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Eat to Beat Cancer

Protect yourself with these delicious “cancer blockers”

iStock_000021035060_LargeBrawny Brussels Sprouts

(Serves 3)

“Crucify” cancer with cruciferous vegetables – broccoli, cauliflower, Brussels sprouts and cabbage. Loaded with isothiocyanates and indoles, which simultaneously inhibit carcinogen-activating enzymes and stimulate carcinogen-deactivating enzymes, these mean green superfoods are believed to pre-empt breast cancer.


450g Brussels sprouts, trimmed and halved

1 slice hickory-smoked bacon  iStock_000011343034_Large

2 large shallots, thinly sliced

1/2 cup water

4 tsp butter

1/2 slice French bread

Kosher salt

Freshly ground black pepper

Cooking spray


1. Preheat the oven.

2. Fry the bacon over medium heat until it is crisp. Saving the drippings, remove the bacon from the saucepan and crumble it. Turn the heat up to medium-high. Add the shallots to the pan and sauté for about 2 minutes.

3. Add the Brussels sprouts and water. Bring the water to a boil and leave for 6 minutes with the pan loosely covered (you can use aluminium foil).

4. Turn off the heat. Season with salt and pepper and toss the Brussels sprouts. Coat a baking dish with cooking spray and transfer the Brussels sprouts into the baking dish.

5. Grind the bread in a food processor. Melt the butter over medium-high heat. Add the breadcrumbs and sauté until toasted. Mix in the crumbled bacon.

6. Sprinkle the breadcrumb mixture over the Brussels sprouts and cook in the oven until golden (about 3 minutes).

Recipe adapted from


Fabulous French Onion Soup

(Serves 4)

Garlic and onions aren’t just flavour enhancers, they could also save you from stomach cancer. Bursting with cancer-protective compounds, plants from the allium family – garlic, onions, scallions, leeks and chives – may also help fight breast, colon, oesophagus and lung cancer. Use garlic or onion as a main ingredient to get the most out of your dish!


2 large onions, sliced thinlyCippola tropea

800ml beef broth

300ml beef consomme

2 garlic cloves, pressed

2 tbsp butter

Worcester sauce

240g Swiss cheese, shredded

4 slices French bread, toasted


1. Put the onions and butter in the saucepan. Sauté on medium heat until onions are soft. Add the garlic and continue to sauté for 1 – 2 minutes.

2. Add the beef broth, consommé and a dash of Worchester sauce. Boil for one minute.

3. Divide half the Swiss cheese among 4 bowls (use ovenproof ones!). Pour soup into each bowl until it is three-quarters full. Top the soup with toasted French bread sprinkled with the rest of the cheese.

4. Heat the soup in the oven until the cheese starts to bubble. Your soup is ready to serve!

Recipe adapted from







Posted by ezyhealth on Oct 13 2014. Filed under Healthy Recipes, Wellness. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

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