Did you wake up this morning to the realization that it’s Valentine’s Day and – oh no – you haven’t gotten the gift. Although there’s still time to get flowers, chocolate and other traditional presents, don’t panic, I’ve got a plan ready to go so you can wow your main squeeze with your culinary prowess.
Follow these instructions and you can serve a simple, tasty and elegant meal. And, it’s packed with colorful, cancer-fighting, health promoting foods – with just the right balance of a sweet ending.
Menu: Fruitful Salad with Walnuts, Cranberry Roasted Chicken, Maple-Topped Sweet Potatoes, Hot Broccoli, Chocolate & Strawberry Angel Cake
- Pre-washed salad greens in bag or box
- 1 Small head of broccoli crown or 1 bunch asparagus
- 2 medium sweet potatoes
- 1 Apple or pear
- 12 large fresh strawberries (sliced, frozen berries work too)
- Cranberry chutney (jar)
- Small bag walnut pieces
- Maple syrup or honey
- Red pepper flakes
- Raspberry vinaigrette
- Store roasted chicken, whole or breast
- Prepared Angel food cake
- Dark Chocolate bar (70% cocoa)
- Candles, red napkins, red rose(s) Continue reading
Here’s an unusual way to add tea’s cancer-fighting compounds to a quick bread: our Health-e-Recipe for Walnut Chai Tea Loaf.
This tempting treat features walnuts, a good plant source of omega-3 fatty acids that are being researched for breast and prostate cancer prevention and are linked to heart health. Whole-wheat flour adds dietary fiber, strongly linked with reduced risk for colorectal cancer. And using egg whites and unsweetened applesauce for moisture instead of fat lowers the saturated fat to 1 gram per serving.
Orange zest tops off the terrific taste of this loaf. Cut a slice to add a little more healthy protein, filling fiber and cancer-fighting power to your breakfast, for a snack or to have with an afternoon cup of tea.
For more excellent cancer-fighting recipes, visit the AICR Test Kitchen.
You can bring out the best in kale, a highly nutritious leafy green, with this week’s Health-e-Recipe for Kale with Peaches and Walnuts.
Kale, with its huge leaves and colorful stems, needs a little trimming and flavoring before you can chow down on its calcium, cancer-fighting carotenoids and other protective compounds. Slicing the leaves from the stems and parboiling them makes them more tender and ready to absorb the shallots (relatives of garlic and onions) and apple juice flavors.
With a dash of cayenne pepper, salt and pepper, kale morphs into an excellent side dish garnished with sweet peach slices and crunchy walnuts.
For more delicious cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.