The link between plant-based nutrition and cancer prevention may not be set in scientific stone just yet, but there’s mounting evidence to support it. Jessica Iannotta, registered dietician and certified specialist in oncology nutrition, and healthcare advocate Susan Bratton co-authored The Meals to Heal Cookbook: 150 Easy, Nutritionally Balanced Recipes to Nourish You During Your Fight with Cancer (Da Capo, 2016) as an extension of Savor Health, their nutrition business personalized to cancer survivors. Switching to dishes made with whole, nutrient-dense foods provides a wealth of phytonutrients and antioxidants, which help oncology patients maximize their nutritional intake as well as strengthen their immune systems to stay strong during and after treatment, reports Iannotta. These Cinnamon Pear Chips, whose recipe is included in the book, are full of fiber, easy to digest and a good source of vitamin C. A sprinkle of cinnamon imparts sweetness and an uplifting aroma, adds Bratton, who emphasizes that cooking with flavorful spices nixes the need for extra salt, fat or sugar.
[Image: courtesy of Lou Manna]
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Cinnamon Pear Chips Recipe
[Image: courtesy of Da Capo]
Makes 30 Chips
2 medium crisp pears (preferably Bosc), cored
2 tsp. ground cinnamon
Preheat the oven to 275°F. Line two baking sheets with parchment paper. Using a mandoline, cut pears into 1/16-inch-thick slices, or slice thinly by hand.
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Arrange on baking sheets and sprinkle with cinnamon, then bake until almost dry, about one hour, rotating halfway through. Remove from oven and allow to cool. Serve, or store in an airtight container for up to two days.
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– by Marina Kay