D'ambrosio Gelato

I don't know why I am putting this in my recipes dealie. The DG is certainly not going to cough up the recipe for the best Gelato in the world, are they? I'm a nut for the stuff so I know this is the best. What I can't figure out is why they don't have a hundred locations instead of the 1 genius location on Ballard, Seattle. A secondary consideration for going to the area is the year-'round street market.

The second best is Gelato Junction on the 400 block of Main St. in Grand Junction, Colorado. It is so good that we had some when it was 4 degrees outside. Texture and temperature were every bit as good as D'Ambrosio. I prefer the bolder taste at Seattle's shop by a neck. G. Jct. now has a great Nepalese restaurant just a few doors from the Gelato Jct.

Soup's On Too/Pureed

Happy to announce that besides coming up with this thing, my wife found her favorite mountain bike trail in our area to date. Just above Hurricane, Ut., the J.E.M. Trail fits the bill. It reminds me of the Fruita, Colorado trails, which I miss. SW recreation site here. Also here.


Creamy Carrot Jalapeno Soup-makes 4 servings
1/4 cup butter
1/4 cup chopped onion
1/4-1/3 jalapeno, seeded and diced
1/2 teaspoon each: parsley and garlic salt
2 cups organic chopped carrots
1/2 cup multi-grain flour
3 cups vegetable stock
1/4 cup Half and Half

In a large saucepan melt the butter and saute with the onion, jalapeno, parsley and garlic salt for 3 minutes. Add the carrots and cook for 5 minutes. Stir in the flour and blend well. Stirring constantly, add the vegetable stock; blend well. Bring the mixture to a boil, then reduce heat.  Partially cover and simmer for 30 minutes. In a blender, puree the carrot mixture; return to pan.
Stir in the Half and Half and heat soup through.

Soup's On

If all of your tomatoes are ripening at once, here's a good antioxidant recipe:

Creamy Tomato Basil Soup-makes 4 servings
4 large tomatoes, peeled and cored
1 tablespoon olive or canola oil
1/2 onion, finely chopped
1/3 jalapeno, seeded and diced (optional-do not use more or the basil will be overwhelmed)
1 can (12 oz.) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh basil

1) With a sharp knife, halve the tomatoes crosswise. Press the halves gently to squeeze out the seeds. Discard the seeds. Dice the tomatoes and set aside.
2) In a large pot, heat the oil over medium heat. Add the onion (and jalapeno if using) and cook for 4-5 minutes. Add the tomatoes and basil. Cover and cook, stirring occasionally, 25-30 minutes, or until tomatoes are very soft.
3) Pour the cooked tomato mixture into a blender. Add the milk, salt and pepper. Blend until smooth. Pour back into the pot.
4) Cook over medium heat, 4-5 minutes, or until heated through. Serve with garnish of fresh basil leaves and crusty bread. MMM good.

website here

Sweet Rice/Post-Cancer

I posted an old family favorite recipe for delicious rice pudding (or sweet rice) on my web site before my diagnosis for appendix cancer. Now this one makes more sense for my body:

MAKES 2 LARGE SERVINGS,
6 Tablespoons organic jasmine rice
1 Cup water
3-5 Cups organic vanilla soy milk
2 cinnamon sticks
1/3 Cup organic Half & Half
Additional Half & Half optional
2 Tablespoons agave nectar

Bring the rice and water to a boil, reduce to simmer. When the water is gone add 1 cup of soy milk, agave nectar and cinnamon sticks. Reduce the liquid again. Reduce or increase heat as needed, but watch carefully to not burn but keep the liquid reducing. The rest of the procedure is just add and reduce, using soy milk. At 1 hour reduce to 1/4 (dial) temperature. At 2 hours add 1/3 cup Half & Half in lieu of soy milk. Consumption of liquids may be reduced by keeping the heat at 1/4 (dial) temperature. Steaming instead of bubbling is fine. I use only 1 cup of additional soy milk in the final hour (after adding the Half & Half). At 3 hours, if thickened, transfer the mixture to a glass bowl and refrigerate. To serve,  one may drizzle 1/8" Half & Half over the top of the pudding and sprinkle with additional cinnamon as preferred. This additional Half & Half IS FATTENING!

No doubt I may (seldom)  fall off of the wagon and enjoy my sister's authentic sweet rice, but this antioxidant one is darn good too.

visit my website here

Recipes/EzineArticles.com, Ezine Recipes For Cancer Disenhancement-Reprinted

Antiangiogenesis Ingredients Rule - Cancer Schmancer

By JW

I wrote an Ezine article last year about my cancer experience. It was accepted but I eventually deleted it as I found it to be a rambling catharsis piece. Hopefully I will find this to be more constructive.
I say that you can live with cancer but not with angiogenesis. Truth don' lie. Rampant tumor angiogenesis will kill 100% of the time. Diet can help. Getting the right balance of protein (60 g. per day) and fiber (30 g.), limiting carbs., and deleting high fructose corn syrup and hydrogenated fats can help. Cheap spices (like cinnamon, turmeric) may save a life. Let me try to give up some good recipes. Let's start with some things that won't scare you to death. Chicago Dogs and New York Dogs, right? Just use soy dogs and multi-grain buns and you are all set. Wienies are all about the condiments anyway. You will have to shake black poppy seeds on the C-Dog buns. No kidding, that's it. Sauerkraut & red onions are good antioxidants on the New Yorkers. White onions & tomatoes are the same on the Chi-towns. A little mustard ain't gonna kill you neither.
Now let's scare you:
CHAR-GRILLED VIETNAMESE CHICKEN
3-4 servings
- 2 boneless, skinless organic chicken breasts
- 2T brown sugar
- 2T soy sauce
- 1 clove garlic, minced
- 3/4 c jasmine rice, organic preferred
- 1 carrot, shredded
- 1/4 c chopped fresh mint leaves
- 2T finely chopped onion
- 3T agave nectar
Cut chicken into bite sized pieces. In a medium bowl, whisk together brown sugar, soy sauce and garlic. Add chicken, turn to coat and marinate in refrigerator 30 minutes.
Cook jasmine rice in 1 1/2 cups water.
Remove chicken from marinade and brush with agave nectar and grill/broil in grill pan, turning frequently, until cooked through (10-5 minutes).
Transfer rice to a serving platter. Top with mixed carrot, onion, mint mixture. Place chicken on top.
Drizzle with dipping sauce=3T Thai or Vietnamese fish sauce, 1/4 c fresh lime juice, 1/4 c brown sugar, 1/2 c boiling water. Whisk these 4 ingredients together.
BLACK BEAN RICE SOUP
makes 7 cups
- 1/2 c chopped onion
- 1 garlic clove, minced
- 2t olive (extra virgin) or canola oil
- 1 1/2 c water
- 14 oz. vegetable broth
- 1 can (15 oz. not in plastic lined can) black beans, drained
- 1 can (14 1/2 oz.) stewed tomatoes
- 3/4 c uncooked jasmine rice
- 1/3 c salsa
- 1t ground cumin
- 1/4t dried oregano
- 2T chopped fresh cilantro
Cook and stir onion and garlic in hot oil in a large saucepan until onion is tender. Add water, broth, beans, tomatoes (with juice), rice, salsa, cumin and oregano. Bring to boil, cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Sprinkle with cilantro before serving.
VEGGIE BURGERS
makes 6
- 1 (15 oz.) can pinto beans, drained
- 4 oz. finely chopped fresh mushrooms
- 1 finely grated carrot
- 1 finely chopped small onion
- 3/4 c panko bread crumbs
- 1T chopped fresh cilantro
- 1 egg white
- 1/4t each salt, pepper, ground cumin
In a medium bowl, lightly mash the beans. Toss in mushrooms, carrot, onion, bread crumbs and cilantro. Mix in egg white and spices. Form into 6 patties. Freeze unused patties (uncooked).
To cook: Heat 2T canola or olive (extra virgin) oil in a non-stick skillet over medium heat. Fry patties until golden brown, approx. 6 minutes per side. (Thaw frozen patties prior to cooking.)
FALAFEL
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 c fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1/4t ground cumin
- 1/4t salt
- 1/4t black pepper
- 1 egg, whisked
- 4T multi-grain flour, divided
- 2T olive oil (extra virgin)
Pulse first six ingredients in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2T flour; form into 6-8 patties. Place remaining flour in a small dish and roll patties in it with floured hands. Tap off excess flour.
Heat oil in a non-stick skillet over medium-high heat. Cook patties 3 minutes per side or until golden brown.
MAYONNAISE
makes about 3/4 pint
- 1 large organic egg
- 3T cider vinegar
- 1/2t salt
- 1/2t dry mustard
- 1 1/4 c oil (canola, extra virgin olive, or combination)
1) Place first 4 ingredients in a blender, along with 2T of the oil. Process for a few seconds.
2) Keep the blender running as you drizzle in the remaining oil. As soon as the oil is incorporated turn off the machine.
3) Store in a glass container in the refrigerator
Note: To make fry sauce just add enough ketchup to turn the mayo pinkish.
INDIAN CHAI MILK TEA
- 1T whole cloves
- 1T whole fennel seed
- 1T whole cardamon seeds (not in pods)
- 2 cinnamon sticks, broken into pieces
- 1 c vanilla soy or rice milk
- 1t agave nectar
Stir together all spices. Add 1T of mixture and "milk" to small saucepan. Bring to a boil. Remove from heat and steep 3 minutes. Strain into a mug and stir in agave nectar. Makes one serving.
Store extra chai mix in an airtight container.
Notes: It is always better organic. Don't use plastic lined canned foods. Generally dried beans and bulk spices (not brand names) will save money. Do not use metal utensils on coated pots and pans unless you like to eat Teflon-use wood.
For a cancer (quasi?) survivor diet is one of the most important considerations. Diet changes for the better are far cheaper than pharmaceuticals, and far less dangerous.

Jim William is a cancer patient in remission. Healthy foods have helped him to recover from surgery. Fast-food is not on the menu
Visit his website at http://themaven.synthasite.com