On this fourth of July, treat your family and friends to a healthy, delicious and cancer-protective backyard barbecue featuring a patriotic red, white and blue menu.
Brightly colored seasonal and familiar favorites like watermelon and blueberries are always welcome, but it’s also a great time to introduce new food ideas that fit on AICR’s New American Plate – a plant-focused way of eating for cancer prevention.
1. Grilling in White: Fish is tasty done on the grill – whether you go with steaks, fillets (try a wire grill basket) or whole fish, marinating ahead of time keeps it moist, flavorful and may help reduce formation of certain carcinogenic compounds that form on animal protein with high heat and charring. Try our Tilapia with Warm Tomato Salsa or Moroccan Grilled Fish with Charmoula. Continue reading
Fans of Indian food know that saag is a spinach sauce seasoned with cumin, turmeric and other spices that have cancer-preventing qualities. Our new Healthy Recipe for Spinach Saag (pronounced sog) uses health-protective soy as the protein in this delicious dish.
Restaurants feature saag made with paneer, a type of Indian cottage cheese. Paneer has a similar texture and color to firm tofu, made from soybeans. Soy adds protein, nutrients and a set of phytochemicals called isoflavones to your foods.
In this recipe, the tofu is given an appetizing golden color from sautéing first in neutrally-flavored canola oil. If the canola oil doesn’t produce enough of a golden effect, stir in a pinch of turmeric as you sautee it. When you add the tofu to the spinach sauce, it will absorb the flavors of the turmeric, ginger, cumin, coriander, garam masala spice mix and onions. Continue reading
If vegetables aren’t the all-star of your meal, and you – like many of my clients – think of vegetables as bland or boring, think again.
With the spring weather upon us, this is a great time of year to increase your intake of fresh seasonal veggies. Vegetables are packed full of vitamins and nutrients that protect your health, including reducing your risk of cancer and heart disease. While you may know this, rather than eating vegetables because you feel like you should eat them, start eating them because you enjoy them.
Below are ten of my favorite ways to flavor your spring-time veggies. Continue reading