Last month was World Cancer Day and it got us at Galor thinking, as it’s something close to most people’s hearts; what effect does our diet have on people suffering and recovering from cancer and what can be done to make things easier, more enjoyable and actually beneficial in the fight against cancer?
This month the spotlight is on our Chef Borges who is an experienced Private and Diet Chef. He has shared with us some of his knowledge and experience on Cancer “Power Foods” and some practical tips for your own cooking. (Read More)
"All of us have cancer cells in our bodies, but not all of us will develop cancer", says Dr. David Servan-Schreiber, author of the international best seller, Anticancer: A New Way of Life.
Normal body cells grow and divide and know to stop growing. Over time, they also die. Cancer occurs when abnormal cells grow and spread very quickly. Unlike normal cells, cancer cells just continue to grow and divide out of control and do not die when they are supposed to. There is much we can do to help boost our body's natural capacity to combat cancer. The right diet can help reduce and stop this abnormal growing of cancer cells, states the kidshealth.org website. Everything we eat and drink changes the chemistry of our body. Eating well provides more than nourishment, it can offer huge positive psychological effects, and it can help prevent cancer and it can help with cancer treatment. Eating a plant-based diet is a must.
Working as a chef for 15 years, in Brazil, France and England, and lately with a cancer patient, I have seen incredible results through treatment with healthy and nutritious food. In addition to being healthy, food must also be appealing and tasty. When you step into a kitchen to cook for someone with cancer, you really want them to like the food.
I cook following guidelines of the book mentioned above, and those of Leaders in Oncology Care (LOC) in London, where I have participated in workshops. I stay current with research into new developments about food properties that help prevent and fight cancer. Another excellent book is, Cancer-Fighting Kitchen, by Rebecca Katz with Mat Edelson. The authors call chefs in this field "Culinary Translators". They mean chefs who help patients stay well-fed during treatment by translating nutrition recommendations into delicious, nourishing meals.
Meals must be appealing to all the senses, in a manner that fits patient’s often shifting tastes and appetite, as well as limiting the side-effects of treatment. Taste changes are a common side-effect of chemotherapy and radiotherapy.
Knowing what to cook for maximum health and enjoyment during and after cancer treatment can be tricky for someone with limited experience in the kitchen. A chef can help you tackle food-related issues such as taste, appetite and weight changes.
Remember to buy organic food whenever you can, it is grown naturally, without the use of chemicals. Always try to use local, seasonal ingredients, which can be cheaper, tastier and healthier.
To see Chef Borges’ own, easy to follow recipe and ingredients for a delicious, home made Raw Banana Cream Tart. Read More
RAW NUTS, BANANA CREAM, COCONUT YOGURT AND RED BERRIES TART
Ingredients:
Base
1 cup of raw cashew nuts
½ cup of raw Brazil nuts
4 pitted Medjool dates
1 tablespoon of 100% cocoa powder
2 tablespoons of cold water
Filling 1st layer
2 very ripe bananas
2 tablespoons of raw Manuka honey
1 tablespoon of cinnamon
Filling 2nd layer
6 tablespoons of coconut yogurt
½ vanilla bean scraped
Topping
1 cup of raspberries
½ cup of blueberries
1 cup of strawberries
Preparation:
Base
To make the base: process the cashew and Brazil nuts in your food processor until it becomes crumbs, add the Medjool dates and cold water, process again until the mixture sticks together. Cover a 20cm springform cake pan with non-stick baking paper, then press the mixture into the bottom and the sides of the prepared pan, nicely and evenly. Place the pan into the freezer to rest while you prepare the fillings.
For the 1st filling
To make the banana cream: blend together the bananas, Manuka honey and cinnamon for about 40 seconds. Ready, that was quick! Pour the cream into the tart base, put it back in the freezer and go to the next step.
For the 2nd filling and topping
To make the coconut yogurt: cut the half vanilla bean lengthwise, scrape the back of the knife down the cut, transfer the vanilla bean seeds to the coconut yogurt and mix it well with a spoon. Remove the tart from the freezer and add the 2nd filling, make sure to cover the banana cream completely and top with the berries.
It takes only 15 minutes to prepare it, if you don’t want to be fussy about the berries presentation! Keep it refrigerated for at least 2 hours before serving. It is easy, delicious and nutritious!
Serves 4
Bon appétit!
