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Bellas Carrot, Orange, and Fennel Soup

Heres a recipe where a little culinary ad-libbing met the needs of a caregiver. My husband, Gregg,
was feeling a little sick but wanted to eat, but there really wasnt anything in the house. I saw some
fennel and thought, Thats good for the belly. Then I found some carrots. But what to do with these
limited ingredients? For years Id made a carrot ginger soup recipe for many of my patients. Would
carrot fennel soup work? I went to the fruit compartment for my trusty lemons, but only found an
orange. It all went into the pot, and a little while later I put it in front of Gregg. He took one taste
and started raving. A few weeks and tweaks later, I found that adding cumin, cinnamon, and allspice
really brought this soup home. I named this recipe after Bella because shes quite possibly the only
dog on the planet who prefers carrots to bacon; for every four carrots that go into making this soup,
one goes into Bellas mouth. Otherwise she howls. (Sigh.) serves 6
2 tablespoons extra-virgin
olive oil
1 cup chopped yellow onion
1 cup chopped fennel
Sea salt
3 pounds carrots, cut into
1-inch pieces
1 1/2 teaspoons orange zest
/ teaspoon ground cumin

1 4

/8 teaspoon ground cinnamon

/8 teaspoon ground allspice

Pinch of red pepper flakes

8 cups Magic Mineral Broth
(page 54)
1 tablespoon freshly squeezed
orange juice
2 teaspoons freshly squeezed
lemon juice
/ teaspoon maple syrup

1 4

Cashew Cream (page 180),

for garnish
Rebeccas Notes Put liquid
ingredients in the blender first,
and then add the solids to blend
more efficiently. The pressure
builds up when blending hot
liquids and can blow the lid
right off the blender chamber,
so always place a dishtowel over
the blender lid before you hit
the power button to prevent
spin art on your kitchen wall
(and possibly burns).

Heat the olive oil in a soup pot over medium heat, then add the onion,
fennel, and a pinch of salt and saut until golden, about 4 minutes. Stir
in the carrots, orange zest, cumin, cinnamon, allspice, red pepper
flakes, and 1/4 teaspoon of salt and saut until well combined. Pour in
1/2 cup of the broth and cook until the liquid is reduced by half.
Add the remaining 7 1/2 cups broth and another 1/4 teaspoon salt
and cook until the carrots are tender, about 20 minutes.
In a blender, puree the soup in batches until very smooth, each
time adding the cooking liquid first and then the carrot mixture. If
need be, add additional liquid to reach the desired thickness.
Return the soup to the pot over low heat, stir in the orange juice,
lemon juice, maple syrup, and a pinch of salt, and gently reheat slowly.
Do a FASS check. Does it need a squeeze of lemon, a pinch or two of
salt, or a drizzle of maple syrup?
Serve garnished with a drizzle of the Cashew Cream.
Variation: With a little rearranging, you can create a carrot, coconut, and curry soup. Omit the chopped fennel, red pepper flakes, and
allspice and add 1 teaspoon of curry powder with the cinnamon and
cumin. At the end of the cooking process, stir in 1 cup of coconut
milk before blending, then do a FASS check; youll probably want to
add an extra pinch of salt and a squeeze of lime.
Prep Time: 30 minutes Cook Time: 35 minutes
Stor age: Store in an airtight container in the refrigerator for up to 4 days or

in the freezer for up to 2 months.

Per Serving : Calories: 215; Total Fat: 5.5 g (0.8 g saturated, 3.4 g mono-

unsaturated); Carbohydrates: 40 g; Protein: 4 g; Fiber: 10 g; Sodium: 405 mg

Nourishing Soups and Broths

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Shredded Carrot and Beet Salad

One of my favorite gatherings is the Food as Medicine conference, which brings together hundreds of
nutritionally minded physicians, nurses, and other wellness professionals. I cook for the attendees, and
while they often kindly tell me how much they learn from me, it definitely goes both ways. In fact, this
recipe was inspired by Dr. Joel Evans, who is attracted to nutrition from both a scientific and an aesthetic
viewpoint and loves to speak about the colors of food having a tangible relation to their healing qualities. There is a school of thoughtand increasing scientific evidencethat the more vibrant the color,
the more nutrition there is to be found in a food. As an ode to Joel, I set out to create the most colorful
salad I could, using purple beets, orange carrots, and fresh mint. If Id had a vegetable crisper instead of
a box of crayons as a kid, this salad would have been the result. You can substitute lemon or lime juice
for the orange juice. serves 4
2 tablespoons freshly squeezed
orange juice
2 teaspoons freshly squeezed
lemon juice
2 teaspoons extra-virgin olive oil
/2 teaspoon minced fresh ginger

/ teaspoon sea salt

1 4

1 cup peeled and shredded

1 cup peeled and shredded
red beet
2 tablespoons chopped
fresh mint

Whisk the orange juice, lemon juice, olive oil, ginger, and salt together
until thoroughly combined. Put the carrots in a mixing bowl, drizzle
with half of the dressing, and toss until evenly coated. Place the carrots on one side of a shallow serving bowl. Put the beets in the mixing bowl, drizzle with the remaining dressing, and toss until evenly
coated. Place the beets in the serving bowl next to the carrots for a
beautiful contrast of red and orange. Top with the chopped mint before
Prep Time: 10 minutes Cook Time: Not applicable
Stor age: Store in an airtight container in the refrigerator for 3 to 5 days.
Per Serving : Calories: 50; Total Fat: 2.5 g (0.4 g saturated, 1.7 g mono-

unsaturated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 2 g; Sodium: 195 mg

Who Knew? Strength in Numbers When it comes to antioxidants,
including the carotenoids so prevalent in orange fruits and vegetables,
experts pretty much sing the same song: Generally speaking, the right way
to go is to cast a wide net instead of focusing on a single antioxidant.
(This is their way of saying dont turn into a rabbit and consume so many
carrots that you turn orange from a beta-carotene megadose.) Nutritionist
Suzanne Dixon notes, Individual, isolated carotenoids dont tend to
provide a whole lot of benefit. You should get the whole food, preferentially.
Getting a lot of different carotenoids in the diet, I believe, is a very, very
good biomarker of general healthy eating behavior. Those people tend to
do better in terms of disease risk across the board.



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Orange Ginger Roasted Chicken

Roasted chicken is such a staple for many people that I wanted to provide a zippy recipe that would
avoid the all-too-frequent pitfall of bland, dry results. Here, Ive replaced the common rosemary-thyme
rub with ginger, orange zest, and cinnamon, which are also appetite stimulants. Rubbing the spices under
the skin, filling the cavity with more aromatics and orange juice, and then roasting the whole shebang
makes for one moist, tasty bird! Drizzle with Moroccan Pesto (page 186) or add a dollop of Apricot Pear
Chutney (page 175). Serves 6
1 4 1/2- to 5-pound organic
1 teaspoon paprika
/4 teaspoon ground coriander

/ teaspoon ground cinnamon

1 4

1 1/2 teaspoons sea salt

1 orange, zested and juiced,
rind reserved
1 teaspoon grated fresh ginger,
plus 1 finger-length piece of
unpeeled fresh ginger, halved
3 cloves garlic
2 cinnamon sticks
Rebeccas Notes Leftovers,
anyone? Using leftover roasted
chicken will save time and add
flavor to any recipe calling for
roasted or shredded chicken,
such as Curried Chicken Salad
(page 104), Cozy Comfy Chicken
and Rice (page 106), Lemony
Greek Chicken Soup (page 60),
and Thai It Up Chicken Soup
(page 62), or as an addition to
Hungarian Roasted Root
Vegetable Potpie (page 95).
Use disposable kitchen gloves to
handle the bird more easily and
keep things sanitary.

Preheat the oven to 400F.

Pat the chicken dry with paper towels. Stir the paprika, coriander, and cinnamon together, then divide the mixture in half and stir
1 teaspoon of the salt into half. Rub the salted spice mixture all over
the outside of the chicken. Sprinkle the remaining 1/2 teaspoon salt
inside the chicken.
With your palm facing downward, use your first three fingers to
gently lift the skin on both sides of the breast to loosen it from the
meat. Rub the remaining spice mixture, the orange zest, and grated
ginger under the skin of each breast, massaging them lightly into the
meat. Place the garlic, cinnamon sticks, ginger pieces, and orange rind
inside the cavity along with half of the orange juice.
Place the chicken on a roasting rack in a glass or ceramic baking
dish, breast side up. Roast until a meat thermometer reads 160F
when inserted in the thigh and the juice from the meat runs clear,
about 1 hour.
Let the chicken rest for at least 10 minutes before carving. Just
before serving, pour the remaining orange juice over the chicken.
Variations: Here are a few other spice blends for a tasty bird:
In place of the paprika, coriander, and cinnamon, use
1 teaspoon cumin, 1/4 teaspoon ground coriander, and
1/4 teaspoon dried oregano.
Replace the paprika with anise seeds.
Replace the oranges with lemons, and in place of the
paprika, coriander, and cinnamon, use 1/2 teaspoon dried
thyme, 1/4 teaspoon rosemary, and 1/4 teaspoon sage.
Prep Time: 20 minutes Cook Time: 1 hour
Stor age: Store in a covered container in the refrigerator for 3 to 5 days.
Per Serving : Calories: 215; Total Fat: 5.1 g (1.3 g saturated, 1.5 g mono-

unsaturated); Carbohydrates: 4 g; Protein: 35 g; Fiber: 1 g; Sodium: 715 mg

Protein-Building Foods

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Cardamom Maple Mini Macaroons

I knew I wanted to do a cardamom macaroon recipe for this book because my grandmother, Doris, got
me hooked on them when I was knee-high. My baker for this book, Wendy Remer, also has macaroon
fever. These bite-size morsels are made using organic maple syrup with either a tad of brown rice syrup
or honey for just the right amount of sweet. Meanwhile, cardamom adds a warm, spicy touch, while also
aiding digestion and possibly slowing tumor growth. makes 24 macaroons
2 organic egg whites
/ cup maple syrup

1 2

1 tablespoon brown rice syrup

or honey
Pinch of sea salt
1 1/2 cups unsweetened
shredded coconut
2 tablespoons all-purpose
unbleached white flour
/ teaspoon vanilla extract

1 2

/ teaspoon ground cardamom

1 4

Rebeccas Notes If you want

a sweeter macaroon, bake these
with honey. For a more mellow
sweet taste that isnt over the
top, use the brown rice syrup.

Preheat the oven to 325F and line a baking sheet with parchment
Combine the egg whites, maple syrup, brown rice syrup, and salt
in a saucepan over medium heat and cook, stirring constantly, until
just warm, about 1 minute. Add the coconut, flour, vanilla, and cardamom and continue to cook, stirring constantly, until the mixture just
begins to sizzle and is slightly dry, about 2 minutes. Remove from the
heat and let cool for a few minutes.
Using a teaspoon and your fingers, form the dough into 24 small
mounds on the prepared pan. Bake for 20 to 25 minutes, until golden
brown. Let cool completely before serving.
Variation: For a more decadent dessert, dip the macaroons in
chocolate. Chop your favorite dark chocolate and place it in a dry metal
or glass bowl and set it over a pan of gently simmering hot water (or
use a double boiler if you have one). Stir the chocolate constantly
until just melted, then remove it from the heat. Now for the fun part:
Dip the macaroons into the melted chocolate, then place them on a
pan or plate lined with wax or parchment paper. Chill in the refrigerator until the chocolate hardens, then enjoy!
Prep Time: 10 minutes Cook Time: 20 minutes
Stor age: Store in an airtight container at room temperature for 5 to 7 days.
Per Serving : Calories: 55; Total Fat: 3 g (2.7 g saturated, 0.1 g monounsatu-

rated); Carbohydrates: 7 g; Protein: 1 g; Fiber: 1 g; Sodium: 20 mg

Sweet Bites

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For Waz Thomas, who showed me the way

The information in this book is based on the experience and research of the authors. It is not
intended as a substitute for consulting with your physician or other health-care provider. Any
attempt to diagnose and treat an illness should be done under the direction of a health-care professional. The publisher and authors are not responsible for any adverse effects or consequences
resulting from the use of any of the suggestions, preparations, or procedures discussed in this book.
Copyright 2009 by Rebecca Katz
Foreword copyright 2009 by Keith I. Block, MD
Photographs copyright 2009 by Leo Gong
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,
a division of Random House, Inc., New York.
Ten Speed Press and the Ten Speed Press colophon are registered trademarks
of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
Katz, Rebecca.
The cancer-fighting kitchen : nourishing big-flavor recipes for cancer
treatment and recovery / by Rebecca Katz with Mat Edelson.
1st ed.
p. cm.
Includes bibliographical references and index.
Summary: A cookbook for cancer patients with more than 100 specially formulated recipes for
their specific nutritional and appetite needs, featuring a step-by-step guide to nutritionally preparing
for chemotherapy and radiation, and using powerhouse ingredients to create a cancer-fighting
culinary toolkit Provided by publisher.
1. CancerDiet therapyRecipes. I. Edelson, Mat. II. Title.
RC271.D52K375 2009
ISBN 978-1-58761-344-9
Printed in China
Cover and text design by Chloe Rawlins
Food styling by Jen Strauss
Prop styling by Harumi Shimizu
10 9 8 7 6 5 4 3
First Edition

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