According to Dr. Li, we can start today, keeping cancer at bay. Just eat more foods that slow the growth of blood vessels.
While we’re stuffing our faces with these healthy foods, we’re starving cancer-cell invaders in their tracks.
The foods that do the job aren’t mysterious mumbo jumbo harvested at the ends of the earth. They grow in our own gardens. They’re found at farmers’ markets. You can get them at the corner grocer.
The secret is SALADS!
Guess how surprised I was to see Dr. Li suggesting a whole lot of foods I just posted recently, as building blocks for my salad towers, Lego style. The antioxidants in red and green veggies provide the magic.
The blocks in Dr. Li’s salad tower
Kale, Spinach, Basil
Cauliflower, Broccoli, Cabbage, Carrots, String Beans, Peppers
Shiitake mushrooms, Tomatoes, Onions
Apples, Blueberries, Cranberries, Oranges, Peaches, Grapefruit, Red Grapes, Strawberries
Pumpkins, Sweet Potato
Flax-seed, Walnuts, Almonds
Olive oil, Lemons, Garlic, Thyme, Ginseng, Ginger, Honey, Green Tea
See? Ordinary, everyday foods. It’s not really much of a coincidence that most of Li’s foods are a part of Vinny’s Lego tower of salad foods. Vinny loves to tell you about foods that help families stay strong and alert. And look at how many of Vinny’s salad foods are potent cancer fighters!
How many of them do you pack into your lunch boxes every day? Get started by building your own Lego salad towers, and get on your way to tasty good health.
Here’s a salad idea that features red cabbage, with its potent antioxidants.
Sweet and sour red cabbage with apples and walnuts
- 2 cups red cabbage, cored and shredded
- 1 small cauliflower chopped and steamed for 5 minutes, then cooled (about 4 cups)
- 1 tart apple (Granny Smith), peeled, cored and diced
- 1 onion, diced
- 1/4 cup dried cranberries
- 1/4 cup walnuts
- 10 cherry tomatoes, halved (optional)
- Basil to garnish (optional.. but it’s on Li’s list 🙂 )
- Combine in a pretty bowl and add the dressing, below.
- Toss and serve.
- 1/2 cup plain low-fat Greek yogurt
- 1 small ripe avocado, peeled and mashed
- 3 tablespoons apple cider
- 1/4 cup apple juice
- 1 tablespoon mild-flavored honey
- 1 tablespoon honey mustard
- sea salt to taste
- lemon juice to taste
- Blend these together until smooth.
- Adjust the seasoning with sea salt and lemon juice to taste.
- Toss with the salad before serving.
The hardest part about making a salad is prepping the veggies. I have a few habits that lighten the load. One of them is shredding the cabbage the minute I take it out of the shopping bag in my kitchen. My handy dandy mandolin makes fast work of an otherwise boring job and can be worth the investment. Once it’s shredded, it’s a snap to use it often in salad towers and egg dishes. Lasts a week or more :).
I pass along other labor-saving ideas in my post on Lego salads, if you want to refresh your memory.
This particular salad, here, tastes lovely, with its sweet and sour flavors mixed with red and green crunch. Try it. It might become a favorite in your house, too.
- Walnuts raw develop the jaw – Try this crunchy leafless party salad featuring cauliflower and broccoli… so good … with a very special nut-oil vinaigrette that you won’t be able to stop making.
- Building your salad in jars, Lego style Lego instructions for building perfect salads every time. Plus a recipe for spinach strawberry salad with variations… many variations (with links to lots of great salad ideas).