest dishes you could ever want to put a fork in and eat, and best of all? They’re all cancer fighting recipes. Yes, you can even lick the plate clean if you want to (and once you see these recipes, you will probably want to)! As long as no one’s watching. Why not start with the best stuff first?

Dessert

1 – Bittersweet Surrender (Chocolate Pudding)

Serves 10

Why You’ll Love It If you’re a chocolate fan at all, this is sure to be a hit! It has just the right amount of sweetness to have you reaching for seconds as you take your last bite, and the pine nuts or sunflower seeds (depending on your personal preference) make a fabulous finishing touch! What You’ll Need 12 ounces grated dark chocolate (semisweet) 1 cup unsweetened cocoa powder ? cup all-purpose flour 2 cups sugar 1 teaspoon ground cinnamon 4½ cup whole milk 1 teaspoon vanilla extract 5 tablespoons toasted pine nuts (or toasted sunflower seeds) Directions Start by whisking the cocoa powder, flour, and sugar together in a large bowl. As soon as these ingredients are well blended, gradually, whisk in just enough of the milk to create a paste. Goedkoop Air Max Nike Stir well to let it set up, then slowly whisk in the remaining milk. Transfer this to a large saucepan and slowly bring to boil over medium heat, whisking the entire time (very important)! Remove from the heat, add the flavor ingredients (chocolate, vanilla, and cinnamon), and stir well to thoroughly blend while the chocolate is melting. Once the chocolate has completely melted, pour your pudding into ten 6-ounce ramekins. Tom Brady Allow to cool, then cover and refrigerate until cold. Toast the pine nuts and sprinkle onto the puddings. Serve.

2 – Jubilicious Cranberry Apple Chutney

Serves 8

Why You’ll Love It These bold flavors will wow even people who aren’t ordinarily fans of cranberries. The way the three main flavors (onion, apple, and cranberry) combine with the cinnamon and hint of ginger and nutmeg creates a taste explosion. This one is not to be missed! What You’ll Need 4 cups fresh cranberries 1 cup raisins ½ cup chopped Granny Smith apple ½ cup minced onion ½ cup finely chopped celery ½ cup white sugar ¾ cup packed brown sugar 2 teaspoons ground cinnamon ? teaspoon ground nutmeg 1 teaspoon minced fresh ginger root ¼ teaspoon ground cloves 1 cup water Directions Begin by adding the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water in a saucepan together. Bring to a boil, then simmer over low heat until the berries begin to pop (this should take about five minutes or so). At this point, add the onion, celery, and apple, continuing to cook, stirring occasionally, until the mixture begins to thicken (which you should begin to see in another 5-10 minutes). Transfer to a container and cool slightly. Refrigerate overnight to allow the flavors to fully develop.

Soups, Stews, and Starters

3 – Apple Crostini with Fontina

Serves 4

Why You’ll Love It This delectable dish is almost like having dessert before dinner. It combines many of the flavors in the chutney (above), but the bread and cheese make it substantial enough to serve as an appetizer. Everyone at your table when you bring this dish out is going to feel spoiled! What You’ll Need 2 Granny Smith apples 2 Golden Delicious apples ½ medium red onion 4 tablespoons butter 2 tablespoons poppy seed 2 ounces grappa 4 thick slices country style bread 4 thin slices Fontina cheese Directions Peel, core and cube apples into ¼-inch chunks. Chop and dice the onion (roughly ?th of an inch pieces). Melt butter in a 12-14-inch saute pan until foam subsides. Jordan Galaxy Add onions and cook until soft and golden brown (this will take about 8-10 minutes). Add poppy seeds and apples, cooking until the edges of the apples are softened (about 5-6 minutes). Add grappa and lower heat. Grill the bread on both sides and place on a platter. Place a slice of cheese on each piece of bread. Spoon apples over, serve, and enjoy!

4 – Luo-Song Stew with Beef Shank and Vegetables

Serves 6

Why You’ll Love It This recipe is just different enough to set it apart from a classic American stew. The addition of the cabbage and sherry give it an unexpected, slightly exotic flavor that will have your guests asking for seconds! What You’ll Need 2 pounds tomatoes 1 large red onion ¾ pound carrots 3 ribs celery 1 small head cabbage 1 pound potato 1½ pound beef shank (2 pieces bone-in cross-cut shin at 1″ thick) 1 cup white wine or dry sherry Salt Directions Coarsely chop the tomatoes and onion. Roll cut the carrots and celery. Separate meat from bone and cut into approximately 1″ pieces. Place all of your cut ingredients into a large stockpot, along with the beef bone. Add the wine and just enough water to cover all of the ingredients. Bring to a near-boil before lowering heat and leave to simmer with lid on for a minimum of one hour. Wash cabbage leaves, remove any thick ribs and cut the leaves into roughly 1½” squares. Peel the potatoes and cube (half inch cubes). Eli Manning Add these to the soup about 30 minutes before serving so that the texture retains some crispness. Season with salt to taste and serve.

5 – Souper Lintil!

Serves 12

Why You’ll Love It The great things about this dish are its simplicity (everything in one large pot, all at the same time, heat and serve!), and its versatility. Serve it as a starter dish for a more formal meal, or on those casual nights, this recipe is more than hearty enough to be used as the main course. Air Jordan Retro 5 Sometimes, simple is good! What You’ll Need 1 cup red lentils, rinsed and picked over for small stones 2-3 cloves garlic, minced 1 onion, chopped 1 carrot, peeled and chopped 2 celery stalks or 3 celery hearts, chopped 1 bunch fresh spinach, Swiss chard, kale or collard greens, cut into thin slivers, if desired ½ cup chopped fresh parsley or basil 1½ cups chopped tomatoes 12 cups (or three 32-ounce boxes) vegetable stock or chicken stock ¼ cup brown rice, barley, farro or other whole grain 1 teaspoon dried oregano ½ teaspoon turmeric Directions Place all ingredients in a large soup pot. Bring to a boil, then turn heat to low, and cook, covered, for about an hour, or until lentils are soft. Season with salt and pepper. Serve.

6 – Artichoke Stew with Shiitakes

Serves 4

Why You’ll Love It Let me preface this by saying categorically that if you’re not a fan of artichokes and/or garlic, this dish is not for you, as these two ingredients are the main flavor drivers in the dish. If you’re okay with both of those ingredients, then this will probably be one of your all time favorite soups. Asics Gel Kayano Evo Homme It’s hearty, it’s bold, and it’s just just enough kick to make it memorable. What You’ll Need 13 cloves garlic 8 small artichokes ½ lemon, juiced Dried red chile ½ pound shiitake mushrooms 4 tablespoons extra-virgin olive oil, plus ¼ cup ½ cup sweet vermouth (recommended: Cinzano Rosso) 1½ cups tomato sauce 4 cups water 1 tablespoon salt 1 baguette For the garnish 2 artichokes ½ lemon, juiced 2 tablespoons extra-virgin olive oil Pinch red chili flakes Pinch sea salt Directions Peel 12 of the garlic cloves, but leave them whole. Cut the remaining garlic clove in half. Trim your artichokes by cutting off the top with a serrated knife. Nike Air Max Norge Trim down to the choke and quarter. Allow these pieces to sit in water and lemon juice so as not to discolor. Chop the red chile. Prepare the Shiitakes: brush, remove the hard part of the foot, and cut in half. In a 6-quart pan, heat the olive oil until just smoking. Add whole garlic cloves and saute until caramelized (this should take about four minutes). Be careful not to burn! Deglaze pan with sweet vermouth. Toss into the pan with the garlic, add remaining ¼ cup of olive oil chopped dried chili and shiitake mushrooms. Add tomato sauce and 4 cups water. Bring to a boil, lower the heat to a simmer, and season with 1 tablespoon salt. Slice the bread, toast on a grill and rub with the remaining cut garlic clove. To Prepare the Garnish Clean and trim artichokes. Cut into paper-thin slices and add to a bowl with lemon juice Add the extra-virgin olive oil, chili flakes and sea salt. Spoon garnish over the toasted bread and serve with the stew.  

Main Courses

7 – A Touch of Italy (Artichoke Parmesan)

Serves 6

Why You’ll Love It A delightful vegetarian twist on classic Italian cuisine. The flavors are a good mix, nothing too bold, but certainly not bland or boring, and 100% delicious! What You’ll Need ½ cup all-purpose flour Salt and black pepper ? cup freshly grated Parmigiano-Reggiano 6 to 8 large artichokes 1 lemon, cut in half ½ pound fresh mozzarella, thinly sliced 1½ cups basic tomato sauce 1¼ cups extra-virgin olive oil Directions In a large bowl, combine the flour and salt and pepper to taste, then, using a fork, gradually beat in about ¼ cup water. Beat in 2 tablespoons of the olive oil, then add more water until the batter is the consistency of heavy cream. Set aside to rest. Squeeze the juice of half the lemon into a bowl of water large enough to hold the artichokes. Trim the artichokes, rubbing the cut surfaces with the lemon half to keep them from browning. Remove the choke, cut the artichokes into small ¼-inch slices, then toss the slices into the slightly acidic water. Heat ½ cup olive oil in a skillet, over high heat until it is smoking. Drain the artichoke slices and dip in the batter. Fry until crisp and golden, working in batches to avoid overcrowding the pan. Drain the slices on paper towels. buty siatkarskie asics allegro Preheat the oven to 425°F. Lightly oil the bottom and sides of a glass baking dish. Arrange the slices over the bottom of the baking dish, covering them with thin slices of mozzarella and half of the Parmigiano-Reggiano. Dot with half of the tomato sauce, season with salt and pepper and repeat the layering process with the remaining ingredients. Bake in the oven for 30 minutes and serve hot or at room temperature.

8 – Chicken Spaghetti

Serves 4

Why You’ll Love It A healthy take on a true classic, almost everybody love spaghetti, and with the mountains of flavor to be found here, this is one that your family is sure to ask for again and again! What You’ll Need 1 tablespoon minced garlic 1 tablespoon minced ginger 1 large yellow onion, minced ½ cup basil leaves 2 cups baby spinach, cleaned and chopped up Kosher salt and freshly ground black pepper to taste 2 tablespoons naturally brewed soy sauce 10 ounce can of Napoli tomatoes and juice 1 pound of dry spaghetti 1 pound dark chicken meat, boneless and skinless cut into ½ inch dice Olive oil for cooking Parmigiano-Reggiano for serving Directions Fill a stock pot three quarters full with water. When boiling, add salt and blanch pasta, then shock in ice water. In the same stock pot, wipe dry and coat lightly with oil, sauté the garlic, ginger and onions. Sweat until soft and season, about 3 minutes. Add chicken meat and brown. Add naturally brewed soy sauce and tomatoes. Bring to a simmer and cook for 20 minutes until liquid is reduced by ¼. Check for seasoning. Boston Celtics Add basil and spinach. Add spaghetti to heat and serve. Garnish with cheese.

9 – Asparagus alla Gremolata

Serves 6

Why You’ll Love It This dish sports an absolutely astonishing flavor. Asparagus has such a distinctive flavor all by itself, but when the lemon and orange hints combine with it, along with that slight hint of mint, the end result is just indescribably delicious! What You’ll Need 1½ pounds jumbo asparagus Zest and juice of 2 large lemons Zest of 1 large orange 1 tablespoon roughly chopped garlic 2 tablespoons finely chopped Italian parsley 2 tablespoons fresh mint cut into chiffonade ? cup extra-virgin olive oil 1 tablespoon coarse salt Directions Snap off the bottom part of each stalk of asparagus (it will break off naturally where it becomes tough). Bring 4 quarts of water to a boil in a large pot, and add 3 tablespoons salt. Set up in an ice bath next to the stove top. Drop the asparagus into the boiling water and cook until crisp-tender, about 1½ minutes. Remove and immediately submerge in the ice bath to cool for 5 minutes, moving the stalks frequently to be sure no hot spots remain; add more ice if it all melts. Remove the asparagus and drain on a kitchen towel, then transfer to a large bowl. Add the lemon zest and juice, orange zest, the garlic, parsley, mint, and olive oil and toss gently to mix well. Arrange the spears on a platter and pour the mixture remaining in the bowl over them. Sprinkle with the seas salt, and serve with a flourish.

10 – Panko Popcorn Shrimp with Lemon Teriyaki Glaze

Serves 4

Why You’ll Love It A hearty dinner with an oriental flair, this is not only a fairly simple meal to prepare (with proper organization, you can take this from raw ingredients to hot and on the table in under twenty minutes!), but its outstanding flavor is sure to have the family asking for it again and again. What You’ll Need 1 cup all-purpose flour 3 tablespoons sesame seed 3 tablespoons flaxseed 1 cup panko bread crumbs 1 tablespoon minced ginger 3 tablespoons brown sugar Kosher salt and freshly ground black pepper to taste 1 pound small shrimp (51-60 count) 3 eggs beaten and seasoned Canola oil to cook 2 tablespoons lemon juice ¼ cup naturally brewed soy sauce 2 tablespoons naturally brewed rice vinegar Directions In a stock pot filled with 3 inches of oil, bring to 375°F. Rinse and dry the shrimp. Mix the sesame seeds, flaxseeds and panko in a bowl. Dredge the shrimp in flour, then in egg, and toss in panko. Fry until golden, brown and delicious, about 3-4 minutes. Season with salt when just out of the fryer. Meanwhile, in a sauce pan coated lightly with oil, Sauté the ginger then add lemon juice, naturally brewed soy sauce, naturally brewed rice vinegar and sugar. Bring to a simmer and reduce until syrupy, about 5 minutes. When shrimp are crispy, toss with teriyaki and serve.

11 – Monster Shrimp with Cilantro, Orange and Chili Glaze

Serves 6

Why You’ll Love It The cilantro and chili finish gives this dish a south of the border feel without being so bold as to be off-putting. It strikes just the right balance between bold and flavorful, and is one of those dishes that has your mouth watering before you even take that first bite. What You’ll Need ½ cup fresh cilantro 2 garlic cloves 3 scallions, green parts only 1 chipotle chile (in sauce) ½ teaspoon salt ½ cup freshly squeezed orange juice 1 tablespoon hot chile paste ¼ cup extra-virgin olive oil 2 pounds extra-large shrimp (16 to 20-count) Directions Cut the scallion into 1-inch pieces. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth. Shell and de-vein the shrimp. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer. nike pas cher Remove the shrimp from the marinade and discard the marinade. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side. Remove from heat and serve immediately — though they still rock at room temperature. As you can see from the selection of recipes above, eating your way to better health doesn’t mean sacrificing flavor or variety.