Heather Victoria Photography
How do you like your coffee – black, with milk, sugar or iced? People around the world enjoy coffee – it’s one of the most popular beverages. And, according to the latest AICR/WCRF Continuous Update Reports, coffee lowers risk for endometrial and liver cancers.
AICR recently featured a delicious cold brew coffee recipe, so that inspired me to learn how people around the world consume this beverage. I found a huge variety, both surprising and somewhat familiar. Perhaps these ideas will inspire you to find a new way to prepare your coffee tomorrow morning.
My Coffee Finds:
-Europe: Espresso’s birth place is Europe. It’s often consumed with no dairy or sweetener and served with a slice of lemon or lemon rind. The lemon slice or rind helps to enhance the different notes in the coffee. Continue reading
It’s that time of year, again. The dishes are in and the judges have made their decision; first place goes to… New York City’s Kristopher Lopez, whose execution of Faux –lafels proved to be a hit!
For the last three years now, AICR has partnered with the C-CAP (Careers through Culinary Arts Programs) for their annual cooking competition. High school students enrolled in vocational culinary programs are encouraged to submit a recipe, given specific guidelines, in the hopes that they will have the winning recipe. This year students created small plates or appetizers that followed AICR’s evidence-based guidelines for lowering cancer risk.
Here, Kristopher shares his experience in the competition, what inspires him, and his plans for the future.
Was it challenging to develop a dish given AICR’s nutrition guidelines?
Yes, it was a little challenging because I was asked to work with ingredients that I was unfamiliar with and that I don’t really deal with coming from a Puerto Rican background. The development process involved a lot of research of ingredients as well as trial and error. Continue reading
Nose-to-tail cookery: it’s the new trend of many well-known chefs that uses all parts of the animal – from the nose to the tail, and yes the parts in between – to create delicious dishes. While this idea may not have mass appeal, it’s a great concept to consider when it comes to your fruits and vegetables.
Have you ever eaten a leaf from a celery stalk or sweet potato plant? Have you thought about the cancer-protective nutrients that could be hidden in those scrawny looking leaves?
Consider this: the most commonly discarded parts of vegetables are often packed with nutrients. Take broccoli for example, the stems are packed with vitamin C—a cancer-protective nutrient. Don’t Toss Those Cancer-Fighting Veggie Parts offers more examples of the parts of vegetables you could be missing out on. Continue reading