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

Hollandaise Sauce

100g butter

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.




Managing Editor I oversee the production of the magazine, as well as sub on the mag and write stories for our digitaI platforms. I am passionate about the worlds of entertainment and media, photography, human interest stories, animal causes and doing community work. I love bringing together my personal passions together for both print and digital media to bring our readers and followers informative, interesting and entertaining content. My interests and hobbies include yoga, gardening, creative crafts, photography, travel, community work and I love spending time with family and friends.