Cancer Fighters Thrive is a quarterly print and online magazine bringing readers practical, innovative and inspirational information about cancer treatment and survivorship.
Issue link: http://cancerfightersthrive.epubxp.com/i/103434
NUTRITION W hen Larry Kessel, executive chef and they come together to plan which herbs and vegetables they'll director of culinary services at Can- grow, the team focuses on how the foods can help them create cer Treatment Centers of America® truly delicious dishes that highlight the produce. "We're always (CTCA) in Philadelphia, Pennsylva- looking at how we can serve healthier, more nutritious food," nia, talks about incorporating fresh Chef Kessel says, "and how we can eliminate unhealthy things herbs and vegetables from the organic gardens at CTCA® into in our recipes—butter, saturated fats, gluten, heavy sauces. We the food he and his team offer patients, it's hard not to notice the like to use lots of herbs because it helps accentuate the flavor of reverence in his descriptions. "As a chef, when you walk out in the food and allows us not to have to rely on a lot of sodium and the morning and the sun's just coming up and there's still dew saturated fat—and it incorporates a great fresh flavor." on the ground and you see the herb garden—filled with basil, The tasty results of Chef Kessel's efforts to incorporate the thyme, mint, chives, parsley, rosemary, peppers, tomatoes—and fresh, homegrown produce include dishes like beef tenderloin when you can pick fresh herbs and then go back in the kitchen with chimichurri sauce and Maryland crab and corn vinaigrette and cook with them, that's the best." with yuzu and garden thyme, along with many other creative And if you've ever popped a cherry tomato into your mouth recipes and comfort food favorites. Though some of the cre- straight from the plant, warm from the summer sun, or if you've ative combinations may seem exotic, Chef Kessel says that fresh tasted the difference that fresh basil makes in a pasta dish, or herbs can be used in very simple ways to delicious effect, and just-picked lettuce in a garden salad, you know the magic that he encourages patients and caregivers to use fresh herbs when Chef Kessel is describing. There is no doubt that food that comes cooking at home. For instance, fresh basil can be pureed with to the plate fresh from the field—or the windowsill herb garden garlic, pine nuts (or walnuts), olive oil, and parmesan cheese to or pots on the patio—offers a wealth of nutritional and taste make pesto (great on pasta and as a sauce for chicken and fish); benefits. and many herbs can be added in vinaigrettes or marinades for Chef Kessel says that the on-site garden at CTCA allows the a quick punch of flavor. culinary team to develop menus that provide patients with fla- For those who want to grow their own fresh ingredients at vorful, healthy meals based around seasonal ingredients. As home, Chef Kessel says, there's no need for major acreage—or cfthrive.com spring 2013 | cancer fighters thrive 13