Recipes from Nutrition Workshop #2 Anti-Cancer Food This workshop - Nourishing Food for People with Cancer - was

s focused on the critical role food choices play in helping heal from cancer... which foods discourage cancer growth and which foods promote it. The workshop dealt with those living with cancer, their caregivers and those who were interested in cancer prevention. Following are the recipes that were used on December 6th:

Watercress, Pink Grapefruit & Avocado Salad

10 oz watercress, rinsed and dried cup walnuts, roasted Dressing 1 lemon, juiced 3-tablespoon extra virgin olive oil 1 tablespoon, plain kefir Salt and pepper to taste

Serves 2
Ingredients 1 Avocado, preferably Hass 1 Pink grapefruit

Preparation 1. Pre-heat oven to 350*F. Roast walnuts for about 5 minutes. Set aside Peel and section the grapefruit, remove all the white membrane surrounding each segment and discard any seeds as well, then cut into 1-inch slices. 3.

2.

4. 5.

Place them in a bowl. Cut avocado in half (lengthwise). Discard pit. Cut inside the unpeeled avocado into small dice (making incisions lengthwise and crosswise). Fold avocado halves outwards and push avocado dice into the grapefruit bowl. To make dressing. Mix all dressing ingredients until well blended. Place half of watercress on a plate, top with half of grapefruit slices and diced avocado. Drizzle with dressing. Garnish it with a handful of roasted walnuts. Source: Ruth Fehr

Miso Glazed Salmon with Roasted Asparagus and Shiitake Mushrooms Serves 4 For the Salmon 4- 6-0z salmon fillets with skin 2-tablespoon chickpea miso 2-tablespoon sherry wine 2-tablespoon canola oil

Preparation 1. 2. Pat dry salmon with paper towel. Combine miso, sherry wine and oil in a shallow bowl. Mix well. Brush both sides of salmon fillets with the sauce and marinate in the refrigerator for about 30 minutes. Preheat broiler Heat an ovenproof skillet over medium heat. Sear fish fillets, skin side down, for about 3 minutes. Then transfer skillet to the oven. Finish cooking fish under the broiler, about 5 inches from the heat, until the top has caramelized, about 3 minutes.

3. 4.

Roasted Asparagus and Shiitake 2 bunches (about 2-2 LB) fresh asparagus 10 oz shiitake mushrooms 4 tablespoons olive oil Salt and pepper

Preparation 1. 1. Preheat oven to 375*F. Break bottom part of asparagus. Discard. Wash asparagus and pat dry them with a paper towel. Cut them on a diagonal into 1-inch pieces. Place them on a baking sheet. Season with 2 tablespoon of oil 2.

3.

4.

and some salt and pepper Clean shiitake mushrooms, using a paper towel (do not wash them). Cut stem and discard. Slice mushrooms into inch strips. Place them on a baking sheet and season with the rest of the oil and some salt and pepper. Bake both, asparagus and shiitake for about 10 minutes, till they are just tender, but still crunchy. Serve asparagus and shiitake topped with a salmon fillet.

Source: Ruth Fehr

Pears in a Spiced-Yogurt Sauce

Serves 4
Ingredients 4 ripe pears, peeled and cored 2 cups white grape juice 2 star anise 4 cloves Peel of half lemon 1 tsp agar agar* 8 oz Greek yogurt

Preparation 1. Place the pears, star anise, lemon peel, cloves and grape juice in a saucepan, bring it to simmer over medium heat. Cook pears for about 30 minutes or until they are just soft, turning them occasionally. Remove them from 3. 4. 2.

the saucepan and let them drain well. Bring the liquid to a boil and reduce it till about cup. Add the agar agar flakes, cover the pot and let the flakes dissolve. About 15 minutes. You may have to simmer a few minutes to dissolve the agar agar completely. Strain the syrup. Let it cool at room temperature and then refrigerate to set*. In the meantime, slice the pears on a diagonal about of the way, place the pear on a serving plate and carefully fan the pear slices.

5.

Once syrup has set, place it in blender together with the yogurt and blend it well. Serve pears with about 1-2 tablespoon of the sauce.

sauce has thickened. Let it cool and then mix it with the yogurt. Source: Ruth Fehr

*For a faster version of the sauce. Use arrowroot instead of agar agar. After reducing the sauce. Strain it and add 1 tsp of arrowroot. Simmer it, stirring constantly till the