A few weeks ago I attended a workshop where Jeanne Wallace and Rebecca Katz were the speakers. The workshop was called The Cancer Fighting Kitchen. It was great. The message I took away is that the best way to fight cancer is prevention. Seems like a no brainer but many of us do not get it. The food that is on your plate is a great place to start. Eating for prevention is not a tasteless chore. It is an empowering, creative food journey.
One of the things I love about Rebecca's book is that she has sections likeCulinary Pharmacy
and The Power of Herbs and Spices. She educates about the foods she is using in this book. Rebecca is a chef who ended up becoming a nutritionist. She has fabulous tips for cooking too like using FASS (fat, acid, sweet, salt) to balance flavors, etc.
I am going to share a recipe from Rebecca Katz's cookbook The Cancer Fighting Kitchen. I gave the recipe a few tweaks of my own.
In her book this is the Orange Pistachio Couscous
I made it into Orange Pistachio Quinoa
1 1/2 cups cooked quinoa
1 tsp. ground cumin
1/2 tsp. corriander
1 tsp. sea salt
1/8 tsp. fresh ground pepper
1/2 cup chopped mint
1/2 cup chopped parsley
2 scallions, white and green parts chopped
1/4 cup chopped pistachios
2 tbs. fresh squeezed lemon juice
2tbs. fresh squeezed orange juice
1 tbs. orange zest
2 tbs. extra virgin olive oil
1/2 cup currants or raisins
In a mini food processor (which can be purchased for about $10 at Target) chop your pistachios. Combine your cooked quinoa with the cumin, corriander, salt, pepper and mix well. Combine the mint, parsley, scallions, lemon juice, orange juice, orange zest, currants or raisins and oil. Mix well. Give it a taste test. Add lemon juice, oil or salt to balance it out.
I added more orange juice and that was a big hit. I am not ever strict to measurements . I did not measure my juices I just squeezed them right in.
Happy eating and isn't this the best kind of medicine