Today's menu, you ask? Let's get culinary, shall we?
In the realm of wellness and nutrition, Claudia Petru's Cooking Against Cancer stands out as a comprehensive guide that emphasises the power of food in cancer prevention. Published by Leopold Stocker Verlag, this book delves into the relationship between food and cancer, recommending foods rich in antioxidants, phytochemicals, and anti-inflammatory properties.
Key foods emphasised in Petru's book include cruciferous vegetables like broccoli and cauliflower, berries such as blueberries and strawberries, leafy greens such as spinach and kale, whole grains, nuts and seeds, healthy fats like olive oil, and spices like turmeric for its anti-inflammatory benefits. These foods are thought to reduce oxidative stress and inflammation, potentially lowering cancer risk.
The approach focuses on whole, nutrient-dense foods prepared in ways that preserve or enhance their cancer-fighting properties. While the exact recipes from Petru's book may not be readily available, the emphasis on anti-inflammatory and antioxidant-rich ingredients like turmeric and roasted vegetables aligns closely with her book’s recommendations, as similar recipes and foods appear in related wellness cooking content.
One such recipe is the Creamy Polenta with Eggplant-Tomato Sauce, suitable for various digestive issues and diabetics, with 335 kcal per serving. This dish is not only delicious but also beneficial for loss of appetite, bloating, swallowing difficulties, nausea, constipation, and is high in fiber.
To prepare the sauce, olive oil is used to sauté eggplant cubes, garlic, tomato paste, and sugar. The eggplant, after being cut into 1.5 cm thick slices and cubes, is salted to remove bitter substances. Tomatoes are diced and added to the mixture. The sauce simmers for 1 minute after adding vegetable broth, then for 5 minutes after adding the diced tomatoes.
The polenta (maize grits) for this dish is prepared by bringing vegetable broth, lactose-free milk, salt, and nutmeg to a boil, then stirring in the maize grits and letting it swell on the switched-off stove for about 10 minutes. Before serving, chives and cream are stirred into the polenta, and it is topped with parsley and cheese.
Preparation for the Creamy Polenta with Eggplant-Tomato Sauce takes approximately 30 minutes, excluding cooking time. This dish is a testament to Petru's philosophy that delicious, nutritious meals can play a significant role in cancer prevention.
[1] Source: Related wellness cooking content online.
- Claudia Petru's book, Cooking Against Cancer, highlights the importance of food in cancer prevention and recommends a variety of foods with antioxidant, phytochemical, and anti-inflammatory properties.
- Cruciferous vegetables, berries, leafy greens, whole grains, nuts and seeds, and healthy fats like olive oil, as well as spices like turmeric, are emphasized in Petru's book for their potential cancer-fighting properties.
- One recipe that aligns with Petru's recommendations is the Creamy Polenta with Eggplant-Tomato Sauce, which is not only delicious but also beneficial for various health issues and is high in fiber.
- Preparing the Creamy Polenta with Eggplant-Tomato Sauce involves the use of olive oil, diced tomatoes, vegetable broth, and various spices, demonstrating the connection between food, health, and wellness, as well as the potential role of such meals in cancer prevention.
