Summer is starting to wind down and our diets will soon change with the changing season (some of us slightly, for others more drastically). While we are still in this wonderful season of bountiful harvest, let us take full advantage of the fresh foods while they are still abundant and easily accessible.

Don’t forget that gardening is no longer just for the rural folks; urban gardening is on the rise, with rooftop, patio gardening, and community plots growing at a staggering pace. Be a part of this growth and reap the healing benefits of these fresh, seasonal foods that provide anti-cancer benefits galore (ie: antioxidants, a wide array of vitamins and minerals, immune-boosting nutrients, energy, etc.).

I chose the following recipe because it incorporates several of the fresh, local and seasonal foods that are easy to find, whether at your local farmer’s market or even at the local supermarket that provides locally grown produce. Perhaps, if you are truly blessed, you have food growing in your garden or have had some passed on to you from a friend or neighbour. I recently was given a bag of cucumbers just plucked from their vines and I was thrilled! Not only because my friend lovingly thought to share her harvest with me, but also because the ‘cukes’ were still so fresh and juicy I could taste the vitality in them. Delish!

Apple and Quinoa Salad

• 1/3 cup (75 mL) raw apple cider vinegar
• 1/2 cup (125 mL) fresh squeezed orange, lemon or lime juice
• 1/2 cup (75 mL) cold-pressed olive/avocado/walnut/hazelnut oil (you can also mix in a little flax and/or hemp oil)
• 1/3 cup (75 mL) raw honey
• 5 cups (1 L) cooked red, black or white quinoa
• 2 firm organic apples, cored and chopped
• 1 organic bell pepper, diced small
• 1 cup (250 mL) fresh corn kernels. optional
• 1/2 cup (125 mL) dried cranberries
• 1/2 cup (125 mL) dried currants
• 1 small red onion, finely chopped
• 1 cup (250 mL) toasted, chopped pecans
• 1 cup (250 mL) fresh parsley and mint, chopped
• Unrefined sea salt and freshly ground pepper to taste
• *Quinoa, being actually a seed and not a grain, can be mixed with fruit without issue.

1. Chop all above ingredients, except honey, vinegar, lemon juice and oil – these are to be mixed into a dressing.

2. Combine chopped ingredients and then mix in dressing right before serving.

*If you are using nut or flax/hemp oils be sure to only to mix and pour over salad before serving as these oils are very easily spoiled and should be refrigerated in their respective containers until the last minute.

Serves 6 as a main-course salad

We know that you can start to improve your health starting with your very next meal, so make it a fresh one, filled with local, seasonal ingredients that give you the nutrition as well as the energy and vitality to heal.

If you or anyone you know has cancer and wants to learn more about healing with food (some foods have been found in research to have effective, anti-cancer “chemo” actions of their own, and no unwanted side-affects), determining safe and beneficial supplements, along with learning how to digest and absorb food better with holistic eating principles, our LIFE Program is designed to empower you with the most up-to-date information on how to start healing from within – now.

Also join me for my Nutrition Drop-in sessions every other Thursday from 2:30 – 3:30pm. Any Inspire Health member is welcome to drop-in at no charge and no need to reserve a spot.

The next drop-in is Thursday Sept. 16th at 2:30pm.

We are here to support you in your healing…

Enjoy this recipe while stocking up on your safe sun exposure (for your free and abundant vitamin D) and remember to slow down, relax and breathe deeply while enjoying your food.

May you be well-nourished, Lisa Marie Contact me today for a personal nutrition consultation @ 604.714.4065 or lbhattacharya@inspirehealth.ca InspireHealth’s LIFE Program is the Single Most Important Step anyone with cancer can take.