“Again with the onions,” you’re probably screaming. Continue reading
Category Archives: Veggies
Your Anti-Cancer Mother’s Day Gift: Myricetin
Myricetin may not yet grace your doctor’s anti-cancer tool kit, but put it on your prescription pad. Among all the phytonutrients, it’s what I call “plantastic”– blessed with a chemical structure that works some anti-cancer wonder.
Anti-Cancer Strategies: How to Stock Your Plantastic Kitchen®
Today, on World Cancer Day, go out and buy some cancer-fighting plants. Here are some musts for your anti-cancer kitchen: Continue reading
Part 3: What’s On and Off Your Anti-Cancer Platter? Flavonoids & The Mighty Italian Triumverate
Now that you’re no longer a “Proteinaholic,” how do you go about selecting the most nutritious plants among all those shades of red, purple and green?
My first vote goes to “The Mighty Italian Triumvirate,” a combo of Continue reading
Anti-Cancer Foods: Watercress, Indoles and Why You AhR What You Eat
Note: Like radishes, watercress is one of the few crucifers that should be eaten raw.
In this complex world of anti-cancer diets, some cruciferous vegetables may actually be more powerful than other fellow crucifers.
It all comes down to two words that begin with “I.” Continue reading
Anti-Cancer Awards: This Year’s Top Blog Post Stinks
Let’s jump straight to the top. The #1 most read post this year is–Anti-Cancer Recipes: Should you Cook Onions? So what’s the short answer? Continue reading
Anti-Cancer Foods: Fennel Leaves
What anti-cancer benefits do fennel leaves and walnuts have in common?
Anti-Cancer Recipes: Jittery Cook’s Jicama Sticks
Still struggling to find a simple jicama recipe for your anti-cancer diet? f you read the post on fermentable fiber, you know that Continue reading
Anti-Cancer Foods: Which Crucifers are Best Raw?
If you’ve been following this anti-cancer food blog, you know all about the crucifer dilemma and the recent research solving it: Continue reading
Anti-Cancer Recipes: Indalian Onions
This anti-cancer recipe is like one of those research trials they stop early because the results are just so fantastic. Continue reading
Anti-Cancer Recipes: Bombshells about Crucifers and Why Red Radishes Rule
At the American Institute of Cancer Research’s 23d annual conference of scientists throughout the world who study the anti-cancer effects of foods, a few plants took top honors: Continue reading
Anti-Cancer Recipes: Groundbreaking News about Crucifers
Remember all those cautions to eat crucifers raw in order to maximize their anti-cancer properties? Detest raw cauliflower and broccoli? Then this new research will change your life: Continue reading
Anti-Cancer Foods: Radishes are more than they’re cracked up to be
What’s so great about this week’s anti-cancer food–plain, pungent radishes? Let’s talk methylation, for starters.
Anti-Cancer Foods: How to Handle Garlic, Part 2
What’s wrong with this picture? Continue reading
Anti-Cancer Foods: Microgreens, Baby Green Warriors
Have you added microgreens to your anti-cancer foods list?
They’re not cheap, but ounce for ounce, these tiny first leaves of edible seedlings boast lots more nutrients than their mature counterparts. And the best part :
Anti-Cancer Recipes: Nancy’s Triple-Star Tabbouleh
Before you head out to the market today, take a peek at this sample anti-cancer recipe from my upcoming book, “How to Create Your Plantastic Kitchen.” Try this simple, tasty, refreshing salad– all ingredients in perfect proportions (just like the recipe’s creator).
Anti-Cancer Foods: An “Unusual Vegetable”
This week’s New York Times Diner’s Journal called it an “unusual vegetable,” but they didn’t tell you about the anti-cancer value of this stranger. Continue reading
Anti-Cancer Recipes: What’s Wrong with Dr. Oz’s Beet Juice?
Dr. Oz’s raw beet juice may lower your blood pressure, but the recipes he’s flagging have no place in your anti-cancer kitchen.
For example? Continue reading
Anti-Cancer News: Did you see the New York Times?
Had to share this news with you: My latest anti-cancer article for Zester Daily made the New York Times! Continue reading
Anti-Cancer Recipes: Should you Cook Onions?
Now that your anti-cancer kitchen is brimming with small red and yellow onions, the obvious question is: Should you cook them or eat them raw?
The short answer: Continue reading
Anti-Cancer Recipes: Which Onions are Winning their Civil War?
Pity the poor Vidalia. She’s southern and mellow, which you might find charming in a mate, but when it comes to onions and their anti-cancer and other health benefits, the harsh northern types are far superior. Continue reading
Anti-Cancer Recipes: How to Handle Garlic, Part 1
Yearning to know the best ways of preserving garlic’s anti-cancer properties? Continue reading
Anti-Cancer Recipes: Should you Cook Cabbage?
November 2013 update: Please read the groundbreaking news about crucifers! Scientists have recently discovered that lightly steamed cabbage has more anti-cancer compounds than raw cabbage (with one exception: qing gin cai is best raw)–and that you can cook any cabbage any way you want as long as you eat a little raw crucifer in the same meal. Radish, mustard, watercress, wasabi–any raw crucifer will do.
Most people will tell you to eat cabbage for its anti-cancer compounds, but they don’t explain that how you prepare it is key. If you want to get the anti-cancer benefits from cabbage, then heed this advice: Continue reading
Anti-Cancer Recipes: Pick Leeks
When it comes to anti-cancer properties, some vegies tower above the others. Put leeks on top of that list. Continue reading
Anti-Cancer Recipe/Contest: Watercress
Today, we’re adding a new feature to the site: We give you the anti-cancer ingredient; you give us your best recipe. This week, the star is watercress, a crucifer with a strong bite, both nutritionally and in its peppery taste.
Anti-Cancer Foods: Crucifer Cooking Tips, Take Two
November 2013 update: Please read the groundbreaking news about crucifers!
Cruciferous veggies may seem tough on the outside, but as we talked about in the first post on these anti-cancer wonders, they’re highly sensitive to boot. If you don’t handle them properly, their magic powers could literally evaporate.
University of Warwick scientist Dr. Paul Thornalley explains: Crucifers contain compounds called glucosinolates that, when mixed with an enzyme (myrosinase), get converted to another compound (isothiocyanates )with high cancer prevention activity. Talk about a mouthful… Continue reading
Anti-Cancer Recipes: Broccoli Puttanesca
A tasty dinner, in 20 minutes …
Forget the pasta. It’s loaded with carbs, which wreak havoc with your blood sugar–and you probably know by now that sugar metabolism has been linked to cancer growth. Here, broccoli flowers stand in for pasta and give you cancer-fighting nutrients to boot. Continue reading
Anti-Cancer Foods: Holy Crucifers The Key is How you Cook them
November 2013 update: Please read the groundbreaking news about crucifers!
Along with vegetables from the Allium family, cruciferous ones TOP the list of foods that fight cancer: Broccoli sprouts and broccoli, Brussels sprouts, cauliflower, cabbage, kale, collards, mustard greens, arugula, watercress, rutabaga and radishes.
Anti-Cancer Foods: Garlic Breath and Onion Sense
Meet the Allium family: garlic, onions, leeks, scallions, shallots and chives.
When it comes to cancer, they’re incendiary–packed with sulphur containing molecules that ward off disease. And no wonder they’re so powerful. They originated in central Asia north of Afghanistan—as pests go, a tough neck of the woods.
The ancient Egyptians, Chinese and Greeks all cherished Alliums for their medicinal value, and in the mid 1800s Louis Pasteur proved them right. He showed that garlic fights bacteria. Continue reading