Whether you are a cancer survivor or have a loved one with cancer, the new book Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer is an invaluable resource of information on beating cancer with diet and the experiences of two cancer survivors who banded together to help others battling cancer.
Whether you are a cancer survivor or have a loved one with cancer, the new book Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer
is an invaluable resource of information on beating cancer with diet and the experiences of two cancer survivors who banded together to help others battling cancer.
Healing power of food
Refusing to let cancer rule their lives, authors Annette Ramke and Kendall Scott, two young cancer survivors who not only survived but learned to thrive throughout their cancer journey, turned to nutrition as a way to fight off the disease and take back control. Kicking Cancer in the Kitchen shares real-life knowledge and experience about the healing power of food, along with advice on dealing with the ups and downs of cancer and more than 100 recipes on fighting cancer and soothing the symptoms of treatment.
Plant-based approach to combating cancer
The recipes in Kicking Cancer in the Kitchen are all vegetarian, with the majority being vegan, and feature Smoothies, Breakfast Foods and Leafy Greens, Veggies from Land and Sea, Grains, Plant Proteins, Refreshments and everything in between. Recipes include Savory Stuffed Acorn Squash, Banana-Pecan Pancakes with Chocolate-Coconut Drizzle and Walnut Meat-less Balls. Fitting for the season, Ramke and Scott share their Savory Stuffed Acorn Squash recipe, which can aid in fighting fatigue, boost the immune system, and alleviate constipation. Acorn squash also contains phytonutrients like beta-carotene, which reduces free radicals in the body.
Savory Stuffed Acorn Squash
Recipe reprinted with permission from Kicking Cancer in the Kitchen
© 2012 by Annette Ramke and Kendall Scott, Running Press, a member of the Perseus Books Group.
- 1/2 cup brown rice, uncooked
- 2 acorn squash
- 1 tablespoon olive oil
- 1/4 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 small zucchini, small chop
- 2 medium tomatoes, roughly chopped
- 5 crimini mushrooms, finely chopped
- 2 cups baby spinach, loosely packed
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1/4 cup nutritional yeast
- 1/2 teaspoon sea salt
- Dash of freshly ground black pepper
More healthy vegan recipes!
- Cook the brown rice according to directions (Note: approximate cooking time for 2 cups is 45 to 60 minutes).
- Preheat the oven to 400 degrees F.
- Gently scrub skins of the squash and cut off any long stems. Slice the acorn squash in half, from end to end, and scoop out seeds and loose membranes.
- To prepare the stuffing, saute the red onion in olive oil for 2 minutes over medium heat or until onion begins to soften.
- Add the garlic and saute for 1 minute until it just begins to turn a very light golden brown.
- Add the zucchini, tomatoes and mushrooms and cook for 5 minutes or until the vegetables begin to soften.
- Add the spinach, paprika, cumin, yeast, salt and pepper. Stir and let simmer for five minutes.
- Stir in the cooked rice and remove from heat.
- Turn the squash cut-side up and scoop stuffing mixture into each squash half, packing it well and mounding the mixture high.
- Wrap each squash half in aluminum foil and place on a cookie sheet.
- Bake for 1 hour until the squash is thoroughly tender and easy to pierce with a fork.