Wednesday, February 1, 2012

Anticancer Stir Fry Vegetables

I realized this morning I have not done a stir fry vegi dish yet.  Stir fry is one of the best ways to cook vegetables whilst retaining all of their nutrients.  And it's quick and easy.  This recipe is packed full of anticancer foods.  First, we use olive oil which is an ideal health food because it has a high concentration of phenolic antioxidants.  Just make sure not to let it get too hot.  That is to say, never let it smoke.  If it does smoke, throw it away.  Next, we will throw in a little ginger.  Ginger root is a powerful anti inflammatory and an antioxidant.  It acts against certain cancer cells and it helps reduce the creation of new blood vessels.  No stir fry can be without garlic and onion.  The sulfur compounds found in the alliaceous family promote cell death in many different kinds of cancer.  Consuming generous amounts of garlic and onion helps regulate blood sugar levels which reduces insulin secretion which then will reduces cancer cell growth.  Then we'll add some vegetables high in carotenoids such as carrots and sweet potatoes.  These vegetables contain vitamin A and lycopene which inhibit the growth of several different types of cancer cells.  How about some shiitake mushrooms which contain polysaccharides and lentinian.  These stimulate the reproduction and activity of immune cells.  And of course a little broccoli and cabbage.  They fall into the class of cruciform vegetables which contain powerful anticancer molecules.  These molecules are capable of detoxifying certain carcinogenic substances.  They help prevent precancerous cells from developing into malignant tumors.  You do not want to boil these two vegetables because it can destroy it's positive affects.
Now what is really going to take this stir fry over the top is the addition of turmeric.  Turmeric is the most powerful natural anti inflammatory that exists today.  It can enhance the effectiveness of chemotherapy and reduces tumor growth.  However, turmeric must be consumer with a good dose of freshly ground black pepper for the body to absorb it.  And in any good stir fry you find soy.  Soy contains isoflavones which block the stimulation of cancer cells by sex hormones.  But when you use soy, just make sure it is organic.
Being on a anticancer diet is difficult, so when you can find a dish like stir fry, which allows you to make subtle changes using the the same technique it's a blessing.  It's quick, easy and healthy.  So enjoy this delicious anticancer meal 3 times a week.

The fresher the better

Chop the same size

Sit down and enjoy!

Stir-Fry Vegetables
by Jeff Harter
Prep Time: 1/2 hour
Cook Time: 1/2 hour
Keywords: stir-fry appetizer entree gluten-free low-carb nut-free sugar-free vegan vegetarian

I cook the majority of these vegetables by themselves because of different cooking times. Then at the end I throw them in the wok altogether and cook for a few more minutes.
Ingredients (serves 4)
  • Olive oil
  • 1 onion
  • 2 carrots
  • 1 large sweet potato
  • 8 medium oyster mushrooms
  • 1/4 head of cabbage
  • 2 cloves of garlic
  • 1 inch fresh ginger
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp turmeric
  • 4 tbsp soy sauce
  • 1 tsp corn starch
  • 1/2 cup water
  • Salt and freshly ground black pepper
  • Chop all the vegetables into small bite size pieces individually.
  • Heat the wok over medium heat then add 1 tbsp olive oil.
  • Cook each vegetable separately for 2-5 mins stirring frequently.
  • Add 1 tbsp olive oil before each additional vegetable.
  • Place cooked vegetables in a large bowl.
  • When all vegetables are done add all the vegetable to the wok again and add the turmeric and cook for about 2 mins.
  • Mix the soy, water and cornstarch in a little bowl then add to wok and cook for 2-3 mins more.
  • Enjoy plain or pour over some brown rice.

1 comment:

  1. Wow, thanks for your blog. My sis is battling ovarian and breast cancer. She is going with a vegan diet. Can't wait to try some of your recipes. Couple of questions.
    She is avoiding soy, What would you think about substituting coconut aminos for soy sauce.

    Because of GMO, could arrow root be substituted for corn starch one for one? Would I have to cook the arrow root before using it?

    When would you add the ginger and rosemary? Could I use dried rosemary?

    Lastly, I've just bought fresh turmeric, (first time), how much would you recommend and any suggestions. Was the 1 tbsp for dried turmeric?

    Thank you for an awesome blog and the help :)