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. Read more in our link here: https://tinyurl.com/3fx52a84.
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!
Source: SAMFA
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