Cancer Fighting Food #3: Bok Choy
This type of Chinese cabbage is milder then green cabbage or kale, but like those veggies, it's packed with isothiocyanates. "These sulfur compounds help your body convert some of the estrogen it make into a weaker form, which helps protect your breasts," says Karen Collins, P.D., a nutrition adviser for the American Institute for Cancer Research. Don't overcook bok choy; that reduces its anticancer properties.
Bok choy-shrimp stir-fry
Stir-fry 3 heads thinly sliced baby bok choy (or one large head), 1 sliced sweet red pepper, chopped scallions, a few cloves garlic, and minced ginger in 2 1/2 teaspoons toasted sesame oil for about 3 minutes or until vegetables are crisp-tender. Add 3/4 pound peeled medium shrimp, a dash of low-sodium soy sauce, and a few toasted walnuts. Heat for 2 or 3 minutes more or until shrimp are just cooked through. Serve with brown rice.