This week’s Cancer Fighting Foods comes from B4BC Wellness Ambassador Megan Pischke:
I love soups. I love Salmon. These days there seems to be more and more information regarding how amazing salmon is for your body. And lucky me, I live in the North West, and my family and I often enjoy this fish fresh. Salmon contains potent omega-3 fatty acids called eicosapentaenoic acids and docosahexaenoic acids. Yeah, fun words, but even more fun that they are so proficient at getting rid of inflammation. I was taught to only combine animal protein soups with non-starchy veggies, ocean veggies, and raw salads. This is a quick and easy recipe to share with someone you love.
- 1 large red onion, chopped
- 2-4 carrots, chopped
- 1 bunch of kale, chopped
- 1 12 inch long filet of salmon, baked with dill and lemon OR 2 7 oz cans of salmon
- 1 large daikon radish, chopped
- 3 Tablespoons of chopped fresh or dried dill
- 3 Tablespoons of fresh lemon juice, or to taste
- 1 teaspoon grated fresh ginger
- Sea salt to taste
- Saute onion in coconut oil.
- Add carrots, daikon, kale, dill, and a couple tablespoons of water, and place a lid on saucepan and steam for 15 mins or so.
- Cool slightly, and put in a blender, add salmon, including skin and bones, and blend. Add a little bit of water as you need it to smooth out. Add lemon and seat salt to taste and put it back into a soup pot to keep warm. I like my soup thick, but more water can change the consistency.
My friend, and Billabong pro surfer Sepp Bruhwiler claims salmon is one of his biggest helpers to cure inflammation. He recently recovered from an injury, and ate salmon often during his healing process. His secret salmon soup ingredient is to add kelp straight off the beach from his back yard of Tofino BC. He washes it then steams it, throws it right into the pot. Here is daughter Charley following in his footsteps of natural healing.