Meet Guest Bloggers Kendall & Annette from Kicking Cancer in the Kitchen: Kendall Scott, CHHC and Annette Ramke, CHHC began a journey into Cancer World and came out on the other side, healthier, happier and inspired by the power of food and integrative health. Kendall received a Hodgkin’s Lymphoma diagnosis at age 27 and Annette was 36 when she was diagnosed with breast cancer, followed by an ovarian cancer diagnosis. Their book, Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer (to be released by Running Press on October 2, 2012), is their collaborative wealth of knowledge and experience with food, cancer and taking control of your health, rolled into one honest, friendly package.
Smoothies were our go-to food during chemotherapy when we were too tired to make a meal or felt too nauseous to get anything solid down. We are excited to share one of our favorite, simple smoothie recipes from Kicking Cancer in the Kitchen: the Berry Almond Smoothie!
This smoothie is energizing, filling and super tasty! Bananas offer potassium to help replenish lost electrolytes, and berries give a boost of antioxidants, those awesome little cancer fighters. You get your protein and some fabulous nutrients, like iron, calcium and magnesium from the almond butter. Anemia is common for those undergoing chemotherapy treatment and in many other people, and iron can help to treat this. Almonds are also helpful in relieving constipation.
12 ounces almond milk
1⁄2 cup fresh or frozen raspberries
1⁄2 cup fresh or frozen strawberries
3 tablespoons raw almond butter
Combine all ingredients in a blender and mix at medium speed for about one minute or until mostly smooth. If a thinner smoothie is desired, add more water or almond milk and blend for a few more seconds. Yield: makes 24 ounces.