Apple and carrot salad

According to an independent study, the top-10 food items to fight breast cancer include easy-to-enjoy carrots, apples and green tea.

A pink ribbon is the symbol worn in October for National Breast Cancer Awareness Month.Tragically, more than 200,000 women will be diagnosed with breast cancer and more than 40,000 will die from it this year in America. Although breast cancer occurs mainly in women, men can get it too.

Many people do not realize that men have breast tissue and that they can develop breast cancer. About 1,970 new cases of invasive breast cancer will be diagnosed among men.

About 390 men will die from breast cancer. New medical research strongly suggests that you can eat and live proactively to prevent breast cancer before it strikes.

According to an independent study, the top-10 food items to fight breast cancer include easy-to-enjoy carrots, apples and green tea. Carrots and other foods rich in beta-carotene may lower your relative breast cancer risk, and lower the risk of invasive cancer.

Specifically, studies show that natural substances found in apples decrease the number of tumors, the size of tumors and tumor growth rates in animal models. The more apple extracts the animals were fed, the greater the reduction in cancer.

APPLE AND CARROT SALAD

1/2 pound carrots, coarsely grated (about 2 cups)

2 large organic apples (Baldwin, Cortland, Granny Smith or Red Delicious), unpeeled, cored and sliced into matchstick pieces

3 stalks of celery, cut into matchstick pieces

2 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon sweet paprika

1 teaspoon salt

1 teaspoon black pepper

4 large Hass avocados, peeled, cut in half and pitted

2 teaspoons apple cider vinegar

1. In a large bowl, mix together carrots, apples, celery, oil, lemon juice, parsley, garlic, cumin, cinnamon, paprika, and salt and pepper. Cover and let marinate in the refrigerator for at least 2 hours to allow flavors to meld and permeate the ingredients.

2. Place 1/2 cup of the salad on each avocado half. Sprinkle with apple cider vinegar. Serve chilled or at room temperature. Serves 4.

Angela Shelf Medearis is an award-winning children’s author, culinary historian, and the author of seven cookbooks.

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