Each year at the law firm I work at, we get together and have an annual Think Pink fundraiser. The fundraiser is held to raise money for the Susan G. Komen Breast Cancer Foundation. This cause is near and dear to me. Breast cancer runs in my family genetics. My grandmother, aunt, and my grandmother’s niece have all been diagnosed with breast cancer in their lives. Luckily, and thanks to all the research and attention breast cancer has received, all three survived breast cancer. Now my grandmother is no longer with us, but she was diagnosed in the 70’s with breast cancer and even back then, with less resources than we have now she survived! Susan G. Komen is a fantastic foundation and I am very proud that my employer supports such a terrific cause.
Now I know I am a few months late, but I still wanted to get this posted on the blog because being healthy and teaching people healthier eating habits is very important. Everyone in the office came up with very creative and yummy dishes incorporating “superfoods.” On our potluck sign up sheet we listed “superfood” items with a breif explanation of what is “super” about the particular ingredient. The ingredients each have a property that helps our bodies fight against cancer – from breast cancer to prostate cancer – and many harmful diseases and environmental pollutants. These foods are just plain good for you (although some of these recipes below may not be ALL good for you, but they do contain some foods that are very good for you). Below are some photos and descriptions of the items that were served at our Think Pink Fundraiser. My recipes are included below.
COCONUT – high in fiber, vitamins, and minerals. It’s oil is has been described as one of the “healthiest oils on the earth.”
1 1/2 cups all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 package of instant vanilla pudding (only the powder)
1- 13oz can unsweetened coconut milk¼ c. shredded sweetened coconut
1/2 c. room temperature butter
3/4 c. sugar
2 eggs ½ – 14oz bag of sweetened shredded coconut.Preheat oven to 350°Toast the shredded coconut until browned about 8-10 minutes. Spread out on a sheet of wax paper to cool.Whisk together flour, baking powder, pudding powder and salt. With an electric mixer in a large bowl combine butter and sugar until light and fluffy. Add the eggs one at a time allowing each to incorporate well before moving on to the next ingredient. Incorporate the dry ingredients and coconut milk by alternating – half of the dry ingredients and half of the coconut milk. Use a small ice cream scoop for the cupcake batter. It makes the perfect size cupcakes. Bake for 18 minutes until toothpick comes out clean.
Frosting Recipe 1/2 cup shortening (used the Crisco stick because it’s easier to measure)
1 stick butter (1/2 cup) – room temperature
4 cups confectioners sugar
2-4 T. coconut milk (just the creamy top portion of the canned coconut milk)
1 T. vanilla extract
In a stand mixer, beat the shortening and butter together, add the vanilla extract. Incorporate the sugar gradually – 1c. at a time. Once sugar is incorporated (it will look dry) add the coconut milk 1 T. at a time until you get the consistency you like. It will be about 3T for a medium consistency.Cover with a wet cloth while not in use, or place in the fridge if you plan on using it much later.
EGGS – one study showed that women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%
SHRIMP – contain selenium , an antioxidant which some studies link to the prevention of cancer.
ALMONDS – also contain selenium , and they help heart health.
TOMATOES – contain lycopene, a powerful antioxidant
1lb roma tomatoes
1 pkg fresh mozzerella
1 bunch of basil
Olive Oil, balsamic vinegar, salt & pepper
Thinly slice the mozzerella, slice tomatoes 1/4 inch thick. Lay mozzerella on a plate, top with basil leaf and a tomato. Drizzle balsamic dressing over the salad. Serve!
WALNUTS – some studies indicate that walnuts positively impact heart health, bone health, diabetes and weight management.
KALE – contains sulforaphane, which some studies have shown to have anti-cancer properties. Also Indole-3-carbinol which some studies have show to help repair damaged cells.
This recipe came from Food and Wine magazine, the Thanksgiving issue. I wasn’t unsure about Kale, as I had never tried it and was under the impression it was a green that should be cooked. But after trying some in the store it reminded me a lot of broccoli. The strong flavor of Kale with the sweet apple, salty pancetta and the tangy dressing mix so well with one another! This salad went over very well even with the threat of KALE.
1/2c. confectioners’ sugar
1/2tsp cayenne pepper
1/4c extra-virgin olive oil
6 oz thickly sliced pancetta, finely diced
1/4c. white wine
2Tbsp caper brine (from a jar of capers)
3Tbsp maple syrup
Freshly ground black pepper
2 granny Smith Apples, cut into matchsticks
1 large head radicchio, shredded
one 8-oz bunch of kale, finely shredded
3Tbsp snipped chives
1Tbsp chopped tarragon
2 oz. shaved pecorino
1. Preheat the oven to 350°. In a bowl, whisk together confectioner’s sugar, cayenne pepper and 1 1/2 tsp salt. In a sieve rinsk the pecans in water and strain completely. Add the pecans to the sugar mixture and toss. In a sieve shake off the excess coating. Arrange pecans on a parchment paper lined cookie sheet. Bake for 10-12 minutes, until the sugar is lightly caramelized and the pcans are golden.
2. In a skillet, heat the oil with th pancetta and cook until the pancetta is browned, about 6 minutes. Strain the pan drippings into a large bowl; whisk in te vinegar, caper brine and maple syrup. Season the dressig with salt and pepper.
3. Toss the apples, radicchio, kale, chives, tarragon and dressing. Top with pecorino.
NOTE: I did not use radicchio, I couldn’t find anything in my local grocery stores that looked good.