It's not necessary to travel all the way to Tucson, Arizona or Lenox, Massachusetts for a little health enlightenment -- although I highly recommend it. Canyon Ranch professionals are not stingy with their health secrets. They offer a website for all to view, complete with all sorts of diet and fitness tips and and even an opportunity to sign up for an e-newsletter. In a binder I brought home from my trip to Tuscon in May, I've found even more resources, these specific to cooking. Take a look.

Recommended Magazines

Cooking Light (www.cookinglight.com)
Eating Well (www.eatingwell.com)
Fine Cooking, (www.finecooking.com)

Recommended Cookbooks

Canyon Ranch Cooks (1-800-726-8040)
Canyon Ranch Cooklets (available at canyonranch.com)

• Salad & Appetizers
• Soups
• Fish & Seafood
• Poultry
• Vegetables & Vegetarian
• Desserts
• Mexican
• The LPGA Cooks with Canyon Ranch

The Greens Cookbook by Deborah Madison & Edward Espe Brown
Jamie's Dinners by Jamie Oliver
How to Cool Everything by Mark Bittman

I like to be in control sometimes -- not always, but sometimes. I don't ever wish to be the top boss in any work scenario. I prefer to have a job and do it well without the stress of managing a whole operation. But I do like to be in charge of my schedule, my kids, my thoughts and emotions, the way my life progresses. Cancer? I'd love to have direct supervision over this pesky subject. Sadly, I don't. So I do my best at controlling the factors that might increase my risk of cancer recurrence. I do it through exercise and diet.

Recently, I realized that controlling my diet is best done at home. I can buy the most nutritious foods at the grocery store, bring them home, prepare them in a healthy fashion, and concoct the perfect portion sizes. Take me out of this home element and I get a little scared.

The other night, my husband and I went to Red Lobster for dinner. We had a gift card and were eager for a night out. Before we escaped our crazy kid household, though, we went online to investigate the nutritional values of Red Lobster dishes. We were shopping for the healthiest options, and we were quite shocked to learn there aren't so many. Now we knew the all-fried fish platters would top the charts in calories, fat, and such. But fresh fish and veggies? Also fairly high in these same categories. We surmised it's the butter and oil used to cook our normally healthy fares that compromised these items and while we weren't so happy about the situation, we still went and did the best we could.

Pizza just might have the power to fight cancer -- not the pizza loaded with cheese and pepperoni and tons of tempting toppings, the kind that may have your mouth watering at this very moment. But a version of pizza as we know it may fend off heart disease, obesity, and cancer.

The secret is in the crust -- the cooking of the crust, that is.

Think about this:

It seems baking pizza faster and at higher temperatures can release disease-fighting antioxidants. And it's this one small change to pizza preparation that has scientists at the University of Maryland claiming there is such a thing as a healthy pizza.

Scientists baked pizza at 500 degrees for six minutes and were able to increase antioxidant levels 100 percent. They used whole wheat dough, already high in antioxidants, and let it rise overnight before using their hotter, quicker cooking approach.

One researcher says this study is more a lab curiosity than anything else and might not really lead to a healthier pizza -- because it's unlikely pizza joints will change cooking methods to turn out healthier products.

If you are tempted to try this technique, be aware that the toxin acrylamide can be released if the pizza is baked too long. And don't forget to cut way back on those tasty toppers.

Not everyone buys into the power of pink when it comes to breast cancer.

Pink ribbons, pink teddy bears, pink hats, shirts, scarves, socks, purses, jewelry, magnets, and even cooking appliances have monopolized the breast cancer market. And some people just plain refuse to associate the disease with anything remotely sweet, soft, and soothing.

Think about this:

Annette`s Angels, founded in 2006 by the children of Annette Roberta, love and applaud the effectiveness of the flood of pink used to raise awareness about a disease that took Roberta after a 15-year battle.

But they refuse to embrace any color but black as they proceed to kick breast cancer in the butt. Black reflects their anger at breast cancer. And their power to fight it.

Annette's Angels are committed to fighting this terrible disease, and they invite us all to shop at their online store, where some items -- there's just no way around it really -- are pink. The angels will donate 50 percent of all profits to FORCE: Facing Our Risk of Cancer Empowered, the only resource of its kind for those facing genetic breast and ovarian cancers.

My friend -- who has a friend newly diagnosed with brain cancer -- greeted me at the door the other day and asked with a sense of urgency, "How can I help?"

"Help your friend?" I asked.

"Yes, she said, unsure of what she might say or do in this time of great difficulty for everyone involved.

I told her a few things. And then I thought of some more. It wasn't terribly easy to come up with these ideas. Because even though I myself was on the receiving end of help during my cancer journey, it's still hard to imagine what an individual wants or needs -- or doesn't want or need. But here's what I've got to offer.

I hope this helps my friend.

I hope it helps you too.

• Allow your loved one to take the lead. If you sense this person wants to talk, then talk. If you sense talk is not welcomed, then don't talk. To determine whether or not your friend or family member wants to discuss cancer, approach the topic and judge the response you get. I know I can usually tell if someone is willing to open up -- typically the conversation just flows -- and when someone is putting the brakes on chit-chat -- typically the conversation falls flat.

• If talk is not in the cards, then consider an offer of food. Sometimes actions speak much louder than words. So think about calling a restaurant in your friend's town and ordering a meal to be delivered right to the door. Most eating establishments accept credit card numbers over the phone so location should be a non-issue. Even those deep in despair need to eat, and taking away the chore of cooking and cleaning up can be quite a gift.

• If the gift of food is not up your alley, how about sending a small gift, like a candle, a pair of cozy socks, a grocery store gift card, a music CD, a gift certificate for a spa. You name it, your special something might brighten the day.

• If you live near your loved one and have some free time, offer to drive to appointments, visit during treatments, pick up kids and entertain them for the day, clean house, cook, and clean up dinner. Try to be very specific with your offers. Say, "I'd like to pick up your kids tomorrow at lunch so you can take a nap" or "I'm coming over on Sunday to rake leaves." These offers are easier to accept than the "call me if you need anything" kind.
  

• If a quick stop at your loved one's house is possible, drop off a book on the front porch or set some pretty potted flowers by the door. Or do both. Then walk away without saying a word. Let your help take your friend by surprise.

• When you do have the chance to talk, avoid guiding the conversation with your own thoughts and advice, unless requested. Saying, "Everything will be OK," for example, may not be true. Assuring your friend she will sail right through chemotherapy may backfire if nausea and fatigue are just down the road. Stating, "it's OK, your hair will grow back," doesn't really help those living with the horror of hair loss. So stay away from promises and predictions and stick to the present. Ask questions, listen, and paraphrase back what your friend has shared. These are basic counseling techniques. The premise is that allowing the person to work through the issues is more important than what we can do to directly help.
  

• Don't forget about the good old greeting card or short note that lets your loved know how much you care. Let the card say it if you wish to avoid writing and then add an address, a stamp, and send your support on its way.
  

• This makes eight -- so much for sticking to my Sunday plan -- but I must share this too: Don't forget about your loved one after months and even years pass by. Initial diagnoses are tough and treatments are tough too. But as your friend survives each day, remember to check in. Cancer is a life-long battle for many. Support and assistance may be just as valuable a year down the road as it is on day one.

When I make a salad or anything that needs oil, I always reach for the olive oil. It is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

In a study to be published in the January 2007 issue of The FASEB Journal, scientists from five European countries describe how the anti-cancer effects of olive oil may account for the significant difference in cancer rates among Northern and Southern Europeans.

The researchers examined urine samples of subjects consuming a little less than a quarter cup of olive oil for three weeks. They were looking for specific compounds known to be waste by-products of oxidative damage to cells, a precursor to cancer. At the beginning of the trial the presence of these waste by-products was much higher in the Northern European subjects than their Southern European counterparts. By the end of three weeks of consuming the olive oil the presence of this compound in Northern European subjects was substantially reduced.

They also found that phenols in olive oil are not the only compounds that reduced oxidative damage. Phenols are a known antioxidant that is present in a wide range of foods, such as dark chocolate, red wine, tea, fruits and vegetables. Even if the level of phenols in the olive oil was reduced the study's subjects still received the same health benefits.

When you are cooking this holiday season, pick up some olive oil. I also use the spray olive oil which is great for getting those muffins out of the tray!

Tomorrow -- Monday, September 25 -- is the day when every dollar you spend at Chili's restaurants will be donated to St. Jude's Children's Research Hospital. So treat yourself to a meal out tomorrow -- and treat the kids at St. Jude's to some hope for a healthy future.

Donate All Our Profits Day is Chili's way of creatively conquering childhood cancer. This fundraising effort will benefit the development of Chili's Care Center -- a St. Jude's building dedicated to groundbreaking research on brain tumors. The center is scheduled to open in Fall 2007.

Chili's doors will be open for lunch and dinner tomorrow. So abandon your plans for cooking today and let Chili's cater to your every wish -- while you sit back, relax, and quietly make a difference in the lives of sick children.

I have never completely cut a certain food from my diet just because of speculation that it may cause cancer. Because I eat most everything in moderation, I have felt that anything I am ingesting is too small an amount to make any real difference. I have heard recommendations about nixing preserved foods and anything treated with hormones and refined sugar and while I try to eat a balanced, healthy diet -- with a bit of sweet stuff thrown in -- I do sometimes indulge my cravings for foods that are not very healthy. Like chips -- which writer Robert L. Wolke says he is definitely eliminating from his diet.

The chemical acrylamide -- a probable carcinogen -- has been found in fried starchy foods, especially potato chips and French fries. This chemical is not a contaminant that somehow appears in our food but is created by chemical reactions that take place during cooking at high temperatures. It's a chemical that has been used in industry and has been known to damage the central nervous system, the immune system, and the reproductive system. And it may cause cancer. Recently, acrylamide was discovered in foods at hundreds of times the .5-parts-per-billion level that is considered safe in drinking water.

Authorities in Germany have already begun enforcing regulations to minimize the amounts of acrylamide in foods. But the United States has been criticized for dragging its feet on this issue. In fact, the National Uniformity for Food Act (H.R. 4167) recently passed the U.S. House of Representatives, with 94 percent of Republicans supporting it and 64 percent of Democrats opposing. It has gone to the Senate, where it was the subject of a hearing on July 27. The act would prohibit states or local governments from setting more stringent limits on toxic substances.

Each of us can still take personal action with regard to the foods we eat -- despite what the government dictates. We can decide what to eat and what not to eat. In the interest of our health. And our future.

For information on acrylamide levels in hundreds of different foods, click here.

During the warmer months, it's all about the barbeque. Of course, we have been known to barbeque during winter in the snow, but for the purpose and timing of this discussion, when it's summer in the northern hemisphere, almost everyone fires up the barbeque. Because research has suggested that barbequing meats can increase cancer risks associated with charred food, the Dana Farber Cancer Institute offers these tips to grilling red meats, poultry and fish safely:

• Choose lean cuts of meat. Trim excess fat and remove the skin.
• Avoid thick marinades, as they increase charring. Use thin marinades that have vinegar or lemon as one of the ingredients.
• Flip burgers once every minute.
• Place food at least six inches away from the heat source.
• Line the grill with perforated aluminum foil to prevent drippings from creating smoke.
• Cook on cedar planks. 
• Consider kabobs. They take less grilling time.
• Consider grilling your favorite vegetables instead of just meat.
  

These tips are followed with some common sense advice. If you avoid charring all the red meat, poultry and fish you barbeque, the expert nutritionists at the Dana Farber Cancer Institute state that your risk of getting cancer from grilling food is extremely low. According to the information, not eating a diet rich in fruits and vegetables is a bigger risk factor for cancer than eating the occasional barbequed meats. I like common sense perspective.

I'm not much of a cook -- I don't like to cook, I don't cook well, and I am never really enticed to spend any amount of time in the kitchen preparing food. So my husband picks up my slack much of the time. Tonight he made turkey meatballs with rice and green peppers -- and some other veggie side dishes too -- and he cooks pasta and grills chicken and can successfully feed our family of four without hesitation or frustration. For me, cooking, hesitation, and frustration all roll into one. And that's why I avoid anything of the culinary persuasion and thank my lucky stars for a husband who doesn't mind cooking endeavors. But sometimes, I am forced to enter the kitchen -- I have two growing boys who need to eat, after all, and I am the one mostly at home catering to their every need. So I do okay -- I try to maintain a healthily family menu and I can handle the basics and no one is really complaining so I guess I'm holding my own. But I'd like to find more pleasure in cooking -- and more variety and more creativity too. Perhaps free weekly recipes sent to my e-mail inbox would be a push in the right direction.

The American Institute for Cancer Research offers this service, and I am just moments away from subscribing to this offering that was started by a cancer group who sends out to anyone who signs up free recipes that are mostly lowfat, high-fiber, and plant-based. Launched just several months ago, this service already has more than 10,000 subscribers -- and many are cancer survivors who have learned to make everything from cherry spritzers to brown rice pudding to sweet potato and peanut chili. A name and e-mail address is all it takes to get the ball rolling -- just visit www.aicr.org and look for the health-e-recipes area.  Soon, simple and nutritious recipes will be at your fingertips. And at mine too. Unless I decide to pass them off to my husband.

Nigella Lawson has created a gorgeous recipe for lavender-tinted and lavender flavored cupcakes -- aptly named Lavender Trust Cupcakes -- that Lavender Trust at Breast Cancer Care has generously published online. The recipe uses lavender sugar. Lavender sugar can be purchased at specialty shops, or you can make lavender sugar simply by placing a few sprigs of fresh lavender into a jar of sugar for a few days.

According to the recipe introduction, lavender has been used as a flavor in Provencal cuisine for many years, and has recently begun to come back into fashion as an ingredient in the UK in both savory and sweet dishes. To get a copy of the recipe for Nigella Lawson's Lavender Trust Cupcakes, go here.

The Lavender Trust at Breast Cancer Care was founded by Beth Wagstaff and journalist Ruth Picardie, both breast cancer survivors. The Lavender Trust provides support for younger women living with breast cancer. Lawson supports the breast cancer charity in a number of ways, including the design launch of a limited edition set of lavender measuring cups as part of her Living Kitchen line of products.

Celebrity Naked Chef Jamie Oliver, on a quest to transform the eating habits of school children, appeared on NBC's Today Show with Katie Couric this morning to share fun healthy recipes and tips on how to encourage children to eat healthy. Oliver suggested involving your children in meal preparation, from planning the menu -- to visiting the fishmonger in selecting fish for dinner -- to preparing the meal. In the spring cooking school episode, Fake out your family with these healthy dishes, showed Oliver preparing Summer Pan-Baked Salmon that children would not turn down. NBC features the salmon recipe, as well as several others, for viewers online.

In addition, Oliver hosts Jamie's School Lunch Project, which airs on The Learning Channel. This television series covers a range of issues, from diet and obesity, behavior, nutritional standards, food education -- to the need for a clear government policy on school meals and children's diets. I cannot imagine a better long-term cancer prevention plan than teaching children how to eat healthy when they are young. Oliver makes it easy and fun. TLC hosts an online feature of Oliver's show, with tips, recipes and advice. To learn more about Oliver's projects, programs and where to find his blog, go here.

In 2002, on Christmas eve, at the age of two, little Katie was diagnosed with acute precursor B-cell lymphoblastic leukemia. At the time of diagnosis, she was in the hospital. When told she would be there for awhile, Katie worried Santa would not know where she had gone -- would not be able to find her. Her parents, in all the efforts and time spent getting a proper diagnosis for Katie, had not shopped for Christmas. Both were saddened that Katie would not have any presents come Christmas morning. To their surprise, Katie woke up on Christmas morning to find presents just for her. As her parents tell the story, "The surprises and gifts from people we hadn't met before were pouring in all day. Even Santa came to visit and had his picture taken with Katie. Katie was very happy that Santa found her."

Katie suffered compression fractures in her spine as a result of the cancer and chemotherapy which kept her immobile most of the time. Her chemotherapy would continue for 2 years and 2 months. To pass the time, Katie and her mom watched cooking shows on television. To celebrate the end of chemotherapy, Katie decided she wanted to create a cookbook, and use the money to help other kids with cancer. She contacted many of the chefs from the cooking shows she spent months watching, and they readily agreed to donate recipes for her cookbook. Katie's Cooking: A Cookbook Celebrating Life after Childhood Cancer, which includes 782 recipes, features such celebrity chefs as Rachel Ray, Emeril Lagasse, Bobby Flay, Biba Caggiano, Paul Prudhomme, Ina Garten, Michael Chiarello, Paula Deen, and Sara Moulton; in addition to recipes from cookbook authors, famous restaurants, and popular nightspots. To learn more about Katie and her cookbook, visit Katie's Wish website. Katie, now six-years-old, has been cancer-free since February 2005!