YES! When I made this recipe for my brother, he even mentioned that he would make it! That’s how you know something is a success. They ask for the recipe!
Cancer Prevention Lifestyle:
I did a presentation with an oncology exercise specialist this past week
to cancer survivors and caregivers. I was reminded how strong the
evidence is supporting nutrition and exercise as cancer fighting.
Remember that risk for cancer can be reduced by 30 – 40% by consuming a
healthy diet and exercise. And that’s not to mention all the other
benefits of a healthy lifestyle like more energy, better sleep, weight
management, and self confidence.
There is a study that asked colon cancer survivors if they would take
chemo again for a 3% reduction in risk and more than half of them said
yes. If nutrition and exercise was bottled into a pill, or IV medicine, I
know that it would be selling like crazy!!
Cucumber, Squash, Zucchini, Kale …
Summer vegetables are really starting to come out now. The cucumber, squash, zucchini and basil are producing at surprising rates in my garden. Every time we turn around there’s a new vegetable ready to be picked!
There’s nothing better than fresh picked veggies. Whether you picked them, or someone else picked them, the flavor is so good when they’re fresh! Not to mention all the cancer fighting phytochemicals that are in them.
Here is one of my favorite recipes that you can make using a variety of fresh veggies. I invented this dish because of all the veggies I’ve been getting from
my farmer. I like to make as much as I can at one time and eat leftovers
so that I don’t have to cook too many days in a row!
The prep takes a little bit of time, but once you stir it together and put it in the oven, you’re pretty much done. It’s also great reheated as leftovers, so make plenty!
Summer Veggie Roast:
Combine any or all of the following vegetables – the amounts of each depend on how much you’ve got around. And if you have something that’s not on this list and you think would fit well, go ahead and try it in here!
Summer Veggie Roast
- Diced Onion
- Minced Garlic
- An assortment of veggies like carrots (potato, squash, zucchini, eggplant, kale, broccoli etc.)
- Fresh (minced or dried parsley)
- Dried oregano
- Dried basil
- Fresh rosemary (minced)
- Pepper and salt
- Olive oil
- Chop all veggies into small cubes.
- Place in large baking dish.
- Pour enough olive oil to coat veggies
- Mix in spices, garlic and onion, pepper and salt, to taste
- Bake at 350 degrees for 45 minutes to 1 hour, until desired consistency.
I realize that I didn’t give any specific measurements. However, depending on how many veggies you have, you will need more or less. Plus, I don’t measure when I make this dish! I just sprinkle enough spices to spread around.
This has been a favorite for guests at least twice so far this summer. Be sure to try it and share what variation worked for you!
– Julie
