Brussel sprouts contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. They contain three types of phyto's, all shown to have either protective qualities against cancer, or enzyme producing qualities that have been shown during research to fight cancer cells in different ways.

When boiling foods they tend to lose some of the vitamins and nutrients into the water. So here is a roasted brussel sprout recipe that is very easy to prepare and the brussel sprouts keep their natural nutty flavor.

Vicki's Roasted Brussel Sprouts
1 lb Brussels sprouts
2 tablespoons olive oil
2 cloves garlic minced
1/2 onion cut into thin slices
1 teaspoon salt
1 teaspoon black pepper

Preheat oven to 425 degrees. Toss all the ingredients except for the onions in a large bowl to evenly coat the brussel sprouts. Pour brussel sprouts onto a baking tray and spread apart. Bake for 20 minutes then stir or flip and add the onions and bake for 20 minutes more.

Studies show that diets high in fiber and low in fat can help prevent cancer. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. It has a higher content of protein, dietary fiber and vitamins compared to tofu. In the past five years tempeh has grown so much in popularity that it is now available in the refrigerated section of many supermarkets. Here is a simple way to prepare tempeh that both kids and adults love.

Vicki's Spicy Tempeh Soft Tacos
Serves 4

1 block tempeh crumbled
1/2 vegetable broth or water
1 red bell pepper chopped
1 onion chopped
1 tbsp chili powder
1 tbsp garlic powder
1/2 tsp cayenne pepper (can leave out if you don't want spicy)
2 tbsp olive oil
1 cup cooked black beans or pinto beans drained
1 tomato chopped
handful chopped lettuce
grated hard soy cheese if you want vegan or cheddar if vegetarian
8 whole wheat tortillas

Recipe directions

Saute the tempeh in the olive oil on medium low heat for about 3 minutes. Add red pepper and onion and continue to saute for about 5 minutes more. Add the spices, 1/2 cup broth or water and the beans and cook for about 5 minutes or until most of the liquid has evaporated.

Serve in the tortillas with the chopped lettuce, tomato and cheese.

Garlic is superb for its antioxidants and aiding in the fights against colds, losing weight and fighting cancer. A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process.

Vicki's Garlic Soup

50 garlic cloves (unpeeled)
4 tablespoons olive oil
2 tablespoons butter
2 cups sliced red onions
2 teaspoons chopped fresh thyme
3 cups beef broth (can substitute vegetable broth)
1 cup whipping cream
zest from one lemon finely minced

1/2 cup fresh finely grated Parmesan cheese (about 2 ounces)

Preheat oven to 350°F. Place 50 garlic cloves in small glass baking dish. Add 3 tablespoons olive oil and sprinkle with salt and pepper. Toss cloves to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes and then let it cool. Squeeze garlic between fingertips to release cloves into a bowl.
Melt butter in large saucepan over medium heat and add onions and thyme and cook until onions are translucent. About 4 or 5 minutes. Add roasted garlic cloves and cook 3 minutes. Add beef broth and cover and simmer about 15 minutes. Working in batches depending on the size of your food processor or blender, puree the soup until smooth. Return soup to saucepan and add cream and bring to simmer. Season with salt and pepper to taste.

Ladle soup into 4 bowls and sprinkle fresh grated Parmesan cheese over top. Garnish with a sprig of fresh thyme and a lemon wedge to squeeze. Great served with toasted French bread.

Getting enough grains in your diet is very essential in the prevention of colon cancer. Switching from a white bread to a multi grain bread is an easy step. Adding ground up flax seed to the daily diet is another. And to me Risotto is to rice what wheat is to pasta. It is comfort food, satisfying, and can be fixed a hundred ways with or without meat, by adding various vegetables or just mixed with cheese, but the creamy texture is like no other. Here is one of my favorite personal risotto recipes that adds an unlikely candidate in the food world to the famous Italian food. Nappa cabbage, a cruciferous vegetable that aids in reducing carcinogens in the body and gives you lots of vitamins and nutrients. This is my Italian meets Asian recipe that makes this comfort food especially healthy in the fight against cancer.

Chef Vicki's Creamy Nappa Risotto

1/2 white onion chopped (medium onion in size)
1 celery stalk finely chopped
1 tablespoon minced garlic
2 tablespoons butter (you can substitute olive oil)
5 nappa cabbage leaves chopped.
5 cups vegetable broth
1 cup arborio rice

Note: If you don't buy boxed or canned vegetable broth you can use 5 vegetable bouillon cubes with 5 cups of water to make the broth.

Remember this is a slow cooking recipe that requires a lot of stirring and love watching over the pot. It takes approximately 30 minutes to cook this dish but it is well worth the wait.
Melt 2 tablespoons of butter in a medium sized sauce pan over medium heat and add onions, celery, and garlic. Saute for 1 to 2 minutes. Add arborio rice and stir until it is all coated and the starch from the rice starts to release. Slowly start adding your vegetable broth one cup at a time and wait for it to be absorbed before adding the next. Continue stirring until you add the last cup of broth. Add the Nappa cabbage with the last cup of broth and continue stirring until the liquid is absorbed and the rice is creamy.

Bok Choy is low in calories, fat and is high in calcium, potassium and Vitamin C and A. Bok Choy also contain glucosinolates, which may help prevent cancer by eliminate carcinogens. Bok Choy is used in a lot of stir fry recipes but I personally like to make a soup that allows me to drink all of the nutrients in the broth. It is simple and quick to make and packed full of flavor and nutrition. If you add diced tofu to the recipe, it will also give you protein.

Chef Vicki's Bok Choy Soup

3 cups vegetable broth
(you can use three cups of water and 3 vegetable bouillon cubes)
1 celery stalk diced
1/2 white onion diced
6 button mushrooms sliced
6 Bok Choy leaves chopped
1 teaspoon minced garlic
1/2 block Extra Firm Tofu cubed in 1/2 inch pieces (optional)

Bring broth to boil and add celery, onions, garlic, and mushrooms. Boil for 2 minutes and lower heat to medium. Add Bok Choy and tofu and simmer for approximately 5 minutes. Salt and pepper to taste.

As Dr. Alexander Sun watched his mother fighting lung cancer and suffering in pain, with chemotherapy failing to stop the progression of her cancer, he developed an herbal soup for her to drink that he thought might help. Three months later, surgeons removed a tumor and she lived cancer-free for another 17 years. Dr. Sun, a biochemist, went on to conduct two small clinical trials with his soup, called Selected Vegetables/Sun's Soup, and reported positive outcomes for most of the cancer patients in the trial. In fact, the results were impressive, according to Dr. Sun's tests. There are some questions regarding the size of the trials, as both involved few participants, and most used the soup as a complementary therapy while undergoing conventional treatments at the same time.

Some of the ingredients Dr. Sun used to make his soup have been proven in separate research studies to have some anti-cancer properties. The ingredients are: soybean, the medicinal shitake mushroom, red date, scallion, garlic, lentil bean, leek, mung bean, hawthorn fruit, onion, American ginseng, angelica root, licorice, dandelion root, senegal root, ginger, olive, sesame seed and parsley.

The National Cancer Institute has documented information on the human clinical studies that were conducted, with additional information about Sun's Soup. I found it interesting that they do not rule out the effectiveness of the soup, only that the data is too limited to make a conclusive statement regarding the soup. I understand Sun's Soup is sold freeze-dried as a dietary supplement.

Eating beans and lentils frequently helps reduce the risks of breast cancer and others due to their rich content of flavonols and fiber. Here is a simple to prepare lentil soup that sold out quickly in my restaurant when we had it as one of our soups of the day. It is delicious, low fat, has lots of vitamins, and is very very healthy for your body and heart.

Vicki's Lentil Soup
1 Tablespoon olive oil
1 chopped onion
6 garlic cloves minced
2 Tablespoons freshly chopped oregano
2 Tablespoons freshly chopped basil
1 Tablespoon chili powder
1 cup chopped carrots
1 cup chopped celery
1 cup chopped sweet red bell pepper
1 16oz can diced tomatoes (buy organic if possible)
2 cups dried lentils
4 cups water
1 pinch of cayenne pepper (can leave out if you are spicy food sensitive)

Heat a large soup pot to medium heat and add olive oil, onions, celery, red bell pepper, and garlic. Saute for 3 to 4 minutes until soft. Add water and remainder of ingredients and bring to a boil. Reduce heat and simmer covered on low for about 15 minutes until lentils are tender. Add more water if you want more of a liquid stock in your soup.

According to the National Cancer Institute, asparagus is the highest tested food containing glutathione, one of the body's most potent cancer fighters. Additionally, asparagus is high in rutin, which is valuable in strengthening the blood vessels and is great for the heart.

Asparagus is packed with nutrients and easy to prepare ahead for a crowd. One serving of asparagus is low in calories, very low in sodium and is a great source of potassium. Asparagus is an excellent source of folic acid and is a fairly significant source of Vitamin C, Thiamin, and Vitamin B6. It contains no fat or cholesterol of dietary significance.

Vicki's Sesame Ginger Asparagus Salad

2 lb. fresh asparagus cut into 1-1/2 inch pieces.
5 tsp. soy sauce
2 tsp. honey
2 tsp. sesame seed oil (I prefer toasted sesame oil)
2 tbsp. toasted sesame seeds
1/2 tsp. ginger powder
1 tbsp. minced garlic

Cover asparagus in salted boiling water (1 tablespoon sea salt). Cook until tender. Rinse immediately in cold water to stop cooking process and pat dry. Mix other ingredients in small mixing bowl and pour over asparagus. Can serve hot or chilled.

In the phenomenal bestseller Foods That Fight Cancer: Preventing Cancer Through Diet, written by Montreal biochemist Richard Beliveau with fellow scientist Denis Gingras, the authors refer to fruits and vegetables as a preventative non-toxic version of chemotherapy.

Originally published in French, the book has recently been translated into English. Based on scientific studies in food chemistry, the book's two main goals are to educate people about what cancer is -- and how to eat for cancer prevention.

Beliveau explains in layman's terms how cancer develops, how it takes years for cancer to develop, how tumors form spontaneously, and how most cancers remain insignificant. He says, "Preventing cancer is destroying these microtumors and blocking them from reaching a stage where they become clinically relevant." There are foods with the biochemical capacity to block some cancers. He wants the reader to realize that we cannot eat as badly as we do and expect medicine to come up with a miracle pill when something goes wrong.

Following is an excerpt of some of the information the reader will find in Foods That Fight Cancer: Preventing Cancer Through Diet:

The term Omega-3 has become well known in recent years with studies that this healthy fat found in fish and most other seafood can reduce the risk of cancer, and particularly prostate and breast cancer. Consumption of fish has been shown to have cardiovascular health benefits like reducing triglycerides and reducing the risk of heart attacks and strokes.

Vicki's Broiled Lime Cilantro Salmon
1 whole side Salmon fillet, 3/4" thick 
1/4 cup fresh squeezed lime juice
1/4 cup fresh chopped cilantro
2 garlic cloves minced
1 teaspoon sea salt
1 lime sliced thinly

Combine cilantro, garlic, lime juice, and salt in bowl and mix well. Place fish on a plate or platter skin side down if the skin is still on, and pour mixture over fish. Cover with plastic wrap and chill in refrigerator for 1 hour. Spray non-stick cooking oil on broiler pan and place fish on pan. Place lime slices around on top of the fish. Place in oven about 12 inches from the heat and broil for about 6 minutes. Keep an eye on it as it broils because all ovens heat differently. Take fish out of oven and let stand for 3 to 4 minutes as fish will continue to cook on its own with the heat already in it.  Slice and serve.

Another option is you can grill the salmon with this same recipe but grill covered for about 4 to 5 minutes.

I could eat pesto on just about everything. As a spread on warm bread, sauce over meats, drizzled over salads and into soups, and on pasta. So some good news for all you pesto lovers because it is extremely healthy aiding in digestion and boosting the immune system. It is good for gout, muscular aches and pains, rheumatism, and your respiratory system. Some studies show that basil is a cancer preventative herb. It also helps people with diabetes because it can lower blood sugar levels and aid insulin release. 

One ounce of fresh basil leaves has 12 calories.  It provides 0.9 g protein, 0.3 g fat, 2 g carbohydrates, 91 mg calcium, 0.3 mg iron, approximately 12,380 IU vitamin A and 8 mg vitamin C.  One teaspoon ground basil has 4 calories.  It provides 0.2 g protein, a trace of fat, 0.9 g carbohydrates, 30 mg calcium, 0.6 mg iron, 131 IU vitamin A and 0.9 mg vitamin C.

Vicki's Pesto Sauce
4 cups fresh basil leaves
4 large garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup pine nuts
1/2 lemon
1/2 cup olive oil
1/2 cup walnut oil  (if allergic to walnuts then double the olive oil)

Squeeze lemon into food processor making sure no seeds get in. Combine the garlic and pine nuts in the processor with the lemon juice. Add basil and cheeses and continue processing. With the machine running, slowly add the mixture of olive and walnut oils.  Season to taste with salt and freshly ground pepper and process to the desired consistency.  Let stand 10 minutes before serving. Can be kept in the refrigerator in an air tight container for up to a week.

Studies provide compelling evidence that garlic is an effective inhibitor of the cancer process. Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. Mushrooms have also been determined to contain a source of novel anti-cancer agents. These two combined in a very healthy soup give you another reason to curl up on a couch with a hot bowl in your hand. This personal recipe is a favorite among my friends. This soup is nutritional, hearty and packed full of earthy flavors.

Vicki's Mushroom Garlic Soup
8 garlic gloves minced
1 large onion diced
8 ounces shiitake mushrooms chopped
8 ounces portabella mushrooms chopped
8 ounces white button mushrooms chopped
1/4 cup fresh chopped parsley (2 tablespoons dried if you do not have fresh)
1/4 cup fresh chopped basil (1 tablespoon dried if you do not have fresh)
1 tablespoon course ground black pepper
1/4 cup lite soy sauce
1/2 cup merlot or non sweet red wine
2 tablespoon coconut oil
1 beef bouillon cube (if vegetarian just leave out)
1 cup heavy cream (if you do not want to add cream and 1/2 cup water instead)
6 cups water
2 tablespoons of arrowroot (can use 4 tablespoons of flour if you don't have arrowroot)

In saucepan saute garlic and chopped onions with coconut oil on low heat to slightly caramelize the onions to a translucent state. Add the merlot or red wine of choice along with the soy sauce and the mushrooms. Simmer on low covered for just a few minutes to soften the mushrooms and to let them absorb the flavors. Add water and beef bouillon cube and bring to a boil. Turn back heat to medium low and add heavy cream and let simmer for five minutes. Be sure to stir often to prevent scorching. Mix arrowroot or flour in 3 to 4 tablespoons of water to make a thin paste and stir it into the soup whisking briskly so as not to cause lumps. Continue simmering on low for a few minutes so the soup broth will slightly thicken. Stir in black pepper, fresh chopped parsley, and fresh chopped basil just before serving.

More evidence for the cancer prevention super powers of garlic comes from a new study done as part of a larger project in the European Prospective Investigation into Cancer and Nutrition. The study followed 521,457 people in ten European countries with an average age of 52 to determine a link between fruit and vegetable intake and the incidence of stomach cancer in Western countries.

What the researchers discovered is that garlic and onions provide a certain level of protection against developing stomach cancer -- making it a cancer prevention food. This was a small study, and researchers are calling for additional studies to determine the exact benefit of garlic and onions in reducing the risks of cancer. However, previous studies done in the U.S. have also concluded that garlic and onions provide protection in the reduction of some cancers, including liver and colon cancers. For years, health nutritionists have been emphasizing the benefit of adding garlic and onion to the diet as a disease prevention strategy. While more studies will help researchers understand the health benefit and cancer prevention properties of garlic and onions from a scientific point of view, I think it is safe to conclude that garlic is indeed a good food to include in your daily diet.

In 2003, a study was published in the International Journal of Cancer which reported that eating pizza, one of the typical foods on the Mediterranean diet menu, was linked to lower rates of stomach and colon cancers. Conversely, pizza crust is made with refined carbohydrates, and refined carbs have been linked to higher rates of colorectal cancer. But the researchers suggested that the other ingredients that go into the making of pizza, like olive oil and tomatoes, offset the adverse influence refined carbohydrates present to cancer prevention. And researchers pointed out, when talking about pizza, they are referring to the authentically Italian pizza, with a thin crust and touch of olive oil. The toppings include generous amounts of pizza sauce made with cooked tomatoes, olive oil, herbs and spices. When it comes to the cheese, use sparingly, not generously, or consider substituting an animal-free soya alternative to cheese. Interested in creating a cancer prevention pizza? Following is a list of some toppings known for their power to prevent cancer:

According to the National Cancer Institute, there is compelling evidence that compounds in garlic provide cancer protection, making garlic an effective cancer prevention food. While I believe there is a healing synergy to food that cannot be understood when separate compounds are studied individually, much research has been done indicating the compound in garlic responsible for its powerful cancer fighting abilities is allyl sulfur. Allyl sulfur slows or prevents the growth of tumor cells.

The healing potential of garlic appears to depend on the way garlic is prepared. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide, DADS. DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur. Garlic is good for your health, inexpensive to buy, easy to grow, and if you are a garlic lover, delicious in almost any meal.