Oct 242013
Contributed by Salma Nassif

In Syrian cuisine Garlic is used so often in salads. But my friend told me recently that garlic and onion family are considered toxic in Ayurveda (especially so if consumed raw).  I tried to stop consuming them the way I used to and indeed my health improved, my face became more radiant and I had no dark circles around my eyes.

One good way to use a garlic-free yet flavorful healthy salad dressings is by using pomegranate molasses (sugar-free of course).

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 Posted by on October 24, 2013
Oct 102013

Harvest time is here.  The days of cold, crisp salads are gone.  But don’t despair, delicious warmth can be yours with the colourful roasted root vegetable salad recipe contributed by WHEN supporter Alison Hicks.

This salad is full of cancer-fighting vegetables.  The salad’s sweet potatoes are not only antioxidant-rich, recent research shows that their protein is a potentially effective anticancer agent for colorectal cancer.  Celery root, meanwhile, contains phthalides, a phytochemical that can help increase blood flow and lower blood pressure.  Like other root vegetables, rutabagas are high in vitamins A and C, and fiber, and a good source of potassium. The radishes in this salad contain two natural compounds, sulforaphane and indole-3, which have been shown to have anti-cancer action in some studies.

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 Posted by on October 10, 2013
Sep 262013

Every mom knows that kids love to dip. This white bean dip recipe, contributed by WHEN supporter Laura Beazley, is a favourite with her two young boys. Besides being a source of delicious kiddie entertainment, this dip is rich in antioxidants and fiber. With a blast of raw garlic, which research has shown may help prevent lung cancer, and a hint of Vitamin C-rich lemon, this dip is a wonderful cancer-fighting accompaniment for snack time.

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 Posted by on September 26, 2013
Sep 122013

Researchers have found that pre-menopausal women with diets high in fiber have a reduced risk of developing breast cancer. Fiber is also protective against colon cancer.

One source of nutrient-rich fiber is bulgur, a type of dried wheat popular in Middle Eastern cooking. Packed full of cancer-fighting nutrients such as magnesium and zinc, bulgur is a quick and easy alternative to other whole grains.

This bulgur recipe, contributed by Salma Nassif, incorporates high-fiber zucchini blended with fragrant nutmeg and tasty, nutrient-packed cilantro.


  • One cup Bulgur (I prefer coarse Bulgur for this one)
  • One cup and ¼ water (please don’t use tap water, fluoride increases by 500 percent when It is heated)
  • Three or four green Zucchinis. (buy Organic because many Zucchini varietys are GMOs)
  • Cilantro (half a bunch or as desired)
  • Two tablespoons olive oil (or another kind of cold-pressed oil)
  • Pinch of powdered nutmeg
  • Sea salt

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 Posted by on September 12, 2013