Prevent Cancer Foundation Blog

Food

Recipe for Empowerment

Posted by Janet Hudson on September 13th, 2010 | No Comments »
Margaret Vanderhye

Margaret Vanderhye Board Member Congratulations on your 25th Anniversary!  Long time board member Margi Vanderhye has not only supported the Foundation for over 20 years, but she "walks the walk" of a healthy lifestyle in her own home.  She offers this delicious and nutritious recipe for you to enjoy.  "What the Foundation has been able to do for the last 25 years is give people a reason to own their own health." Check out her video on YouTube. BUTTERMILK BRAN ...

Healthy Recipes: Creamy Tarragon Chicken Salad

Posted by Janet Hudson on September 10th, 2010 | No Comments »
Creamy Tarragon Chicken Salad

Reduced-fat sour cream and mayo make a sumptuous, creamy dressing for a considerably lightened take on chicken salad. Oven-poaching the chicken in broth intensifies its flavor and keeps it moist and succulent. Combined with sweet grapes and aromatic tarragon, this is an elegant version of chicken salad that’s wonderful on a bed of mixed greens or a sandwich with nutty whole-grain bread. Yield: 8 servings, 1 cup each Total Time: 1 3/4 hours (including 1 hour chilling ...

Celebrated D.C. Chef Speaks Up for Prevention

Posted by Janet Hudson on September 6th, 2010 | No Comments »
Spike Mendelsohn

Spike Mendelsohn Chef, Good Stuff Eatery                       "On your 25th Anniversary we must take a moment to reflect on the very important work you do of researching and educating the public on the prevention of cancer. My grandfather, Sunny Nakis, was diagnosed and unfortunately passed away at a young age from cancer. Without a doubt, had we been better educated on cancer prevention it would have made a difference. I would like to congratulate you on the positive ...

Healthy Recipes:Orange-Glazed Shredded Carrots

Posted by Janet Hudson on September 3rd, 2010 | 2 Comments »
Orange Glazed Carrots

An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded carrots, there's no chopping required. Yield: 4 servings, 1 cup each Total Time: 15 minutes Prep Time: 10 minutes   Recipe Ingredients: 1. 1/2 cup orange juice 2. 1/2 cup reduced-sodium chicken broth 3. 1 teaspoon cornstarch 4. 2 teaspoons extra-virgin olive oil 5. 2 10-ounce bags shredded or julienne-cut carrots 6. 1 teaspoon butter 7. 1/4 teaspoon salt Recipe Steps: 1. Whisk orange juice, broth and cornstarch in a small bowl. ...