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Cancer-fighting foods 1-5

Could eating more chocolate lower your risk of cancer? Including cancer-fighting foods into your daily meals is easy with delicious options like flax seeds, citrus fruit and yogurt.

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Read the following excerpt from Cooking with Foods That Fight Cancer (McClelland & Stewart, 2007) to find out how you can improve your diet and lower your cancer risk with these cancer-fighting foods:

1. Certain mushrooms, such as those of Asian origin (shiitake, enokiatke, and maitake) as well as boletes (oyster mushrooms) are especially rich in anti-cancer molecules that slow tumor growth and the progress of cancer.

2. Seaweed is the prototype of an ideal health food. It is very rich in essential minerals, especially iodine potassium, iron, and calcium (some algae contain up to ten times the calcium in cow’s milk, and five times the iron found in spinach), and rich in proteins, all of the essential amino acids, vitamins, and fiber.

3. Flax seeds must be ground to increase the absorption of omega-3 fatty acids and to favor the transformation of lingams into active phytoestrogens.

Since omega-3s are extremely unstable and prone to chemical degradation, purchase whole grains that you can then grind.

4. A recent study shows that some individuals are more susceptible to developing lung cancer because their immune system falters when confronted with carcinogenic substances. A diet rich in cruciferous vegetables (broccoli, cauliflower, kale, and Brussels sprouts), however, was able to reverse this tendency to develop cancer.

5. Many studies have suggested that the regular consumption of soy-based foods, such as the beans themselves (edamame), the bean curd, or tofu, roasted beans, and miso soup, significantly lowers the risk of being affected by breast cancer, and this preventative effect is amplified if regular soy consumption begins at a young age, before the jump in hormones that accompanies the onset of puberty.

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Cancer-fighting foods 6-10

6. Citrus fruits exhibit some of the strongest anti-cancer activity on record. Numerous studies have shown that the consumption of citrus reduces by half the risk of developing certain kinds of cancers, in particular those of the digestive system (esophagus, mouth, and stomach).

7. Two squares of 70 per cent dark chocolate provide an adequate amount of beneficial polyphenols.

8. Drink green tea brewed from real tea leaves in an attractive teapot; avoid stainless steel tea infusers that do not allow tea leaves to fully absorb water and thus express their full flavor. Choose Japanese green teas, richer in catechins, over Chinese teas; and brew the tea for eight to ten minutes, to extract the maximum quantity of these molecules.

9. It is important to eat cooked tomatoes. They should ideally be prepared in olive oil, as sauce. Cooking tomatoes in oil increases lycopene content and allows the lycopene to be more easily assimilated in to cells.

10. To have a beneficial effect on the intestine, yogurt must be fortified with lactic bacteria, usually bifid bacteria and lactobacilli.

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4 or 5 Lamb Flanks

Salt and Pepper

Sage

Onion (chopped)

wash and drain flanks well. Arrange on a meat board to roll. Salt an pepper . Sprinkle sage according to taste preferences.

Cover with chopped onion and roll ( tie with string by wrapping the string in half hitches and once lengthwise.) Cover with salted water and boil until tender and soft. Lift from water and drain. Place in a 8 x 10 inch glass baking dish and set on a flat object on top of rolled lamb meat flanks. Set a heavier weight on top of that.

Now keep in the refrigerator and slice when cold.

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4 lamb shanks

slivers of garlic

1 tablespoon oil

salt and pepper

1 medium onion ( chopped)

1 cup chablis california wine - or substitute dry sauterne wine (California wine preferred)

water

insert sliver of garlic near bone of lamb shank in meaty party of shanks. Brown on all sides in oil in large pot. Season with salt and pepper during cooking. When browned, add onion and wine. Cover and simmer slowly for 1 /12 hours ( or till meat is most tender) Make gravy by adding water and wine , mixed half and half. Serve shanks on platter with vegtables, serve meat seperatly.

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2 cups soft bread crumbs

1/2 cup water

1  1/2 teaspoons salt

1/2 teaspoon pepper

2 tablespoons chopped onion

1 small clove garlic ( minced_

3 tablespoons minced parsley

1 egg

1 tablespoon soft butter

1 lb ground new lamb

3 tablespoons fat

soak bread crumbs in water.  Add egg, lamb, butter, salt, pepper, onion , garlic and parsley.  Shape lightly into 8 patties.

Dip in flour and simmer 15 minutes in hot fat .  Turn to brown.

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Occasionally aspiring “pizza chefs” decide to create their favorite pizza pies at home. Firstly, the home pizza maker proceeds to gather all necessary ingredients for the highly anticipate pie. Once all ingredients are carefully arranged on the kitchen counter, the pizza maker prepares to commence the master pizza creation process.

Emphasis is placed on selecting the “perfect” blend of cheese and toppings. Also the precise blend of ingredients for the savory pizza sauce is selected. Typically, all eyes are on the pizza pie as it evolves in the kitchen. Once the pie has been carefully crafted, it is placed on a “pizza pan” and the master pizza baker slides the pie into the oven. Yes, into the oven it goes!

Some 7-12 minutes later, the pizza pie is removed from the oven. The master home pizza maker grabs the pizza cutter…. only to find that the crust is “doughy”, soggy, somewhat soft and certainly not representative of the crispy crust that you hoped to create. This is not the crunchy crust that you remember from the pizza parlor. What happened? Where did I go wrong?

If this sounds familiar, today is your lucky day because I’m going to solve this problem for you with two simple words.

“Pizza Stone”

A pizza stone is a flat stone or piece of ceramic or earthenware used to evenly distribute oven heat to pizzas or other baked goods. Pizza stones more or less mimic the effects of cooking a pizza in a masonry oven. The thermal mass and porous nature of the stone used also helps absorbs moisture, resulting in a crisp pizza crust.

Distribution of heat is important when baking pizza, especially when using conventional ovens found in most homes. If heat can be evenly distributed across the bottom of the pizza, moisture from the dough can be absorbed and the crust begins to take on that well loved crispy characteristic that most pizza lovers crave.

Small pizza stones can be purchased to fit in just about any conventional cooking oven. High-end ovens sometimes offer optional pizza stones that are specifically designed for specific oven models. These sometimes include a specialized heating element.

To prevent cracking of the stone due to thermal shock, the pizza stone should be placed in a cold oven and heated over at least 45 minutes, and it should be allowed to cool down slowly inside the oven after switching it off. Proper use of a pizza stone is critical Due to the possibility of rapid temperature change, pizza stones should not be left in an oven while it is in self-cleaning mode.

Sprinkling cornmeal, semolina or breadcrumbs on the pizza stone to prevent the crust from sticking is also a great idea when using a pizza stone. Never oil your pizza stone as the surface of the stone needs to remain dry. Place the pizza directly on the stone. When using a pizza stone do not leave the pizza in a pan. I suggest that you make the pizza directly on a pizza peel that has been sprinkled with cornmeal. This will allow for an easy transition from the pizza peel to the pizza stone when you’re ready to bake the pie.

The porous nature of pizza stones does have a downside — the stone will absorb just about anything, including soap. Use a clean, dry brush or plain water to clean the stone. Avoid using soap or submerging you stone into water. Generally this is not a good idea due to the absorption factor as it relate to a pizza stone.

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