According to the American Cancer Society, every year over 150,000 women in the U.S. are diagnosed with breast cancer. Currently, there are 2 million women in the States who have had bouts with this deadly disease. The most common cancer affecting females in America, this disease is the second leading cause of death for women. African American women are more likely to die from breast cancer at any age. Although breast cancer affects mostly women, men accounted for 2,030 of the new cases this year.

In recognition of October being National Breast Cancer Awareness Month, this week’s recipes include green vegetables that have been proven to slow the growth of breast cancer cells. In addition, medical studies have found that vegetables such as broccoli enhance the effectiveness of cancer-treating medications.

Creamy Broccoli Pasta
Ingredients:
8 ounces of pasta
1 bunch cooked broccoli floret, drained
5 medium fresh basil leaves
3 tablespoons butter
¾ cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Preparation:

• Cook pasta until tender; drain.
• In food processor with steel blade, combine broccoli, basil, butter and cream. Pulse to puree. Add Parmesan cheese and pulse to blend. Mix broccoli mixture into drained pasta; stir. Cook, stirring, over medium-low heat. Add salt and pepper.

• Serve when heated through and well combined.
Spinach and Red Pepper Sauté
Ingredients:
1 tablespoon olive oil
2 teaspoons butter
2 medium red bell peppers, seeded and cut into strips
2 garlic cloves, very thinly sliced
1 pinch crushed red pepper flakes
8 cups fresh rinsed spinach
¼ teaspoon salt, or to taste

Preparation:
• In large skillet, heat olive oil and butter over medium heat. Add bell peppers, garlic, and pepper flakes.
• Cook, stirring frequently, for about 4 minutes.
• Add rinsed (undried) spinach to the skillet. Sprinkle with salt.
• Increase heat to medium-high and cook, stirring occasionally, for about 3 minutes or until vegetables are tender.
Basic Southern-Style Greens
Ingredients:
2 pounds fresh greens (turnip, mustard, collards)
1 ½ gallons water
1 or 2 ham hocks
1 tablespoon salt
1 or 2 dried red pepper pods or ground cayenne, to taste
½ cup chopped onion
Preparation:
• In a large kettle, boil the water with the ham hocks and salt, plus seasonings.
• Clean greens thoroughly with several changes of water.
• Cut away tough stems and cut large leaves in strips. Add the greens to boiling water a little at a time.
• Cover and boil for about 1 hour. Serve with cider vinegar or pepper sauce.
Flaxseed Muffins
Flaxseed is rich in omega-3 fatty acids, dietary fiber, and plant lignan (antioxidants and phytoestrogens) and has been found to slow the growth of cancer.
Ingredients:
1 ¼ cup flour
3 c. ground flaxseed
1 tbsp. baking powder
½ cup light molasses
1 cup skim milk
2 tbsp. canola oil
½ c. egg substitute

Preparation:
• Preheat oven to 350 degrees. Whisk together flour, ground flaxseed and baking powder.

• In a separate bowl, stir together remaining (wet) ingredients. Stir into dry ingredients until just moistened.

• Pour into 2 ¾ inch muffin pan coated with vegetable spray. Bake until done, about 18 minutes. Can be frozen for use as needed. Makes 24 muffins.

With a few simple ingredients and recipes, you can become proactive in fighting the onset and spread of cancer. While October is designated for awareness, you can take advantage of the entire year to fight cancer.

Detroit-based Southern Hospitality Restaurant Group owns and operates Seldom Blues Restaurant and Jazz Supper Club in the Renaissance Center, Detroit’s Breakfast House & Grill @ Merchants Row in the heart of Campus Martius, and the Motown Soul Food Café in the New Center Area.