Kicking Cancer in the Kitchen

by KarenG_WN

Final Front Cover Image K Cit KOne of the many things those newly diagnosed with cancer try to do is find ways to eat a more healthy diet. This can sometimes help them reach their individual nutrition goals of losing weight, gaining weight, curbing nausea, getting enough protein and more. Cancer survivor and WhatNexter Kendall Scott, along with fellow cancer survivor Annette Ramke, just published a delicious new cookbook, "Kicking Cancer in the Kitchen." If you are looking for tasty ways to get your food to work for you, whether or not you have cancer, then you'll want to check it out.

Annette and Kendall share in a "girlfriend-style" voice, their stories with cancer, and how the healing power of foods has the potential to impact your life, or at least how you're feeling. So often we hear, "eat this, not that." This book does tell you about your "food friends and food foes," but our girlfriends Annette and Kendall explain why. How refreshing!

There are so many delicious recipes, and each recipe will tell you how it can help. For example, this gorgeous looking Gingerly Carrot Soup (see recipe below!) is "blood boosting, dehydration defending, nausea nixing, vegan and vegetarian." You'll find recipes for a mint chocolate-chip smoothie, herbed popcorn, chocolate raspberry mousse, Mexican bean skillet, fiesta rice, "move over meatloaf," and much more. 

Carrot G Inger SoupGingerly Carrot Soup


  • 2 T olive oil
  • 1 large sweet onion, chopped
  • 1 leek, well-rinsed and sliced in rings
  • sea salt
  • 1-in. piece of fresh ginger, finely grated
  • 1/2 t ground cinnamon
  • 1 pound carrots, scrubbed with ends removed, chopped
  • juice of 1 orange
  • 2-3 cups vegetable stock
  • 1 T miso
  • freshly ground black pepper

In a stockpot, heat the oil one medium heat. Add the onion, leek, and a pinch of sea salt and sauté until the onion is soft, about 5 minutes. Add the ginger and cinnamon and sauté another 5 minutes, storing constantly.

Add the carrots, orange juice, and enough stock to cover the carrots. Bring to a boil; reduce then simmer, covered, until carrots are tender enough to pierce with a fork, about 20 minutes.

Turn off the heat, and puree with an immersion blender. Remove a small amount of the soup (about 1/2 cup) and mix it with the miso in a small bowl. Add miso mixture to the soup and warm on low heat for several minutes. Check a spoonful for seasoning, adding pepper as needed. 

**Annette's tip! "This is  wonderful soup to pack in a thermos on treatment days when you want to eat something soothing and easy on the stomach."

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