“Pink” foods help #KickCancer
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As October starts to wind down and the temperatures steadily drop, remember Breast Cancer Awareness month is still in full swing. So before we completely cave in to the orange and black-themed foods of Halloween and then Thanksgiving, let’s give PINK another look.
There’s evidence that certain foods in the “red category” (we’ll call them “pink”) can help fight off breast cancer. Those foods include: beets, red cabbage, tomatoes, pomegranate seeds, apples, red grapes and radishes. Certainly a healthy, cancer-fighting diet should incorporate a variety of foods and food colors, but in support of Breast Cancer Awareness, here are a few favorites that include several pink (-ish) foods.
Red Cabbage and Apple Salad
- 1 medium red cabbage. 2 – 2 1/2 lbs.
- 2 large apples. McIntosh, Honeycrisp – whatever is fresh and local
- 3 T butter
- 1 medium sweet red onion, chopped
- 1whole sweet white onion studded with 2 whole cloves
- 1 cup hot water
- 1 T red wine vinegar
- 1-2 T brown sugar
- Bay leaf
- 2 T currant jelly
Core and shred cabbage (food chopper is fastest method). Peel and core apples; slice thinly.
Melt butter in pan. Add chopped onion, sauté until transparent. Add cabbage and sliced apples. Mix water, vinegar, and sugar together. Pour over cabbage mixture. Add onion/cloves and bay leaf. Cover, reduce heat and simmer 45 minutes checking and adding additional water so mixture is moist. There should be little liquid left when cooked. When ready, remove onion with the cloves and stir in currant jelly until combined. Add a dash of red wine if desired.
Nutritional Information (Makes 6 servings)
Per serving: 128 calories; 4g total fat; 41mg sodium; 24g carbohydrates; 5g fiber; 3g protein
Thinly slice beets, radishes and apples. Toss together with a pinch of olive or grapeseed oil then spread out on a baking sheet covered with foil. Roast in 350 degree oven until crisp about 20-25 minutes depending on thickness of slices. Lightly salt and pepper then enjoy!
Photo Credit: Kitchen Galanter