This recipe is packed with Vitamin C, which may be useful in mitigating lung and ovarian cancers, as well as helping chemotherapy drugs target cancer cells more effectively without damaging other cells.
Like other cancer-fighting cruciferous vegetables, kale has been shown to help stop cancer in its tracks. Kale packs a punch with many antioxidants such as lutein, zeaxanthin, and vitamins C, E, and K.
Cranberries are one of the top antioxidant-rich foods, and research has shown positive effects against certain types of cancer, including prostate, lung, breast, and colon cancer.
Like olive oil, pecans contain oleic acid, a fatty acid with promising benefits. One of oleic acid’s prime benefits revolves around the reducing risk of breast cancer. Two handfuls of walnuts each day could cut in half the risk of breast cancer and tumor growth. Researchers have uncovered that diets rich in whole walnuts, or even walnut oil, have the ability to also slow prostate cancer growth.
Fight Cancer in your kitchen and feel refreshed with this light and delicious kale salad!
Gluten Free, Vegetarian
1 butternut squash, peeled and cut into 1/2-inch cubes
1 bunch kale, stems removed, sliced into bite size pieces (about 4 cups)
2 tablespoons dried cranberries
2 tablespoons extra virgin olive oil
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese (optional)
1. In a large skillet, heat olive oil over medium high heat. Add squash and sprinkle with sea salt.
2. Cook for several minutes, turning gently with a spatula, until golden brown and tender. Remove to a plate and set aside.
3. In the same skillet, heat remaining tablespoon of olive oil over medium high heat.
4. Add kale and cook, tossing frequently, until slightly wilted, 2-3 minutes.
5. Add the cranberries and cook for another minute. Remove from heat.
6. Mix in a salad bowl, squash, kale and cranberries and gently toss together.
7. Add toasted walnuts and feta cheese (optional).
Recipe & Photo Credit: Sezin Hason, MindBodySoulBlog.com