A Taste of Wellness

Written by Mike Verano

My wife, Kathy, and I spent most of 2010 dealing with the effects, side effects and after effects, of my cancer treatment. Through surgery, radiation and chemotherapy, we were challenged to find new ways to look at life. One of the many things we reexamined was what we put into our bodies. While I was told that my illness, a rare form of thymic cancer, was not brought on by anything I did, and that there was no particular anti-cancer diet that could prevent its reoccurrence, we both became committed to bolstering our bodies’ natural defenses. We also knew that certain foods, if eaten fresh, may provide a degree of cancer protection.

Firm believers in the “you are what you eat” mantra, we knew there were things we could change in our eating habits that would, at the very least, improve my ability to recover from the toxic mix of chemotherapy and cell-destroying radiation therapy. The only formal advice about diet I received during my treatment was, “Eat whatever tastes good” because chemo was going to change the way I tasted food. The other suggestion, “Be ready to liquefy everything you eat,” came from the dietician who treated my swallowing problems caused by radiation.

The challenge to construct my own cancer-fighting, cell-rejuvenating meal plan was something Kathy and I were going to have to piece together ourselves. We knew that neither one of us were wired to live the vegan life, mostly because of my personal philosophy that anyone who survives cancer treatment is entitled to a healthy portion of filet mignon now and then. We did think, however, that we could sustain a culinary path that limited contact with unhealthy, chemically laden foods.

Inspired by Barbara Kingsolver’s book Animal, Vegetable, Miracle, we agreed that the wisdom of eating foods closer to their source increases the odds of ingesting more fresh nutrients than chemicals, as well as doing a big favor to Mother Earth. The problem we faced, as our green thumbs turned brown after the spring garden we planted succumbed to summer’s heat, was obvious. Where was all this great-tasting and good-for-you local food going to come from?

It was no small miracle that we discovered Off the Vine Market, an independently and locally owned online market and delivery service. The market, founded in 2009 by Tess Schaffner of Lanexa, brings local and regional fares from more than 100 farms, growers and producers directly to customers. Off the Vine goes the extra mile, visiting each farm and producer to learn their methods of farming, soil management and sustainable values. They inspect the kitchens and workspaces of the bakers and artisan crafters to ensure that the products purchased have been created with exceptional, quality ingredients and with environmental friendly practices.

We were astounded to discover that the Off the Vine hub was almost literally in our own backyard. We chalked this up to one of many serendipitous discoveries we have made while on this cancer journey. Excitedly, we reviewed the offerings—pasture raised and grass-fed meats, mountain trout, organic produce; eggs, cheese and milk, prepared meals and more. (Schaffner told The Health Journal that 98 percent of her products are pesticide/herbicide-free as well as GMO-free.)

These days, when we sit down to eat fresh meals from Off the Vine, we can’t help but reflect on how last year started. From hospital food and meal selections from those great chefs, Ben & Jerry (ice cream was one of the few foods I could eat without experiencing the sensation of swallowing glass) to foods so fresh that eating them is a celebration of our new life, we feel blessed to have come so far.

Kathy and I never knew that cancer could bring about such a positive turn in our lives. We don’t consider our new diet an “anti-cancer” one but rather “pro-health.” In this way, each meal confirms our efforts to move beyond illness into wellness, from treatment to recovery. Not to mention that eating local tastes better than we could have ever imagined. A current favorite is a stew made from chicken, chorizo sausage, potatoes and kale—all from the local contributors to Off the Vine. Take it from someone whose taste buds were in a chemical coma for three months— it’s off the hook.

Chicken and Chorizo Stew*

Ingredients

1/4 cup extra-virgin olive oil

2 cups water or chicken broth

1 large onion, diced

4 cloves garlic, smashed

4 oz. Spanish chorizo, casings removed, sliced

2 tsp smoked paprika (hot or sweet)

Kosher salt

1 lb. chicken breast, cut into small chunks

1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can

2 bay leaves

1/4 tsp dried thyme

1/4 tsp dried oregano

1 lb. potatoes, peeled and cut

into 1-inch chunks

Directions

Heat the olive oil in a large saucepan oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 tsp. salt and cook until the oil turns deep red, about two minutes. Add the chicken and cook until lightly browned. Add the chopped tomatoes (reserve the juice), bay leaves, thyme and oregano. Continue cooking for one minute.

Add the potatoes, water or broth, tomato juice and 1 tsp. salt. Bring to a boil, then reduce heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Discard the bay leaves. Ladle the stew into bowls.

*Adapted from a recipe in Food Network Magazine, October 2010 issue