This week’s anticancer food is green tea! Kendall Scott combines two powerful anticancer foods, both green tea and mango, for a great dessert during your chemotherapy treatment.
This week Kendall Scott is sharing her homemade Green Tea-Mango Sorbet to add to your diet.
As soon as hot summer weather is upon us, I begin craving ice cream. There’s something about sitting in my backyard, enjoying this cooling, sweet treat that just brings me back to my childhood – maybe because it seems to go hand-in-hand with running through the sprinkler, watching fireflies and going barefoot all day outdoors.
I love making ice creams and sorbets at home, using healthier ingredients than what you may find in a store or at your local ice cream stand. It actually became one of my staples during chemotherapy because it was soothing on my throat, easy to tolerate during times of nausea, and a comfort-food (when I really needing some comforting!). Because it seemed to be one of the only things I could tolerate during certain parts of my treatment, I wanted to make sure that this sweet treat I was enjoying frequently was also a nourishing one.
This recipe for Green Tea-Mango Sorbet is full of nutrients and includes minimal ingredients and less refined natural sweeteners. The mangoes are an excellent source of vitamin C, and green tea is an antioxidant powerhouse. Green tea is rich in a type of antioxidant called catechins. This antioxidant scavenges for free radicals that can damage DNA and contribute to cancer and reduces the growth of new blood vessels required for tumors to grow. It also activates enzymes in the liver which eliminate toxins from the body. Because of green tea’s minimal processing, catechins, especially epigallocatechin-3-gallate (EGCG), are more concentrated.
Green Tea-Mango Sorbet Recipe
Yield: about 2 cups
2 cups chopped frozen mangoes
1 cup filtered water
1/3 cup loose green tea leaves
1/3 cup brown rice syrup, maple syrup or raw honey (more or less for desired sweetness)
Heat water in a saucepan and remove from heat just before coming to a boil. Insert the tea leaves (in a tea infuser is best; otherwise toss in leaves and remove via a strainer). Steep for 5 minutes then remove leaves but do not press them. Add the brown rice syrup to the tea and stir to dissolve. Allow the tea to cool. Then combine the tea mixture and the mangoes in a blender at high speed and blend until smooth. Serve immediately for a soft-serve texture. Or, for a more solid texture, scoop into a container and place in the freezer for an hour or more. Remove from freezer and allow to soften slightly to ease scooping.
Recipe reprinted with permission from KICKING CANCER IN THE KITCHEN © 2012 by Annette Ramke & Kendall Scott, Running Press, a member of the Perseus Books Group.
Photo Credit: Steve Legato, stevelegato.com
Here’s a summer salsa with mango and cucumber great with chips or by the spoonful!
Try this great infused green tea with ginger slices, mint and lemon juice!