Building a Community of Care

In March, SFC’s The Happy Kitchen/La Cocina Alegre® teamed up with Texas Oncology for a special class for Cancer Caregivers. Facilitated by an oncology doctor, a nutritionist and a cooking instructor, participants learned about current research and practices in cancer prevention, treatment and care, as well as cooking and meal planning strategies for meeting a patient’s nutritional needs in all stages of treatment and recovery.

Below are the recipes we made in class. They are easy to follow and either come together quickly or hold up well as leftovers. The ingredients and cooking methods in these recipes demonstrate four essential attributes of a cancer-fighting diet:

  • Generally low glycemic
  • Easily digested, promotes good digestion
  • Nutrient dense
  • Anti-inflammatory

If you want more information about our Cancer Caregiver classes or our 6-week series of classes for cancer survivors, please contact Molly Costigan at molly@sustainablefoodcenter.com.


Adapted from The Cancer-Fighting Kitchen by Rebecca Katz

2 tablespoons of extra-virgin olive oil

1 cup finely diced yellow onion

½ cup finely diced celery

1 cup of peeled finely diced carrot

1 cup cubed zucchini

1/2 teaspoon finely chopped garlic

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon of fennel seeds, crushed

Pinch of red pepper flakes

8 cups of chicken stock

1 14 oz. can of fire roasted, diced or crushed tomatoes

2 cans (approximately 3 cups) of cooked kidney beans, rinsed

2 cups stemmed and finely chopped kale

1/4 cup of finely chopped parsley

Grated organic Parmesan cheese, for garnish

Heat olive oil over medium heat. Add onion and a pinch of salt and sauté until golden brown. Add the carrots, zucchini, celery, garlic, oregano, thyme, fennel, red pepper flakes and 1/4 teaspoon of salt and sauté about 4 minutes. Pour half a cup of broth to deglaze the pot and let cook until broth reduces by half. Add the remaining broth, the tomatoes, and the beans and bring to a boil. Then lower the heat and simmer for 20 minutes. Stir in the kale and cook for another 3 minutes. Stir in the parsley. Served topped with a sprinkling of the Parmesan.

Lemon Mustard Salmon Salad

By Rebecca Katz & Matt Edleson

1 (7½-oz.) can salmon (with bones)

3 teaspoons Dijon mustard

2 teaspoons freshly squeezed lemon juice

2 teaspoons olive oil

1 teaspoon turmeric

Pinch cayenne pepper

Pinch salt

3 tablespoons finely

chopped celery

2 tablespoons finely chopped fresh parsley

1 teaspoon capers (optional)

2 radishes, chopped (optional)

Drain salmon, leaving the bones in for more calcium. Put contents in a bowl and break salmon and bones into small pieces with a fork. Stir in mustard, lemon juice, olive oil, cayenne, turmeric, salt, celery and parsley. Add capers and/or chopped radishes if desired.

Serve in a pita, wrap in a tortilla, or mound it atop salad greens.

Coconut Faro Pudding

2 cups cooked faro

1 can coconut milk, chilled and strained, saving the solids

1 cup whole milk

2 Tablespoons maple syrup

Pinch sea salt

1 teaspoon vanilla extract

¼ teaspoon ground cardamom

½ teaspoon orange zest

¼ cup currants (or chopped raisins)

Combine cooked faro, coconut milk solids, ½ cup of milk, maple syrup, cardamom and salt in a medium saucepan. Bring to just under a boil then lower heat and simmer, stirring frequently and adding milk as needed until all milk is absorbed, about 10 minutes.

Remove pudding from heat, stir in vanilla, orange zest and currants, and allow to sit for about 10 minutes before serving. Pudding will solidify more as it cools.