Profile: Nancy Chuda Because Nancy and Jim Chuda's efforts on
behalf of children's healthy began with the sad death of their young daughter
due to cancer (use the profile link above to learn more), this cookbook page
features two recipes using ingredients that may have cancer-fighting benefits.
Profile: Nancy Chuda
Keeping Children’s Health a Priority
Nancy and Jim Chuda had done everything possible to safeguard the health of their young daughter, Colette. They even fed her organic baby food produced by Nancy’s own baby-food company, Baby’s Choice. But at age 4, Colette was diagnosed with a rare cancer known as Wilm’s Tumor. Genetic testing showed that Colette’s cancer was not inherited. The Chudas suspected environmental contamination, a hunch that was later given credence by a study associating Wilm’s Tumor with pesticide exposure.
When Colette died, the Chudas transformed their grief into action. They founded the Colette Chuda Environmental Fund (CCEF) and the Children’s Health Environmental Coalition (CHEC), both dedicated to protecting children by eliminating environmental toxins. CHEC subsequently spurred a report from the Natural Resources Defense Council, titled “Handle with Care: Children and Their Exposure to Carcinogens,” and it helped get the Healthy Schools Act passed in California to minimize pesticide use in schools.
According to Nancy, “Most parents don’t even know there is a problem with pesticides.” To help get the message out, CHEC created an educational video titled “Not Under My Roof,” starring Olivia Newton John and Kelly Preston.
Among other things, the video teaches CHEC’s
“Recipe for Healthy Children,” which offers five simple steps to avoid pesticide exposure:
>> Shop Smart: Buy locally grown or organic food. Wash and peel.
>> Ventilate: Indoor air can be worse than the air outside.
>> Clean with Care: Look for nontoxic labeling because cleaners leave residues.
>> Renovate Right: Caulk to eliminate bug holes where plumbing enters the home.
>> Keep It Out: Avoid pesticides in and around the home because residues enter on shoes.
The king of cruciferous vegetables, broccoli is a good source of calcium and beta-carotene. It can help boost your immunity, fight off cancer and protect against heart disease. (Makes 6 servings)
Ingredients:
12 ounces bow-tie pasta
1 tablespoon olive oil
1 large red onion, sliced
4 garlic cloves, minced
2 large heads broccoli, cut into florets (about 5 cups)
3/4 cup chicken broth or vegetable broth
3/4 cup dry white wine or another 3/4 cup broth
1 can (15 ounces) chickpeas, rinsed and drained
1/2 teaspoon ground black pepper
2 tablespoons butter
1/3 cup grated Parmesan cheese
Directions
Cook the pasta according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. When hot, stir in the onions and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
Add the broccoli, broth, and wine. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the broccoli is just tender, 5 minutes. Add the chickpeas and pepper.
Drain the pasta and add to the broccoli along with the butter. Toss to mix. Serve sprinkled with the Parmesan.
Potatoes contain an
anti-cancer compound called chlorogenic acid, which is concentrated in the peel. (Makes 6 to 8 servings)
Ingredients
3 pounds red-skinned potatoes
3 hard-cooked eggs
3/4 cup reduced-fat mayonnaise
1 tablespoon brown mustard
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (6 ounces) water-packed tuna, drained and flaked
1/2 cup chopped dill pickles
2 tablespoons chopped fresh dill or 2 tsp dried
Directions
Bring a large stockpot of water to a boil. Add the potatoes and boil until tender, about 30 minutes. Drain, let cool, and cut into bite-size chunks.
Grate the eggs into a large bowl. Stir in the mayonnaise, mustard, vinegar, salt, and pepper. Add the tuna, potatoes, pickles, and dill. Mix well. Taste and add more salt and mustard, if desired.