Cancer Fighting Recipe: Cauliflower Mashed Potatoes

Posted on Apr 30, 2013 in Research

This delicious recipe has a cancer fighting power that no chemotherapy has — it destroys tumor stem cells.

Tumor stem cells are believed to be a primary cause of tumor recurrence. These stem cells stay inactive during conventional cancer treatment and are not destroyed by chemotherapy or radiation. Then, the tumor stem cells reactivate, producing cancer recurrence or metastases.

The good news is that several healing foods destroy tumor stem cells.

The cruciferous vegetable family has the super power of activating the “self destruct” mechanism in tumor stem cells. These veggies include cauliflower, broccoli, Brussels sprouts, broccoli sprouts, and wasabi. Cruciferous veggies also gently support detoxification, helping to rebuild health after chemotherapy.

Naturopathic physician Dr. Dara Thompson of Larkspur, California shares a helpful article about cruciferous vegetables and a delicious recipe. Cruciferous vegetables (broccoli, cabbage, kale, cauliflower and brussel sprouts) are packed with nutrients that prevent cancer and promote cleansing. Adding pureed cauliflower to mashed potatoes, soups and sauces boosts nutrition without compromising taste. Pureed cauliflower has a satisfying creamy texture.



Here is Dr Thompson’s recipe for creamy cauliflower mashed potatoes:

–       4 medium potatoes peeled and cut into large chunks

–       ½ medium head of cauliflower separated into florets

–       1 peeled clove of garlic (optional)

–       1 cup of water

–       2 tablespoons of butter or olive oil

–       sea salt

Place the water, potatoes and garlic on the bottom of a large saucepan.  Put the cauliflower florets on top.  Bring the water to a boil and then reduce the heat to a simmer.  Cover the pot and cook the vegetables until they are tender  ~ 20 minutes.  Check the water level periodically to make sure it doesn’t run out.  Remove the cauliflower and garlic from the pot and puree them in a blender adding just enough cooking water to process.  Remove the potatoes from the pot and place them in a large bowl.  Add the butter and cauliflower puree and mash the mixture until it is smooth.  You may add some more cooking liquid if the mixture is dry.  Salt the mash to taste and serve it warm.

Note: If you don’t mind a coarse texture it is not necessary to puree the cauliflower.  You can simply mash all of the vegetables together.