UC Davis Health Cooking Demos for Cancer Recovery and Prevention

At Terra Madre Americas in September 2025, two UC Davis Health cooking demonstrations featuring chefs and registered dietitians proved that eating well during cancer recovery or for prevention doesn't mean sacrificing flavor. 

From Tuscan white bean soup to fiesta-spiced chicken with pluot salsa, these recipes show how nutritious meals can be both delicious and healing.

A Recipe Rooted in Italian Tradition

Led by Terese Mollander, Ph.D, Catering Supervisor at UC Davis Health, and Danielle Baham, Registered Dietitian, this cooking demo featured a hearty Tuscan white bean soup that Mollander learned to make while studying in Italy.

The recipe starts with the foundation of many great soups, the allium family. "You can't make soup without onion," Mollander noted as she demonstrated proper knife technique. Onions, along with their relatives in the allium family, contain organic sulfur compounds and flavonoids that help reduce inflammation, which is particularly beneficial during cancer recovery.

A key tip from Baham was “after chopping garlic, let it sit for 10 minutes.” This allows the alliinase enzyme to produce allicin, the active compound that provides anti-inflammatory benefits.

Why White Beans?

The soup features white cannellini beans, a staple of Tuscan cuisine, where locals are affectionately called "mangia fagioli," meaning bean eaters. Mollander recommends soaking dried beans overnight and discarding the soaking water to improve digestion and reduce gas and bloating. This method results in more even cooking, a creamier texture, and faster preparation.

For convenience, canned beans work well too. Baham noted that while dried beans contain fewer preservatives and less sodium, the overall nutrition is similar: both provide about 15 grams of protein and 15 grams of fiber per serving.

The Power of Greens

Swiss chard adds both nutrition and color to the soup. Mollander demonstrated how to blanch the greens to retain their vibrant color, using an ice bath to stop the cooking process. "The longer you cook them, they tend to lose color and turn grey," she explained.

The greens provide fiber, potassium, and magnesium while remaining budget-friendly. Baham emphasized this as a sustainable way to reduce food waste: blanched greens can be stored in the fridge and added to various dishes throughout the week.

Finishing Touches

Lemon zest and fresh basil brighten the soup without adding excessive acidity. "If patients have issues with taste changes during treatment, adding something acidic or bitter can help offset things that taste too sweet," Baham explained.

For those with chewing or swallowing difficulties, the soup can be easily pureed with an immersion blender right in the pot, providing protein and fiber in a smooth, easy-to-consume form.

The entire recipe can be made in under 30 minutes if the beans are soaked overnight. Serve with a drizzle of extra virgin olive oil, which is rich in anti-inflammatory polyphenols, crusty bread, and a dollop of pesto.

Fiesta-Spiced Chicken with Fall Vegetables and Pluot Salsa

Chef Jet Aguirre, Executive Sous Chef at UC Davis Health, and Randi McCreary, Ph.D, Registered Dietitian, demonstrated how eating to lower cancer risk can be both colorful and delicious.

The demo featured locally sourced chicken breast from Foster Farms, seasoned with a custom fiesta spice blend (without added salt to keep sodium levels low). McCreary emphasized that a typical portion of protein is about 3 ounces or roughly the size of your palm. "This creates balance and space for veggies and fruits on the plate," she explained.

The spice blend isn't just for meat; it works equally well on tofu, seitan, or roasted vegetables, making it a versatile tool for plant-forward eating.

Fall Vegetables and Phytochemicals

The dish showcases seasonal fall vegetables, including Brussels sprouts, parsnips, carrots, and golden beets. Brussels sprouts contain glucosinolates, which are sulfur-containing compounds that give cruciferous vegetables their additional health benefits.

"The different pigments confer different health benefits," McCreary noted, pointing to the yellow and orange vegetables on the plate. Golden beets, she added, are underrated and bring great color to any dish.

Sweet Potato Purée: Comfort and Nutrition

Diced yams are boiled and pureed until smooth, with flavor enhanced by herbs, cream, and butter. This preparation is particularly helpful for patients with dysphagia (swallowing difficulties), but everyone can appreciate its creamy texture.

Sweet potatoes are an excellent source of dietary fiber, which helps you feel satisfied longer after eating and supports maintaining a healthy weight, according to the American Cancer Society. The soluble fiber also acts as a prebiotic, feeding beneficial gut bacteria.

Thinking Outside the Box: Pluot Salsa

Perhaps the most innovative element of the dish is the pluot salsa, “essentially pico de gallo but heavy on pluots, a hybrid of plum and apricot,” explained Chef Jet. Combined with onion, tomato, cilantro, and lime, it’s a creative way to incorporate more fruits into savory dishes.

Nutrition Strategies for Cancer Prevention

Both demos reinforced key nutritional strategies supported by research from organizations like the American Cancer Society and the American Association for Cancer Research. As McCreary emphasized, "Not one food stops cancer. We have lots of literature that reinforces nutritional strategies like a plant-based diet and increasing the amount of vegetables and fruits you eat." 

Plant-based eating with increased vegetables and fruits provides phytochemicals with healthy benefits, while filling plates with vegetables helps with calorie density control to maintain a healthy body weight. 

For those in recovery, smaller nutritious portions eaten more frequently can be easier to manage than large meals. Fiber intake, both soluble fiber, which helps manage cholesterol and feeds gut bacteria, and insoluble fiber, which supports digestive health, is essential. 

Baham concluded, "Good food is good medicine. It all starts in the kitchen."

These cooking demonstrations are part of UC Davis Health's commitment to patient education and wellness. For more information about nutrition services, cooking classes, and recipes, visit UC Davis Health. 

Kaylianne Jordan is a junior transfer student studying Viticulture and Enology at UC Davis. She has a background in culinary arts and a passion for sustainable farming and enjoys exploring the connections between agriculture, winemaking, and community. Outside of college, she loves trying out new recipes, discovering local food spot.