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With so much information about nutrition and cancer coming to us in sound bites from the media, it’s impossible to know what we should be eating. The Anti-Cancer Cookbook and The Anti-Breast Cancer Cookbook de-bunk the myths about cancer and diet. They incorporate the best research on diet and cancer, including breast cancer, into guides which provide risk reduction strategies combined with over 200 tasty recipes each. The recipes found in these cookbooks are easy to make and the majority of their ingredients can be found locally.
Julia B. Greer, MD MPH, is an epidemiologist whose work focuses on pancreatic, ovarian, and breast cancers. She was educated at Phillips Exeter Academy, Princeton University, Mount Sinai Medical School, Georgetown University Hospital, and the Graduate School of Public Health in Pittsburgh, Pennsylvania. In addition to being a physician and an accomplished writer, she is presently a faculty member of the University of Pittsburgh Medical Center’s Department of Gastroenterology, Hepatology, and Nutrition. And she is one darned good cook!
Here’s a free recipe from the books:
“This recipe was in my first cookbook and got such wonderful feedback that I felt the need to include it again. The trick is getting all the dry ingredients moistened and using a very thin, serrated knife to cut the logs into cookies after the first baking. These delicious biscotti are full of antioxidants such as epicatechin and selenium.”
2 tablespoons brewed espresso or very strong coffee, at room temperature 3 egg whites from large or extra large eggs
1/3 cup cold-pressed canola oil
1 1⁄4 teaspoons vanilla extract
1 2⁄3 cups all-purpose white flour
2/3 cup sugar
1/2 cup unsweetened, unprocessed dark cocoa powder 1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup almonds, sliced, chopped, or ground
1/4 cup dried tart cherries
Preheat oven to 350°F. In a small bowl, beat together espresso or coffee, egg whites, oil, and vanilla. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt, almonds, and cherries; stir until well blended. Add coffee mixture; stir until well mixed and evenly moistened. Shape dough into 2 12 x 2–inch logs. (You might want to oil your fingers a bit to prevent sticking.) Place logs on nonstick baking sheet and flatten slightly, so each is about 1-inch high. Bake 30 minutes, remove from oven, and cool 10 minutes. Transfer 1 log to cutting board and slice diagonally into 1-inch-thick pieces. Arrange cut-side up, on baking sheet. Repeat with second log; use additional baking sheet if necessary. Bake 20 minutes; transfer to wire rack to cool. Store in airtight container up to 1 month. Makes about 24 biscotti.
Nutritional information per biscotti:
Fat: 5 g
Saturated fat: < 1 g
Carbohydrate: 14 g
Total sugars: 6 g
Protein: 2 g
Sodium: 35 mg
Cholesterol: 0 mg
Dietary fiber: 1 g
(approximate value $89.90)
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