Anti-angiogenic foods are getting plenty of attention these days, now that the mainstream medical community has embraced the cancer-fighting properties of these foods.
In a nutshell, anti-angiogenic foods contain compounds which help to cut off cancer from it’s blood supply, helping to “starve” cancer which already exists in the body and helping to prevent cancer from developing in the first place. This isn’t woo-woo thinking, but is the conclusion of scientific studies published in well reputed journals such as the New England Journal of Medicine. Here’s a link where you can read more for yourself!
Here at Crowded Earth Kitchen, we will be highlighting foods and simple recipes with anti-angiogenic properties. If we’re going to cook delicious food, we may as well cook delicious food with the potential to keep us healthy!
This simple salad dressing is made from a variety of ingredients with widely recognized anti-angiogenic properties. It takes less than 5 minutes to prepare, and can be drizzled over any salad you like (I even enjoy this dressing over sliced strawberries).
Ingredients (Makes 2/3 cup)
1/2 large onion, chopped
1 tablespoon unfiltered apple cider vinegar
3 tablespoons extra virgin olive oil
1 teaspoon Braggs liquid aminos (or use soy sauce)
1/2 teaspoon dried herbs such as rosemary (or 1 tablespoon fresh chopped herbs)
Combine all ingredients in a blender and blend until onion is complete pulverized. An emulsion will form, and the resulting dressing will be creamy and a lovely butter yellow in color. Enjoy over any salad toppings of your choosing, such as the mixture of thinly sliced romaine lettuce and kale shown above.
Be well, friends!