Today’s post is my entry in the LiveStrong with a Taste of Yellow -08 food-blogging event. This event is sponsored by the food blog winosandfoodies and is one of over 500 community events organized to raise cancer awareness and funds for the Lance Armstrong Foundation. The foundation’s mission is to improve the quality of life for people battling cancer. The Foundation created LiveStrong Day and chose the color yellow to symbolize cancer survival. Thus, foods featured in the blogging event are yellow.
My entry is Lemon Poppy Seed Bread.
It’s extremely easy to make, exceptionally light and flavorful, and has a higher nutritional value than most sweet breads.
- 4 eggs
- 1 package lemon cake mix (with pudding in the mix)
- 3-ounce package instant lemon pudding mix
- 1/2 cup plain yogurt
- 3 Tablespoons poppy seeds
- 1 cup hot water
Preheat oven to 325 degrees. Grease two large or three small loaf pans. In a large mixing bowl, beat eggs. Stir in cake and pudding mixes, yogurt, and poppy seeds. Mix together. Add hot water. Mix well. Pour into loaf pans. Bake for 50 to 60 minutes if using large pans or 40 to 50 minutes if using small pans. Remove loaves from pans.
For an extra 50 calories per serving, substitute cooking oil for the yogurt. Serves 20. Nutritional information per serving: Calories: 150; Fat: 4 gm; Protein: 3 gm, Carb: 25 gm; Cholesterol: 35 mg; Fiber: Low
I used the yogurt instead of the oil which I think gives the bread a wonderfully light, non-greasy taste.
I found the recipe in The Cancer Survival Cookbook. The book was written by Donna Weihofen, RD, MS who is a nutritionist at the University of Wisconsin Comprehensive Cancer Center, and by Christina Marino, MD, MPH, a physician who trained in the culinary arts at L’Academie de Cuisine in Bethesda, Maryland, and is, herself, a cancer survivor.
I wish I had had this book during the years my mom battled cancer. She died April 12, 2007.
My mom was diagnosed with colon cancer in 2002. Over the next 4 1/2 years, she underwent four surgeries and four bouts of chemotherapy. After each bout, news that the cancer was gone was replaced a few months later with news that it had returned. What a roller-coaster, -one we never got used to. Mom suffered the mouth sores, diarrhea, vomiting, weight gain, and weight loss all described in the Cancer Survival Cookbook. And, in retrospect, how pathetic were our attempts to give her comforting food. Saltine crackers can’t touch cancer nausea. And no matter how much ice cream and fruit we mixed into Boost, we could never make it palatable. But Mom bore it so stoically; we watched her spirit grow stronger as her body weakened. We watched eating change from a pleasure to an ordeal. My dad and I struggled to get basic nutrition into her body which on so many fronts kept rejecting it.
The focus of The Cancer Survival Cookbook is good nutrition for the cancer sufferer. The authors explain the cancer-fighting abilities of different foods. Their recipes are for dishes that maximize nutrition while minimizing the discomfort of ingestion and digestion. All the recipes are easy to prepare, so even non-cooks and tired cooks have a fighting chance. Plus, the authors describe strategies for getting a cancer patient to eat at those times when s/he is not up for the effort.
Recommending this book is my way to support cancer patients and their families. Mom LOVED lemons! How appropriate that yellow is the color for LiveStrong Day 2008.