Cook Up Some Curried Love: Beneficial Spices for Healing
by Elise Griffith
July 2012 included travel to Arkansas to take care of my mom following her mastectomy for breast cancer, and my sister-in-law's family has been caring for my mother-in-law after surgery for kidney cancer. I was amazed by the generosity of my mom's many friends who brought meals during my stay. I've learned a few lessons about feeding a loved one with cancer. Since many hospitals now discharge patients as early as the day after a mastectomy (or other surgery) . . .
- In the first days post-op, your friend or family member won't have much appetite. Snacks or small meals every few hours are more appropriate than full meals. Soft foods such as applesauce, creamed soups or oatmeal are easier to eat and digest initially.
- Since nausea from pain medication can be an issue, ginger tea, ginger ale or lemonade served with the food helps a lot. Ginger and lemon both help to settle an upset stomach.
- Herbs and spices not only improve the taste of foods, they also can play a role in healing. Start small with any seasonings, but do use them, and as much as possible serve your loved one home cooked foods rather than pre-packaged anything. Even something as seemingly "safe" as egg substitute is loaded with chemicals, which can be hard on a post-op body.
The first recipe in this month's column is for a whole- roasted, curry seasoned chicken. Its cost is just over $6.00 and it becomes the base for creamy, delicious carrot soup. Curry powder is actually a blend of spices — saffron, turmeric, and curcumin show evidence (in studies by MD Anderson Cancer Center in Texas) to protect against the spread of breast cancer.
Curry Roasted Chicken
- 1 whole chicken (free range, organic is recommended)
- 1 large, fresh lemon
- 1 tablespoon curry powder
- 1 teaspoon each freshly ground sea salt and black peppercorns
- ½ cup dry, white wine
- 1 teaspoon apple cider vinegar
- ½ cup water
Preheat oven to 375 degrees. Remove any organs from the chicken's cavity and rinse under cold water. Place breast side up in a roasting pan and tie legs together with string. Cut lemon in half and squeeze out all juice over the chicken as evenly as possible, then place the lemon rind into the roaster. Sprinkle the chicken evenly with curry powder, sea salt, and pepper. Combine wine, vinegar, and water and pour into the bottom of the roasting pan, carefully avoiding the seasoned chicken. Cover and bake at 375 degrees for one hour. Remove covering and roast for an additional 10-15 minutes. Remove chicken from oven and allow to "rest" for a few minutes before carving. Discard lemon rind, but save all pan juices for homemade chicken broth.
Serve the chicken meat with rice and soft vegetables, such as steamed green beans. Leftover chicken meat can be diced and frozen in airtight, zip top bags for future recipes.
Homemade Curried Chicken Broth
- Skin and bones from Curry Roasted Chicken (above)
- All pan drippings from Curry Roasted Chicken (above)
- 1 ½ quarts of water
Place chicken skin and bones into a large pot with pan drippings and water; bring to a full boil over medium heat, reduce heat to low, cover and simmer for at least 30 minutes. Turn off burner, and using a slotted spoon, remove all solids from your homemade broth. If not using right away, pour broth into clean, sterile jars leaving one inch of headspace, seal, cool and refrigerate or freeze until ready to use.
Mild, Curried Cream of Carrot Soup
- 2 tablespoons extra virgin olive oil or canola oil
- 1 large, yellow bell pepper, seeded and diced
- ½ large, sweet white onion, diced
- 4-6 cups Homemade Curried Chicken Broth
- 3-4 large carrots, scrubbed and sliced
- 3 medium Russet potatoes, peeled and chopped
- Sea salt and ground pepper to taste, if needed
- 1 cup organic, low fat or nonfat milk
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In a large pot, heat oil over medium temperature and sauté diced bell pepper and onion together for about five minutes or until the onion is translucent and golden. Add carrots, potatoes and broth. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 15-20 minutes, or until potatoes and carrots are soft. Add salt and pepper if desired. Remove from heat and using a blender, puree in batches, pouring pureed soup into another clean pot. Stir in milk and reheat over low for just a few minutes. Leftover soup can be transferred to clean, sterile jars with one inch headspace. Seal jars, cool and refrigerate for up to five days or freeze for up to one month.
The soup is delicious on its own or served with a side of chicken salad or BLT sandwiches; consider garden fresh kale as a substitute for lettuce to add even more nutrition for the meal.
From Where I Cook . . Food made with love from scratch using fresh ingredients and herbs, seasonings, or spices will never go unappreciated, especially at times of illness. My mother and mother-in-law were unable to prepare meals for themselves immediately following surgery. We have neighbors who, due to issues of aging and illness, are also not able to prepare healthful, healing meals. It's why I send over creamed soups and other homemade foods. There are many herbs that have natural anti-biotic properties and "super foods" from the garden or farmer's market for easy-to-prepare expressions of caring. Watch my blog, Coastal Cooking Online, for more ideas. Stay healthy!
