This does not look like my typical mid-summer blog post photo. It is not a typical mid-summer.
I have just been diagnosed with breast cancer and have been learning about foods to nourish me during this journey–chemo therapy and eventually surgery. I am eating tons of fresh vegetables but I am also eating more plant based fats and no more sugar or much in the way of animal products. There is a lot of interesting research on diet vis a vis breast cancer, though I have to say my diet to-date has been pretty darn near ideal to have lowered my risk for this situation so the learning curve has luckily not been as steep as it might have been.
I hope to share my culinary explorations throughout this caper here as I intend to make this as delicious and nourishing a time as possible.
I’ve been making batches of the goodies above: a rich tahini sauce (the latter half of the linked recipe) inspired by the Zahav cookbook using the tahini they use which is better than any I’ve ever tasted. I top vegetables with this creamy sauce/spread, I thin it out to dress salads, I spread it on bread, and eat it by the spoonful, mix it with roasted eggplant for baba ganoush etc.
Having a ready made vinaigrette on hand means that I can dress up any vegetable, cooked or raw, at a moments notice. It is the difference between wanting to eat veggies rather than moping that I’m not eating any cookies these days!
And the Gingery Date & Nut Balls come in where the cookies used to be. I look forward to developing a local (Oregon) version of these with dried prunes and hazelnuts instead of the dates and pecans I’ve been using.
Finally, here’s a shot of the (beginning of the) vegetable broth that will be key to my therapeutic fasting before, during and after chemo each time. I’ll devote a whole post to this part of the regimen soon.
Gingery Nut & Date Balls
These are fragrant thanks to the ginger, cardamom and cinnamon and rich from the nuts, fruit, tahini and cocoa.
2 cups nuts (hazelnuts, pecans, walnuts, almonds. . .or any combination of those or others)
6 large pitted, medjool dates
3-4 tablespoons tahini
1 teaspoon cinnamon
1 1/2 teaspoons grated fresh ginger
½ teaspoon ground cardamom
2 teaspoons cocoa powder
Pinch sea salt
Process nuts in food processor until finely ground. Add dates, spices, tahini, salt and process again until it starts to form a ball. Roll the mixture into balls and then roll in shredded coconut. Refrigerate and enjoy!
Happy Summer and Happy Cooking!