Originally posted by Robyn Stoller on CancerHawk.com on July 8, 2014
Eating healthy, good-for-you foods during and post-treatment can help cancer patients feel better and stay stronger. Proper nutrition can help them keep up their body weight and strength, keep body tissue healthy, and fight infection.
Dark leafy greens are the rockstars of the produce department as they have the most concentrated source of nutrition we have. Kale is a nutritional powerhouse. Calorie for calorie, kale has more iron than beef and more calcium than milk. Kale is also loaded with vitamin K. According to a study in the American Journal of Clinical Nutrition, eating a diet rich in the powerful antioxidant vitamin K can reduce the overall risk of developing or dying from cancer. Needless to say, I’m always in search of new ways to eat kale. BTW, whenever possible buy organic kale as kale typically ranks very high on the EWG’s Guide to Pesticides in Produce listing (the higher the ranking, the more pesticides used)
Meet Eris Norman, a certified health coach who lost her mother at the young age of 58 to sarcoma. Eris shared with me one of her very favorite kale salad recipes… she says this preparation keeps all of the kale’s nutrients in tact. The dressing is a hit, even with kids. Raw garlic is nature’s antibiotic and is best eaten after it’s been chopped up and sitting for 10 minutes to release all its essential oils so we can most benefit. Nutritional yeast is a vegan food which contains Vitamin B12, high protein, high fiber, folic acid and is gluten-free. It has a cheesy flavor and is great in recipes or sprinkled on top of food. As Mikey from the old Life cereal ads used to say “try it, you’ll like it!”
Cheesy Goldfish Kale Salad
By Linda Petursdottir of http://www.simplewellbeing.com
1-2 bunches organic curly kale, stem removed and leaves rinsed and chopped
Optional additions: cut up apple, sliced onions, siced avocado, dried fruit and toasted seeds
1/2 cup raw apple cider vinegar
1/2 cup Tamari sauce
Juice of 1/2 lemon
2 cloves garlic
1 cup Nutritional Yeast
1 cup organic extra virgin olive oil
1. Place all ingredients for the salad dressing except olive oil in a blender and then gradually pour the olive oil in while blending.
2. Pour a desired amount over the rinsed and dried kale. With your clean hands or salad utensils, rub and mix the dressing into the kale. The lemon juice and salt from the Tamari will begin to break down the cellular wall of the kale which provides greater nutrient absorption.
3. The dressing keeps in fridge for 3-5 days. Be sure to take it out of the fridge a few minutes before using it as the oil gets coagulated.
D-E-L-I-C-I-O-U-S and oh so very nutritious! Enjoy!!!
(Sources: WebMD, Environmental Working Group)