Friday, July 22, 2016
Fighting Cancer with Food and Exercise
I am walking about ten miles a day. My oncologist and surgeons all agree that exercise is key in managing the stress that is increasingly implicated in cancer. Besides that, when our bodies do what God designed them to do and when we exult in the joy and wonder of working muscles, heart, and lungs, we glorify and express our gratitude to our maker. My perspective shifts as soon as I venture on foot to the glorious wonder of nature. God created all this beauty for me! How can I not understand the depth of His love by that alone!?
I am always dismayed by healthy kids who sit hours and hours in front of computers and neglect the miracle an incredible body that should be used to run, jump, bike, climb, and explore the stupendous beauty of the world God has given them. It is sacrilegious to me to squander the gift of a body that can do so much and instead is allowed to slowly dissolve from disuse. It is infinitely sad to exchange the real world and its God-given wonders for a virtual world.
Part of the reason for all my energy is I have never eaten so healthily as I have since the breast cancer diagnosis. You really are what you eat. Here was yesterday's lunch:
Since all the famous bloggers seem to post recipes, I will post mine. This really was delicious. Warning and disclaimer: I don't measure, and I made the recipe up. However, I guarantee the ingredient are all implicated in fighting and preventing cancer. So who cares if it tastes good? But really, it does. My friend told me I needed a fancier name than 'bunch of healthy ingredients all in one pot'. Agreed. I call this 'Melange du Jour'.
olive oil to cover pan about 1/4 inch, bunch of fresh asparagus with hard tips cut off and thrown very far away, 6 large shitake mushrooms sliced, approx. 1 tsp each of ginger, cardamon, fresh ground pepper, nutmeg, garlic salt, curry, and tumeric, 4 or 5 chicken thighs cut to bite size pieces, 1 cup chicken bone broth, walnuts, fresh baby spinach leaves, blue cheese dressing.
Instructions: heat olive oil over medium heat, add fresh asparagus cut in pieces, shitake mushrooms sliced, tsp each or thereabouts of ginger, cardamon, fresh ground pepper, nutmeg, garlic salt, curry, and tumeric. Stir to coat evenly. Add uncooked boneless chicken thighs cut to bite size pieces (perferably unfrozen if you plan ahead which I didn't) (4 or 5 thighs) . Add about a cup of chicken bone broth. (You should make this yourself too, but if not, just be sure it really is bone broth or it is not as good for you.) cook over medium heat about 45 minutes...maybe less if you thought to defrost the chicken and cut it up prior to throwing it in the melange. Remove from heat. Add chopped walnut pieces and stir in. Prepare bed of baby fresh spinach leaves on plate. Add thin coating of blue cheese dressing. Dollop hot mixture on top of spinach. EAT and hide leftovers unless you are less selfish than me.