favorite flavor accents are onions, lemons and limes, as well as a panoply of herbs, including basil, rosemary, chives, parsley and mint. To add color and nutrition to everyday salads, she tosses in blueberries or dresses them with homemade vinaigrettes made with strawberries and balsamic. Hoogendyk recommends farmers
markets, individual farm stands and community-supported agriculture subscriptions to discover the freshest, in-season ingredients. When it comes to cooking and putting meals together, a sense of adventure and enjoyment is paramount, she says. Her coleslaw recipe includes red and green onions, radishes and red cabbage. “I don’t like coleslaw to be boring,” she quips, adding that her next project is to pickle an ingredient she has never pickled before: celery. “I can’t wait to see how it turns out.” For those wanting to optimize their
rainbow-based diets, “testing can help people understand how to best support their biology and determine what their bodies need,” says Dr. Véronique Desaulniers, a chiropractor and author of Heal Breast Cancer Naturally. She recommends the DNA test kit and whole-body health report from Nutrition Genome to pinpoint which foods to enjoy or avoid, depending on genetic weaknesses. Close monitoring of blood sugar levels is also important, she notes, as daily glucose and insulin spikes “can turn on cancer-causing genes and cancer-causing pathways.”
Veronica Hinke is a food historian and author of Te Last Night on the Titanic: Unsinkable Drinking, Dining and Style. Learn more at
FoodStringer.com.
CHEESY CAULIFLOWER MUSHROOM STEAKS
This dish can be served as a meal or cut into smaller pieces and presented as party appetizers. Cauliflower
provides vitamins B6, K and C, magnesium and fiber. It is also a great source of glucosinolates and isothiocyanates, two types of antioxidants that have been shown to slow the growth of cancer cells. Button mushrooms are a source of vitamin D, selenium, phosphorus and folate. They also contain polysaccharides, indoles,
polyphenols and carotenoids, which are associated with cancer-fighting properties.
YIELD: 4 SERVINGS
4 slices of cauliflower, ¾-inch thick 1 tsp cooking spray 4 tsp olive oil
1 Tbsp dry Italian seasonings 2 cups fresh brown button mushrooms, sliced 2 fresh garlic cloves, minced 1 cup shredded mozzarella cheese ½ tsp sea salt ½ tsp freshly ground black pepper ½ tsp red pepper flakes 1 Tbsp fresh thyme for garnish
Preheat the oven to 400º F and spray two large baking sheets with cooking oil. Place the cauliflower slices onto one of the baking sheets. They need lots of space between them and shouldn’t overlap.
Brush each side of the cauliflower steaks lightly with the olive oil and season with sea salt, pepper and Italian seasonings. Roast 20 to 25 minutes, flipping once, until both sides are golden brown.
In a mixing bowl, add mushrooms, minced garlic, a pinch of sea salt and pepper, then toss to coat well. Spread the mushroom mixture on the other oil-sprayed baking sheet and bake for 10 to 15 minutes in the preheated oven. As an alternative, sauté the mushroom mixture in a medium pan with 1 teaspoon of oil over medium-high heat for 5 to 6 minutes.
Once done, remove the pans from the oven. Sprinkle roasted cauliflower steaks with cheese and top the cheese with the roasted or sautéed mushrooms and garlic mixture. Return to the oven for 2 to 3 minutes until cheese is melted and bubbly.
Sprinkle with fresh thyme and enjoy. Recipe and photo courtesy of Jennifer Carden.
July 2023 19
Ermak Oksana/
Shutterstock.com
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