Cancer Fighting Foods

NEEDED TIPS FOR ALL OF US Garlic – Several large studies have found that those who eat more garlic are less likely to develop various kinds of cancer, especially in digestive organs such as the esophagus, stomach, and colon . Ingredients in the pungent bulbs may keep cancer-causing substances in your body from working, or they may keep cancer cells from multiplying. Experts don’t know how much you need to eat to prevent cancer, but a clove a day may be helpful. Berries – As a tasty treat, berries are hard to beat. But their juicy goodness also may make them one of the foods to fight cancer. Berries contain particularly powerful antioxidants , meaning they can halt a naturally occurring process in the body that creates free radicals that can damage your cells. Compounds in berries may also help keep cancers from growing or spreading. So, as part of your anti-cancer diet, pick up a handful of blueberries, blackberries, strawberries, or any other favorite berries today. Tomatoes – Some research has found that eating tomatoes may help protect men from prostate cancer . The juicy red orbs can help guard the DNA in your cells from damage that can lead to cancer. Tomatoes contain a particularly high concentration of an effective antioxidant called lycopene. Your body may absorb lycopene better from processed tomato foods such as sauce, which means that whole-wheat pasta with marinara sauce could be a delicious way to help lower your risk of this disease. Veggies – Cruciferous vegetables — the group containing broccoli, cabbage, and cauliflower — may be particularly helpful in protecting you from cancer. Researchers have found that components in these veggies can protect you from the free radicals that can damage your cells’ DNA. They may also shield you from cancer-causing chemicals, help slow the growth of tumors, and encourage cancer cells to die. They’re a tasty and healthy addition to your anti-cancer diet. Teas – Tea contains antioxidants called catechins, which may help prevent cancer in a variety of ways, including keeping …

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Cancer Fighting Foods

Palm Plates – Opinion Phase 1

MarxFoods sent a box of ” Palm Plates ” for me to try and give my opinion on.? I could do tell you that these are disposable, biodegradable, made from palm leaves and are great for those of us who are Eco conscious, but that wouldn’t be a totally fair review.? So I’ve decided to give my review and opinion in phases.? In this first phase I’ll tell you about “Palm Plates” and give you a couple of sites that you can go to and read the claims for yourself.? Also in this phase I’ll show you a plate and tell you about my 1st step of usage.? So here goes Phase 1 starting with “How the Palm Plates are Made.” 1. ? Freshly fallen, naturally discarded sheaths of the leaves of the Adaka palm tree are collected.? To be clear, these are not pulled off the tree, nor are any trees cut down, as this is a non-timber forest resource.? The trees naturally shed their old leaves, which are then picked up and put to good use. 2. ? Each raw sheath is then rinsed with water to remove any clinging dirt.? It is then hand washed in a natural mixture of water and turmeric. The leaves are then rinsed a third time in water. 3. ? Once clean, the palm sheaths naturally air dry. 4. ? The palm leaves are then hand stretched and flattened. Various plate profiles, including round, square and hexagon-shaped dinner plates, are molded using a heated press.? Multiple plates (of differing shapes and sizes) are often cut from each leaf in order to reduce waste. 5. ? Once clean and cut, each plate is sun-dried and packaged in groups of 25, which is how they’re delivered to you. In this picture, I tested the plates with a salad.? It was sturdy, the dressing didn’t soak in, the fork didn’t pierce the plate, I was actually able to use a knife to cut up my lettuce when needed.? And to complete the test of Phase 1 I rinsed the plate off and found that you could actually reuse it for another dish, cutting down on disposable dishes. In Phase 2 I’ll see how it holds up with lasagna. For more info go to MarxFood

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Palm Plates – Opinion Phase 1

Curried Couscous

Summer has definitely begun for us…though I know not officially on the calendar. The weather is hot, real hot, and the kids are out of school. We have had a busy week visiting with classmates and friends, not leaving me much time for cooking it seems. Lucky for me, this week’s Barefoot Blogger recipe, chosen by Ellyn of Recipe Collector and Tester , was an easy one. I’m not kidding when I say easy. That’s what I love so much about couscous, it’s ridiculously simple to make and I love flavoring it up by adding veggies, nuts and currants to it…just like Ina did in this recipe. I made a few adjustments and additions to the original recipe like adding chopped yellow bell pepper and substituting whole wheat couscous. I also decided to leave out the red onion…and as I’m writing this post am realizing that I apparently left out the sliced almonds…oops. I loved the curry yogurt dressing called for in this recipe…though, next time I will probably double it and use a little extra to keep it from becoming too dry as it sits out. This dish is served at room temperature and would be a great side dish for any barbeque or summer get together. Curried Couscous Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook or find original recipe here on Food Network 1 1/2 cups whole wheat couscous 1 tablespoon unsalted olive oil 1 1/2 cups boiling water 1/4 cup plain Greek yogurt 1/4 cup good olive oil 1 teaspoon white wine vinegar 1 teaspoon curry powder 1/4 teaspoon ground turmeric 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 carrots, small-diced 1/2 cup dried golden raisins 1/4 cup blanched, sliced almonds 2 scallions, thinly sliced (white and green parts) 1 yellow bell pepper Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

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Curried Couscous

Easy Homemade Seasoning Salt

Your own Seasoning Salt is really easy to make. This is one that I like to use on just about anything. 2 Tbsp Salt 2 tsp Sugar 1/2 tsp Paprika 1/4 tsp Turmeric 1/4 tsp Onion powder 1/4 tsp garlic powder Mix all ingredients together, I usually put them in an airtight jar with a lid and give it a few shakes. I also shake them well before using. And if you like you can add pepper to your own taste.

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Easy Homemade Seasoning Salt