Yum! I wish I had Elyn here to cook for me every day!
This week I was interviewed by my friend Elyn Jacobs on her wonderful radio show, Survive and Live Well. I wrote this followingt post last summer after visiting her in New York and thought you’d enjoy some of her healthy, light recipes.
Since being diagnosed the second time around, I’ve come to view food as medicine. By this, I mean I try to focus on eating foods that will fight cancer and help me stay healthy. Most of us don’t associate “medicine” with tasty and enjoyable, but I’ve learned it really can be.
Last week, I had the pleasure of visiting my friend, fellow blogger and cancer-coach Elyn Jacobs in the Hamptons. In addition to relaxing walks on the beach and swimming in the bay with my family, we were treated to Elyn’s scrumptious, healthy sensations. We had great conversations as we chopped fresh vegetables and herbs she purchased from local farmer’s markets. And I felt great that everything was organic and full of cancer-fighting properties. I asked Elyn to share a couple recipes with you.
Tomato Basil Salad
1 pint or more cherry tomatoes (combination of red, yellow and gold is nice)
Organic extra virgin olive oil *
Half cherry tomatoes and place in serving bowl
Chop basil and add to tomatoes
Drizzle with olive oil
*Note: I use herb infused oils such as basil, rosemary, garlic or lemon. In this recipe I prefer rosemary and basil infused. If you cannot find them locally, I suggest http://arlottafood.com/ . They make the very best I have ever tasted and also the most incredible balsamic vinegar.
Grilled Striped Bass with Dill Sauce
2/3 cup (packed) chopped fresh dill
¼ cup olive oil
2 Tablespoons white or golden balsamic vinegar
1 Tablespoon lemon fresh lemon juice
4-6 pieces of striped bass, salmon or other fish, skin removed, each pc about ½ lb
Blend dill, oil, vinegar and lemon juice in mini processor until almost smooth. Season with salt and pepper.
Sprinkle fish with salt and pepper.
Grill 8-10 min, do not overcook.
Drizzle fish with some of the dill mixture and serve the rest on the side.
Grilled Eggplant with Rosemary Oil and Cheese
Cheese (Smoked Gouda, Munster, Monterey Jack, Raclette, Mozzarella ….really any cheese you like) Tami’s note: I liked it even without cheese. I find Daiya cheese alternative is tasty, too.
Fresh chopped rosemary
Slice eggplant lengthwise or crosswise, depending on size and preference (lengthwise is easiest for grilling).
Sprinkle both sides with salt and pepper and place on paper toweling.
Let sit at least 30 minutes, blot dry (this will remove the water as well as the salt….if you skip this the eggplant will absorb too much oil).
Meanwhile, chop the rosemary and mix with a generous amount of olive oil
Baste eggplant with olive oil/rosemary mix, use more oil if necessary eggplant should be well coated. Grill eggplant until done on one side, turn, grill a few minutes and add cheese. When cheese is melted, remove.
Note: this dish goes well with the tomato salad or a salad of chopped tomatoes, parsley and olive oil.
*I prefer organic, raw or those from small farms to cut down on pesticides other perils.
Watercress and Red Cabbage Salad
Wash watercress and chop.
Remove outer layers of red cabbage and slice finely (use about ¼ of the head for one bunch of watercress).
Toss salad with a pinch of salt, fresh pepper and drizzle with Arlotta balsamic vinegar and Arlotta lemon infused olive oil. http://arlottafood.com/ . Alternatively you can use any olive oil and balsamic, but be sure to buy the best quality you can find.