No single food protects people against cancer, but some foods contain nutrients that may help reduce the risk as part of a balanced diet.
This means that our dietary choices can really make a difference in our risk of developing breast cancer .
That’s why we include mushrooms wherever and whenever we can.
- It’s not only their uniquely delicious flavour that makes us want to have more, it’s also their nutritional value and wide range of medicinal properties – including their cancer-fighting properties. Their multiple antioxidant compounds, including polyphenols, polysaccharides, ergothioneine, glutathione, selenium and vitamin C, are believed to be behind their superpowers. [more info]
And to help you eat to beat cancer – here’s our scrumptious recipe of the day:
Hoisin Mushroom Cabbage Wraps (Vegan)
Serves 4
Ingredients:
- 1 small head red cabbage
- 500g mixed fresh cultivated mushrooms, sliced
- 2 cloves garlic, grated
- 1 Tbsp ginger, grated
- 100ml hoisin sauce
- 1 Tbsp soy sauce
- 2 Tbsp rice vinegar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small mediterranean cucumber, julienned
- 1 Tbsp rice vinegar
- 2 spring onions, thinly sliced
- Mixed sesame seeds, for garnish
- Sesame oil, for cooking
- Salt and pepper, to taste
Method:
- Slice out the core of the cabbage and then gently separate the leave one at a time to land up with about 8 nicely sized cabbage cups.
- Heat a drizzle of sesame oil in a large frying pan over medium high heat.
- Sauté the mushrooms until tender and golden brown.
- Add in the garlic and ginger and cook for a minute.
- Pour in the hoisin, soy sauce and rice vinegar.
- Toss to coat well until the mushrooms are sticky and glossy with the sauce.
- Remove from the heat.
- Combine peppers and cucumbers in a bowl with a little pinch of salt and the rice vinegar.
- Toss to dress.
- Place veg into the cabbage cups and then top with the hoisin mushrooms.
Finish with a sprinkle of spring onions and sesame seeds and enjoy!
