Cooking through Cancer Treatment to Recovery: Easy, Flavorful Recipes to Prevent and Decrease Side Effects at Every Stage of Conventional Therapy

I have the highest praise for Cooking through Cancer Treatment to Recovery. The book s organization is unique, intuitive, and helpful to cancer patients (and anyone interested in good nutrition) in understanding healthier ways of eating and meal organization. The introductory explanations are easy to comprehend and useful. The recipes are original and delicious and the comments prior to each recipe make them feel like gifts from a friend. The inclusion of nutritional information for each recipe is extremely helpful and is too often omitted in cookbooks. As a breast cancer surgeon, I think that this cookbook will be a well-thumbed addition to everyone s kitchen. This is truly a wonderful book and will be an invaluable asset for all of us.

Patricia L. Dawson, MD, PhD, FACS, Medical Director, Swedish Cancer Institute Breast Program, and Medical Director, The True Family Women s Cancer Center

What an incredibly practical and delicious resource for people in all phases of their journey with and beyond cancer. Mouth-watering recipes for all three daily meals come complete with nutritional information, what symptom the dish targets, a relevant health tip, and even a suggestion of how long the dish can last in the refrigerator. This is the sort of information my patients are hungry for and it is a pleasure to be able to add Cooking through Cancer Treatment to Recovery to my list of recommended nutrition references.

Donald I. Abrams, MD, Integrative Oncologist, University of California San Francisco

Cooking through Cancer Treatment to Recovery addresses a very important topic. We have all heard tidbits of the food-cancer connection, both for prevention and during treatment, but few sources have discussed this in such a comprehensive way. Price and Gins connect the research to the food, the colorful, healthy fruits, vegetables and other nutrients with our clinical interventions. I found these overlaps insightful and useful, both in my clinical practice and my personal food choices.

David Kiefer, MD, Research Fellow, Department of Family Medicine, University of Wisconsin-Madison, Assistant Clinical Professor of Medicine, Arizona Center for Integrative Medicine, University of Arizona

An essential resource for anyone facing cancer and for those who love them. Whether you are gluten sensitive, vegan, or a robust meat eater, you will find recipes with nutritional values for every stage of cancer treatment and beyond in this treasure chest. What shines through on every page is the need for comfort during cancer treatment and recovery; comfort for the belly, comfort for your tired body, maybe even your bald head. This book is a book about comfort, full of comfort foods, all presented in easy-to-make, nutritionally sound, recipes. Food is medicine, for the healing body and the soul. Comfort: the magic ingredient on every page!

Sara O Donnell, Founder and Executive Director, Cancer Resource Centers of Mendocino County, recipient of the Robert Wood Johnson Foundation 2007 Community Health Leaders award, and two-time breast cancer survivor

Written by a naturopathic physician specializing in complementary cancer care and a certified nutritionist, Cooking through Cancer Treatment to Recovery offers over 100 quick and delicious recipes that provide nutrients essential at each stage of treatment while avoiding proinflammatory foods such as processed sugars, dairy, and gluten that may increase side effects. The recipes in this user-friendly cookbook:

• Will not interfere or reduce the effectiveness of conventional treatment
• Address the most common side effects of conventional treatment such as diarrhea, fatigue, insomnia, nausea, joint pain, chemo brain, and loss of appetite
• Use widely available ingredients and are easy to prepare
• Are packed with flavor and aesthetic appeal
• Provide essential vitamins, minerals, and phytonutrients
• Complement each other for a therapeutic balance of protein, good fats, carbohydrates, and fiber

A wonderful book and [an] invaluable asset.The recipes are original and delicious and the comments prior to each recipe make them feel like gifts from a friend.î

Patricia L. Dawson, MD, PHD, FACS , Medical Director, Swedish Cancer Institute Breast Program, and Medical Director , The True Family Women's Cancer Center

What an incredibly practical and delicious resource for people in all phases of their journey with and beyond cancer.Ö This is the sort of information my patients are hungry for.

Donald I. Abrams, MD, Integrative Oncologist, University of California San Francisco

An essential resource for anyone facing cancer and for those who love them. Whether you are gluten sensitive, vegan, or a robust meat eater, you will find recipes with nutritional values for every stage of cancer treatment and beyond in this treasure chest of a cookbook.

Sara O'Connell, Founder and Executive Director, Cancer Resource Centers of Endocino County, Recipient of the Robert Wood Johnson Foundation 2007 Community Health Leaders Award, and two-time breast cander survivor

Lisa A. Price, ND is a naturopathic physician specializing in complementary cancer care. She is currently in private practice in Seattle, Washington, and is an adjunct faculty member at Bastyr University. Dr. Price was a National Institute of Health Research Fellow (2005ñ2010).

Susan Gins, MA, MS, CN, was voted ìBest Nutritionist in Seattleî by City Search. She directs Nourish, a successful nutrition practice, and gives presentations to public and private organizations.

Lisa A. Price, ND, is in private practice in Seattle and is an adjunct faculty member at Bastyr University. In her role as a complementary cancer care specialty provider, she works with patients to help decrease side effects of conventional therapies and improve quality of life through supplements, diet, and exercise.

Susan Gins, MA, MS, CN, was voted “Best Nutritionist in Seattle” by City Search. She directs Nourish, a successful nutrition practice, and teaches corporate seminars on how health issues affect the bottom line. She taught nutrition classes at Bastyr University for nine years.