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Make a Loving Point While Making a Delicious, Healthy Meal

September 2, 2008

The way to most men’s hearts is still through their stomachs. So, what better way to broach the topic of prostate cancer with your loved one than by preparing a delicious, healthy meal designed to grab their attention? To mark September’s official designation as National Prostate Cancer Awareness Month, Beth Ginsberg, a chef long regarded for her use of natural, health-friendly ingredients, has created an easy-to-prepare, fall-inspired menu to set the stage.

“Creating a diet to help prevent cancer not only requires taking things out, such as fat, it also means building in new ingredients such as antioxidants and soy protein,” explains Ginsberg. “This menu, selected for Prostate Cancer Awareness Month features fresh, natural ingredients wrapped into traditional fall favorites. Home cooks and food enthusiasts are often surprised that they can still enjoy many of their favorite dishes while maintaining a healthier diet.”

Beth Ginsberg’s Fall-Inspired Menu (serves 6-8)

Cream of Tomato Soup with Fresh Basil

Turkey and Chicken Meatloaf

Corn Pudding

Soybeans, Peas and Wild Mushrooms

Apple Cobbler

All recipes may be downloaded at www.prostatecancerfoundation.org/menu.

While prostate cancer strikes one out of every six American men (one out of three with a family history) and is the second most prevalent form of cancer after melanoma, it is perhaps the least discussed cancer. If men don’t like asking for driving directions, they certainly don’t like talking about diseases in their pelvises.

“September is the perfect opportunity for preparing this meal and talking to your husband or partner about the importance of annual screenings and early detection for prostate cancer,” adds Ginsberg. “They need to take control of their prostate health, striking at cancer before it strikes them.”

According to the Prostate Cancer Foundation (PCF), more than 28,000 American men are projected to die from prostate cancer this year. With the aging of the baby boomers, is estimated that the number of new cases diagnosed annually in the U.S. will increase by 60 percent to more than 300,000 in 2015. By then more than three million American men may be battling prostate cancer–an increase of 50 percent.

Early detection and treatment remains the best weapon against prostate cancer providing a five year survival rate of more than 95 percent. Today, more research is also focused on the role of good nutrition in preventing and battling the spread of cancers. More than 850 scientific papers have been published on the topic. More information on prostate cancer prevention, detection and treatment can be found at the Prostate Cancer Foundation website at www.pcf.org.

Beth Ginsberg attended the Culinary Institute of America in Hyde Park, New York. With a focus on natural foods, she developed a fresh-food line for Ms. Gooch’s Natural Food Markets in the late 1980s and started Naked Salads featuring healthy salads and dressings. In 1995 she became the personal and corporate chef for Michael Milken, a prostate cancer survivor and founder of the Prostate Cancer Foundation. Beth Ginsberg’s two popular cookbooks, The Taste for Living Cookbook and The Taste for Living World Cookbook, can each be purchased on the PCF website for $19.95.




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