Recipes From The Cancer-Fighting Kitchen by Rebecca Katz

8/3/2019 Recipes From The Cancer-Fighting Kitchen by Rebecca Katz

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Bellas Carrot, Orange, and Fennel Soup

Heres a recipe where a little culinary ad-libbing met the needs of a caregiver. My husband, Gregg,

was feeling a little sick but wanted to eat, but there really wasnt anything in the house. I saw some

fennel and thought, Thats good for the belly. Then I found some carrots. But what to do with these

limited ingredients? For years Id made a carrot ginger soup recipe for many of my patients. Wouldcarrot fennel soup work? I went to the fruit compartment for my trusty lemons, but only found an

orange. It all went into the pot, and a little while later I put it in front of Gregg. He took one taste

and started raving. A few weeks and tweaks later, I found that adding cumin, cinnamon, and allspice

really brought this soup home. I named this recipe after Bella because shes quite possibly the only

dog on the planet who prefers carrots to bacon; for every four carrots that go into making this soup,

one goes into Bellas mouth. Otherwise she howls. (Sigh.) SERVES 6

2 tablespoons extra-virgin

olive oil

1 cup chopped yellow onion

1 cup chopped fennel

Sea salt

3 pounds carrots, cut into

1-inch pieces

11/2teaspoons orange zest

1/4teaspoon ground cumin

1/8teaspoon ground cinnamon

1/8teaspoon ground allspice

Pinch of red pepper flakes

8 cups Magic Mineral Broth

(page 54)

1 tablespoon freshly squeezed

orange juice

2 teaspoons freshly squeezed

lemon juice

1/4teaspoon maple syrup

Cashew Cream (page 180),

for garnish

REBECCAS NOTES Put liquid

ingredients in the blender first,

and then add the solids to blend

more efficiently. The pressurebuilds up when blending hot

liquids and can blow the lid

right off the blender chamber,

so always place a dishtowel over

the blender lid before you hit

the power button to prevent

spin art on your kitchen wall

(and possibly burns).

Heat the olive oil in a soup pot over medium heat, then add the onion,

fennel, and a pinch of salt and saut until golden, about 4 minutes. Stir

in the carrots, orange zest, cumin, cinnamon, allspice, red pepperflakes, and 1/4teaspoon of salt and saut until well combined. Pour in1/2cup of the broth and cook until the liquid is reduced by half.

Add the remaining 71/2cups broth and another 1/4teaspoon salt

and cook until the carrots are tender, about 20 minutes.

In a blender, puree the soup in batches until very smooth, each

time adding the cooking liquid first and then the carrot mixture. If

need be, add additional liquid to reach the desired thickness.

Return the soup to the pot over low heat, stir in the orange juice,

lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly.

Do a FASS check. Does it need a squeeze of lemon, a pinch or two of

salt, or a drizzle of maple syrup?

Serve garnished with a drizzle of the Cashew Cream.

Variation:With a little rearranging, you can create a carrot, coco-

nut, and curry soup. Omit the chopped fennel, red pepper flakes, and

allspice and add 1 teaspoon of curry powder with the cinnamon and

cumin. At the end of the cooking process, stir in 1 cup of coconut

milk before blending, then do a FASS check; youll probably want to

add an extra pinch of salt and a squeeze of lime.

PREP TIME:30 minutes COOK TIME:35 minutes

STORAGE:Store in an airtight container in the refrigerator for up to 4 days or

in the freezer for up to 2 months.

PER SERVING: Calories : 215; Total Fat: 5.5 g (0.8 g saturated, 3.4 g mono-

unsaturated); Carbohydrates: 40 g; Protein: 4 g; Fiber: 10 g; Sodium: 405 mg

Nourishing Soups and Broths 65


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Shredded Carrot and Beet Salad

One of my favorite gatherings is the Food as Medicine conference, which brings together hundreds of

nutritionally minded physicians, nurses, and other wellness professionals. I cook for the attendees, and

while they often kindly tell me how much they learn from me, it definitely goes both ways. In fact, this

recipe was inspired by Dr. Joel Evans, who is attracted to nutrition from both a scientific and an aesthetic

viewpoint and loves to speak about the colors of food having a tangible relation to their healing quali-

ties. There is a school of thoughtand increasing scientific evidencethat the more vibrant the color,

the more nutrition there is to be found in a food. As an ode to Joel, I set out to create the most colorful

salad I could, using purple beets, orange carrots, and fresh mint. If Id had a vegetable crisper instead of

a box of crayons as a kid, this salad would have been the result. You can substitute lemon or lime juice

for the orange juice. SERVES 4

2 tablespoons freshly squeezedorange juice

2 teaspoons freshly squeezed

lemon juice2 teaspoons extra-virgin olive oil1/2teaspoon minced fresh ginger1/4teaspoon sea salt

1 cup peeled and shreddedcarrot

1 cup peeled and shreddedred beet

2 tablespoons choppedfresh mint

Whisk the orange juice, lemon juice, olive oil, ginger, and salt together

until thoroughly combined. Put the carrots in a mixing bowl, drizzle

with half of the dressing, and toss until evenly coated. Place the car-rots on one side of a shallow serving bowl. Put the beets in the mix-

ing bowl, drizzle with the remaining dressing, and toss until evenly

coated. Place the beets in the serving bowl next to the carrots for a

beautiful contrast of red and orange. Top with the chopped mint before

serving.

PREP TIME:10 minutes COOK TIME:Not applicable

STORAGE: Store in an airtight container in the refrigerator for 3 to 5 days.

PER SERVING : Calories: 50; Total Fat: 2.5 g (0.4 g saturated, 1.7 g mono-unsaturated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 2 g; Sodium: 195 mg

WHO KNEW? St rength in NumbersWhen it comes to antioxidants,including the carotenoids so prevalent in orange fruits and vegetables,

experts pretty much sing the same song: Generally speaking, the right wayto go is to cast a wide net instead of focusing on a single antioxidant.

(This is their way of saying dont turn into a rabbit and consume so manycarrots that you turn orange from a beta-carotene megadose.) NutritionistSuzanne Dixon notes, Individual, isolated carotenoids dont tend to

provide a whole lot of benefit. You should get the whole food, preferentially.Getting a lot of different carotenoids in the diet, I believe, is a very, very

good biomarker of general healthy eating behavior. Those people tend todo better in terms of disease r isk across the board.

98 THE CANCER-F IGHT ING K ITCHEN


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Orange Ginger Roasted Chicken

Roasted chicken is such a staple for many people that I wanted to provide a zippy recipe that would

avoid the all-too-frequent pitfall of bland, dry results. Here, Ive replaced the common rosemary-thyme

rub with ginger, orange zest, and cinnamon, which are also appetite stimulants. Rubbing the spices under

the skin, filling the cavity with more aromatics and orange juice, and then roasting the whole shebangmakes for one moist, tasty bird! Drizzle with Moroccan Pesto (page 186) or add a dollop of Apricot Pear

Chutney (page 175). SERVES 6

1 41/2- to 5-pound organic

chicken

1 teaspoon paprika1/4teaspoon ground coriander1/4teaspoon ground cinnamon

11/2teaspoons sea salt

1 orange, zested and juiced,

rind reserved1 teaspoon grated fresh ginger,

plus 1 finger-length piece ofunpeeled fresh ginger, halved

lengthwise

3 cloves garlic

2 cinnamon sticks

REBECCAS NOTE S Leftovers,

anyone? Using leftover roasted

chicken will save time and add

flavor to any recipe calling for

roasted or shredded chicken,

such as Curried Chicken Salad

(page 104), Cozy Comfy Chicken

and Rice (page 106), Lemony

Greek Chicken Soup (page 60),

and Thai It Up Chicken Soup

(page 62), or as an addition to

Hungarian Roasted Root

Vegetable Potpie (page 95).

Use disposable kitchen gloves to

handle the bird more easily and

keep things sanitary.

Preheat the oven to 400F.

Pat the chicken dry with paper towels. Stir the paprika, corian-

der, and cinnamon together, then divide the mixture in half and stir

1 teaspoon of the salt into half. Rub the salted spice mixture all over

the outside of the chicken. Sprinkle the remaining 1/2teaspoon salt

inside the chicken.

With your palm facing downward, use your first three fingers togently lift the skin on both sides of the breast to loosen it from the

meat. Rub the remaining spice mixture, the orange zest, and grated

ginger under the skin of each breast, massaging them lightly into the

meat. Place the garlic, cinnamon sticks, ginger pieces, and orange rind

inside the cavity along with half of the orange juice.

Place the chicken on a roasting rack in a glass or ceramic baking

dish, breast side up. Roast until a meat thermometer reads 160F

when inserted in the thigh and the juice from the meat runs clear,

about 1 hour.

Let the chicken rest for at least 10 minutes before carving. Just

before serving, pour the remaining orange juice over the chicken.

Variations:Here are a few other spice blends for a tasty bird:

In place of the paprika, coriander, and cinnamon, use

1 teaspoon cumin, 1/4teaspoon ground coriander, and1/4teaspoon dried oregano.

Replace the paprika with anise seeds.

Replace the oranges with lemons, and in place of the

paprika, coriander, and cinnamon, use1

/2teaspoon driedthyme, 1/4teaspoon rosemary, and 1/4teaspoon sage.

PREP TIME:20 minutes COOK TIME:1 hour

STORAGE:Store in a covered container in the refrigerator for 3 to 5 days.

PER SERVING : Calories : 215; Total Fat: 5.1 g (1.3 g saturated, 1.5 g mono-

unsaturated); Carbohydrates: 4 g; Protein: 35 g; Fiber: 1 g; Sodium: 715 mg

Protein-Building Foods 117


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Cardamom Maple Mini Macaroons

I knew I wanted to do a cardamom macaroon recipe for this book because my grandmother, Doris, got

me hooked on them when I was knee-high. My baker for this book, Wendy Remer, also has macaroon

fever. These bite-size morsels are made using organic maple syrup with either a tad of brown rice syrup

or honey for just the right amount of sweet. Meanwhile, cardamom adds a warm, spicy touch, while also

aiding digestion and possibly slowing tumor growth. MAKES 24 MACAROONS

2 organic egg whites

1/2cup maple syrup

1 tablespoon brown rice syrup

or honey

Pinch of sea salt

11/2cups unsweetened

shredded coconut

2 tablespoons all-purposeunbleached white flour

1/2teaspoon vanilla extract1/4teaspoon ground cardamom

REBECCAS NOTES If you want

a sweeter macaroon, bake thesewith honey. For a more mellow

sweet taste that isnt over the

top, use the brown rice syrup.

Preheat the oven to 325F and line a baking sheet with parchment

paper.

Combine the egg whites, maple syrup, brown rice syrup, and salt

in a saucepan over medium heat and cook, stirring constantly, until

just warm, about 1 minute. Add the coconut, flour, vanilla, and carda-

mom and continue to cook, stirring constantly, until the mixture just

begins to sizzle and is slightly dry, about 2 minutes. Remove from the

heat and let cool for a few minutes. Using a teaspoon and your fingers, form the dough into 24 small

mounds on the prepared pan. Bake for 20 to 25 minutes, until golden

brown. Let cool completely before serving.

Variation: For a more decadent dessert, dip the macaroons in

chocolate. Chop your favorite dark chocolate and place it in a dry metal

or glass bowl and set it over a pan of gently simmering hot water (or

use a double boiler if you have one). Stir the chocolate constantly

until just melted, then remove it from the heat. Now for the fun part:

Dip the macaroons into the melted chocolate, then place them on a

pan or plate lined with wax or parchment paper. Chill in the refrigera-

tor until the chocolate hardens, then enjoy!

PREP TIME:10 minutes COOK TIME:20 minutes

STORAGE: Store in an airtight container at room temperature for 5 to 7 days.

PER SERVING: Calories: 55; Total Fat: 3 g (2.7 g saturated, 0.1 g monounsatu-

rated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 20 mg

Sweet Bites 197


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The information in this book is based on the experience and research of the authors. It is not

intended as a substitute for consulting with your physician or other health-care provider. Any

attempt to diagnose and treat an illness should be done under the direction of a health-care profes-

sional. The publisher and authors are not responsible for any adverse effects or consequences

resulting from the use of any of the suggestions, preparations, or procedures discussed in this book.

Copyright 2009 by Rebecca Katz

Foreword copyright 2009 by Keith I. Block, MD

Photographs copyright 2009 by Leo Gong

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,

a division of Random House, Inc., New York.

www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks

of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Katz, Rebecca.

The cancer-fighting kitchen : nourishing big-flavor recipes for cancer

treatment and recovery / by Rebecca Katz with Mat Edelson. 1st ed.

p. cm.

Includes bibliographical references and index.

Summary: A cookbook for cancer patients with more than 100 specially formulated recipes for

their specific nutritional and appetite needs, featuring a step-by-step guide to nutritionally preparing

for chemotherapy and radiation, and using powerhouse ingredients to create a cancer-fighting

culinary toolkit Provided by publisher.

1. CancerDiet therapyRecipes. I. Edelson, Mat. II. Title.

RC271.D52K375 2009

641.5631dc22

2009014359

ISBN 978-1-58761-344-9

Printed in China

Cover and text design by Chloe Rawlins

Food styling by Jen Strauss

Prop styling by Harumi Shimizu

10 9 8 7 6 5 4 3

First Edition

For Waz Thomas, who showed me the way


11/11
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Recipes From The Cancer-Fighting Kitchen by Rebecca Katz

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