WORLD CANCER DAY RECIPE: Mushrooms Against Cancer
Here are some yummy, healthy mushroom recipes. In some laboratory studies, this fungi has been found to contain even more antioxidant power than tomatoes and carrots, potentially protecting people against cancer.
According to the South African Mushroom Farmers Association, ‘one of the key findings of studies conducted at the Beckman Research Institute at the City of Hope Cancer Centre in the US and at the University of Australia in collaboration with Zhejiang University in China, is that women who eat an average of 10g of mushrooms a day seem to halve their risk of breast cancer.’
The study also says ‘mushrooms may also help prevent cancer by providing natural antioxidant compounds. Antioxidants work to neutralise free radicals (naturally occurring chemicals that can damage cells’ DNA and initiate the cancer process) and help to repair damage that has already occurred’.
Stars Who Are Prostate And Testicular Cancer Survivors
Robert de Niro, Ben Stiller, Mandy Patinkin, Sir Ian McKellen, and locally, Archbishop Desmond Tutu and Mark Pilgrim
Stars Who Are Breast Cancer Survivors
Christina Applegate, Cynthia Nixon, Olivia Newton John, Kylie Minogue, Sheryl Crow, Kathy Bates and Anastacia. Celebs currently fighting it are Shannen Doherty, and, locally, Nelson Mandela’s granddaughter, Zoleka Mandela and actress Lilian Dube.
Mushroom and Bacon Salsa Stuffed Avocado
100g streaky bacon, cut into cubes
HALF a red pepper, diced
150g fresh button mushrooms, sliced
ONE fresh tomato, diced
TWO spring onions, sliced
SMALL handful fresh coriander, chopped
ONE large ripe avocado, halved
FRY the bacon in a pan over medium heat until caramelised – about 5 minutes. Remove from pan and set aside. In the bacon fat, cook the red pepper and mushrooms until softened – about 5 minutes. Combine mushroom mixture with the bacon, fresh tomato, spring onion and coriander. Spoon into the avo halves and serve with lime wedges.
Eggs Florentine on Portobellos
FOUR large fresh Portobello mushrooms, cleaned and trimmed
ONE tablespoon olive oil
100g baby spinach, washed
FOUR poached eggs
50g soft goats’ cheese
TWO egg yolks
SQUEEZE of lemon juice
HEAT oven to 200°C. Place mushrooms, gill-side up, on an oven tray. Drizzle with olive oil and bake for 10 minutes. Quickly wilt the spinach in a pan for a few minutes while the eggs poach. Place mushrooms on plates, top with spinach, crumble cheese over, add a poached egg and then spoon on Hollandaise. Serve immediately.
MELT the butter then remove from heat and set aside. In a bowl over a pan of barely simmering water, whisk egg yolks until foaming. Don’t let them overheat. Take the pan off the heat from time to time and scrape down the sides with a spatula. Whisk in a small amount of warm butter, repeating until it’s all incorporated and resembles mayonnaise. Season and add lemon juice to taste. Keep warm over the hot water.