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Touring Wisconsin Food

Eating and Cancer: LiveStrong With A Taste Of Yellow Raises Cancer Awareness With Recipes For Yellow Foods

Once again I’m happy to participate in the LiveStrong With A Taste Of Yellow, – a food-blogging event annually hosted by cancer survivor and food-blogger Barbara of Winos and Foodies.  In this event, bloggers prepare, photograph and write about a yellow food, then submit it to Barbara who will post it in her LiveStrong With A Taste Of Yellow round-up. This is a way food-bloggers can participate in the larger effort by the Lance Armstrong Foundation to raise cancer awareness and support cancer sufferers and their families.

Again this year I am looking for a suitably yellow recipe in my Cancer Survival Cookbook: 200 quick and easy recipes with helpful eating hints.The book was co-authored by Donna Weihofen, RD, MS, nutritionist at the University of Wisconsin Comprehensive Cancer Center and by Christina Marino, MD, MPH, cancer doctor, researcher, and survivor. Marino contributes her professional training in the culinary arts from the L’Academie de Cuisine. And she draws extensively on her own experience of trying to maintain a healthy diet in the face of all the painful side effects of cancer treatment. Paired with Weihofen who knows how to cook healthy and yummy meals quick and easy, these two women make a dynamic team in their committed effort to help cancer patients regain strength and wellness through healthy eating.

This year I’ve prepared their recipe for Lemon Buttermilk Custard. Click on “Continue reading…” for the recipe.

I don’t have cancer so why do I use The Cancer Survival Cookbook? The biggest reason is I like the recipes in it. They taste good and are very easy to make. Most are also extremely kid-friendly. I got the cookbook from Wisconsinmade.com; Weihofen is a Wisconsin author.

But Wisconsin has a lot of authors, so why’s a cancer cookbook featured on Wisconsinmade.com?, – because Wisconsinmade.com founder, Linda Remeschatis survived her own bout with breast cancer. Cancer awareness was forced on Linda with a brutality only other cancer sufferers understand. Following her recovery and looking through the harsh light of mortality, Linda decided to radically change her career. She wanted to give back to the good people of Wisconsin who had given her such a high quality of life. She created Wisconsinmade.com to provide Wisconsin artists, authors, musicians, crafts-people, and gourmet food producers with a way to sell their work well beyond the reach of their local areas. Now, ten years later, Wisconsinmade.com showcases 2500 products created by over 250 artisans.

In gratitude for Wisconsinmade.com’s success and in support of current cancer sufferers, Linda yearly donates10% of Wisconsinmade.com’s October profits to two cancer organizations: The Breast Cancer Recovery Organization and the Wisconsin Breast Cancer Coalition.

Cancer is always personal; we all know someone who faces it. My own mother died in 2007 from cancer. In the last months of her life eating was painful, not joyous. I wish I had had The Cancer Survival Cookbook then. Not that it could have cured my mother’s cancer, but the book gives helpful information on how to cook for someone with cancer.  The recipes for nutritious meals are easy to fix and most are literally easy to swallow. In the end, my mother could only eat ice cream because it was soft. She loved lemons. I wish I had had this recipe for lemon buttermilk custard.

Maybe you need it now. Hopefully you don’t, but just want a tasty custard treat that your kids will love. Here’s the recipe for lemon buttermilk custard. 

    • 2 eggs
    • 2/3 cup sugar
    • 1/3 cup flour
    • 2 teaspoons lemon extract
    • 3 cups buttermilk
    • 3 lemons, sliced
    • 1/2 cup blueberries

Preheat oven to 300 degrees. In a small bowl, lightly beat the eggs, and then whisk in sugar and flour. When mixture is smooth, stir in the lemon extract and buttermilk. Pour into 6 custard cups and set them on a baking sheet. Bake for 25 to 35 minutes or until custards are puffed up and set. Cool in the refrigerator.

Serve with lemon slices and blueberries or other fresh fruit. Serves 6.

Nutritional information per serving:
Calories: 220; Fat: 3 gm; Protein: 7 gm; Carb: 41 gm; Cholesterol: 65 mg; Fiber: Very low

 

 

4 Comments

  1. This sounds delicious Cristie. Thank you for sharing Linda’s story.

  2. Hello…In vegetables and fruits are antioxidants – substances that prevent malignant degeneration of cells. These include certain vitamins (eg, C or E), carotene (provitamin A), minerals (calcium), trace elements (selenium) and unfamiliar to us, but extremely effective polyphenols.

  3. Hello guys.Fruit (Latin fructus – fruit) – juicy, usually edible, the fruit of the tree or shrub. A variety of fruits are also some berries.
    “Fruit” is usually referred to as any fruit, consisting of pulp and seeds, formed from the ovary of the flower. Vegetables same – this is the fruit or other parts of herbaceous plants.
    According to botanists, all the fruits that contain seeds are fruits. They can be divided into three types:
    * Fruits of the juicy pulp with seeds (oranges, melons, berries, apples)
    * Fruits of the juicy flesh with a large central pit (cherry, plum, peaches)
    * Dry fruits (nuts, beans, peas)
    Fruits are an important component of food rights, and many animals.

  4. Excellent read, I just passed this onto a colleague who was doing a little research on that. And he actually bought me lunch because I found it for hi

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