We at Eat and Cheat Cancer is driven to explore possibilities of suggesting sustainable lifestyle changes which evidently can lower the risk of getting sick, worst with cancer. Did you know that up to 40% of cancers can be prevented by making healthy lifestyle changes and following prevention and screening guidelines? Home cooking with fresh, natural ingredients and with carcinogen free diet is definitely the way to go and is still on the top of the list.
The main thrust of our group is to conceive a cookbook which consists of gleaned recipes which have been tried and have followed a guideline which have been predetermined by top oncologists in the Philippines.
The actuality of the book is still undetermined, but volunteers such as the Research and Development team composed by both celebrated and promising chefs have been working together for a common goal- create a recipe that is both cancer-patient friendly,that is ultimately yummy and hearty for the whole family.
Headed by Chef Chel Tria Galang, and in partnership with Moca Farm, the chefs, Alvin and Brooke; Moca Farm owner, Gigi Morris; Gel Ayoie of Razor Chefs assembled at Moca Farm's test kitchen to try out forty or so recipes to be evaluated according to the guidelines set by our doctors.
Chef Chel Galang is the Culinary Director of the Research and Devt. of Eat and Cheat Cancer book Project. She is a renowned Food Historian, Hotel and Restaurant Consultant (Une Enterprise de Conseil), Educator at SSC Manila, Culinary Consultant and Demo Chef of GMA Network, Inc. A regular of IJuander, Pinoy MD, Kapuso Mo Jessica Soho, Brigada Siete, Best Men, The Good News, Unang Hirit, Mars, and The Smiths she know how to handle the kitchen heat pretty well. As their Food Editor, I was fascinated by the range of her knowledge on which plants can be eaten and how it could complement any other ingredients.
I took some photos of the products used to test and cook the recipes, the
team chose for documentation purpose only.
|Chef Chel measuring out Jordan Farms Black Rice.|
Special thanks to our product partner Jordan Farms for providing us with packs of black rice and red rice.
Black rice, one superfood, is considered the healthiest of all the grains. To know why, kindly click on this link: http://www.gastronomybyjoy.com/2013/10/the-good-food-project-and-brown-rice.html.
As much as I would want to share what will be in the cookbook, I can't yet. But be assured that every turn of the pages will get you motivated to eat right and kick cancer out, in your own kitchen.
Let me also thank Gigi Morris of Moca Farms and The Robby Rabbitry for accommodating us for three days and providing us with their farm's fresh produce.
|With me is Gigi Morris, owner of Moca Farms and a fellow contributor to EACC.|
Exotic fruits and vegetables are grown here as well, like the Roselle. Roselle (Hibiscus Sabdariffa) is actually a part of a flower, from the family of Hibiscus, commonly turned into teas and juice drinks. Let me reiterate that Roselle, isn't a fruit, and neither is it a flower, it's a calyx. It flourishes here at Moca Farms and now the farmers make jams, jellies and pickles out of them. Check back for more of my accounts on their products soon.
More on Roselle at this link: