Eat For Better Health…Phyt Cancer with Plant Foods!!

I’d always been vegetarian.

My parents converted to a plant powered diet (now known as vegan) when I was 11 months old. Our relatives weren’t too happy. And, my doctor essentially told my mom the I would die.

But, we stuck with it. And, grew through the years of learning how to do it better. Ended up landing as lacto-ovo vegetarians. Mostly because it was then believed that you really needed to eat dairy precuts to get “complete protein”. My mom taught me how to cook. My dad taught me how to experiment with cooking. They eventually opened the first vegetarian restaurant - Chubs, in Huntsville, AL in 1979.

After graduating from college with a degree in Home Ec/Nutrition and going to Loma Linda University to study health education, I started working in nutrition and health education. I loved it. Teaching people how to make better choices for their health was so fulfilling to me. And, every time I got a chance to cook something, I was in that kitchen swinging pots.

So, I was shooketh when I was diagnosed with invasive, aggressive, metastatic breast cancer in 1996. I’d just left a job at Morehouse School of Medicine teaching cancer risk reduction and was working with the GA Office of Nutrition, creating wellness programs around the state when I got the news. I was driven to find out how my food choices could impact my outcomes and that’s when I discovered, among other things, the power of phytochemicals found only in plant foods. A NCI sponsored study was all I needed. Led by the late Herb Pierson, they observed phytochemicals found in foods that have been the basis of folkloric recipes for millennia. They found that the phytochemicals prevented clots, prevented the expression of cancer, prevented osteoporosis and a host of other things.

The information was evolving then, so it was hard to get health professionals to point you to resources, but I was convinced and decided to ditch the milk, cheese, eggs, ice cream, yogurt, sour cream, cream cheese, etc. I found medical professionals who not only supported my choice, but used it with their patients at Wildwood LIfestyle Center and Hospital. I learned all I could and got to Cookin’ Up Good Health for my family. They were on board, BUT, made me promise to level up the recipes I was introducing them to. And, that’s just what I did, especially when I realized that so many of the foods we traditionally eat were such amazing sources of health promoting, disease preventing and disease reversing power.

Black Women, Breast Cancer and Chronic Disease: Beating the Odds!! July1, 2021

In the many years since I made the decision, I have been completely affirmed and amazed at the information that is confirming the value of plant powered diets in the fight against cancer….of all types. I celebrated 25 years of being free from Breast Cancer virtually last year with some of my favorite Lifestyle Medicine Professionals. You can view it here. Then, take a look at the links below, for some uhmazing information. And, you’ve got to try the recipes for this week. They’re two of my absolute favorites.

Adventist Health Study (AHS) Findings for Cancer

American College of Lifestyle Medicine (ACLM) Lifestyle Medicine and Breast Cancer: Awareness to Action

Physician’s Committee for Responsible Medicine (PCRM) Cancer

Physician’s Committee for Responsible Medicine (PCRM) Let’s Beat Breast Cancer

American Institute for Cancer Research (AICR) - www.aicr.org

African/African American Diet Swap

Red Cabbage

1 small head red cabbage

1 small red onion

1 large Roma tomato

1 small red pepper

olive oil

McKay’s

Dill

Pour a small amount of olive oil in a skillet. Add tomato, pepper and onion and sauté for a few minutes. Add shredded cabbage. Cover and let simmer till tender. Add seasonings to taste. Serve.

Fresh Mango Salsa

4 cups chopped fresh tomatoes

1 large mango, diced (peaches are great too)

1 onion, chopped

½ -1 cup chopped green bell pepper

1 – 4 ounce can diced mild, green chilies

¼ cup chopped, fresh parsley

2 tablespoons chopped, fresh cilantro

1 ½ tablespoons fresh lemon juice

2 cloves garlic, minced

¼ teaspoon ground cumin

¼ teaspoon ground oregano

Salt to taste (optional)

Combine all ingredients and mix well. Refrigerate for a few hours to overnight to let flavors blend. Serve.

If you’re looking for more plant powered recipes, I’ve got plenty. Visit our website to get your copies today!! Donna’s Books!

Ready to Phyt for Your Life?!?! Eat More Plants!! Plant Foods have POWER!! Happy Wellness Wednesday!!

I’m Still Shoutin’ Ova Here!!

Donna

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