This roasted garlic and rosemary flatbread is savory, fluffy, and nutritious – and naturally gluten-free, with only a few ingredients. The recipe uses a couple of less common types of flour – including sorghum and chickpea, which boost the health-benefits and flavor of the dish. This dish is also made almost entirely of cancer-protective foods: legumes (chickpea flour), whole grains (sorghum flour), flaxseed, and garlic.
I got the inspiration for this recipe from a popular pancake or crepe-like flatbread made by street vendors in the south of France called socca. Socca is traditionally made with 100% chickpea flour, which is mixed with water and olive oil and cooked in a pan in an open oven. It’s served cut into triangles and often eaten as an appetizer, sprinkled with salt and pepper.
February is Cancer Prevention Month. The American Association for Cancer Research (AACR) is proud to support the American Institute for Cancer Research’s Cancer Prevention: Together We Can campaign, an initiative dedicated to promoting evidence-based information to reduce cancer risk.
Experts estimate that nearly half of U.S. cancer cases could be prevented if more people maintained healthy body weight, avoided tobacco products, stayed out of the sun, and took advantage of cancer screening tests and other preventive efforts.
What time is it? GAME FOOD TIME! Football season is getting intense, and it’s the perfect time to host a party with friends (or rivals) and serve up some of our easy cancer-fighting snacks and sides.
Turn up the heat this weekend with spicy homemade sweet potato fries. Sweet potatoes are rich in beta-carotene and foods containing beta-carotene are linked to lower risk of esophageal cancer. Beta-carotene is better absorbed with a little fat which you’ll get from the olive oil in our recipe below.