At our office last week most all reception counters were cheery with beautiful yellow daffodils. April is Canadian Cancer Society’s Daffodil Month.
“Every three minutes, another Canadian will hear the words “you have cancer” for the first time, and the Canadian Cancer Society wants them to know that they are not alone.
During Daffodil Month, and especially on Daffodil Day (April 27), the Canadian Cancer Society is asking Canadians to join the fight against cancer by making a donation to support its work throughout Canada and to proudly wear a daffodil pin as a symbol of support for people living with cancer.”
The BC-Yukon Cancer Society website says that lifestyle changes really can make a difference. ” By making healthy lifestyle choices, you can reduce your risk of getting cancer. In fact, about half of all cancers can be prevented through healthy living and policies that protect the health of Canadians.”
So what can you do? Click on the link below for more details, but with regard to nutrition there are 4 key lifestyle choices we can do something about.
1) Maintain a healthy body weight
2) Eat lots of fruits and veggees, lots of fibre, little fats and sugar
3) Engage in regular physical activity
4) Red meat and processed meat increase your risk of cancer.
So will doing these things guarantee you won’t get cancer…. no. But what is known is that by taking these steps we are putting our bodies and our minds in their best possible condition to fight not only cancer but other diseases as well.
Sounds simple enough, but we all know it is not. We are too busy, the temptation to eat processed, quick food bombards us daily. Fitting in regular exercise is a challenge. The problem is that if we stay steady on this path sooner or later we will have to stop. It might not be the “C” word but something else.
The daffodils will soon be blooming in the garden. Pause… slow down….choose to LIVE WELL.
THAI NOODLE SALAD
½ -3/4 box of whole wheat spagettini or spaghetti (300 gram box)
3 tbsp grapeseed oil
2 tbsp liquid honey
2 tbsp water
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp lite soya sauce
1 ½ tsp grated ginger root
1/2-1 tsp crushed red pepper flakes
2 cups cabbage shredded (green & purple)
4 green onions chopped
2 carrots shredded
1 red pepper, chopped
Handful of snow or snap peas or thawed frozen peas(optional)
½ cup dry roasted peanuts or cashews
1 tbsp toasted sesame seeds
- Cook noodles to desired tenderness (al la dente)
- Whisk oil, honey, water, sesame oil, vinegar, soya sauce, ginger, red pepper flakes.
- Drain noodles, rinse in cool water to cool
- In large bowl combine noodles, cabbage, onions, carrots, red peppers. Pour dressing over, toss and sprinkle with nuts and seeds.
LENTIL AND WILD RICE SALAD
Whisk together and set aside:
3 tbsp lemon juice
3 tbsp grapeseed oil or flax oil
1 tsp Dijonmustard
1-2 garlic cloves minced
½ – 1 tsp curry powder (to taste)
1 tsp agave syrup or honey
1- 19 oz can lentils (drained and rinsed)or preferably 1 cup cooked leftover lentils ( I usually cook 1 cup dry “French lentils”)
2 cups leftover brown rice or combination of brown and wild rice
½ cup chopped fresh parsley
½ cup chopped red or walla walla sweet onion
½ cup dried cranberries or raisins or combination of
½ cup chopped celery
½ cup chopped red pepper
Add dressing. Mix well. Tastes best second day.