In researching which product(s) I could feature for keeping cancer at bay, I came across an interesting article in www.health.ivillage.com by a dietitian, Diane Grant Dyer, who has had breast cancer twice. She now eats nine servings from the food categories below, so I am featuring all of these “products,” which are readily available in your grocery store, farmers’ market, natural foods store, or if you are lucky, in your very own garden.
I have included some earlier photos of dishes I have prepared for Kitchen Nutrition with Recipes. The date below the photo indicates when the recipe was posted.
Cruciferous veggies: broccoli, broccoli sprouts, brussels sprouts, cabbage, cauliflower
(Cauliflower-Sweet Potato Soup – Jan. 2007)
Lycopene–rich produce: tomatoes, red grapefruit, watermelon, guava
(There is no recipe for this. It is just a photo of cut up red and yellow watermelon from the Summer of 2006.)
Beta-carotene-rich produce: winter squash, carrots, sweet potatoes
(Aug.-Sept. 2007- Sweet Potato Salad)
Citrus fruit: oranges, grapefruit
I don’t have a specific recipe for these two fruits, but I recommend that you eat them in their whole form, not as juice, to get the fiber and other nutrients that dissipate when they are bottled as juice.
Berries: strawberries, raspberries, blackberries, blueberries
(Very Berry Smoothie-June 2006)
Dark green, leafy veggies: spinach, romaine, kale, collards, Swiss chard
Actually, any of my green salad recipes will do, since Romaine is almost always in them.
(Simply Salad-March 2006.)