My mother was diagnosed with squamous cell carcinoma just 10 days before she died. An incredibly healthy woman all of her life, this was a shock. Her brother had died of lung cancer 25 years earlier but otherwise cancer had left our immediate family alone. Nature, nurture, environment? We tried to find reasons but it’s far, far more important to find means for making bodies healthy again when one of the many types of cancer attacks them. I am grateful to the American Cancer Society and ALL of the medical and research professionals who have dedicated decades of their work to mitigating, and blessedly curing, the effects of cancer. Support their work. I am and I will.
Our path for healthier eating has the signpost “one change at a time.” Here’s one change we’ve managed. A part of our cooking repertoire is the hot dish (casseroles for non-Minnesotans). Many of them use the red-and-white labeled “cream of” canned soup. High in sodium, containing many ingredients we don’t want to ingest, we’ve tried to figure out how to make recipes without them. It’s hard to imagine Thanksgiving without a green bean casserole. We’ve made the dish from scratch, cutting up mushrooms and breading and frying our own shallots, but it wasn’t quite the same. We are grateful that our research turned up this basic recipe (a roux) with natural ingredients that mix up in four minutes and equal, and improve on, the condensed soups. I think you’ll be surprised by how much better your hot dish recipes taste.