Food

Infused with Indian flavour and nutrient-packed kale, this skillet dish proves that sometimes simple is best. If some of the garlic and spices stick to the skillet by the time you have added the final ingredients, pour in a small amount of broth or white wine to help scrape up the flavourful bits. 1 Tbsp (15 mL) grapeseed or extra-virgin olive oil

No offence to the sweet, plump mussels, but the briny and smoky sauce is the real star of the show here. Make sure to serve with good quality crusty bread to sop up extra sauce.

This beautifully orange-coloured soup studded with fresh pistachio pesto has tons of eye appeal and fabulous taste. The high-fibre jewel yams are loaded with cancer-fighting vitamin C. Our creamy soup is chock full of anti-inflammatory ingredients that will satisfy the taste buds and soothe the stomach. The Pistachio Pesto is a wonderful accompaniment. Soup 7 cups (1.75 L) distilled water 2 - 14 oz (398 mL) cans coconut milk 1 small onion, diced 3 Tbsp (45 mL) peeled minced ginger 2 kaffir lime leaves 1 lime, halved 1 stalk lemon grass 3 large jewel yams, peeled and diced, about 3 cups (750 mL) 1 1/2 Tbsp (22 mL) Thai red chili paste 1 to 2 Tbsp (15 to 30 mL) light miso paste 1 Tbsp (15 mL) wheat-free tamari 1 lime, cut into wedges Pistachio Pesto* 1/2 cup (125 mL) minced cilantro 1/4 cup (60 mL) minced mint 1/3 cup (80 mL) pistachio nuts, lighted toasted 2 Tbsp (30 mL) coconut oil, melted 1 Tbsp (15 mL) lime juice Combine water, coconut milk, onion, ginger, and kaffir lime leaves in large stockpot with tight-fitting lid. Cut lime in half and squeeze juice into pot. Add squeezed lime halves. Flatten lemon grass with flat side of knife and add. Bring to a gentle boil. Reduce heat to simmer. Cover and simmer for 45 minutes for flavours to blend. Remove lid and, using slotted spoon, sieve out kaffir lime leaves, lime halves, and lemon grass. Add jewel yams. Bring to a gentle boil and reduce heat. Simmer covered for about 15 minutes or until yams are tender. Remove from heat. Using hand-held immersion blender, purée mixture until smooth and creamy. Whisk in chili paste, miso, and tamari. Add more tamari to taste, if you wish. Strain through fine-meshed sieve. Combine pesto ingredients in mini food processor. Whirl until blended and creamy. Serve soup in bowls with a swirl of pesto and a lime wedge on the side. Serves 8. * Alternatively, top soup with chopped green onions and cilantro. Each serving contains: 198 calories; 3 g protein;12 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 3 g fibre); 267 mg sodium source: "Cancer Fighting Foods", alive #378, April 2014

Turkey is an excellent source of tryptophan, helpful for rest and calm, plus the dark meat is high in iron. Served with Tomato Confit, this is a dish packed with antioxidants. Try this dish as a tasty little appetizer or serve as a main course with quinoa, couscous, rice, or noodles.

Nothing tastes better than gently poached wild salmon full of omega-3 fatty acids—essential to good health. A generous dollop of Avocado Cream gives this dish a host of vital antioxidants necessary for regaining strength and good health. Couple with a nutrient-rich spinach and tomato salad and you have a light dinner that is soothing on the palate and gentle on a recovering appetite.

This dish provides an endless supply of nutrients. For eyes, nose, and taste buds, it’s mild enough with just a hint of smoky flavour, yet soothing to the stomach because it’s minus the spicy and typically fatty chorizo and crushed red peppers. Add some cooked julienned organic chicken or a few wild prawns if you have a craving for an extra boost of protein.

Most people drown their quinoa in too much water or stock when cooking. Check out the best way to retain the nuttiness of the grain following the method below. Add a few grilled ingredients, nuts, and fresh herbs, and it’s a powerhouse dish that covers all the bases for a healthy cancer-fighting meal.

Teff offers an opportunity to make a nutritious riff on corn-based polenta. The teff base along with a tomato sauce and vegetable topping give this dish a definite pizza vibe. If possible, use canned San Marzano tomatoes for the sauce. Low in acid and high in fruitiness, these meaty Italian tomatoes are the gold standard for great red sauce.

Perfect for either a weeknight family dinner or a gathering with foodie friends, the nutty gluten-free crust of this quiche is the perfect foil for the creamy and earthy filling.

Here’s a dessert that tastes great and plays by the nutritional rules, too. Date purée lends sweetness and a smooth consistency that offsets the grainy nature of the cooked teff. Dried coconut flakes are also a wonderful garnish option. Given a couple days in the refrigerator, the flavour of the pudding becomes even more delightful.

Teff Flatbreads

Teff flour lends waffles a malty backdrop while the red sauce brings a taste of spring to the breakfast table. No waffle iron? The same batter can be used to make pancakes. Both the batter and sauce can be made up to three days in advance if chilled, but it’s best used at room temperature. Keep cooked waffles warm in a 200 F(100 C) oven until ready to serve. Cooked waffles can be wrapped in parchment paper and frozen in an airtight container for up to two weeks.

Makes 10 scones

Makes 16 sliders

Serves 6

Serves 4 This is the perfect dessert to use up slightly ripe fruit. Don’t stop at pears—this recipe is boundlessly customisable. Grilled bananas are delicious with vanilla “cream,” toasted pecans and a drizzle of maple syrup. 1/4 cup (60 ml) cashews 1/2 cup (125 ml) water 2/3 cup (160 ml) light coconut milk 1 tsp (5 ml) maple syrup 1/2 tsp (2 ml) instant coffee 1 1/2 Tbsp (30 ml) coconut oil, divided 1/2 vanilla bean, cut in half and seeds scraped out 2 ripe pears 1/2 tsp (2 ml) ground cinnamon 1/8 tsp (0.5 ml) ground cloves Pinch nutmeg Pinch salt 1 1/2 Tbsp (30 ml) Cointreau or Grand Marnier Soak cashews in water overnight. Drain cashews and place in blender along with coconut milk, maple syrup and instant coffee; blend until smooth and creamy. Melt 1 Tbsp (20 ml) coconut oil in small saucepan over low heat. With blender running, slowly add melted coconut oil and blend until well incorporated. Add vanilla seeds and blend again until well dispersed in cream. Transfer to airtight container and refrigerate for at least 6 hours or overnight. Preheat oven grill. Halve pears and scoop out core with melon baller or small spoon. Melt remaining coconut oil and brush over cut side of pears. Place cut side down on rimmed baking tray. Grill until skins are blistered and knife is easily inserted into the flesh, about 4 to 6 minutes. Meanwhile, in small bowl, stir together cinnamon, cloves, nutmeg and salt. Turn pears over and sprinkle with spice blend and drizzle with liquor. Grill until browned and tender, another 2 to 3 minutes. Transfer pear halves to serving plates and top with dollop of coffee cream. Garnish with sprinkle of toasted, sliced almonds and raspberries, if desired. Each serving contains: 938 kilojoules; 2 g protein; 14 g total fat (9 g sat. fat, 0 g trans fat); 22 g total carbohydrates (12 g sugars, 3 g fibre); 30 mg sodium source: "Cooking with Coffee", alive Australia #19, Autumn 2014

Serves 10

Serves 6

Serves 4

Serves 4

Serves 6

Serves 5

Makes 4 servings