Lower breast cancer risk – The relationship between breast cancer and diet.

Please get this recipe for this healthy braai option.

Scientists continue to unravel the relationship between breast cancer and diet, and research continues to indicate that many of the foods and nutrients known to support overall health, such as vegetables and fibre, are also key for breast health. And powerfully among these are mushrooms!

Clinical trials by The Beckman Research Institute at the City of Hope Comprehensive Cancer Center, California, linked fresh mushrooms consumption to lower breast cancer risk in 2010, with researchers indicating that eating at least one portion of white button mushrooms per day may lower breast cancer risk. They have since moved on to second phase trials, saying that “white button mushroom intake is also thought to improve our immune function to fight cancer.”

Ingredients:

Baby button kebabs:

• 100g baby mushrooms
• 2 tbsp olive oil
• 1 tbsp dried mixed herbs
• 1 tbsp lemon juice
• zest of one lemon
• Salt and pepper

Grilled whole portabellos and portabellinis:

• 200g portabellini mushrooms
• 200g portabello mushrooms
• 1 tsp chili flakes
• 1 tsp dried pregano
• salt and pepper
• 4 tbsp olive oil
• 1 tsp smoked paprika

Grilled white button and portabellini kebabs:

Braaied peppers:

• 450g assorted bell pepper
• 1 tbsp olive oil
• salt and pepper

Tomato and onion gravy:

• 2 tbsp olive oil
• 2 red onions halved and sliced
• 1 tin chopped tomatoes
• 500g very ripe tomatoes mixed will be fine
• 2 tsp Worcestershire sauce
• ¼ cup chopped fresh herbs parsley, oregano and thyme work well
• 2 tbsp brown sugar
• 1 tsp salt
• freshly ground pepper to taste

Instructions

Prepare your braai and allow coals or wood to burn down, or preheat a gas braai on medium.

1. Baby button kebabs: In a bowl combine the baby button mushrooms along with the olive oil, the dried mixed herbs, lemon juice, lemon zest, salt and pepper. Toss well to coat and allow to marinade for about 30 minutes. Thread 4 to 5 baby buttons onto small skewers. Braai them on medium hot heat for 7 to 10 min.
2. Grilled whole portabellos and portabellinis: In a large bowl combine the olive oil, chilli flakes, oregano, paprika, salt and pepper. Toss to coat well. Braai mushrooms top down to start, then flip after 5 to 7 min and continue to cook until the mushrooms are just becoming tender.
3. Grilled white button and portabellini kebabs: Cut the bell peppers into 3 cm square pieces. On a long kebab stick alternate between white buttons, portebellinis and bell peppers. With a pastry brush, generously brush each kebab with olive oil. Season with salt and pepper. Cook on the braai, turning the kebabs a quarter turn every 2 to 3 min. Cook until the mushrooms begin to get tender and the peppers begin to pick up color on their edges.
4. Braaied peppers: Brush the peppers with olive oil and season with salt and pepper. Place on a hot braai and cook until the peppers are slightly blistered on all sides.
5. Tomato and onion gravy: Heat the olive oil in a medium saucepan and fry the onions until tender. Add all the ingredients to the pot and allow the sauce to simmer for at least an hour.