NEW from Julie the Cancer Dietician

Savory Collards with Mushrooms Recipe, as Promised! By Julie Lanford MPH, RD, CSO, LDN  Collards are in the cruciferous vegetable family along with: kale broccoli cauliflower brussels sprouts arugula cabbage This family of vegetables are known to have many important nutrients and are also thought to play a role in assisting our bodies in reducing cancer risk. I typically recommend to my clients to attempt to get a cruciferous veggie on as many days as possible. There are so many ways to enjoy them, including raw, roasted or sauteed. For 15 years,  I had a farmer who delivered veggies to my door once a week. It was so amazing and he finally retired. I was at a loss for a little bit, but just recently our local food co-op (that has been in existence since the 70s) started a veggie box program for non members. It’s called Vegcetera and I order a box of produce and can add on things like milk from a local dairy, eggs from a local farmer and also delicious goodies from a local bakery. I love it! And when you order a box of produce, you take what you get! Last week, we had collards and also some amazing mushrooms. I came up with this recipe and it was so good! I don’t want you to miss out. And for those of you who haven’t ever tried collards (this California born kid had no idea about them until adulthood), this is a great way to start! Savory Collards with Mushrooms Recipe: Savory Collards with Mushrooms   Print Prep time 10 mins Cook time 10 mins Total time 20 mins   Sautee and enjoy! Author: Julie Lanford, MPH, RD, CSO, LDN Recipe type: Vegetable Cuisine: Asian Serves: 6 servings Ingredients 1 bunch of collards Asian mushrooms (as many or as few as you have) Oil Chicken, mushroom or veggie broth 1 Tbsp soy sauce 1- tsp red pepper flakes Salt and pepper Instructions Wash and thinly chop collards. Cut any stems off asian mushrooms and slice. If using dried mushrooms, rehydrate them before slicing. Heat sautee pan, then add oil. When oil is hot, add mushrooms. Cook mushrooms for 3-5 minutes, then add collards to the pan. Continue to stir. once collards and mushrooms start sticking to the pan, add the broth (enough to coat the bottom of the pan). Add red pepper flakes, crushing them in your hands before adding to the pan. Cover the pan and continue cooking, until collards are to desired texture, adding extra broth if it dries up. Add soy sauce at the end and allow to cook a little longer before serving. Season with salt and pepper, if desired. ENJOY! 3.5.3251 I’d love for you to send me pics of your recipe and let me know how you like it! Email it to me, or post on social media and tag @CancerDietitian! –  Julie The post Savory Collards with Mushrooms Recipe, as Promised! appeared first on Cancer Dietitian. Recent Articles: The Best Smoothie EVER! Peanut Butter Chocolate Smoothie Recipe. YUM! Recipes from Yesterdays Cooking Class! New Cancer Dietitian Program!! Nutrition After Cancer: What to Eat, What to Avoid Back to the Basics. The Cancer Dietitian Nutrition Philosophy! Mediterranean Diet Resources Share Tweet Forward Share +1 CancerDietitian.com is brought to you by Cancer Services, Inc., a community-based non-profit organization in Winston-Salem, NC with a mission to "enhance health, life and survivorship” Julie Lanford MPH, RD, CSO, LDN, is the Wellness Director for Cancer Services. She is a registered dietitian, licensed nutritionist and board certified specialist in oncology nutrition with over 10 years of experience in oncology nutrition. Her passion is wellness for cancer prevention and survivorship, and she specializes in making healthy living fun!

Copyright © 2019 Cancer Services, Inc., All rights reserved. Julie is sending you this email because you requested to receive notification when new articles are posted at www.CancerDietitian.com. Thanks for your interest!! Our mailing address is: Cancer Services, Inc. 3175 Maplewood Ave Winston-Salem, NC 27103 Add us to your address book