Cooking to Combat Cancer: Eating (B)right

by Shawnda on April 6, 2007

in Salads,Veggies & Starches

cancermonth.jpgIt’s no secret – Americans just don’t eat their fruits and veggies. If America was a child growing up in my parents’ house, she’d never be allowed to leave the table until every last kernel of corn was gone from her plate. And no, cutting a hole in the kitchen chair upholstery to hide brussel sprouts is not an acceptable option (boy, did I get in trouble for that!).

The fiber, vitamin, mineral, and antioxidant-packing foods are important to physical and mental health. Eating the recommended 5 servings a day of fruits and veggies can go a long way to keeping a person healthy and lowering your risk for diseases such as cancer.

The bright color of fruits and veggies is often a sign of high antioxidant levels and research suggests that antioxidants help protect against cardiovascular disease and cancer. So, the next time you’re in the produce section, grab some dark berries, an eggplant, some carrots, and an orange – eat the color wheel and eat your way into better health!

Carrot-Pineapple Slaw

Carrot-Pineapple Slaw, adapted from Cooking Light
1/2 cup diced fresh pineapple
1/3 cup raisins
5 oz matchstick-cut carrots
1 tablespoons olive oil
1 tablespoons fresh lemon juice
1 tablespoons maple syrup
1 tablespoon fresh pineapple juice
1 tablespoons chopped fresh flat-leaf parsley
salt and black pepper, to taste

Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill.

Carrot-Pineapple Slaw

A look at some of the ingredients:

Carrots: An excellent source of antioxidant compounds and promotes good vision.
Pineapples: Packs a punch with manganese, a mineral essential to your body’s antioxidant defenses.
Raisins: In addition to antioxidants, raisins also promote good bone, teeth, and gum health.
Maple syrup: A great dose of manganese and low in calories – a great choice for a natural sweetener!
Lemons: A great source of Vitamin C

Thanks to Chris at Mele Cotte – for hosting the blogging event, Cooking to Combat Cancer.

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{ 8 comments… read them below or add one }

1 Helen April 6, 2007 at 9:40 pm

This is a thing of beauty! I doubt I would stop at one serving. Thanks for sharing the recipe!

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2 Chris April 6, 2007 at 9:43 pm

Thanks for participating, Shawnda! What a refreshing recipe and perfect for spring! I love the dressing. I never thought of maple syrup as part of a dressing. Deee-lish!!

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3 Susan from Food "Blogga" April 7, 2007 at 7:04 pm

As a vegetarian, I don’t need persuading to eat my veggies. One look at this beautifully colorful salad has sent me running into the kitchen to see if I have all the ingredients!

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4 Kristen April 7, 2007 at 7:58 pm

What a unique recipe! It looks fantastic.

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5 mooncrazy April 10, 2007 at 10:01 pm

This looks yummy and I usually have most of those items in the fridge. Good recipe.

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6 arfi April 11, 2007 at 2:43 am

It looks fresh and inviting!!

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7 Rebecca April 12, 2007 at 9:57 am

I can’t wait to try this for dessert!

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8 BRO. BEY III February 2, 2008 at 12:48 am

I HAD A DISH SIMULAR TO THIS ONE IN ST. LOUIS, AND HAVE FOR YEARS TRIED TO MAKE IT. THIS RECIPE SOUNDS ALOT LIKE IT TASTED. CAN’T WAIT TO TRY IT

THANK YOU SO VERY MUCH

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