Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery [A Cookbook]: The Cancer-Fighting Kitchen, Second Edition

Introduction  For the last fifteen years, I’ve felt like one of those wild-eyed Hawaiian surfers riding a wave that, instead of cresting, just keeps gathering momentum and strength. That wave is the food-as-medicine movement, the idea that what we eat can keep diseases at bay, including cancer. When I wrote my first two books—One Bite at a Time and the first edition of The Cancer-Fighting Kitchen—the initial goals were modest, yet vital. What we knew at the time (2003–2008) was that 80 percent of cancer patients were malnourished. Indeed, most of the people who picked up those books, either as caregivers or recently diagnosed patients, had but two questions regarding food that burned in their minds: Am I going to enjoy eating during treatment? and Heck, am I going to be able to eat at all? These were—and still are—crucial concerns. This book is all about enhancing your appetite during treatment. The key concept is what I call “the power of yum,” the mind-blowing notion that great nutrition and fabulous taste can joyfully coexist on the plate. As one of my colleagues noted years ago, “If food doesn’t taste great, people won’t eat it, no matter how good it is for them.” Essentially, I work as a culinary translator, teaming up with oncologists, nutritionists, and cancer wellness professionals to help their patients stay well fed during treatment by translating nutritional recommendations into delicious, nourishing meals. The positive results I’ve seen in thousands of patients have been heartening. People who had completely disconnected from food have been brought back to the table and nourished by engaging three easy-to-follow ideas:    1. Make the food appealing to all the senses.     2. Offer lots of choices to fit often changing tastes and appetites (think small, easily stored, and reheated nutrient-dense portions).     3. Create ways that patients or caregivers can comfortably shop for, prep, and cook said meals.  But now, nearly a generation into the food-as-medicine journey, it turns out that there’s far more to “the power of yum” than taste. I’ve watched as research into food and how it can restore and maintain health (aka sustainable nourishment) has matured in numerous mainstream peer-reviewed journals including the Journal of the American Medical Association and the New England Journal of Medicine. I’ve chronicled this explosion of knowledge in three more recent cookbooks: The Longevity Kitchen, The Healthy Mind Cookbook, and Clean Soups. What I’ve learned researching those books—such as the wonderful roles herbs and spices play in improving health—also applies to those fighting cancer. Many people, not surprisingly, become motivated to eat well when taking on a disease. I try to capitalize on that motivation to help folks realize that the very foods that weed the body’s garden of cancer can create long-term downstream benefits that help ward off recurrence.Kale with Sweet Potatoes and Pecans If there’s a safe haven in the vegetable kingdom, it’s sweet potatoes. I mean, what’s not to love? Sweet taste, beautiful color, and fantastic nutrition, not to mention a creamy texture that allows you to introduce chopped greens in a nonthreatening manner. Here, I’ve added kale, which has outstanding anticancer properties, and some zippy ginger, which aids digestion.SERVES: 4 PREP TIME: 15 minutes COOK TIME: 10 minutes2 tablespoons extra-virgin olive oil or unrefined virgin coconut oil 1 teaspoon minced fresh ginger 1 cup peeled and finely diced Garnet sweet potato 1⁄8 teaspoon ground cinnamon 1⁄4 cup Magic Mineral Broth (page 49) or water 3 cups cleaned, stemmed, and chopped dinosaur kale, in bite-size pieces 1⁄4 teaspoon sea salt 2 tablespoons golden raisins 1⁄4 teaspoon maple syrup 2 tablespoons ground pecans, for garnish Heat the oil in a large sauté pan over medium heat, then add the ginger and sauté for 30 seconds, just until aromatic. Add the sweet potato, cinnamon, and broth and sauté for about 1 minute. Add the kale, salt, and raisins and sauté until the kale is a darker shade of green and the sweet potatoes are tender, about 5 minutes. Stir in the maple syrup, then taste; you might want to add another pinch of salt if desired.Serve garnished with the ground pecans. COOK’S NOTE: The ground pecans have the same texture as a sprinkling of finely grated cheese. If you’d like something crunchier, place 1⁄4 cup of pecans on a baking sheet and toast at 350°F for 7 to 10 minutes, until aromatic and slightly browned. Chop coarsely before sprinkling on this beautiful dish. STORAGE: Store in a covered container in the refrigerator for 5 days. PER SERVING: Calories: 160; Total Fat: 10.1 g (1.3 g saturated, 6.6 g monounsaturated); Carbohydrates: 17 g; Protein: 3 g; Fiber: 3 g; Sodium: 200 mg