If you’re a long-time reader, then you know that my absolute favorite nutrition website on the planet is NutritionFacts.org.
Well, I’m sending out a group hug to NutritionFacts.org today for highlighting a recent study of more than 50,000 African American women and the effect of fruit and vegetable consumption on breast cancer risk. And for including my book as part of the feature. Love it!
This research is so important because black women are more likely to be diagnosed with a harder-to-treat form of breast cancer that can result in earlier death. Here are the study’s key findings:
- Women who ate the most fruits and vegetables had the lowest breast cancer risk.
- Of the 12 fruits and vegetables the study examined, two stood out as the most protective against breast cancer for women of all ages.
- Collard greens were found to be the most effective in preventing breast cancer.
- Carrots were found to be the second most effective.
- For pre-menopausal women, in particular, broccoli was the most protective.
- Black women eat more cruciferous vegetables than other groups. (Awesome news–we just need to a lot more of them!)
And in case you need a jumpstart, here’s the Spicy Collard Greens recipe from my book. I had some today–they’re delish!!
Spicy Collard Greens
2 tablespoons extra virgin olive oil
4~5 cloves garlic, peeled and minced
1 bunch collard greens, bottom stems removed
¼ cup halved sun-dried tomatoes (7~10 tomatoes)
2 tablespoons nutritional yeast
1 tablespoon Bragg Liquid Aminos
Dash cayenne pepper
Heat the olive oil in a skillet. Add the garlic and sauté until translucent. Cut the collards lengthwise into thin strips. Add the collards to the skillet, stirring to make sure all the strips are coated. Cover and let the collards break down, 5 to 10 minutes. Add the tomatoes and seasonings, stir, and cook for another 5 minutes. Makes 4 to 5 servings.
Enjoy, and I’ll talk to you next week!