Quinoa, Chard, Cranberry Squash – Anti-Cancer Foods

When my girlfriend Chelle was diagnosed with stage III colon cancer, I decided that NOW is the time to share the power of lifestyle with all of you.

Give your body every advantage by adopting the natural patterns of eating, physical movement, and enjoyable living that evolved with us.

Every time I learn of a friend, a colleague, or another patient who has cancer, it feels like a tragic, personal assault. This disease impacts friends, families, and communities.

I feel saddened and offended at cancer’s senseless attack on beautiful life energy. I want to kick the crap out of cancer. Perhaps one of the simplest approaches is being proactive. I want to make everyone’s bodies, yours and mine, inhospitable to hosting cancer.

For help, I’ve turned to Rebecca Katz, author of “The Cancer-Fighting Kitchen“. I recommend picking up a copy of this delicious and well-thought out, heartfelt, educational cookbook.

Her recipes are simple and make junk food look and taste like an embarrassment!

Acorn squash may not be in season when you’re reading this. If you don’t have convenient access to hard-shell squash, such as the acorn variety, try making this meal with yams, carrots or sweet potatoes as a side dish.

This recipe is in honor of Chelle, who is now successfully in remission after six months of brutal chemotherapy.

We’ve been pals since the 5th grade. She is soon turning 36 years old.

This recipe is also in honor of YOU. Thank you for helping make a happy, wholesome YOU.

When you are happy and wholesome, you impact your family, your friends, and you can share your brilliance with the world. The world needs you to be healthy and whole!

Stuffed Acorn Squash with Quinoa, Cranberries and Swiss Chard

Stuffed Acorn Squash. Beat this, Doritos!

Acorn Squash

Turban Squash

I used two acorn squash and the turban squash. Use a sharp knife and watch your hands! You really have to crack the hard shell open to access the beautiful golden flesh within.

When I batch cook (as I did in this recipe), I find that I eat better throughout the week. I like that Mike and I don’t have to cook during our busy workweek. This makes it more likely that we will keep eating healthful foods instead of reaching for convenience items.

Combine the seasonings

Elegant Swiss Chard. Doesn’t it have regal ruffles?

Chopped chard, shallots, fennel

Squash ingredients:

• 4 acorn squash or 2 acorn + 1 large squash of choice
• 2 tablespoons water or veggie broth
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• Pinch of red pepper flakes

I think I played with the spices and also added 1/4 tsp each of fennel, cardamom, and nutmeg. If you don’t have all of these spices listed, use what you have or try substitutions!

Filling:

• 1 cup quinoa
• ~ 1-1/4 tablespoons ghee
• 1 diced shallot
• 3 tablespoons diced fennel
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 2 cups broth or water
• A couple pinches sea salt
• 2 cloves garlic, minced
• Pinch of red pepper flakes
• 1/2 cup dried cranberries or raisins
• 2 large or 3 small bunch of chard or kale
• Freshly squeezed lemon juice

Instructions:

• Heat oven to 350 degrees and line two sheet pans with parchment paper
• Cut tops from squash. Scoop out strings and seeds. Cut pointy ends from the bottoms so they can sit upright when stuffed.
• Combine the squash ingredients (listed above) and stir until its well-combined and free of lumpies. Using a soft brush, paint the squash flesh. Use up all the spice! Turn the squash with its top side down on the prepared sheet pans and roast until tender (about 25 minutes). Check the squash at about 20 minutes to see if tender by piercing its top with a fork. When tender, cover them with foil until the filling is ready. You can prepare the filling while squash bakes.

Filling: Rinse the quinoa well by running under cold water in a fine strainer. Heat 2 teaspoons of ghee over medium heat in a large saucepan. Saute your shallot and fennel until fragrant and soft. Add the cumin and coriander and combine well. Finally, stir in the quinoa. Add the broth, a pinch of salt and cover. Bring to a boil and then promptly reduce the heat to low. Allow to simmer 15-20 minutes, or until the quinoa is fluffy and no liquid remains in the pan. Fluff with a fork and admire. =-*

Greens: While quinoa cooks, heat ~ 1 tablespoon ghee in a large saute pan over medium heat. Add garlic, pepper flakes, and cranberries. Stir, then add your chard or kale and a pinch of sea salt. Sautee about 3-5 minutes, or until greens are tender. (Chard cooks faster than kale). Remove from heat and stir in your fresh lemon juice. So fresh.

Assemble:

Halve each acorn squash. Scoop quinoa into the squash. Top each squash with a scoop of greens. If you want an extra touch, sprinkle chopped walnuts or feta cheese lightly over the greens. Isn’t it lovely?

At this point, you may just want to shout “Can I get an AMEN?!”

Because you will be praising whoever your Lord is when you make this scrumptious dish!

It works brilliantly as a stand-alone dish because it is high in protein and fiber, so you will feel filled and healthy for hours. It’s also delicious served with fish and poached pears or strawberries (see photo above).

Thanks to Rebecca Katz, author of “The Cancer-Fighting Kitchen”. Now go out and make yourself this incredible dish!

Please share this with your pals so that we can keep our loved ones healthy and feeling fabulous.