Sweet Potato and Lima Bean Burgers
Sweet potatoes are high in antioxidants and have a low glycaemic index. Lima beans, like all legumes, are rich in resistant starches that foster the growth of beneficial intestinal bacteria, and cause our bodies to burn stored fat, rather than glucose, in between meals. Walnuts are rich in omega 3 fats. Ingredients: 1 clove garlic,…
Stuffed Eggplant
Lentils are rich in iron; dark lentils like black beluga are also high in antioxidants. Eggplant is also rich in antioxidants including chlorogenic acid, which lowers LDL cholesterol. Ingredients: 2 eggplants, trimmed and cut in half lengthwise 2 cloves garlic, minced 1 medium onion, diced 1/2 cup lentils, uncooked (I used black beluga lentils, which…
Royal Red Coleslaw
Red cabbage, like all the members of the Brassica/cruciferous family of vegetables, is loaded with cancer-preventing isothiocyanates. These remarkable compounds neutralise carcinogens (cancer-causing agents), stimulate their excretion from the body, inhibit the proliferation of cancer cells, and cause cancer cells to ‘commit suicide’. People who eat the most Brassica vegetables have 40% less chance of…
Pumpkin and Pomegranate Salad
Pumpkin and pomegranate are packed with anti-oxidants. Baby spinach is rich in calcium and protein. Broccoli belongs to the cancer-fighting Brassica family. Ingredients: 600 g pumpkin, cut into 2.5 cm cubes Garam masala Dried ginger 1 head broccoli, cut into florets 300 g cooked black-eyed beans or chick peas 1 stalk celery 100 g…
Mitch’s Famous Anti-Cancer Salad
My son Mitchell LOVES pomegranates! He and I developed this delicious and beautifully eye-catching salad, which, with its shades of green and vivid red, is perfect for a Christmas meal spread. Pomegranates and their juice have been found to stop early-stage prostate cancer from progressing; Asparagus is high in the cancer-fighting compound glutathione; Avocadoes contain…
Very Vegie Curry
Indian cuisine, with its liberal use of health-promoting spices, is one of my primary culinary inspirations. Spices lift everyday vegetables and legumes to great culinary heights – and offer powerful antioxidants and cancer-preventing phytochemicals too. Ingredients: 2 cloves garlic, peeled and minced 2 cm piece of fresh ginger, peeled and minced 1 large onion, peeled…
Vegan Cucumber Raita
I love a good curry with all the accompaniments, but I’d rather have my cucumber raita without the pus cells, cancer-promoting IGF-1 and artery-clogging saturated fat found in yoghurt. So I developed this delicious alternative, featuring iron- and zinc-rich cashews. Ingredients: 80 g raw, unsalted cashews 100 ml water Juice of 1 lemon or…
Shiitake Mushroom Sauce
Shiitake mushrooms are packed with cancer-fighting phytochemicals, and have a delicious ‘meaty’ texture. Ingredients: 3 cups shiitake mushrooms, coarsely chopped 4 cloves garlic, minced 2 spring onions, minced 2 tsp ginger root, minced 1 cup water 1 tbsp rice vinegar 2 tsp Dr Fuhrman’s VegiZest or other no-salt seasoning Method: Sauté all sauce…
Pistachio Mustard Dressing/Dip
Pistachios are extremely rich in antioxidants. Their ability to significantly improve erectile dysfunction has led to them being christened ‘the love nut’ :). Ingredients: 1 1/3 cups water – or more for a thinner dressing 1 cup raw, unsalted pistachio kernels 6 tbsp lemon juice 2 tbsp ground linseed/flaxseed 1 tbsp Dr Fuhrman’s VegiZest…
Eggplant Hommous
Adding baked eggplant to hommous increases the antioxidant content and decreases the kilojoule content of this Middle Eastern staple… which means you can eat more :). Ingredients: 1 medium eggplant 1 cup cooked chick peas 2 tablespoons tahini 1-3 cloves garlic, to taste 1 tsp cumin 1 tsp smoked paprika Juice of 1-2 lemons…