Cancer. It’s one word that strikes fear into the hearts of most people. It can cause you to totally re-think your whole life. Empowering yourself with a plan of action will go a long way towards your health, wellness and mindset. If your lifestyle and diet need an overhaul, now is the time to make some drastic changes.

Foods have the power to strengthen our immune system to fight cancer, increase antioxidants in our body to protect our cells’ DNA and prevent cancer—all the while adding to our overall health. Our bodies have a natural tendency to want to heal, but we must help our bodies return to a point where they are able to fight off disease. We can do this by eliminating cancer-causing foods and toxins, and creating a diet of healthful, cancer-fighting, immune-strengthening foods.

Whether you choose to undergo conventional cancer treatments or decide to follow a more natural route, these tips on cancer fighting foods will help you fight cancer and get back on the road to health.

While conventional medicine downplays the importance of diet and lifestyle changes, it is necessary for you to realize that both your diet and lifestyle are of utmost importance!

The best start is by removing and detoxifying the body from those foods and toxins that are feeding and encouraging cancer, oxidation, and a weakened immune system, and then begin rebuilding the body’s cells—from the ground up—so to speak with super healthy foods that fight cancer.

Starve the Cancer

Adopt a ketogenic diet. Ketogenic diets have been scientifically proven to improve cancer recovery and to have a proven ‘anti-tumor’ effect on cancer cells. A ketogenic diet is a very low carb, lower protein and higher fat diet. Keto diets help to turn the body’s ‘fat burning’ mechanism on, while keeping blood sugar and insulin very low. When the body is able to efficiently break down fat, or ketones as they are called, in the body to use as fuel, the body is ‘fat-adapted’. Cancer cells primarily use glucose as their fuel, and cannot utilize ketone bodies, so they essentially starve and die on this type of diet.

Besides the keto diet’s ability to lower blood sugar and insulin and to burn fat for fuel, this diet is also known in health circles as having some very health-protective benefits. For one, it starves cancer cells, and as we know, this is super important, so it is well worth it to make some major dietary changes. This diet also helps reduce inflammation, another health issue tied to cancer.

The best way to prepare the body for a keto diet is to adopt an intermittent fasting routine. This allows the body to fast for periods of 12-16 hours or more, and helps to begin the fat adaption process.

Contrary to what many of us believe, our bodies do not just fight cancer when we actually have a cancer diagnosis. Cancer takes years to grow in our bodies, and we are actually fighting and killing off cancer cells on a daily basis! So, eating foods that fight cancer is extremely important on a daily basis as well—whether you have been diagnosed with cancer or not.

Says Ty Bollinger, from TheTruthAboutCancer.com website,

“New studies focused on the benefits of using food as medicine have made fascinating discoveries in the last decade. The results from prestigious labs all over the world show us that not only can you improve your general health to prevent disease… you can actively fight disease… with food.”

Yes, in fact, there are foods that specifically target cancer cells, all the while benefiting and strengthening the healthy cells in your body. There are foods available right at your local health food store or farmer’s market that will help you fight and destroy these invading cells.

This article will help you uncover those foods that will help you to:

• Detoxify your body
• Strengthen the immune system and repair cells’ DNA
• Actually kill cancer cells and stop its spread

Top Ten Cancer Fighting Foods

1. Garlic

The #1 most powerful anti-cancer food is garlic. Garlic, especially raw garlic, along with its other close relatives in the allium family including onions, leeks and shallots are some of the most powerful cancer-fighting foods. Garlic and the rest of the allium family contain very powerful antioxidants like allicin that remove free radicals from the body. Garlic is also valuable as an immune booster, is anti-inflammatory, lowers blood pressure, LDL cholesterol, and detoxifies.

There are several studies that show an increased intake of garlic with a reduced risk of certain cancers, especially cancers of the stomach, colon, esophagus, pancreas, and breast. Other cancers that garlic and onions fight include oral, ovarian, endometrial, kidney, and laryngeal cancers.

The cancer-fighting effects of garlic may be related to its antibacterial properties, or its ability to fight cancer-causing substances, help repair DNA, reduce cell reproduction or induce cell death.

2. Broccoli, Broccoli Sprouts and other Cruciferous Vegetables

Broccoli is related to the whole cruciferous cancer-fighting vegetable family that includes cabbage, cauliflower, arugula, kale, collard greens, and brussels sprouts. Broccoli and its cruciferous cousins have proven effective against many cancers, especially breast, cervical, gastric, prostate and liver cancers.

Broccoli is also super high in powerful phytochemicals and the antioxidants glucoraphanin and indole-3-carbinol, which are proven cancer-fighting weapons, which have selective toxicity against cancerous cells, while strengthening the body’s healthy cells.

Cruciferous vegetables are known to be powerful cancer killers and many are rich in glutathione, known as the “master antioxidant” because of its powerful free-radical-scavenging abilities. Most all of the cruciferous vegetables are nutrient-dense sources of a family of phytochemicals called isothiocyanates that are linked to cancer prevention.

Broccoli sprouts actually contain some of the highest levels of cancer fighting compounds. Numerous studies have shown the highest cancer protective properties tend to be concentrated in the sprouts about 3 days after sprouted. Broccoli is also naturally anti-inflammatory, good for the bones and the heart, and nutrient dense, so it benefits overall health as well.

3. Green Tea

Green tea contains some uniquely powerful antioxidants called ‘catechins’ that are strong free-radical fighters and have been shown in lab studies to actually kill or inhibit the growth of existing cancers and shrink tumors. Green tea’s two main anticancer compounds, EGCG and quercetin are powerful weapons in a fight against many types of cancers.

Additionally, green tea helps to promote the production of the antioxidants glutathione and superoxide dismutase (SOD) which drastically lower inflammation in the body. As an added benefit, green tea also reduces the risk of heart disease, lowers LDL (bad) cholesterol while raising HDL (good) cholesterol, and lowers blood pressure.

4. Leafy Green Veggies

Leafy greens are one of the most important parts of any healthy diet since they are loaded with vitamins, minerals, antioxidants, and other necessary phytochemicals. Leafy greens, especially bitter greens, like arugula, watercress, kale, collards, mustard greens, and more, are badass fighters in the war against cancer.

Many of these greens—mustard, collards, kale, arugula and more are actually part of the cruciferous veggie family, so they contain the same cancer-fighting compounds as their cousins. Leafy greens are high in vitamin C, methylfolate (an absorbable type of folic acid), and betacarotene—all powerful antioxidants.

Leafy greens are also sources of glucosinolates, which gives them effective antibacterial and antiviral properties, detox the body of carcinogenic substances, reprogram cancer cells to die, and prevent tumor formation and metastasis. These natural chemicals are activated during chewing and digestion into biologically active cancer-killing compounds such as indoles, thiocyanates and isothiocyanates.

5. Ginger

Ginger is one of the most powerful anti-inflammatory cancer-fighting foods you can find! Ginger is known to actually shrink tumors and destroy cancer stem cells, as effectively as some chemotherapy medications. However, ginger has the ability to protect healthy cells while killing cancer stem cells.

Ginger contains a powerful compound, 6-shogaol, that is highly effective in killing cancer stem cells in breast cancer, according to a study done in 2015. Shogaol was compared to the chemotherapy drug, Taxol, and curcumin from turmeric. The compound found in ginger was found to be the most effective, especially against cancer stem cells. Taxol could not match the activity of the shogaol in ginger even at a 10,000X increase!

Ginger extracts have been shown in scientific studies to have antioxidant, anti-inflammatory, and anti-tumor effects on human cells and cancer cells. Because ginger has such a powerful anti-inflammatory effect on cells, reducing key inflammatory indicators also reduced chances of cancer development, in addition to ginger’s tumor-shrinking capabilities.

Ginger’s anti-nausea action is also very valuable to prevent nausea and vomiting as a result of chemotherapy from standard cancer treatments.

6. Turmeric

The super-food turmeric has been valued as far back as 3,000 BC and is one of the most important anti-cancer nutrients studied today. Curcumin is the yellow pigment that comes from turmeric and is one of three known active ingredients in turmeric. Curcumin has demonstrated incredible anti-cancer benefits. In countries where people eat turmeric daily as a part of their diet, research shows lower rates of many types of cancers.

Over 2,000 researched studies have been published that show curcumin combats cancers of the breast, prostate, liver, colon, lung, pancreas and more. Many of these studies have shown curcumin actually stops cancer cells from multiplying and brings about cancer cell death. Curcumin’s ability to fight cancer is superior to many chemotherapy drugs because it selectively kills cancer stem cells, leaving healthy cells intact.

Curcumin is currently being tested in several clinical trials to treat cancer, including prostate, breast, colon and osteosarcoma. Curcumin can kill a wide variety of tumor cell types through several totally different mechanisms. Because of the varied way curcumin can cause cancer cell death, cancer cells are not likely to develop resistance to curcumin, unlike many chemotherapy drugs.

7. Mushrooms

Medicinal mushrooms have been used for centuries all over the world to fight cancer and enhance or modulate immune response. These mushrooms include shitake, reishi, maitake, mannentake, and cordyceps. Research has indicated these varieties of mushrooms have unique anti-cancer, antiviral, anti-inflammatory and liver protective activities.

Reishi mushrooms have been used in Chinese medicine for cancer treatments for many years. Reishi is also said to improve well being, strength and enhance health. Reishi mushrooms stimulate the immune system, diminish the unpleasant side effects of chemotherapy, and protect the cells’ DNA.

Turkey Tail is another well-known medicinal mushroom in alternative medicine. Studies show it improves survival rates, modulates (balances out) the immune system and has anti-tumor properties. It also enhances the beneficial effects of chemotherapy and reduces side effects.

Cordyceps acts an immune stimulator by increasing cancer-fighting T cells and ‘Natural Killer’ cells, while prolonging the life and power of white blood cells. This increases the body’s ability to fight pathogens, infections and cancer. It has demonstrated anti-tumor properties and also protects the kidneys from chemotherapy.

Maitake mushroom works on the immune system. Studies have shown that it can enhance two different immune system pathways, helping it fight infection and protecting the body from invaders like cancer. Maitake also protects cells with its antioxidant properties and decreases the inflammatory factor COX2 enzyme so common in cancer physiology. Maitake also fights metastases and prevents the the proliferation and spread of cancer.

8. Pomegranate

Pomegranates have been used for many, many years for a variety of diseases and illnesses like cancer. Pomegranates contain strong antioxidants, and are a rich source of anthocyanins, ellagitannins, and hydrolysable tannins.

Studies show that the pomegranate has a multi-targeted attack against various types of cancers, which is one of the reasons pomegranates are so effective. It does this by protecting against DNA damage, stopping the spread of cancer in the body, decreasing inflammation, protecting healthy cells and causing cancer cell apoptosis (cell death). Pomegranate is effective against a wide variety of cancers.

9. Berries

Berries, including strawberries, raspberries, blueberries, cranberries, blackberries, black raspberries, cherries, elderberries, and bilberries are all loaded with a cancer-fighting substance called anthocyanins. Blackberries, black raspberries and blueberries, in particular, have some of the highest levels of this health-promoting phytochemical. Anthocyanins slow the growth of pre-malignant (cancer) cells and prevent new blood vessels from forming which would feed a cancerous tumor.

10. Orange Colored Vegetables

Bright colored vegetables means that they are loaded with phytochemicals, especially antioxidants called carotenoids which fight cancer. Other carotenoids include alphacarotene, betacarotene, lycopene, lutein, and cryptoxanthin, which are all related to plant-based vitamin A.

Including citrus fruits, sweet potatoes, pumpkin, squash, red peppers, tomatoes and other bright red, orange or yellow vegetables will help to get plenty of these powerful carotenoids in your diet. Betacarotene has been well-studied and is known to be essential for a strong immune system, detoxing the body, and fighting cancers of the skin, eyes and organs. ‘Eating the rainbow’ helps to give your body a full spectrum of these powerful cancer-fighting tools.

This list is by no means complete—there are literally hundreds of foods, herbs and spices that fight cancer, and by eating a variety of fresh, organic, naturally raised foods—along with limiting the toxins in your diet and environment, you can begin the healing process.

In addition to the above cancer-fighting foods, overall nutrition is extremely important. Every bite you put into your mouth should be a nutritious super-food. Strengthening your body, powering up your immune system and optimizing your health as much as possible is key to your health and longevity.

Be sure to include plenty of healthy proteins in your diet. While this is a plant-heavy diet, it by no means is a vegan diet. A healing body needs protein to rebuild itself. Supplement with small amounts of naturally-raised, grass-fed and grass finished meats, organic, pastured raised poultry and eggs, and wild caught fish. Meat, poultry and fish raised in a natural environment without added hormones, antibiotics or grain will nourish and protect your body while it fights cancer.

Add in bone broth to soothe and heal the digestive system while strengthening and fortifying it. Bone broth is valuable to help soothe and remove inflammation in the gut. Often gut issues are a basis for overall inflammation in the body–one of the starting points for cancer growth.

Healthy fats are also key to good nutrition and good health to fight cancer. Avoid toxic, processed vegetable oils and instead consume plenty of natural healthy fats like grass-fed butter, organic, unrefined coconut oil, and high antioxidant extra virgin olive oil. And be sure to add in the cancer fighting healthy fats of unprocessed nuts, avocados, and grass-fed organic dairy products, especially cultured dairy products like organic (unsweetened) yogurt and unprocessed cheeses.

Above all, keep a healthy mindset, meditate, de-stress, and love your body and yourself. Your body needs your attention now to recover and regain health. Give gratitude and appreciation for those supportive people in your life and appreciate living. Every day is a new day. Take care and have faith!

For more information on detoxifying, cancer-fighting foods, meal plans, and recipes, look for my new book in 2019 on Cancer Fighting Foods.

Speaking of cancer…

A top Ivy League doctor has exposed a shocking link between sex and CANCER in people over 60.

If you make love at least once a month, please watch his urgent warning below…

>> See link between sex and cancer here

References
https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/garlic-fact-sheet
https://thetruthaboutcancer.com/12-ways-to-prepare-detox-cleanse/
https://draxe.com/detox-diet/
https://draxe.com/cancer-fighting-foods/
https://drjockers.com/plant-based-ketogenic-diet/
https://drjockers.com/10-critical-ketogenic-diet-tips/
https://thetruthaboutcancer.com/cancer-fighting-benefits-of-curcumin/
https://www.lifeextension.com/Magazine/2016/11/How-Pomegranate–May-Protect–Against-Cancer/Page-01
https://foodrevolution.org/blog/ginger-cancer-treatment/
https://www.medicalnewstoday.com/articles/321410.php
https://www.cancertherapyadvisor.com/fact-sheets/cancer-reishi-mushroom-fact-sheet/article/647081/2/

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By: Cat Ebeling 
Co-author of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

Cranberries contain some of the highest amounts of antioxidants of any berry, and have some fantastic health benefits as well! Compared to 19 other common fruits, cranberries were found to contain the most antioxidants and free-radical scavenging capabilities. Higher antioxidant levels mean less risk of cancer, Alzheimer’s, heart disease, arthritis, and many other diseases.

Fresh cranberries, which contain the highest levels of nutrients and phytochemicals, show up around Thanksgiving and add their bright red festive hue, tart tangy flavor and numerous health benefits to holiday meals. Right now, you can still pick up fresh cranberries at your grocery store, but they are only in season for a few months of the year, so grab some now!

Cranberries and cranberry juice have been known to fight urinary tract infections, but these powerful little berries also help prevent kidney stones, fight cancer, lower cholesterol and boost the immune system.

Cranberries powerful compounds can actually disable the dangerous E.coli bacteria, meaning it can not only fight some infections, but it can also help prevent food poisoning. Cranberries can also help fight infections in the digestive system and help fight off viruses that cause the ‘flu’.

We all know that probiotics are great for gastrointestinal health, but cranberries benefit the healthy probiotics that grow in the digestive tract, while killing off the harmful bacteria such as Listeria (responsible for food poisoning) and h.pylori (responsible for gastric ulcers).

Cranberries also contain a substance called quinic acid, which is compound that causes the urine to be more acidic, preventing kidney stones. What’s more, cranberries reduce and break down calcium in kidney stones.

Cranberries also reduce harmful LDL and raise HDL cholesterol. In one study, participants’ HDL increased an average of 10% after drinking three glasses of cranberry juice per day–an increase that corresponds to about a 40% reduction in heart disease. Cranberries also improve blood vessel function, so they can help individuals who already have atherosclerosis (clogging of the arteries).

Cancer fighters–new substances found in cranberries are showing to be highly toxic to a cancer tumor cells, according to a study from Cornell University.

Choose fresh plump cranberries, deep red in color, that are firm to the touch.

Firmness is a primary indicator of quality and freshness. The deeper red their color, the more highly concentrated the healthy phytochemical compounds.

Ingredients

2-4 wild caught salmon fillets (sockeye salmon is my favorite for this)

Jerk seasoning (I used a pre-made powdered rub)

1 cup fresh cranberries, chopped, or lightly processed in food processor

½ small red onion

1 orange or blood orange, peeled, sectioned and cut in smaller pieces

Juice of half a lime

¼ cup chopped cilantro

1 tsp honey

Sea salt

Hot pepper flakes, to taste

Directions

Chop cranberries roughly by hand or in a food processor (just enough to chop but be careful not to turn them to mush), and mix with orange, onion, lime juice, cilantro and hot pepper flakes.

Season the salmon with jerk seasoning, and grill or broil till tender and flaky.  Serve topped with cranberry mixture. Enjoy!  Serves 2-4.

You should also know that this recipe is an almost perfect low-glycemic snack for Diabetics, due to it’s blend of fiber, healthy fats, antioxidants, and a reasonably low amount of sugars and carbs that impact blood sugar.  Speaking of Diabetes, make sure to read this page next:

1 Simple trick to REVERSE your Diabetes (hint: it’s NOT cinnamon or any supplement)

The post Salmon with Powerful Disease-Fighting Cranberry-Orange Salsa appeared first on thenutritionwatchdog.com.

By: Cat Ebeling & Mike Geary
Co-authors of the best-sellers:  The Fat Burning Kitchen, The Top 101 Foods that Fight Aging & The Diabetes Fix

The powerful health benefits of cranberries, including urinary tract health, digestion, cancer fighting, etc

I just picked up a bag of fresh cranberries at the store and started thinking about this amazing little round berry that is spotlighted this time of year. Turns out it has some truly amazing properties! These bright red, VERY tart berries, are related to blueberries,  and they, too, that they are packed with amazing antioxidants and super nutrients!

Native Americans actually ate cranberries cooked and sweetened with honey or maple syrup—the beginnings of the traditional cranberry sauce, as we know and love.  Cranberries were also used as a red dye, but more importantly–as a medicine, they were used as a poultice for wounds and for preventing infections. The powerful tannins in them help to contract the tissues and stop bleeding, and some of the compounds in cranberries also contain some powerful antibiotic effects as well.

Cranberries and Digestion

Cranberries and cranberry juice have a reputation for helpful in preventing or treating urinary tract infections.  The most recent studies now suggest that this little red superberry is beneficial for the gastrointestinal tract, prevents cavities, helps prevent kidney stones, aids in recovery from strokes, prevents cancer, and lowers LDL (bad) cholesterol and raises HDL (good) cholesterol.

Compounds in cranberry juice can actually disable the dangerous E. coli bacteria–even the antibiotic-resistant strains. E. coli, is actually a class of powerful microorganisms that are responsible for a wide variety of illnesses that can run the gamut from urinary and kidney infections, to gastroenteritis (nausea and vomiting), and even tooth decay. These bacteria are altered by particular tannins (called proanthocyanidins) that are found in cranberries. The tannins actually prevent the harmful bacteria from adhering to our cells in the body, which is the first step in any infection.

Fighting Viruses

Cranberries are also pretty powerful fighting viruses—something that antibiotics just can’t touch. Antibiotics can only fight bacteria. When researchers exposed three different viral species of E. coli and the GI-related rotavirus SA-11, to commercially available cranberry juice, the viruses were all completely neutralized. This type of response, however, is dose-dependent, and you have to drink at least 20% unsweetened, undiluted cranberry juice (Phytomedicine, January, 2007).

You know that probiotics are great for gastrointestinal health, but did you know that cranberries also benefit the healthy probiotics that grow in your digestive tract, while killing off more harmful bacteria such as Listeria (responsible for food poisoning) and h.pylori (responsible for gastric ulcers).

Also published in this same journal was a study noting that compounds isolated from cranberry juice actually prevent the major cause of tooth decay.  Of course, if you eat cranberries loaded with sugar, you will defeat that benefit, since sugar is responsible for the growth of tooth decay. Only blueberries had the same benefits, but their protection was much weaker.

Cranberries contain quinic acid, which is an acidic compound that is not broken down in the body, but actually comes out unchanged through the urine. Quinic acid causes urine to become slightly acidic, which is sufficient to prevent kidney stones from forming. In patients who have recurrent kidney stones, cranberry juice has been shown to reduce and break down calcium in the urine by more than 50%, and calcium is the primary substance of kidney stones.

Cholesterol and Antioxidants

Cranberries have also been shown to have a significant reduction in LDL cholesterol (the bad cholesterol), and increased HDL cholesterol. In one study, participants’ HDL increased an average of 10% after drinking three glasses of cranberry juice per day–an increase that corresponds to about a 40% reduction in heart disease.

In this same study, subjects’ overall antioxidant levels increased by as much as 121% after three servings of juice per day. Increased antioxidant levels are associated with a decreased risk of cancers, aging, Alzheimer’s, and many other diseases, as well as heart disease. Cranberries also improve blood vessel function, so they can help individuals who already have atherosclerosis (clogging of the arteries).

These pretty, red, phytochemical powerhouses are packed with 5 times the antioxidant content of broccoli, and rank highest among most fruits and vegetables. Compared to 19 other common fruits, cranberries were found to contain the highest level of antioxidant phenols and the highest free-radical scavenging capacity of all of them! Cranberries were followed by by apples, red grapes, strawberries, pineapples, bananas, peaches, lemons, oranges pears and grapefruits.

Cranberries and Cancer

Several newly discovered substances in cranberries have been found to be toxic to a cancer tumor cells—including lung, cervical, prostate, breast and leukemia cancers. The same Cornell study that confirmed cranberries as having high levels of antioxidants also found that cranberries had the strongest ability to stop the spread of cancer cells, as well as stopping tumor growth.

Cranberries have a pretty short season—they are harvested between Labor Day and Halloween and show up in your grocery store around October through the end of December. Fresh cranberries, which contain the highest levels of nutrients and phytochemicals, arrive just in time to add their bright red festive hue, tart tangy flavor and numerous health benefits to holiday meals. When cranberry season is over, cranberries are available as cranberry juice, or dried or frozen.

How To Choose Cranberries

Choose fresh plump cranberries, deep red in color, that are firm to the touch.

Firmness is a primary indicator of quality and freshness. The deeper red their color, the more highly concentrated the healthy phytochemical compounds.

Fresh cranberries have more antioxidants than dried; organic undiluted cranberry juice contains a high amount of the beneficial compounds, and bottled cranberry drinks and cranberry cocktails with added sugars or low calorie sweeteners contain the least—plus you want to avoid the sugar and corn syrup added to these!  If you choose unsweetened cranberry juice, you can just add stevia to make it sweeter, but without the added sugar.

Fresh cranberries can be stored in your refrigerator or freezer for a few months. Once frozen, cranberries keep for over a year. Once thawed, frozen berries will be quite soft and should be used immediately in smoothies, pies or other dishes.

Dried cranberries are sold in many grocery stores as snacks. Look for dried cranberries without added sugars or oils if possible. For cancer prevention, it’s better to eat whole cranberries, not just the cranberry juice.

You can take advantage of cranberries’ tartness by substituting them for vinegar or lemon juice when dressing your green salads. Toss the greens with a little olive oil then add a handful of raw chopped cranberries. You can easily increase your intake by simply topping off a cup of yogurt or green salad with a half cup of cranberries—or try tossing them into your smoothie, or sprinkling over your cereal.

For an easy-to-make salad that will immediately become a favorite, place 2 cups fresh berries in your food processor, along with ½ cup of fresh pineapple chunks, a quartered skinned orange, an organic sweet apple (such as one of the Delicious variety) and a handful or two of walnuts or pecans. Blend till well mixed but still chunky. Dice 3-4 stalks of celery, add to the cranberry mixture and stir till just combined.

For a delicious drink, combine unsweetened organic cranberry juice with your favorite fruit juice and sparkling mineral water for a refreshing spritzer. If this is too tart, try it with a touch of stevia added as sweetener. Sprinkle a handful of dried cranberries over a bowl of hot oatmeal, barley, or any cold cereal.

Try this awesome recipe below for dinner…It’s amazing!

Grilled Salmon with Fresh Cranberry Salsa

In a scene straight out of the TV cooking show series, “Chopped” I was looking to make something tasty for dinner and being in a hurry, I decided to just use what I could find in the fridge.

Hmm…an orange, cilantro, some fresh cranberries, and a piece of frozen wild caught coho salmon. Ok!

I decided to make salsa out of the cranberries and serve it with the salmon. I was delighted with how good it was! You will be too, when you try this recipe.

The tart taste of the fresh cranberries mixes with the sweetness of the orange and picks up the flavor of the salmon in a fresh new way. Your taste buds will be absolutely delighted!

Ingredients

• 2-4 wild caught salmon fillets (sockeye salmon is great with this-it has a firmer texture and sweeter taste)
• Jerk seasoning (I used a pre-made powdered rub)
• 1 cup (or so) fresh cranberries, chopped with a knife, or lightly processed in food processor
• ½ small red onion
• 1-2 minced garlic cloves
• 1 orange, tangerine or blood orange, sectioned and cut in pieces
• Juice of half a lime
• Hot pepper flakes, to taste
• 2-4 Tbsp. chopped cilantro
• 1 tsp or so honey or maple syrup, to taste
• Sea salt

Directions

Chop cranberries, and mix with orange, onion, lime, cilantro and hot pepper flakes. Season the salmon with jerk seasoning, and grill or broil till tender and flaky.  Serve topped with cranberry mixture. Enjoy!  Serves 2-4.

If you want an amazing healthy dessert treat made with cranberries, try this recipe:

White chocolate bark with cranberries & pistachios

And here’s a recipe below from my good friend Danette May on how to make healthier lower-sugar cranberry sauce that tastes great:

Healthier lower sugar cranberry sauce

References:

World’s healthiest foods, www.whfoods.org, 2001-2010 The George Mateljan Foundation

Allison DG, Cronin MA, Hawker J, Freeman S. Influence of cranberry juice on attachment of Escherichia colito glass. J Basic Microbiol. 2000;40(1):3-6. 2000.

Burger O, Weiss E, Sharon N, Tabak M, Neeman I, Ofek I. Inhibition of Helicobacter pylori adhesion to human gastric mucus by a high-molecular-weight constituent of cranberry juice. Crit Rev Food Sci Nutr. 2002;42(3 Suppl):279-84. 2002.

Farnier M, Garnier P, Yau C, Dejager S, Verpilleux MP. Prevalence of low HDL-cholesterol in patients with cardiovascular risk factors: The ECHOS (Etude du Cholesterol HDL en Observationnel) French Survey. Int J Clin Pract. 2006 Oct;60(10):1166-71. Epub 2006 Aug 24. 2006. PMID:16942588.

Howell AB. Cranberry proanthocyanidins and the maintenance of urinary tract health. Crit Rev Food Sci Nutr. 2002;42(3 Suppl):273-8. 2002.

Kessler T, Jansen B, Hesse A. Effect of blackcurrant-, cranberry- and plum juice consumption on risk factors associated with kidney stone formation. Eur J Clin Nutr. 2002 Oct;56(10):1020-3. 2002.

Kruse-Elliott K., Reed J. Cranberry juice modulates atherosclerotic vascular dysfunction. Paper presented at the 35th Congress of the International Union of Physiological Sciences in San Diego, CA, April 3, 2005. 2005.

Neto C, Krueger C, Lamoureaux T, Kondo M, Vaisberg A, Hurta R, Curtis S, Matchett M, Yeung H, Sweeney M, Reed J. MALDI-TOF MS characterization of proanthocyanidins from cranberry fruit (Vaccinium macrocarpon) that inhibit tumor cell growth and matrix metalloproteinase expression in vitro. Journal of the Science of Food and Agriculture, published on-line October 17, 2005, DOI 10.1002/jsfa.2347. 2005.

Reed J. Cranberry flavonoids, atherosclerosis and cardiovascular health. Crit Rev Food Sci Nutr 2002;42(3 Suppl):301-16. 2002.

Reid G. The role of cranberry and probiotics in intestinal and urogenital tract health. Crit Rev Food Sci Nutr 2002;42(3 Suppl):293-300. 2002.

Vinson JA, Su X, Zubik L, Bose P. Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem. 2001 Nov;49(11):5315-21. 2001.

Yan X, Murphy BT, Hammond GB, Vinson JA, Neto CC. Antioxidant activities and antitumor screening of extracts from cranberry fruit (Vaccinium macrocarpon). J Agric Food Chem. 2002 Oct 9;50(21):5844-9. 2002.

Zheng W, Wang SY. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J Agric Food Chem. 2003 Jan 15;51(2):502-9. 2003.

Lipson, Sethi, Choen, Gordon, Tan, Burdowski, Stotzky. (Jan 2007). Antiviral effects on bacteriophages and rotavirus by cranberry juice. Phytomedicine. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/17140784

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