During National Public Health Week, we’re taking you behind the scenes at AICR to show you how we craft our empowering, evidence-based messages about cancer prevention, and target them to our different audiences.
It’s not enough to show people the research that eating more plant foods and less meat offers powerful protection from cancer. Nor it is enough to give them a simple rule of thumb to follow.
That information is important, but information only takes people so far. To help them actually make the kind of vital, life-saving changes AICR recommends, we need to provide them with tools — practical, versatile, easy-to-use tools.
And when it comes to those AICR Recommendations that deal with the foods we choose, the tools in question are recipes. Our recipes distill the wealth of scientific evidence on cancer prevention and transfer it to the dinner plate. They make the science real — and flavorful. Continue reading
Good for breakfast, lunch or dinner, our Health-e-Recipe for an aromatic Herbed Spanish Omelet puts Spanish flair on your table.
White potatoes have an unfavorable reputation as a starchy vegetable. But they can be part of a healthy diet when you eat them in moderation and when they’re not highly processed with lots of added fat and salt (like French fries or chips). A medium-sized potato provides good amounts of potassium, folate and some vitamin C with only 130 calories.
You’ll get cancer-preventive phytochemicals called organosulfides from this dish’s garlic, onion and chives, plus more phytos from the parsley and basil. Serve it up with a salad of baby greens tossed with vinaigrette, plus a slice of whole-wheat toast, and you have an inexpensive springtime meal that fits right in with National Public Health Week.
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Forget those pasty frozen pot-pies from the supermarket. Once you’ve tried our Health-e-Recipe for Turkey Pot Pie with Cornbread Crust, you can rest assured that this version of a favorite comfort food is healthy.
Just take a few chopped veggies, pearl onions and green peas, simmer them and whisk a little white sauce together from olive oil and rice flour and low-fat milk. Seasoned with thyme, this sauce blends perfectly with the vegetables and turkey breast.
A healthy corn-bread mix serves as a base for the topping. With 5 tsp. of butter and 1 egg divided among 8 servings, this dish remains low in fat and calories – especially compared to the premade pot pies in the freezer case. You can maintain a healthy weight for lower cancer risk while indulging in a pot-pie craving.
Our AICR Test Kitchen features plenty more tested and tasty recipes for cancer prevention. Subscribe to our weekly Health-e-Recipes.