After her breast cancer diagnosis, Sheryl Crow’s oncologist introduced her to a nutritionist. Then, she hired a chef to go on the road with her on tour.
The result of this lifestyle change is captured in Crow’s new cookbook, If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons.
Although Crow grew up eating dinner together every night with her family and her mother was a creative and excellent cook, Sheryl did not learn to cook. When she started touring, meals were on-the-go, with no particular attention to their nutritional value.
The breast cancer diagnosis was a wake-up call. She decided to start looking at the food she ate as a weapon in fighting off the cancer. After finishing radiation, she began the new diet in earnest.
Light on sweets, heavy on vegetables, focusing on locally and naturally-raised meat and fish with an eye toward foods’ cancer-fighing properties, her cookbook’s recipes capture this philosophy.
“Chuck’s dishes incorporate spices that have cancer-fighting properties, such as cinnamon and cumin.”
Chef Chuck advises that it is not as important what you eat some of the time as it is what you eat most of the time.
Crow has not entirely cut out sweets. “I’m a believer in the 10 percent cheat zone. I think it is important to have dessert.”
But, the recipes for desserts heavily favor fruit-based dishes, such as grilled peaches, chilled melon soup with watermelon salsa and Apple-Cranberry Crisp with Vanilla Almond Granola.
She highlights Chef Chuck’s avocado-based chocolate mousse, which she says inspired the book.
But, the heart of meals centers around vegetables. In the foreward, her nutritionist, Rachel Beller says, “Each meal begins with anti-oxidant-bursting vegetables.”
And, Crow sums up Chuck’s philosophy about vegetables, “Whenever possible, eat the colorful version of a vegetable.” Purple potatoes are now showing up in potato salads.
Click here to see a video interview with Sheryl Crow and Chef Chuck making a meal on the CBS News Show, “Cooking on a Shoestring.”
Recipes for everything they cooked in the video are available by clicking here.
And for that intriguing avocado chocolate mousse recipe:
Chocolate Avocado Mousse
2 large ripe avocados
½ cup organic unsweetened cocoa powder
½ cup agave nectar
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons almond extract
½ pint fresh raspberries, for garnish
1. Halve and pit the avocados and scoop out the flesh. Transfer the avocado flesh to the bowl of a food processor fitted with a metal blade. Using a spoon, break up the avocado a little in the food processor.
2. Add the cocoa powder, agave nectar, vanilla extract, and almond extract to the processor and process for 1 to 2 minutes. Scrape down the sides of the bowl and then process again until the mousse is very smooth, 1 to 2 minutes longer.
3. Taste the mousse and if not sweet enough, add more nectar, 1 teaspoon at a time. Pulse to mix.
4. Spoon the mousse into martini glasses or similar serving vessels. Cover the glasses with plastic wrap and refrigerate for at least 1 hour and up to 8 hours.
5. Serve the mousse chilled and garnished.
You can buy Sheryl Crow’s new cookbook at amazon by clicking on the title here, If It Makes You Healthy: More Than 100 Recipes Inspired by the Seasons
To the healthy eating that will give your grandchildren long, healthy lives.
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Carol Covin, “Granny-Guru”
- Sheryl Crow Is the Picture of (and on) Health (fitsugar.com)