What to Cook for Those Who Have Cancer or Are Terminally Ill

Recently we interviewed Rebecca Katz, an educator and cookbook author who reaches out to the public about nutrition and cancer-fighting foods. Her cookbook, One Bite at a Time: Nourishing Recipes for People with Cancer, Survivors, and their Caregivers, is the equivalent of Cooking for Those with Cancer 101. There is a fine line between fighting cancer and losing the battle; and when the battle is lost she impresses upon us how important food still is. As Rebecca notes, a hospice worker told her that some of her clients prefer only small bites of their favorite foods and commented what a waste of cooking it is. Rebecca assures us it is not. When someone is ill, their appetite and taste are greatly compromised. She stresses sustainable, nourishing ways to amp up food flavors. In her cookbook, she puts emphasis on the “yum” and “wow” factors for grabbing taste buds. She takes credit for the acronym FASS (but not the concept) which is; fat, acid, salty, and sweet, using food tricks to balance a dish to taste powerfully good.

Rebecca does not discuss foods that cause cancer, but instead focuses on a good survey of the daily foods that fight cancer. Her book is beautifully laid out as a handy tool for cooking. She gives a good overview of what to consider, and outlines a system for the preparation, cooking and (many times) freezing of leftovers.  Each recipe provides side notes as to complementary dishes, plus helpful preparation hints and suggestions of ways for family and friends to mobilize and assume cooking roles.

Her cookbook is carefully considered with handy charts. “Nutrition at a Glance” is a chart of her recommended foods to cook, the recipes she offers for each, and the benefits of the foods (from fighting cancer, to possessing important nutrients, to stimulating appetite and digestion). There’s also ”Pantry Rehabilitation,” a list to help one quickly stock a pantry for immediate cooking action plus a chart for the seasons one can purchase fresh foods (a must!) at a market. Lastly, her “Preparation and Storage Time Chart” outlines what you need to do the day before, the amount of necessary prep time, the cooking time and the freezer time for each recipe. I find these quite helpful given the circumstances.

Currently there are just a few like Rebecca who are considering the importance of food towards both fighting cancer and improving the quality of a person’s end-of-life. Not only do I anticipate this approach to food expanding, but I also expect to see more attention being directed towards our hospital’s lack of quality and different types of foods being served. I see this as a growing trend, especially given the rising organic and local food movement in this county.  Our food has amazing powers and no doubt our society will continue to explore the boundaries.

Rebecca’s Blueberry Slush Smoothie

This is suggested for sipping when someone is unable to eat solid foods. It can be served in shot glasses or be sipped during the course of the day.

1 cup frozen blueberries
½ cup lemon Recharge or fruit juice
1 “Whey scoop” of whey protein powder
1-teaspoon ground flax seed
6 ice cubes

Combine the blueberries, juice, protein powder, flax seed, and ice cubes with ½ cup of water in a blender and puree. You have a light, frothy drink packed with about 16 grams of protein! Pour into a beautiful glass. Makes about 20 ounces.