http://www.youtube.com/watch?v=OEdVfyt-mLw The PINK Movement Breast cancer awareness is being spread throughout communities all over the world. The Seattle Sounders and Seahawks wore pink gloves and pink soccer cleats during Breast Cancer Awareness Month. The Pink Glove Dance Is a YouTube™ Sensation, Boosting Hearts, Minds and Support for Breast Cancer Awareness This video showcases more than 200 hospital workers from Providence St. Vincent Medical Center in Portland, OR., dancing in Medline ’s pink gloves.
It seems like everywhere people are getting behind the campaign to support breast cancer but many don ’t know what’s happening in a breast cancer survivors own kitchen.
On July 21, 2010 Elizabeth was diagnosed with breast cancer at 38 years old. No one in her family has ever had breast cancer.
Her treatment consisted of a mastectomy, 24 weeks of chemotherapy, and 6 weeks of radiation. After surgery she lost her strength and range of motion in her right arm. In chemotherapy she experienced: <ul><li>Total body hair loss </li></ul><ul><li>Altered taste </li></ul><ul><li>Chemo brain </li></ul><ul><li>Nausea </li></ul><ul><li>Sleepiness </li></ul><ul><li>Sores on her feet </li></ul><ul><li>Nail changes </li></ul><ul><li>Rash </li></ul><ul><li>Difficulty speaking </li></ul><ul><li>Chemo induced menopause </li></ul>
Here is a picture of Elizabeth and her boyfriend Nathan. During Elizabeth ’s chemotherapy some friends and family showed there support by shaving their heads .
Cooking for someone in chemotherapy How there immune system is affected: The white blood cells are knocked out so the body can ’t fight against disease and germs. How their taste buds are affected: “ Food did not taste the same way as before. I often had a metallic taste in my mouth. Prior to chemo I drank coffee and ate loads of chocolate but in chemo, I couldn ’t eat or drink either. Water tasted like metal, so I drank a lot of crystal light. Whether they have an appetite: “ Most people think women lose weight on chemo but that’s not true. Most women gain weight, including me averaging between 10 and 25 pounds. That comes from a combination of really not caring about whether the ice cream is bad for me, and the steroids to help with the nausea ” Precautions: No raw or undercooked meat. No cheeses with mold such as blue cheeses. No raw vegetables. Be cautious of things that are expired or in the fridge for more than a week.
<ul><li>When preparing meals for someone undergoing </li></ul><ul><li>chemotherapy it is important to: </li></ul><ul><li>Buy organic produce if they are going to be eaten fresh. </li></ul><ul><li>Check expiration dates. </li></ul><ul><li>Scrub all raw food or remove the skin to kill any bacteria. </li></ul><ul><li>Be careful of cross-contamination </li></ul><ul><li>(knives, cutting boards, mixing spoons, etc.) </li></ul><ul><li>Cook foods adequately. </li></ul><ul><li>Refrigerate groceries promptly. </li></ul><ul><li>Wash hands and change hand towels daily. </li></ul>
People are often weak from chemotherapy so grocery shopping and other ordinary tasks are much more difficult.
Ingredients Butter for greasing 2 cups (12 ounces) red cherry or grape tomatoes, halved 2 cups (12 ounces) yellow cherry or grape tomatoes, halved 1/4 cup capers, rinsed and drained 1 tablespoon extra-virgin olive oil, plus extra for drizzling 1/2 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/2 cup Italian-style seasoned breadcrumbs 1 pound ziti or other short tube-shaped pasta 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated 1/4 cup chopped fresh flat-leaf parsley Directions Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside. Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately. Pasta Ponza
Ingredients 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto (packaged or see recipe below) 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan 1 1/2 cups frozen peas, defrosted 1/3 cup pignoli (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Directions Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Pesto: 1/4 cup walnuts 1/4 cup pignoli (pine nuts) 3 tablespoons chopped garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out. To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days. Yield: 4 cups Pesto Pasta
Ingredients 1 tablespoon vegetable oil 1 onion, chopped 4 cloves garlic, minced 6 cups canned kidney beans, drained 2 cups water 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 3 tablespoons soy sauce 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve. Addictive Sweet Potato Burritos
Ingredients Cooking spray, preferably canola or olive oil 1 14-ounce package firm water-packed tofu, drained 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/2 cup chopped soft or reconstituted sun-dried tomatoes (see Tip) 1/2 cup finely shredded Parmesan cheese 1/2 cup shredded part-skim mozzarella cheese 1/4 cup chopped fresh basil 1/2 teaspoon onion powder 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound prepared pizza dough, preferably whole-wheat Preparation Position rack in lower third of oven; preheat to 475°F. Coat a large baking sheet with cooking spray. Finely crumble tofu; pat dry. Place in a large bowl and use your hands to combine with spinach, tomatoes, Parmesan, mozzarella, basil, onion powder, salt and pepper. Roll out dough on a lightly floured surface to about the length of the prepared baking sheet and twice as wide (approximately 16 by 18 inches). Transfer the dough to the baking sheet, allowing the extra width to hang over on one side onto a clean surface. Spread the filling on the dough in the pan, leaving a 1-inch border. Fold the overhanging dough over the filling. Fold the edges closed and crimp with a fork to seal. Make several small slits in the top to vent steam; lightly coat the top with cooking spray. Bake the stuffed pizza until well browned on top, 18 to 20 minutes. Let cool slightly before cutting. Spinach & Sun-Dried Tomato Stuffed Pizza
About 1 in 8 women in the United States (12%) will develop invasive breast cancer over the course of her lifetime. About 39,840 women in the U.S. were expected to die in 2010 from breast cancer, though death rates have been decreasing since 1990. These decreases are thought to be the result of treatment advances, earlier detection through screening, and increased awareness. For women in the U.S., breast cancer death rates are higher than those for any other cancer, besides lung cancer.
Elizabeth is now in recovery from chemotherapy. Her family and friends have supported her through her fight with breast cancer. Now it is important to them to stay as healthy as possible.
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