Written by Jacki Glew, MS, RD, LDN – Clinical Nutrition Manager for the Block Center for Integrative Cancer Treatment
The holidays are here but that’s no excuse to take a holiday from healthy eating. Here are some recipes that I’ve made during my weekly cooking class at the Block Center. Believe it or not, I can get all of the recipes done in under an hour (except for the yams which need an hour and 15 minutes to bake but I can take a break from active cooking during that time!)
You can prepare these dishes for a holiday – or make any day a holiday! If these recipes don’t trip your trigger, then there are many recipes out there that fit within our program. Or you can take your favorites and modify them to fit within the Life Over Cancer program like I did. In fact, the Poached Peppercorn Salmon and Green Goddess Dressing were originally Martha Stewart’s recipes from her website. All I did was substitute veggie broth for the white wine in the salmon recipe and I substituted canola mayo for regular mayo and capers for anchovies in the Green Goddess recipe. Easy breezy. Enjoy!
Poached Peppercorn Salmon
Serves 6
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1 1 1 2 6 1/2 cup 6 |
small onion, sliced medium carrot, chopped celery stalk, chopped bay leaves whole black peppercorns vegetable broth salmon fillets (4 ounces each) salt and pepper |
- In a 10-inch skillet, combine onion, carrot, celery, bay leaves, peppercorns, and broth. You may need to add more broth or water to come 1 inche up side of skillet.
- Bring to a boil; reduce heat, and simmer 15 minutes. Season salmon fillets with salt and pepper; place in skillet. Cover; simmer 5 minutes. Remove from heat; let stand until fillets are opaque, 8 to 12 minutes. Serve warm or chilled with lima beans and dressing.
Festive Fruited Yams
Makes 8 servings
(Adapted from “The Cancer Survivor’s Guide” by Neal Barnard, MD)
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4 1 1 cup 1/2 cup 2 Tbsp 1/2 cup |
yams or sweet potatoes, peeled and cut into 1-inch pieces large green apple, peeled and sliced fresh cranberries (or ¼ cup dried unsweetened cranberries) raisins agave orange juice |
- Preheat oven to 350 degrees.
- BPlace yams in 9×13-inch baking dish. Top with apple, cranberries, and raisins. Mix agave and orange juice together and pour over all.
- Cover and bake for 1 hour and 15 minutes or until yams are tender when pierced with a fork.
Green Goddess Dressing
Makes 1 1/4 cups
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1 cup 1 cup 1 1 Tbsp 2 tsp 1 1 tsp |
canola mayonnaise fresh parsley scallion fresh tarragon leaves white-wine vinegar garlic clove capers |
- In a blender or food processor, combine all ingredients until mixture is smooth and creamy.
No-Cook Lima Beans
Makes about 4 servings
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1 package 1 Tbsp |
frozen lima beans (14 ounces) olive oil salt and pepper |
- Place lima beans in a colander, and hold under cold running water until thawed. (Alternatively, place frozen lima beans in refrigerator to thaw overnight.)
- Drain; toss with 1 tablespoon olive oil; season with salt and pepper, and serve alone or with Green Goddess Dressing.
Glögg
Makes 24 half-cup servings
Glögg is a Swedish holiday drink, traditionally made with red wine, port, and brandy, flavored with a potpourri of spices and is served warm. This non-alcoholic version uses fruit juice instead – Skol!
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10 1 tsp 2 1/2 inch piece 10 1 3/4 cups 1 cup 1 2 gallons 1/4 cup |
whole cloves ground cardamom cinnamon sticks ginger root whole almonds, coarsely chopped raisins pitted prunes orange, cut into quarters apple cider agave |
- Tie cloves, cardamom, cinnamon and ginger in cheesecloth bag. Heat spice bag, almonds, raisins, prunes, orange, apple cider, and agave to boiling in large pot. Reduce heat; cover and simmer 45 minutes. Serve and enjoy!