Meet Our Faculty: Rebecca Katz & The Cancer Fighting Kitchen

Meet Our Faculty: Rebecca Katz & The Cancer Fighting Kitchen

By Jo Cooper

Our Food As Medicine Executive Chef and core faculty member Rebecca Katz, MS, has just come out with her second book dedicated to helping cancer survivors and their families with tasty, healthy, science-based recipes and food information. Called The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery, it’s full of practical and delicious information. And who knew a book about cancer could be cozy and funny? That’s Rebecca. Reading her books is like sitting and talking with an old friend, in this case one of our nation’s most astute experts on supporting health during cancer treatment, what she calls ‘culinary Rx’.

She’s also the Queen of Yum. If you’ve been to our Food As Medicine trainings, you know, because Rebecca designs all the lunches. That’s the experiential part of the training: healthy food CAN be gorgeous and delicious. My colleague Alex ran down the street to our local bookstore and bought a copy of CFK the minute it came out, and has been cooking from it ever since, reporting back on her boyfriend’s verdicts (‘Fabulous!’ ‘So delicious!’). We’re teasing Alex that it’s like Julie & Julia — Alex & Rebecca. Rebecca doesn’t know it yet, but she’s got us all mesmerized! Visit for lots of recipes and great info.

About the Author(s)

Jo Cooper

Jo Cooper, Online Communications Editor, is the editor of the Centering blog. She posts on and tweets @MindBodyMed and about marketing, design and photography on @JoCooperStudio. Questions about the blog? Contact her at

3 Replies to “Meet Our Faculty: Rebecca Katz & The Cancer Fighting Kitchen”

  1. She definitely is the Queen of Yum. I’ve fallen in love with Rebecca’s new book, CFK, because the recipes are delicious, nourishing, colorful, uncomplicated… I could go on and on. They're also easy to modify for people with food allergies or sensitivities, which is great!Here are some of my favorites so far: Mashed Cinnamon Butternut Squash — rich, mouthwatering, and a hint of sweet, nice to have on a fall night; can't wait to cook them for my extended family at Thanksgiving.Kale with Sweet Potatoes and Pecans — such a fun, new, tasty combination of flavors; I never would have thought to put all of those ingredients together.Edamame Avocado Dip paired with the chickpea and spice puree from the Middle Eastern Chickpea Burgers — both were gobbled up instantly and received rave reviews. Mediterranean Lentil Salad — the first recipe I tried from Rebecca's book and it kept me wanting to try more.Emerald Greens with Orange — loved the orange coming through in each bite and with the cranberries- wow! a beautiful dish.Curried Hummus and Vegetable Pinwheels — a lovely, effortless, good-for-you lunch (or anytime meal).Middle Eastern Chickpea Burgers — might be my favorite of all; wonderful spices, great texture, and even my meat-lover boyfriend asked for seconds and thirds.Here's what I can't wait to try:Rockin' Black Bean SoupSpiced Sweet Potato SoupGreat Pumpkin Custard Wendy's Date Nut Truffles Almond Muffin ManiaEasy Eggs in a cupChicken and Broccoli Stir-Fry with CashewsGregg's Stuffed Acorn Squash w/ Quinoa, Cranberries, and Swiss ChardI’d love to hear others’ favorite recipes, thoughts, and ideas as well!
  2. Alex, you're cooking through this book at warp speed. This is the greatest compliment you could pay me! I'm making the spiced sweet potato soup for 80 this weekend. Maybe we can compare notes!
  3. Wow, Rebecca– congrats! You're a star! Rave reviews in the Washington Post and the Atlantic? They love you, too :)The Washington Post Atlantic: 5 Books Every Cook Should Have

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