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.

Millions of Americans use vitamins and supplements as a measure of protection against disease, including cancer. Some patients integrate such supplements into their treatment plans as a complement to traditional medicine.

Last Friday, the FDA said it will phase in a new rule that all manufacturers of vitamins, herbal and other dietary supplements will have to test the ingredients of such products for safety. This rule is intended to ensure that the ingredients on the label match up with the ingredients in the supplement and that no contamination has occurred.

According to an article in the Washington Post, Dr. Sidney Wolfe, director of the Public Citizen's Health Research Group, is still not satisfied. Dr. Wolfe said, "You still don't have to show the product is safe. You don't have to prove it works."

While there still might be a lot of work to be done on this issue, this action is a step in the right direction.

In today's world, we worry about carbohydrates. We monitor them, count them, obsess about them, and pare them down to just about nothing in order to lose weight. Yet, quality carbs have a fierce power in the fight against disease. They are packed with vitamins, minerals, antioxidants, and fiber. They absorb slowly and stabilize blood sugar, appetite, even mood. Carbs don't have to be avoided. In fact, they should be embraced -- in their most healthy forms.

While at the Canyon Ranch resort in Tucson this past April, I observed that all meals are balanced with small-to-moderate portion sizes of carbohydrate foods. Canyon Ranch is all about health and healing. If the experts here say carbs can be good for us, I believe them.

The key to carb management is knowing which ones keep cancer and other disease at bay. It's simple, really. Just think whole fruit, vegetables, beans, and modest amounts of whole grains.

Keeping cancer and other diseases like diabetes, heart disease, obesity and more might be as simple as the choice we make in keeping toxins out of our bodies and stress out of our minds. Think about all of the money poured into medicines, which are chemicals, that only treat certain symptoms. And most of the time create other side effects that we have to take more medicines for that in turn create more side effects, and on and on. You see where I am going.

What if only a part of the millions and millions of dollars poured into research on medicines, was put to use in educating the public on the right choices of foods and nutrition to put into our bodies to keep them healthy and to learn how to relax and quit putting so many demands on ourselves. What if more funding went into organic farming instead of mass, quick produced, with fertilizers and steroids for faster turn around on the products. Personally I have had so many chemicals blasted into my body from chemo and radiation, and medicines for this and medicines for that, I am about to think that all of that is only hurting my body more. Are we brain washed to believe that we have to have a pill for everything?

My community does not have a health food store that sells fresh organic produce or meats. And the local grocery stores carry very limited amounts of those items. I did take it upon myself to talk to one of the produce managers who did start ordering some other variety of organic vegetables which I thought was nice. And it seemed to catch on with some other customers too. Maybe the trend in that store will be to start ordering more organic products.

I will be posting a series of blogs on personal research that I am doing and trying out, just because I am sick and tired, literally, of fighting cancer that reoccurs and using medicines that are ripping my body apart leaving my immune system even more at risk for infection and disease.

But the one thing that I want to emphasize in this blog right now, is to STOP EATING processed and canned foods. It may be quicker to heat up a can of food or something already processed and pre-made for us, but it is not healthier. Eating fresh organic vegetables and home made prepared foods without chemical preservatives and other additives is the way to go to start getting some of those toxins out of our bodies. If you can't find fresh in something, because seasons play a big part in our fresh vegetable selections, purchase frozen. Also purchase dried beans or other dried items and cook them instead of buying canned ones. They are healthier than canned. Eating raw vegetables or slightly steamed vegetables is more healthy because the vitamins and nutrients do not cook out of the food.

The brighter the fruits and veggies, the better they are at fighting cancer. It's the phytochemical compounds -- these give produce its color -- that help the immune system block cancer-causing substances from cycling through our bodies.

The Centers for Disease Control and Prevention (CDC) and the Produce for Better Health Foundation say we should eat nine to 11 servings of vegetables and fruits daily. Taking supplements is not enough -- we need the complex interplay of vitamins, minerals, and fiber.

These are the colors we should include in our diet each day:

The most healthy thing that I have added to my daily menu to fight cancer right now is this simple drink that helps give me energy and gives me antioxidants and vitamins. It helps boost the immune system. It detoxifies and cleanses the body. It gives a quota of daily veggies. It has a high alkalinity that helps balance acid PH levels in the body. It is simple and it tastes good too.

Vicki's Twice Daily Wheat Grass Cocktail
4 ounces of organic tangerine juice
4 ounces of organic carrot juice
1 organic banana
1 8 grams packet of Organic Wheat Grass (I prefer Amazing Grass brand)

Mix together well in a blender until smooth and pour into a large glass.

You can find Wheat Grass in your local health food store.

I'm never quite sure what to do about vitamin supplements. Should I take them? Or should I leave them?

Sometimes I think supplements could surely help me with whatever I'm lacking in my diet. Other times I don't want to mess with what might be working just fine in my body. Now if a doctor tells me my iron is low, I'll take a supplement to boost my levels. But if there is nothing apparently off kilter in my system, I tend to just leave things alone.

I'm glad at the moment for my current plan. Because nutritionists now suspect that high doses of vitamins and minerals -- believed by some to prevent cancer -- might actually be harmful.

Think about this:

The American Medical Association journal JAMA recently reported that high doses of antioxidant supplements can be harmful. Vitamin advocates challenged the analysis, saying it excluded large studies from China and Italy showing antioxidant supplements lowered mortality risk.

Consumers still should read labels carefully.

"Some of the things called daily vitamins can be higher than what we think is desirable," says one researcher who urges consumers to look for something about 100 percent of the daily value. That's really all people need, she declares. But a healthy diet is still most important and can prevent the need for supplements altogether. Yet for those who are sick, don't have access to nutritious food or for some other reason cannot eat well, the 100-percent rule is a good guide.

How do we know what is safe when choosing vitamins? I did a post about vitamins and mentioned that I take Flintstones. Maybe Flintstones are not the best choice for an adult but I like them, they taste good. I try and eat lots of fruits and green veggies but thought that a daily supplement with lots of vitamins and minerals can give me what I might miss.

I received a comment from someone that got me thinking about what else is in the bottle of Flintstones besides the vitamins and minerals. I did look at the back of the bottle and saw a lot of strange ingredients that I know nothing about. So, I'm not advocating taking Flintstones to anyone. Just to make that clear.

If you are thinking about taking dietary supplements such as vitamins, herbals or botanicals as alternative or complementary cancer treatments you need to consider your choice carefully. Few governmental standards are in place to control the production and ensure the safety, effectiveness, and quality of dietary supplements. So, it falls to you, the consumer, to gather truthful information about using these products safely.

The American Cancer Society website lists guidelines for choosing dietary supplement products:

• First, speak with your doctor or other health care provider about any supplement you might consider taking. He or she can probably tell you if the supplement has any risks to your health and if the supplement is safe to take with other medications you may be taking.

• Find information on the product written by recognized medical experts or government agencies. Bring this information to your doctor's attention. You can start on the Web by visiting the National Institutes of Health's Office of Dietary Supplements at http://dietary-supplements.info.nih.gov/ and clicking on Health Information."

• When you shop for supplements, look for the USP notation on the package label.

• If you are shopping for a botanical supplement, make sure to find a product that uses only the effective part of the plant. Avoid botanicals that have been made using the entire plant, unless the entire plant is recommended.

• Remember that a product described as "natural" is not necessarily safer or more effective.

• Consider the name and reputation of the manufacturer or distributor. Is it a nationally known name? Large companies with a reputation to uphold are more likely to manufacture their products under strict, quality-controlled conditions.

• Does the label provide a way to contact the company if you have questions or concerns about their product? Reputable manufacturers will provide contact information on the label or packaging of their products.

• Contact the manufacturer and ask about their quality control procedures and manufacturing processes.

• Try to avoid mixtures of many different supplements. The more ingredients, the greater the chances of harmful effects.

• Avoid supplements priced significantly lower than comparable products; they are likely to be of lower quality.

• Avoid products that claim to be "miracle cures," "breakthroughs," or "new discoveries," to have benefits but no side effects, or to be based on a "secret ingredient" or method. Such claims are almost always fraudulent, and the product may contain potentially harmful substances or contaminants.

• Avoid products that claim to be effective treatment for a wide variety of unrelated illnesses.

• Avoid products that claim to be safe or effective based solely on testimonials.

Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients and vitamins than any other food. Spinach carotenoid combats cancer. Here is a healthy spinach salad good enough for any lunch main course.

Vicki's Spinach Salad with Fruit.
Fresh baby spinach leaves
1 carrot thinly sliced
1 celery stalk thinly sliced
1/2 red onion thinly sliced
1 cup grape tomatoes
1/2 cup craisins (dried cranberries)
1/2 cup chopped fresh apple
1/2 cup chopped fresh pear
1/2 cup slivered almonds
2 hard boiled eggs sliced
6 strips crispy cooked bacon crumbled

Vicki's Dijon Mustard Vinaigrette
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1 tablespoon freshly chopped chives

Toss all of the salad ingredients except the eggs in a large mixing bowl. Whisk together the ingredients for the salad dressing and drizzle over the salad and lightly toss again. Top with the sliced hard boiled eggs.

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.

Children and teenagers -- mostly girls -- need zinc, a mineral important for maintaining healthy immune systems and healthy skin and for preventing colds and infections. Yet half of all teenage girls have zinc deficiencies.

Red meat is the most effective way of channeling zinc into the body. Perhaps these young girls are eating red meat less than two times per week -- a practice research shows can contribute to zinc deficiencies.

Iron is vital for good health. Menstruating women need it. The elderly need it. Pregnant women need it. And children need it too. But many lack healthy levels of iron.

Red meat contains a lot of iron. And while iron also comes from vegetable sources, meat contains more iron than most foods and is best utilized by the body in this form.

Red meat also contains B vitamins, phosphorus, potassium, magnesium, selenium -- and protein, critical for muscle and organ health. Protein from red meat is complete, meaning it contains all the amino acids the body cannot make on its own. Protein helps the body repair and renew.

There is definitely a good side to eating red meat. There is also a bad side.

Red meat has been linked to incidences of bowel cancer, breast cancer, heart disease, Alzheimer's disease, osteoporosis, arthritis, high cholesterol, clogged arteries, and food poisoning.

Experts say the controversy surrounding red meat comes down to the type of meat we are eating -- and how we are eating it.

There are three official red meats -- pork, lamb, and beef. Pork is the leanest, lamb is the fattiest, and beef is the most nutritious. Red meat is typically high in saturated fats and bad cholesterol. But lean beef is fairly healthy -- if it's not treated with hormones and is truly free from excess fat. The more white you see, the more fat you get.

So here is the trick for all meat-eaters out there -- choose lean meats, seek nutritious cuts of meat, avoid hormone-treated products, steer clear of processed meats (these include more additives and fats than simple cuts of pork, lamb, and beef), read labels carefully, make meat just one component of a balanced diet, and brace yourself for more research and study and discussion that will undoubtedly conclude that meat is good for us. And bad for us too.

Women with advanced breast cancer were found to have lower levels of vitamin D when compared to women with early-stage breast cancer, leading researchers to conclude that vitamin D might play a role in slowing the progression of breast cancer.

Imperial College London researchers are not certain if the lower level of vitamin D found in women with advanced breast cancer is the result of the cancer, or one of the factors promoting the progression of the breast cancer, only that there appears to be a connection.

This adds to the body of knowledge that women living in northern climates, where there is less year-round sun exposure, are more prone to developing breast cancer.

One of the natural ways to get vitamin D is from exposure to sunlight. Also, women can get vitamin D from fortified milk and dairy products, cod liver oil and fatty fish, such as salmon. Previous research has indicated that vitamin D might play a role in the prevention in a number of cancers. For related information into research conclusions regarding vitamin D:

• Fatty fish offers women cancer prevention
• Vitamin D: supplement aids in reducing risk of cancer
• Vitamin D: lack of summer sun increases risk for 16 cancers

In two large studies, vitamin D have been found to have a significant effect in reducing the risk of pancreatic cancer. According to Northwestern University researchers, their study is one of the first known studies to use a large-scale epidemiological survey to examine the relationship between vitamin D supplements and cancer of the pancreas.

Previous research and researchers have gone so far as to state that exposure to solar ultraviolet B (UVB) radiation, which causes the body to manufacture vitamin D, might reduce the risk of 16 types of cancer. "Enhancing vitamin D status appears to be the single most important simple thing people can do to reduce their risk of cancer, apart from avoiding tobacco and moderation in the intake of alcohol."

Because of concern regarding prolonged exposure to the sun and skin cancer risks, and for those living in northern climates, it seems reasonable to conclude that perhaps the sensible alternative is a daily vitamin D supplement. However, if you are a cancer patient undergoing treatment, you should check with your physician before embarking on any supplement program.

I am struggling to find healthy lunch items for my kindergartner who has been a picky eater since the day he was first introduced to food. He won't eat a sandwich -- well, he will eat a peanut butter sandwich but for some reason he thinks it must be warmed in a microwave. But microwaves are not available in his school cafeteria, so peanut butter sandwiches won't work -- nor will anything else that must be heated to satisfy Joey's picky palate. And he won't eat lunch meat or cheese or tuna fish or anything that seems to fill most kids' lunch boxes. He does eat fruits and vegetables -- which is primarily what I send him with to school -- but it seems he needs something more. Something with a kick of protein. But I'm stuck. So today I went to the grocery store in search of the magic item that will both satisfy Joey and satisfy even the smallest of nutritional needs. I ended up with yogurt.

I have never been a huge fan of yogurt because it's loaded with sugar. But yogurt does contain some vitamins and some calcium and a little bit of protein -- 5 grams -- and I opted for the light, fat-free variety which makes me feel better about my purchase. And tomorrow, my experiment begins. If the yogurt container is missing when I open Joey's lunch box after school, I will assume he has eaten the yogurt. If the container is still in the lunch box -- and is still full of yogurt -- I will start back at square one. And I'll just hope he doesn't figure out that he can toss the whole unopened yogurt container right into the trash. Surely, a five-year-old wouldn't think of that. Okay, yes he would.

Even though Joey may not take to my yogurt idea, something good has already come from my purchase of 10 servings of Yoplait Yogurt -- each one features a lid reading Save Lids to Save Lives with a pink breast cancer ribbon printed on the pink foil top. I didn't even notice this until I was in the check-out line, but now I know that for every pink lid I send in, 10 cents will be donated to the Susan G. Komen Breast Cancer Foundation. Yoplait will contribute up to $1.5 million and guarantees a $500,000 donation. So regardless of Joey's decision regarding the yogurt, someone will benefit from this purchase -- if only I can convince Joey to save the lids.

And so somehow, helping fund a cure for breast cancer seems easier than convincing my child to try new foods. Both are difficult ventures. And hopefully, a remedy will one day surface for both.