'Eat to Outsmart Cancer' by Jenny Phillips

Today’s blog post, from our intern Olivia Tilton, is a review of Jenny Phillips’ Book, ‘Eat to Outsmart Cancer: How to create optimal health for prevention and recovery’.

I have a confession to make. Scratch that... I have two confessions to make. Firstly, I have only recently come across the wonderful nutrition marvel that is Jenny Phillips. Bit late on the band wagon, wasn’t I? The second confession is, I found her by accident. Back in Leicester, before I started my internship at Yes To life, I dragged my Auntie to a nutrition talk one evening and Jenny Phillips was a speaker. Long story short, I am now fully onboard with the oracle that is Jenny. Her book was a great place for me to start to enter into her world of nutrition and fighting cancer.

Jenny’s journey started at 39 when diagnosed with grade 4 breast cancer. At the time, she was working part time in a management training company for which she would often work in the evenings and running training workshops and presentations away from home. Cheese and onion toasties were a firm favourite along with a few glasses of wine come dinner time. 

Raw Beetroot Dip

Today's post is a recipe from Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago and now helps others to improve their health through nutrition.

‘Keep it simple, and keep it colourful’ is my mantra in the kitchen. This is a typical meal – delicious, nutritious and fast to prepare - chicken with sweet potato & thyme chips, steamed broccoli and a beetroot dip.

Beetroot nourishes the blood, supports the liver and is heart healthy. The phytonutrients which give the characteristic strong red colour have both antioxidant and anti-inflammatory properties. This is very desirable from an anti-cancer point of view, and in-vitro studies have shown a cytotoxic effect when beetroot extract is administered to breast, pancreatic and prostate cell lines.[1]

Beetroot can be juiced, grated raw and added to salads, or baked in the oven with olive oil, apple and garlic. Here it is transformed into a dip that can be spread onto crackers or served on the side.

Satay Noodles

Today's post is a recipe from Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago. This noodle dish is gluten and dairy free, packed full of nutrition and tastes as good as it looks! 

This is one of the most popular dishes we make at Yes to Life cookery workshops. It ticks all the boxes and is really easy and quick to prepare too. Just one essential gadget you may like to invest in, and that is a spiraliser.

If you haven’t yet met one of these, it’s a really fab gadget which in this recipe makes noodles from raw courgette. It’s also good for carrot, mooli and other hard veg, adding a different texture to raw food and salads.

Our next cookery workshop is being held in London on Saturday 4 July, so make sure you are on the Yes to Life mailing list to receive further information (you can sign up on the right hand side of the homepage)