Alex's Lemonade Stand Foundation is all about the fight against childhood cancer. Tasty Baking Company is joining forces with Alex's Foundation by creating a new product called Alex's Lemon Krimpets. The Krimpets can be purchased anywhere Tastykakes are sold. The baking company will donate $.50 from every box sold to the foundation.

Alex Scott was four years old when she opened up her first lemonade stand to help raise money for Children's Hospital of Philadelphia. Sadly, Alex passed away in 2004 at the age of eight. But her legacy still lives on.

For more information about Alex's foundation you can go to www.alexslemonade.org. You can also visit http://www.tastykake.com to purchase some yummy Alex Lemon Krimpets and help the fight against childhood cancer.

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.

Couscous is that little pasta pellet that many people mistake for rice. It consists of grains made from semolina that are about 1 mm or 1/16th inch in diameter after cooking. It is quick and easy to prepare and can be eaten cold, warm, or hot. A multi grains diet aids in the prevention of colon cancer. Here is one of my favorite healthy ways to eat this little treasure. The added ingredients are known in the food world to aid in the prevention of cancer. Studies show falcarinol in carrots reduce cancer. Some studies show that basil is a cancer preventative herb. Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancer. Lemon also adds to the vitamin C in this recipe. A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone-related cancers like breast, prostate, cervix, and ovarian cancers.

Vicki's Lemon Couscous
1 3/4 cups water
1/4 cup fresh squeezed lemon juice
2 tablespoons of lemon zest
2 tablespoons olive oil
2 cups couscous
1 cup sweet peas
1 cup minced carrots
1/4 cup fresh minced basil
2 tablespoons capers
2 tablespoons minced garlic

In a 1-quart saucepan, bring water, lemon juice, lemon zest, 2 tablespoons oil and garlic to a boil. Add carrots, peas, capers and couscous and stir. Cover and remove from heat and let stand for 15 minutes. Remove couscous into a large bowl by using a fork to fluff and separate the pieces. Add the minced basil and stir. You can eat this while it is hot as a great side dish or cold as a salad. Salt and pepper to taste.

Seafood is the only readily available food which still contains the complete natural range of the 72 nutritional trace elements your body needs. A daily helping of seafood is a great and effective way to reduce cancer risks.

I absolutely love flounder because it is mild and can be prepared in so many ways. It is a very popular fish on the east coast area of the United States and easy to find fresh in markets. Here is a very simple recipe that anyone can follow that will give you a great tasting mild fish flavor with lots of nutrients and trace minerals that your body needs to help boost your immune system and fight cancer cell growth. Eating broiled foods instead of fried also reduces calories and is better for your heart.

Vicki's Lemon Butter Broiled Flounder
4-6 small flounder fillets
2 tablespoons unsalted butter, melted
1/2 large lemon, juiced
1/4 tsp salt
pinch black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 large lemon, sliced
2 tablespoons fresh chopped parsley

Rinse fillets well in cold water and drain and pat dry. Butter a glass baking dish and arrange fillets in the dish. Whisk together the lemon juice, melted butter, garlic powder, paprika, salt and pepper and drizzle over the fish. Place one thin slice of lemon on center of each fillet. Broil on highest rack for 7 to 8 minutes or until fish flakes easily. Remove flounder and place on plates and sprinkle with fresh chopped parsley. Serves 4.