Food

Roasting radishes creates a whole new vegetable as it tames their spiciness and transforms them into nuggets full of mellow sweetness. The radishes are also excellent when tossed with herb mixtures such as herbes de Provence or za’atar before roasting.

Carpaccio traditionally refers to extremely thin slices of cured meat. These days, however, it’s a term that refers to thin slices of all sorts of items—including the perfect pairing of cucumber and radish. A mandoline works best to get whisper-thin slices for this elegant salad, but you can also—very carefully—use a very sharp chef’s knife. If available, try using watermelon radish for added visual appeal.

Similar to buttermilk, kefir lends this chilled soup a delightful tang. As a bonus, the fermented dairy is chock full of beneficial probiotics. You can also use avocado oil or pistachio oil as fanciful ways to garnish each bowl of piquant soup.

Strawberries and radish give this colourful salsa a sweet, peppery one-two punch. Also called black cod, sablefish has a wonderful buttery flesh and harbours a boatload of heart-healthy omega-3 fatty acids. However, lingcod, Pacific halibut, farmed catfish, tilapia, rainbow trout, or wild salmon are other sustainable swimmers that would pair well with this salsa.

These scrumptious, chewy squares are sure to pacify chocolate-sensitive folks previously forced to forgo brownies. To ensure moist brownies it is crucial not to overcook them—keep a close watch on these squares as they near their baking time.

This vegetarian meal is teeming with bone-friendly calcium and isoflavones. Its intriguing exotic flavour and delightful creamy texture will transport your taste buds to other worlds and impress even the most demanding gourmand.

A colourful, refreshing salad is a wonderful addition to any cook’s culinary repertoire. This particular salad combines some surprising flavours with great success and boasts a wealth of health-enhancing antioxidants.

This budget-friendly, easy-to-prepare meal is bursting with nutrition and flavour. It’s the perfect dinnertime dish for a busy family. Note that heartier appetites may require the addition of larger chicken thighs, and those watching their waistlines can substitute skinless chicken breasts to reduce the fat content further.

This dish is just as good for a lazy weekend brunch as it is to serve as part of a workday dinner. The pile of sautéed vegetables makes a perfect bed for the delicately cooked eggs. Excellent garnish options include grated Parmesan, smoked salt, hot sauce, or smoked paprika.

Together, the sweet potato, buttery cashews, and edamame provide texture and elevate this curry that seemingly only gets more flavourful after resting for a day. Lemongrass, kefir lime leaves, and Thai basil are ways to make this dish scream Southeast Asian cuisine even more.

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.