Book Review – “Kicking Cancer in the Kitchen”

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“The way you think, the way you behave, the way you eat, can influence your life by 30 to 50 years.” Deepak Chopra

Cancer has a way of changing your perspective. Many of us are more aware of the need to make better choices about the food we eat. Two young cancer survivors, Annette Ramke and Kendall Scott, took it a step further to become certified holistic health coaches using nutrition to fight cancer and regain control over their lives.

Their book, Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer, offers real-world advice to women facing a cancer diagnosis, treatment and survivorship, and anyone looking to reduce their risk of cancer.

I love that the book is written in two parts. Part One, “The Girlfriend’s Guide,” makes this book so much more than a cookbook. Imagine having a friend who has been where you are and is willing to take you through the process. Annette and Kendall share their personal stories and talk honestly about alternative medicine, creating a cancer team, losing your hair, the loneliness of cancer, scars, friends, and the healing power of real foods.

Part Two, “The Recipes,” features over 100 recipes from smoothies to leafy greens. The recipes are simple, clear and make your mouth water. Under each recipe name, Kendall and Annette share specific benefits of the recipe, such as Blood Boosting, Brain Boosting, Fatigue Fighting and Adrenal Support, Detoxifying, Mood Balancing and the like.

This is a book I wish I had read when I was facing diagnosis and treatment. It’s a sensitive, honest, real guide to getting through cancer and a lifelong kitchen companion for anyone looking to reduce their risk of cancer in the future.

Below are two recipes I tried and enjoyed:

Fennel String Bean Salad

1 pound string beans, ends trimmed

1 fennel bulb, trimmed

1/2 cup radishes, trimmed and sliced

2 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 garlic clove, minced

1 teaspoon salt

Dash of freshly ground black pepper

Cut the string beans into two-inch pieces and place in a steamer basket or metal colander in a pot with about one inch of water. Bring the water to a boil and steam for five minutes, until just cooked through. Cut the fennel bulb in half and thinly slice into bite-size pieces. In a a small bowl, whisk together the oil, lemon juice, garlic, salt and pepper to create a dressing. Place the string beans, fennel and radishes in a large bowl and toss with the dressing.

Gingerly Carrot Soup

2 tablespoons olive oil

1 large sweet onion, chopped

1 leek, well rinsed and sliced in rings

Sea salt

2-inch piece fresh ginger, finely grated

1/2 teaspoon ground cinnamon

1 pound carrots, scrubbed with ends removed, and chopped

Juice of one orange

2 to 3 cups vegetable stock

1 tablespoon miso

Freshly ground black pepper

In a stockpot, heat the oil over medium heat. Add the onion, leek and a pinch of sea salt and saute until the onion is soft, about five minutes. Add the ginger and cinnamon and saute another 5 minutes, stirring constantly.

Add the carrots, orange juice and enough stock to cover the carrots. Bring to a boil; reduce heat then simmer, covered, until carrots are tender enough to pierce with a fork, about twenty minutes.

Turn off the heat, and puree with an immersion blender. Remove a small amount of the soup (about 1/2 cup) and mix it with the miso in a small bowl. Add miso mixture to the soup and warm on low heat for several minutes. Check a spoonful for seasoning adding pepper as needed.

I love making soup in the fall and will make the Gingerly Carrot Soup again very soon. Give the recipes a try and get the book if you want to know more about Kicking Cancer in the Kitchen. Let me know in the comments below how you’ve changed your eating habits since your cancer diagnosis.

Survival > Existence,

Debbie

Disclosure of Material Connection: I received the book mentioned above for free in the hope that I would mention it on my blog. Also some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Fennel String Bean Salad

Gingerly Carrot Soup

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