Foodie Friday: From Shots to Salads
Hola! It is Friday again (where did the week go?) and you know what that means – Fabulous Foodie Friday Recipes 😀
Today we are bringing you something different; recipes that will tickle the taste-buds, comfort you and best of all the ingredients are all very healthy.
We touch on the benefits of Turmeric & Ginger, Celebrate with a Colourful and Fab Salad, Espouse the Healing Powers of Pears and the Miracles of Asparagus. Wow! doesn’t that all sound just too delicious?
I think I will try out some of these delicious recipes myself over the weekend – maybe the Cinnamon Baked Pears with Toasted Walnuts 👀 😍
By the way, we would really like some feedback on the recipes we post, so if any of you actually try some of them, please let us know in a comment what you/your Child with Cancer thought of the dish/drink.
We have previously mentioned the anticancer effects of Curcumin, a phytochemical with anti-inflammatory properties, found in the spice turmeric.
Inflammation in chronic illness is due to the body’s immune response to a foreign presence – Curcumin is known as the “Spice of Life” because of the many diseases it naturally prevents and treats.
Turmeric-Ginger Shots are fiery, immune-boosting and its natural and very beneficial steroidal compounds are excellent for calming down outsized inflammatory responses to pathogens.
Turmeric Ginger Shots
Yield: 2 to 4 servings
- 10 cm Turmeric
- 10 cm Fresh Ginger
- 2 Oranges
- 4 Garlic Cloves
- Run each ingredient through the juicer one at a time, keeping the juices separate
2. Combine 1 teaspoon turmeric juice, 1 teaspoon ginger juice, 1/4 teaspoon garlic juice, and 1/4 cup of orange juice in a small glass
3. Stir to combine and drink immediately
Fresh veggies are a very healthy choice for anyone, and especially for Children with Cancer who need to build up their immune system. The veggies in this salad all bring something specific to the party.
- Cucumbers are high silica content, cleanse and detox the entire body and help alleviate digestive problems such as gastritis, acidity, heartburn, indigestion, and ulcers.
- Bell Peppers contain anti-cancer compounds, are highly beneficial for the brain and can help to strengthen memory and concentration skills as well as reduce brain fog and confusion.
- Zucchini is a great source of vitamin A, C, & B-complex as well as minerals such as iron, zinc, potassium, and manganese. It is also high in fibre and helps reduce constipation and bloating.
- Cabbage is an ideal food for a healthy digestive tract as it is known to help reduce bad bacteria and promote good friendly bacteria in the gut. It is also particularly beneficial for the nervous system and the brain.
- Tomatoes are rich in vitamins C, K, A, and B-complex, as well as potassium, chromium, biotin, and beta carotene. Tomatoes help nourish the adrenal glands, reduce stress damage, build the immune system, lower blood pressure, protect against skin damage, improve cardiovascular health, and strengthen bones.
- Cashews are highly beneficial for lowering blood pressure, providing energy boosts, strengthening bones, promoting healthy skin and hair and more.
- Lemons are rich in bioflavonoids which can significantly boost the immune system and reduce inflammation in the body. Lemons also contain a compound called limonene which can help to fight various types of cancer.
- Garlic is one of the world’s oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases. It has amazingly high levels of vitamins and minerals including vitamin C and B-6 and minerals such as selenium, calcium, copper, and iron. Garlic also contains very strong antibiotic, anti-fungal, anti-cancer, and anti-viral properties.
- Sage contains rosmarinic acid which is a potent anti-inflammatory compound that can help reduce swelling and inflammation. Sage also has anti-microbial and anti-bacterial properties and is an excellent natural remedy for fungal, viral, and bacterial infections.
Rainbow Chopped Salad with Creamy Sage Dressing
Yield: 2 Servings
- 8 cups of chopped spinach
- 1/2 cup cabbage, chopped
- 1/2 cup bell pepper, chopped
- 1/2 cup carrot, chopped
- 1/2 cup cucumber, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cashews
- 1 cup zucchini, peeled and chopped
- 1/2 lemon, juiced
- 1 garlic clove
- 1 large leaf of sage
- Build salad bowls by layering all the brightly coloured veggies over beds of spinach
2. Add any additional vegetables as desired
- Blend cashews, lemon juice, zucchini, garlic and sage until smooth
2. Pour over the top and enjoy!
Pears are great for pancreas protection and stress assistance, alleviating pancreatitis and helping prevent pancreatic cancer. Pears also act as an antispasmodic; help to soothe the linings of the stomach and intestinal tract; feed beneficial bacteria; starve and kill unproductive bacteria, parasites, and fungus; raise hydrochloric acid in the stomach; help prevent intestinal and stomach cancers; and reduce the bad acids produced by mucus and pathogens such as H. pylori.
Pears are loaded with phytochemicals, trace minerals, and amino acids such as valine, histidine, threonine, and lysine. The trace minerals and amino acids combine and lock on to poisons in the body such as pesticides, expelling them from your system. Trace mineral salts make pear juice high in electrolytes, which stabilizes blood sugar.
Cinnamon Baked Pears with Toasted Walnuts
Tender pears filled with warm maple syrup and toasted walnuts make for a comforting dish that is perfect for chilly winter days. Just the Heavenly aroma of the cinnamon baking in the oven will fill the whole house with warmth, and this incredibly simple to make dessert is a huge hit with kids.
Yield: 2-4 Servings
- 4 pears, any variety
- 2 tablespoons maple syrup
- 1/4 cup chopped walnuts
- 1/2 teaspoon cinnamon
- Preheat the oven to 180°C
2. Slice the pears in half lengthwise and remove the seeds
3. Arrange the pear halves face up on a baking tray
4. Drizzle each pear half with maple syrup, brushing over the face of the pear and leaving some inside the centre
5. Divide the walnuts evenly into the centres of the pears and sprinkle cinnamon over the top of each
6. Bake for 20 to 30 minutes, until the pears are tender and cooked through
7. Serve warm from the oven and enjoy!
Asparagus contains phytochemical compounds such as chlorophyll and lutein that act as critical organ cleansers. They get deep into organs such as the liver, spleen, pancreas, and kidneys, scrubbing out the toxins they find there. Chlorophyll bonded to amino acids such as glutamine, threonine, and serine provides an avenue for heavy metal detox.
Some of the phytochemicals found in asparagus are toxin inhibitors, which makes asparagus an amazing tool for battling virtually every variety of cancer.
Yield: 2-4 Servings
- 5 cups chopped asparagus
- 1/2 yellow onion, roughly chopped
- 2 garlic cloves
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1/2 cup almonds
- Black pepper to taste
- Place the asparagus, yellow onion, and garlic in a saucepan.
2. Add 2 cups of water; cover and bring to a simmer.
3. Steam the asparagus for 5 to 7 minutes, until tender. Remove from heat.
4. Drain off any excess water and transfer the mixture to a blender.
5. Add all the remaining ingredients and blend until smooth.
6. Allow steam to escape the top of the blender as you go.
7. Leave the asparagus in the pan and add all the remaining ingredients before blending.
Posted on 2 June, 2017, in Blog, recipes and tagged Asparagus, cancer nutrition, cancer recipes, Child Cancer Awareness, Children with Cancer, Fighting Cancer, Ginger, Little Fighters Cancer Trust, paediatric cancer, Pears, Pediatric cancer, turmeric, Veggies. Bookmark the permalink. Leave a comment.