HEALTH

5th. Expert Accountant

Jailine Barrios

Raúl Gutiérrez

Eva López

Hania Pascual

+

5 Cancer

Fighting Foods

The world health organization informed that cancer is increasing very fast, they

calculated that in twenty years, from now, there will diagnose around 22 millions of

persons with cancer per year. In Guatemala there are around 13 thousand people

diagnosed per year and most of the cases are preventable.

MILK Milk has anticancer

properties, because of its high

vitamin D content. Recently

scientist discovered that

breast milk prevent the

formations of tumors and

helps to fortify the baby

immunologic system.

COFFEE Drink coffee and apply it on the skin it´s

very effective to prevent skin cancer,

because the caffeine inhibits the ATR

protein at the moment that is

neutralized it destroys the cells that

were damaged by the ultraviolet rays.

GRENADE

An investigation by the

California University, US affirms

that the grenade contents

elements that don’t allow the

movement of the cancer cells,

avoiding the expansion of the

disease.

BROCCOLI The broccoli is the most efficient

vegetable that prevents cancer. It has

a substance that eliminates the

protein of the gen p53, which causes

the abnormal growth of the cells.

WINE

The men who drinks 4 cups of wine on the week

reduce a 50 percent de risk of have prostate cancer,

thanks to the antioxidants that helps to reduce the testosterone levels, which stimulates the tumor

growing

Natural

medicine

Famous Natural herbs

ALOE Vera

Eucalyptus

Cinnamon

Ginger

Oregano

Lemon

Most of the natural medicine is make it or conformed by herbs. The have medicinal properties that promotes healing. In the book, Natural Health Remedie, states that natural medicine doesn’t simply wants to suppress symptoms with drugs and so on, but it attempts to discover and eliminate the main cause of the disease.

HEALTHY

RECIPES

Roast pepper pesto with

pasta

Ingredients

6 roasted garlic cloves (use leftovers from our roast pepper & chorizo salad dish - recipe right)

4 roasted red peppers (use leftovers from our roast pepper & chorizo salad dish - recipe right)

1 tsp cayenne pepper 75g blanched almonds, roughly

chopped 50g Parmesan (or vegetarian alternative), roughly chopped, plus

extra for serving (optional) 2 tbsp olive oil 400g pasta (we used tripolini) large pack basil leaves

Method

1. Remove the skin from the roasted garlic cloves. In the small bowl of a food processor, whizz the roasted peppers, garlic, cayenne, almonds, Parmesan and oil until it makes a rough pesto consistency. Taste and season.

2. Bring a pan of water to the boil and cook the pasta following pack instructions. Drain, reserving a little cooking water. Return the pasta to the pan with the pesto, basil and a little of the cooking water, then heat through. Serve with extra Parmesan, if you like.

Super healthy pizza

Ingredients

100g each strong white and strong whole-wheat flour

1 tsp or 7g sachet easy-blend dried yeast 125ml warm water

For the topping

200g can chopped tomatoes, juice drained handful cherry tomatoes, halved 1 large courgette, thinly sliced using a peeler 25g mozzarella, torn into pieces 1 tsp capers in brine, drained 8 green olives, roughly chopped 1 garlic clove, finely chopped 1 tbsp olive oil 2 tbsp chopped parsley, to serve

Method

1. Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to around about 30cm across. Lift onto an oiled baking sheet.

2. Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

3. Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Lentil lasagna

Ingredients

1 tbsp. olive oil 1 onion, chopped 1 carrot, chopped 1 celery stick, chopped 1 garlic clove, crushed

2 x 400g cans lentils, drained, rinsed 1 tbsp. corn flour 400g can chopped tomatoes 1 tsp mushroom ketchup 1 tsp chopped oregano (or 1 tsp dried) 1 tsp vegetable stock powder 2 cauliflower heads, broken into florets 2 tbsp. unsweetened soya milk pinch of freshly grated nutmeg 9 dried egg-free lasagna sheets

Method

1. Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft. Add the garlic, cook for a few mins, then stir in the lentils and cornflour.

2. Add the tomatoes plus a canful of water, the mushroom ketchup, oregano, stock powder and some seasoning. Simmer for 15 mins, stirring occasionally.

3. Meanwhile, cook the cauliflower in a pan of boiling water for 10 mins or until tender. Drain, then purée with the soya milk using a hand blender or food processor. Season well and add the nutmeg.

4. Heat oven to 180C/160C fan/gas 4. Spread a third of the lentil mixture over the base of a ceramic baking dish, about 20 x 30cm. Cover with a single layer of lasagna, snapping the sheets to fit. Add another third of the lentil mixture, then spread a third of the cauliflower purée on top, followed by a layer of pasta. Top with the last third of lentils and lasagna, followed by the remaining purée.

5. Cover loosely with foil and bake for 35-45 mins, removing the foil for the final 10 mins of cooking.

Work out

No. 1: Exercise controls weight

No. 2: Exercise combats health conditions

and diseases

No. 3: Exercise improves mood

No. 4: Exercise boosts energy

No. 5: Exercise promotes better sleep

No. 6: Exercise can be fun