The Doctor Cooks

Recipes from the Cancer Project

Call this an online cookbook.  The Physician's Committee for Responsible Medicine Cancer Project is assembling a library of plant nutrient rich, animal product-free, easily prepared and tasty recipes.  The Cancer Project, just like this doctor, recognizes that "it's the diet, stupid!"  A diet rich in plant foods is your best defense against cancer and disease.  Add this site to your bookmarks!

Happy Thanksgiving! (mushroom bourguignonne in a whole pumpkin)

Here's what I'll be bringing to my family's Thanksgiving potluck.  The presentation is especially stunning with the turban squash (pictured).  The recipe is from the Vegetarian Times Complete Cookbook via my friend and cook par excellence, Don Brown.  Happy Thanksgiving!

End of the Season Broccoli Soup

I made this divine “cream” of broccoli soup last weekend from some of Bad Seed Farm’s broccoli.  It’s dairy-free, instead using pureed raw cashews for the “cream.”  Thus, it has none of the bad guys cholesterol or casein and it contains the heart healthy fat, oleic acid that you won’t find in milk.  Cashews are also rich in antioxidants and magnesium. 

Another thing that makes this soup great is that is cooks up quick.  If you have time to plan ahead, soak the cashews 6 hours to overnight.  It increases their digestibility.

Brooke of Bad Seed Farm is hosting an End of Season Market and Social from 4:30 pm – 10:00 pm on Friday November 16, at Bad Seed Headquarters in the Crossroads District, 1909 McGee St, Kansas City, MO 64108.  Call Brooke at 913-522-3458 for more info.  I’ll be there for more Bad Seed broccoli and greens and to enjoy the last of the Bad Seed scene until spring!

As we move into a new season, I feel my energy shifting too.  My plans are to post to The Doctor Cooks weblog as I am inspired rather than twice weekly as I had been.  Don’t fret, I feel inspired often.   A new vision for the weblog may be in the works.  Stay tuned and thanks for eating your greens!

Why Does a Salad Cost More Than a Big Mac?

Do you or have you had cancer?  Take this article to your oncologist and share it with your senator or congressional representative.

More than 300 oncologists nationwide have signed The Cancer Project petition calling on Congress to reform federal nutrition policy.

Western dietary patterns—based on meats, dairy products, and other fatty foods–are linked to higher risk of several forms of cancer. Unfortunately, agricultural subsidies disproportionately support and encourage these unhealthy eating habits. From 1995 to 2005, the Farm Bill doled out more than $70 billion in food subsidy payments, of which more than three-quarters went to producers of sugar, oil, dairy, meat, and alcohol, while fruit and vegetable farmers received less than 1 percent of government subsidies. This skewed system of subsidies helps explain why a cheeseburger is often cheaper than a salad.

The federal government also buys up millions of dollars worth of bacon, burgers, and other fatty meat and dairy products and dumps them into the national school lunch Program and food assistance programs, such as the special supplemental nutrition Program for Women, Infants, and Children (WIC).

Because diet is one of the greatest contributors to cancer risk, oncologists nationwide are banding together to effect change at the federal level. The petition, which attracted support from more than 300 cancer specialists across the country who believe in The Cancer Project’s mission to make healthy foods more accessible, was delivered to the Senate on October 25. A growing number of lawmakers understand the need for change. Sens. Richard Lugar and Frank Lautenberg introduced the FRESH Act, which could dramatically improve the Farm Bill. The Cancer Project stands behind the efforts of these reformers to reduce subsidies to wealthy agribusiness corporations that produce unhealthy foods and to increase the amount spent on healthy fruits and vegetables.

If you are an oncologist interested in joining our Health Professionals Network, please write to info@cancerproject.org.

The Cancer Project News, Fall 2007

Hummus Under Pressure

Hummus with Whole Wheat Pita Bread

I described how to cook garbanzo beans, also called chick peas in the recipe Quinoa Garbanzo Salad with Mustard Vinaigrette.  In Kansas City, Jerusalem Bakery sells fresh whole wheat pita bread.  Call early.  They sell out quickly.

2/3 cup garbanzo beans (also called chick peas) soaked overnight and cooked.
3 TBSP sesame tahini
2 – 4 cloves garlic
½ teaspoon sea salt
2 TBSP extra virgin olive oil
2 TBSP lemon juice
2/3 cup cooking water

Whole Wheat Pita Bread
Paprika
Kalamata or oil-cured olives

Place the first six ingredients in a food processor or blender.  Process until well mixed.  Add cooking water to achieve a creamy consistency.  Drizzle each serving with extra virgin olive oil, sprinkle with paprika and top with an olive.  Cut the pita bread into triangles.  Enjoy by scooping the hummus up with the pita triangles.  Or, place some hummus inside the the pita pocket and fill the of the pocket with roasted vegetables.  Delicious!  Serves 4.