There is wide agreement that one of the most important things we can do to support and promote our own health is to give our bodies the nutrients it needs. There are many theories of nutrition out there, and we need to know what science has discovered that will aid in recovery and prevent recurrence. Jeanne Wallace is an expert on evidence-based nutritional and botanical support for wellness.
We also need to know how to translate that science into the meals that come out of our kitchens. Rebecca Katz is re-defining the concept of health-supportive cuisine in a way that’s proving deliciously irresistible to patients and professionals alike. Using equal parts warm kitchen-table wisdom and credible scientific knowledge, Rebecca has helped thousands of people improve their health as they battle chronic diseases such as cancer, diabetes, and obesity. She will provide the practical help with healthy eating that you have asked for.

Instructors
Jeanne Wallace, PhD, CNC, is widely regarded as one of the nation’s most prominent experts in nutritional oncology. She is the Director of the Nutritional Solutions Consulting Group, providing evidence-based consulting to cancer patients throughout the U.S. and abroad since 1997. She is an independent consultant to oncologists and other health care providers, lectures widely at cancer conferences, and provides educational training to integrative cancer centers. Dr. Wallace is board certified in Holistic Nutrition, and is a member of the National Association of Nutrition Professionals and the Society for Integrative Oncology. Her unique focus is on empowering individuals to harness the power of simple diet and lifestyle changes to modulate the Oncometabolic Milieu, a cluster of nutritional and metabolic factors that translational research has shown can influence the growth and progression of cancer. A locavore who loves to cook healthy gourmet meals, she has a thriving edible landscape, replete with organic vegetables, medicinal and culinary herbs, edible flowers, and an orchard of rare and heirloom fruits (over 60 cultivars).www.nutritional-solutions.net

Rebecca Katz, MS is the author of The Cancer Fighting Kitchen: Nourishing Big Flavor Recipes for Cancer Treatment and Beyond and One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends. She consults, lectures and does culinary demonstrations for leading health-care institutions including University of California San Francisco and Stanford Cancer Center. She is the Senior Chef at Commonweal Cancer Help Program in Bolinas, California. She holds a Master of Science degree in Health and Nutrition Education and received her culinary training from the Natural Gourmet Institute for Health and Culinary Arts. www.rebeccakatz.com
My approach to health supportive foods is that they must taste great—i.e., be flavor driven—in order to be nourishing and healing. Put another way, it’s the power of “yum” that reinforces the desire to eat well. ~Rebecca Katz~

Who Should Attend

• Anyone wanting to promote healing of mind, body, and spirit.
• Women and men touched by cancer or any life-altering.
  illness.
• People supporting friends or family coping with cancer or
  other illness.
• Healthcare providers.

Workshop Objectives

• Learn diet strategies that strengthen the body’s resistance to cancer, complement medical care, and bolster recovery after treatment.
• Discover specific foods that can significantly boost the body’s innate ability to resist cancer.
• Learn to utilize standard lab testing to evaluate nutritional factors
  that may influence cancer outcomes.
• Understand which foods are most important to avoid (and explore healthy substitutes).
• Learn how some foods (and spices) can alter gene expression, turning off cancer-promoting signals.
• Learn how to use herbs and spices to boost the immune system.
• Compare conflicting data and controversial claims of various anti-cancer diets and dietary supplements from a non-dogmatic, evidence-based model.
• Learn how to use flavor carriers to create healthy food that tastes great and is good for you.

More information for The Cancer-Fighting Kitchen - Seattle

• Details - The Cancer Fighting Kitchen Workshop - Seattle

You can't beat an evening of humor and food!  If you're in the area, please join us to benefit a special
place I hold near to my heart:  Commonweal's Cancer Help Program.

It was a big night at the IACP Cookbook Awards Gala last month for THE CANCER-FIGHTING KITCHEN.  It not only won the award in the Health & Special Diet category, but, thanks to all who voted, took home the “People’s Choice Award” as well—a remarkable accomplishment and a real honor for what Publishers Weekly called a relatively “obscure book,” especially since it was up against some of the biggest New York Times bestselling cookbooks.   The People’s Choice Award, was presented by the venerable Judith Jones who is  the most respected cookbook editor in the industry.  She discovered and edited Julia Child’s first iconic book MASTERING THE ART OF FRENCH COOKING, and continued to work with Julia for nearly 60 years.

After the award was presented, Ms. Jones and I were escorted back stage to have our pictures taken together.  She said, “Julia Child would have loved this award, because it was given by the people.”   I was so overwhelmed, it was all I could do to not fall over in my 4 1/2” inch heels.  As we were posing for the camera, Judith turned to me and confided, “I don’t like having my picture taken from this angle.”   She told me she had a trick for loosening up in front of the camera.  A trick?   A moment later,  I could have sworn I heard Julia Child’s voice,  “Now Judith, just say soufflé!”  The flash of the camera popped, and Judith, a little pixie of a woman turned to me and grinned.  

Chubby cherries have taken center stage at the Farmer's Market. They are an illusive fruit, with a short season – blink, and you miss them. Their appearance, while brief, leaves a memorable imprint that wakens the taste buds with their burst of sweet, lush, juice. They won’t be in town long enough for you to become tired of their performance. One of the perks of eating during the spring/summer season, is there are more stone fruits waiting in the wings.


Health Supportive Qualities of Dark Cherries:

Like many other berries, cherries contain ellagic acid, a powerful compound that blocks an enzyme that cancer cells need in order to develop. They are rich in antioxidants and stimulate the immune system. The darker the cherry the more nutrient rich they become.

Growing Season:

Mid May through mid-July.

Selection:

Be a cherry picker! Select firm cherries that are bright, glossy and plump. Avoid those that are soft, leaking or too dark in color which can hide signs of decay or mold.

Buy organic! Of all the fresh fruits, commercial cherries and grapes often contain the most toxic chemical residues. If you are buying them directly from a farmer, ask if they have been sprayed. Wash them well before eating.

In The Kitchen:

The great thing about cherries is there is no preparation involved. I give them a good rinse, put them in a bowl (sometimes) and eat them by the handful.

If you want to be decadent, melt 8 ounces of organic dark chocolate, dip the cherries into the chocolate. Place on a lightly oiled plate and chill until set.

Labels: Culinary RX