Not enough can be said about the importance of turmeric in a cancer recovery diet. It is not only recognized for its cancer-fighting properties but also contributes an amazing colour to this dish. Serve spooned over brown basmati rice or with rotis made from gluten-free millet flour.
2 Tbsp (30 mL) unrefined coconut oil or extra-virgin olive oil
6 boneless, skinless organic chicken thighs (about 1 1/4 lbs/575 g)
2 tsp (10 mL) cumin seeds
2 tsp (10 mL) black or brown mustard seeds
1 large onion, finely diced
1 1/2 Tbsp (22 mL) fresh ginger root, peeled and finely minced
1 Tbsp (15 mL) turmeric
1 Tbsp (15 mL) ground cumin
14 oz (398 mL) can diced tomatoes, including juice
3/4 cup (180 mL) low-sodium chicken or vegetable broth
1 cinnamon stick
5 1/2 oz (165 mL) can coconut milk
1 tsp (5 mL) freshly squeezed lime juice
1/2 tsp (2 mL) pure maple syrup
Sea salt and freshly ground black pepper
Preheat oven to 350 F (180 C).
Heat oil in large heavy pot over medium heat. Add chicken thighs a couple at a time and gently sear until lightly browned. Remove to a platter and repeat with remaining chicken.
Add cumin and mustard seeds to remaining oil in pot. Sauté until they begin to pop, about 1 minute. Immediately add onion, ginger, turmeric, and ground cumin. Add a little more oil if needed. Sauté for about 3 minutes or until onion is soft but not browned. Add diced tomatoes and their juices and broth.
Nestle chicken thighs in mixture to cover adequately with juices. Add cinnamon stick and bring to a gentle boil. Cover, reduce heat, and simmer gently for 20 minutes. Stir occasionally.
Stir in coconut milk, cover, and simmer for a few more minutes or until chicken is cooked through and sauce is piping hot. Remove cinnamon stick and stir in lime juice and maple syrup. Add salt and pepper to taste. Serve sprinkled with fresh cilantro.
Excellent spooned over rice with steamed broccoli rabe on the side.
Each serving contains: 265 calories; 15 g protein; 18 g total fat (14 g sat. fat, 0 g trans fat); 14 g carbohydrates; 2 g fibre; 381 mg sodium
Canned products are under fire these days regarding bisphenol A (BPA). It’s been linked to cancer and other health issues. BPA is a polycarbonate plastic used to line canned products, which forms a barrier between the metal and the food to prevent bacterial contamination. Look for canned tomatoes that don’t contain BPA or tomatoes packed in jars.
source: "Fighting Cancer with Food", alive #354, April 2012
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.