All of us at AICR were saddened to hear that Cartoonist Roy Doty – a fixture in the cartooning world since the 1960s – died earlier this month. Since the 1980s, Doty (who never wanted to be called “Roy”) illustrated AICR’s good-news-letter and, more recently, the World Cancer Research Fund’s Great Grub Club newsletter to teach children about healthy eating and physical activity for cancer prevention.
Doty’s heartfelt support of AICR’s cancer prevention message to eat more plant foods inspired his fruit and vegetable characters Hedda Broccoli, Lois Lemon and Peter Pepper, as well as the humorous Professor Foodsmart and his dog Snack. His friendly art helped donors relate to AICR and reached children with fun yet educational scenarios, puzzles, games.
Doty was a beloved and ever-imaginative friend to AICR whose instantly recognizable style and imagination earned him many awards from the National Cartoonists Society and a place among the best-known cartoonists. Continue reading →
In honor of St. Patrick’s Day and the arrival of Spring, try our new cancer-protective recipe that will make your burritos green.
Beans and Greens Burritos are green in color and environmentally friendly (because they’re meatless). These burritos have only 120 calories each yet 6 grams of cancer-fighting fiber. Lightly cooked, collard greens have large leaves that are soft enough to chew yet firm enough to hold the black bean, brown rice and corn stuffing.
Including dark leafy greens in a meal once a day is a terrific health booster. Cook tougher greens like collards, kale, chard or spinach by steaming them or putting them in soups, stews and sauces. Expand your salads with arugula, watercress or baby spinach. You’ll get cancer-preventive carotenoids like lutein, plus calcium, potassium and some iron.
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One of our latest recipes, Chickpea and Butternut Squash Fritters, is a restaurant-quality vegetarian dish that uses a unique combination of healthy cancer-preventive ingredients.
A lot of people are familiar with chickpeas in the deep-fried chickpea balls called falafels. But they are usually high in fat and calories. Chickpeas themselves are naturally low in fat; nutty and buttery-tasting. Like all legumes, they provide protein, vitamins, fiber and minerals that make them a staple in dishes ranging from Indian channa masala to Middle Eastern hummus.
Butternut squash is also rich in fiber as well as the antioxidant phytochemical beta-carotene, another cancer-preventive compound. The other ingredients – green onions, garlic, sage, cumin and red pepper flakes – taste great with the nutty chickpeas and subtly sweet squash and offer their own phytochemicals. Add the egg and whole-wheat flour and you get perfect fritters. Continue reading →