RANDOLPH – Alexandra Myers is a 17-year-old with a cause. In recognition of Colon Cancer Awareness Month, she is organizing a colon cancer awareness walk/run on Saturday, March 29, from 1-4 p.m. 1K, 5K and 10K walks are planned for the event, which begins and ends at the Randolph Fire Hall. Her inspiration is her mother, the late Stephanie Myers, who passed away Aug. 4, 2012.
“This is my senior year, and I want to make an impact on the community,” Alexandra said. “Colon cancer is the second most lethal form of cancer. Within six months our community lost one person and had another diagnosed with colon cancer. My participation goal (for the walk) is 200 people.”
Colon-healthy food samples and lemon and cucumber water will be available inside the fire hall during the event. WCA Hospital will have representatives on hand to pass out pamphlets and colon cancer screening kits. They will discuss colon cancer facts, how to prevent colon cancer and answer questions about the cancer. Volunteers from Cummins Inc. will help with all aspects of the event.
A Wall of Honor and Remembrance will be set up where people can write the names of loved ones who have been diagnosed with or died of all cancers.
Several items will be raffled, including a Windows Surface 2 Tablet, Radiantly You Products, A Slice of Heaven Products, a gift certificate from Fancy Phalanges and much more.
Ms. Myers is partnering with Randolph Area Community Development Corporation and WCA Hospital. The event is sanctioned by Roswell Park Cancer Institute. Sponsors for Cancer Isn’t Always Pink are Van Rensselaer and Son Funeral Home, Cummins Inc., Inkley Pharmacy, Inkley Veterinarian Clinic, Root’s High Meadow Beef Farm and Expressions Performing Arts Center. All proceeds will benefit Roswell.
She points out five things that help your colon function well are water, fiber, folic acid, fruits and veggies, and exercise.
The active teenager is a member of Expressions Performing Arts Center Senior Competition Team. She teaches three tap and jazz dance classes to 4-6-year-olds, 8-year-olds and 9-year-olds. She is an active participant, member and deacon of Randolph United Presbyterian Church. She is also a member of National Honor Society, Student Council and Art Guild. Her other school activities include treasurer of French Club, treasurer of Hilltop Yearbook and secretary of class of 2014.
“I bake a lot,” she said. “I also like to search for new things to cook.”
She is also a scrapbooker.
The 17-year-old is the daughter of Randy Myers and the late Stephanie Myers. She has a 15-year-old brother, Austin.
Registration forms for the walk are available by going to the Cancer Isn’t Always Pink Facebook page or by registering at the event. Registration is $15 per person. T-shirts will be given to participants who register by March 18 or sold for $10. Pledges and/or donations are encouraged. Those who cannot walk, but are interested in making a donation, can make checks to RACDC with colon cancer walk on the memo line. They can be sent to Alexandra Myers, 4164 Elm Creek Road, Randolph, NY 14772. For more information call 485-8446.
Many of the recipes were donated by Pastor Leslie Latham.
Straight from the kitchen
Whole Wheat Blueberry Muffins
1 1/2 cup whole-wheat flour
1 cup unbleached flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk (or 1 cup milk with 1 Tbsp lemon juice)
2/3 cup brown sugar
2 Tbsp butter, melted
2 Tbsp canola oil
1 tsp vanilla
2 cups blueberries, fresh or frozen
1. Preheat oven to 400 F
2. Mix dry ingredients in a large bowl
3. Whisk wet ingredients together in another bowl.
4. Make a well in the center of the dry ingredients. Pour in wet ingredients and stir until combined. Don’t over mix.
5. Stir in blueberries
6. Spoon into muffin tins
7. Bake for 22-25 minutes.
Yields: 12 large muffins
Adapted from Mark Bittman recipe
Makes 8; serves 3-4
1/2 cup roasted peanuts
1/2 cup coconut milk
2 T. fresh lime juice
1 t. brown sugar
1 T. minced garlic
1 head butter lettuce
1 cup chopped cabbage (red, green or Napa)
1/2 cup chopped fresh cilantro and/or mint
1/2 cup chopped fresh basil
1/2 cup chopped or shredded carrot
1/2 cup peeled and diced jicama or celeriac
1/2 cup chopped or slivered cucumber, preferably seedless
2 scallions, cut lengthwise into slivers
8 oz. cooked pork, chicken, shrimp, tofu or shrimp, diced
finely minced hot pepper or chili (optional, to taste)
1 T. chicken stock
1 T. fresh lime juice
1 t. minced garlic
In a food processor or blender, process ingredients for sauce until fairly smooth. Taste and season. You can make up to one day ahead; cover and refrigerate.
Mix ingredients other than lettuce, in a large bowl. Taste for seasoning.
To make lettuce cups, choose 8 good-sized lettuce leaves and put on plates. Place about 1/2 cup filling in each leaf and roll up. Secure with toothpicks. Serve 1-2 per person with dipping sauce on the side.
You can also use the filling to make delicious dumplings. Follow the directions on egg roll or wonton wrappers.
1 lb. pasta, such as rotelli, gemelli, bowties or your favorite shape
4 oz. bacon, cut into 1-inch pieces (optional)
1 medium onion, diced
2 cloves garlic, minced
10 oz. package frozen lima beans, or more if you love limas
2-3 cups corn, fresh or frozen
1 large red pepper, diced
about 1/4 cup fresh parsley, chopped (do not substitute dried)
1/4 cup good olive or vegetable oil
1/4 cup cider vinegar, or 2 T. vinegar and 2 T. fresh lemon juice
2 T. Dijon or grainy mustard
2-4 T. plain yogurt
1 t. ground cumin
several shakes hot sauce
Bring water to boil and cook pasta al dente. Drain, rinse and put into a large serving bowl. Cook lima beans according to directions. Just before draining, add frozen corn and drain. Skip this step if the corn isn’t frozen. Add to pasta.
Meanwhile, cook bacon if using until crispy but not burned. Remove bacon and add to pasta, reserving fat in skillet. Cook onion, taking care not to burn, adding garlic about one minute before onion is done. Add to pasta. Add remaining vegetables and parsley and stir well.
Add remaining ingredients and mix well. Check seasoning and adjust. Serve hot or at room temperature.
Greens and Beans
1 large bunch kale, collards or other sturdy greens, washed well (leave wet)
2 T. butter or coconut oil
4 oz. chorizo (Spanish sausage) or Canadian bacon, diced (optional)
2-3 cloves minced garlic
1/2-1 1/2 t. chili flakes, to taste
1 2-inch piece parmesan cheese rind (save when you buy a piece of parmesan cheese-throw it in the freezer and use it to flavor)
1 T. dried rosemary or 1 t. fresh, chopped
3-4 stalks of fresh thyme
4 c. good stock, preferably homemade
2 cans white beans (e.g., cannelloni or great northern), drained but not rinsed
freshly grated parmesan cheese to garnish (optional)
To prepare the kale: hold the stalk firmly in one hand and peel leaves off with the other. Coarsely chop, leaving water on the leaves.
Heat butter or oil in a stockpot or very large saute pan over medium heat. Add meat if using, and saute until nicely browned but not burned. Remove from oil and set aside. Add greens to the pan a handful at a time, turning quickly to coat with oil. The greens will quickly reduce. Add garlic, chili flakes and salt and pepper to taste and cook a couple minutes. Don’t let the garlic burn. After the greens are wilted, add the parmesan rind, rosemary and peel the thyme into the pot. Add stock, stir well, let it come to just to the boil. Reduce heat and cover. Cook 20 minutes, until greens are almost tender. Add beans and meat and cook another 10 minutes.
Serve with excellent whole grain bread and a salad. You can garnish with extra freshly grated parmesan cheese, but it’s great without.
Black Bean Tostada (Clayuda)
Heat undrained canned black beans, adding ground cumin, chili powder, fresh oregano, salt and pepper. Shred cabbage and chop a few radishes or a chunk of jicama; grate some melting cheese (e.g. queso Oaxaca or pepper jack), and slice some chorizo or other cooked sausage. Drain the beans and mash roughly. Lightly toast whole grain tortillas under a broiler, then top with beans, cheese and meat if using. Return to the broiler to melt the cheese and serve, topped with vegetables and a dollop of sour cream or Greek yogurt; serve with lime wedges on the side.
3 T. melted butter (preferred) or oil
Sweet potatoes, Yukon gold potatoes, beets, winter squash, broccoli, Brussels sprouts, celeriac, eggplant, onions, turnips, apples, carrots, cauliflower
Use about 1 1/2 pounds of vegetables, stemmed, seeded, sliced or chopped as needed
Preheat oven to 425 F while you prepare vegetables. Cover the bottom of a roasting pan with about half the butter. Add vegetables and drizzle with remaining butter. Season with kosher or sea salt and pepper; you can use lemon pepper or something similar if you like. Carefully turn to coat.
Roast the vegetables, stirring occasionally, until they are tender and beginning to brown, 15-60 minutes. If you wish, you can drizzle with a bit of balsamic vinegar and roast a couple minutes (be careful-this will quickly turn from caramelized to burned, but it’s delicious). Serve hot.
1 cup Greek yogurt, or 1 1/2 cup regular plain low- or full-fat yogurt, drained 2-3 hours
1/2 cup finely diced cucumber, salted and drained
1-2 cloves garlic, minced
1-2 T. freshly squeezed lemon juice to taste
1/4 cup fresh mint, chopped or 2T dried
kosher or sea salt and pepper to taste
a few dashes hot sauce or cayenne pepper (optional)
In a pretty bowl, add yogurt. Thoroughly stir in remaining ingredients. Serve with roasted vegetables, or use as a dipping sauce for toasted pita triangles.
My Favorite Granola
6-8 cups uncooked old fashioned rolled oats (not quick cook)
2 cups Grape Nuts cereal
1/2 cup each: raw slivered almonds, pistachios, chopped walnuts, chopped pecans
1 cup raw unsalted sunflower seeds
1/2 cup raw unsalted pumpkin seeds (pepitas-these are the green ones)
1 cup coconut
1 cup wheat germ, bran or oat bran
1/2 cup chopped crystallized ginger and/or dried mango
1-2 t. cinnamon
1-2 t. ground ginger
1/2 t. ground cardamom, nutmeg or other sweet spice as desired
2 T. vanilla extract
3/4 cup vegetable oil
1/2 cup honey, agave, maple syrup or other sweetener
2T. chia seeds
1/4 cup flax seeds
Goji berries (these are really expensive but full of antioxidants and quite tasty)
NB: Make this recipe to your taste; play with the amounts and ingredients. Add your own favorites.
Preheat oven to 275 F. In a large mixing bowl, add ingredients in order given up to vanilla, oil and honey. Mix well, digging all the way to the bottom. Add liquid ingredients and thoroughly mix. Spread evenly into two 9×13 glass dishes. Bake 20 minutes; remove from oven and stir. Switch placement in oven and bake 20 more minutes. Cool and add chia and flax seeds and goji berries; stir well. Cool entirely.
Store in airtight containers. This stuff will stay fresh up to a month.
My favorite way to eat: stir in homemade yogurt, fruit and pomegranate seeds and a little milk.
Tossed Mixed Salad
Really good greens, washed and dried (can be done ahead of time)
Arugula and/or radicchio
Chopped or sliced raw vegetables: cucumber, carrot, celery, radish, any color pepper, green or red cabbage, onion, tomato, beet
Cooked and sliced potato, hard boiled egg, artichoke hearts, leftover vegetables
Nuts and/or seeds
Sliced pickled cucumbers, beets, okra
Cubed good cheese-fresh mozzarella, bleu and goat cheese are excellent choices
Leftover roasted meat (optional)
In a large, lovely bowl, add a generous layer of greens, arugula and radicchio (torn). Decorate with your choice of toppings. Be generous and inventive. Lightly dress with good vinaigrette, preferably homemade and toss delicately. Enjoy.
Makes about 1 cup
In a medium bowl, whisk together:
1 T. Dijon mustard
1 large clove garlic, minced
1/2 t. horseradish (optional)
1/2 t. Worcestershire sauce
a few shakes of hot sauce
1 heaping T. good yogurt
1/4 cup good vinegar: red wine, balsamic, etc.
1/4 cup lemon juice
kosher or sea salt and pepper to taste
Very slowly whisk in good tasting oil (I prefer extra virgin olive oil), up to 3/4 cup. Dip a piece of lettuce to taste. If you wish, add fresh chopped herbs-basil, oregano, thyme, parsley, rosemary-or dried herbs. Store in a jar with a tight-fitting lid. If you refrigerate, let dressing come to room temperature before using. It will last up to 2 weeks unrefrigerated.