Grilling Up a Patriotic and Cancer Preventive Plate

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.20286510_m

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

Think Vegetables are Boring? For Spring Veggies, Try This

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. canstockphoto24567903

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

6 Tips to Spring into Beautiful, Practical Asparagus

5-26 asparagus blog 9407278_m copySpring asparagus is here and cooking up elegant spears of bright green asparagus takes only minutes and supplies cancer-preventing compounds in any meal. All asparagus is a good source of the B vitamin folate and vitamins C and A, as well as antioxidant compounds like glutathione and rutin.

Here’s a few tips to cook and enjoy this versatile vegetable.

1. Refrigerate raw asparagus like a bouquet, upright with the bottoms of the stalks in a jar or container of water and the tops covered with a plastic bag up to four days.

2. Try not to waterlog and overcook asparagus by boiling it too much. Instead, preserve its color freshness and crunch by microwaving it or steaming over water for just a few minutes.

3. After washing the asparagus, break or cut at an inch or two off the tougher bottom ends of the stalks. Then cut it into smaller pieces or leave the stalks intact. Continue reading