FROM THE  kosherkooke©
City of Refuge Publications
7101 North Mesa #235               Volume 6  Issue 8
El Paso, Texas 79912
MENORAH LIGHTS BOOKS
August 2006

         

SPONSORED BY:  The International Institute for Health and Wellness, Inc, of Orem, Utah
An affiliated institution with Rio Verde University Graduate School

 


Seven Foods that Fight Cancer - Part 1
 by David Freeman

  
     Thank god Merck can't patent the tomato. Just imagine if drug makers discovered some legal loophole that allowed them  to move foods that function like pharmaceuticals from the produce stand to the prescription counter. We'd all end up needing a doctor's note (and a hefty co-pay) to give our prostates the protection offered by tomato sauce and our arteries the salvation promised by salmon. The only possible upside to Rx only edibles might occur with beans, since every can would come with a very clear warning: "Room-clearing side effects have been reported." For now at least, there's no one to keep us from eating to beat disease, even if that disease is a multi-headed monster like cancer. But unlike prescription cancer drugs, most of which are designed to treat the illness, pharmaceutical foods are here to help prevent it. We've rounded up the newest of these nutritional standouts, along with strategies for slipping them into your diet. And while none of the lucky seven that follow are PDA- approved, your body will be improved after you eat them.
CURRY UP
   The right spice can make the meal—and block the tumor. That's what University of Illinois researchers discovered when they pitted turmeric against 19 different strains of H. pylori, the ulcer-inducing bacterium that's been linked to colon and gastric cancers. In every case, turmeric took the teeth out of H. pylori. "Turmeric didn't necessarily reduce the bacterial load," says Gail Mahady, Ph.D., the study's lead author. "What it did was reduce the chronic inflammation caused by H. pylori. And it's this inflammation that has been associated with the development of cancer." The best way to increase your  intake of turmeric? Eat Indian food. Specifically, try dining on curry, which is rich in turmeric and often contains additional cancer quashers, such as garlic and onions. Another option: Slather extra mustard on all your sandwiches; the bright yellow variety is loaded with turmeric.
... to be continued

 

  

Kosher Kooking            SW-style                   Page 69


Spice-Rubbed Trout Kebobs with Southwestern Salsa
 

INGREDIENTS:
For the Kebobs:
3 tablespoons olive oil
2 tablespoons lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 1/2 pounds trout (or salmon) fillets, cut into 1-inch cubes
 

For the Salsa:
1/2 cup canned black beans, drained
1 tomato, diced
1/4 cup fresh, frozen or canned corn
2 tablespoons chopped fresh cilantro
1 tablespoon sliced almonds
1 green onion, minced
 
 


INSTRUCTIONS:
To prepare the kebobs, mix the olive oil, lime juice, chili powder, cumin, coriander and pepper in a shallow dish. Reserve 2 tablespoons of the marinade for preparing the salsa. Add the trout fillet pieces to the remaining marinade and toss to coat. Set aside for 20 minutes to marinate. Preheat the broiler. Thread the marinated trout cubes onto skewers and place on a broiler pan rack. Broil four inches from the heat for 4 minutes. Turn the skewers and broil for 4 minutes or until fish flakes easily when tested with a fork. To prepare the salsa, mix beans, tomato, corn, cilantro, almonds, green onion and reserved 2 tablespoons of marinade mixture in a medium bowl. Spoon salsa onto a serving platter and top with the trout kebobs. Garnish with lime slices and serve.
Recipe courtesy of Richard Marcs Detroit, MI
For garnish: Lime slices

  
 
Note: see  our website at:  www.kosherkooking.com for all the latest news and views regarding the recipes enclosed in the series.  Or email us at: KosherKooking

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