When Dan Witherspoon was diagnosed in 2016 with multiple myeloma, a rare blood cancer that adversely affects plasma cells in the bone marrow, he immediately changed his diet to one of only fresh, whole foods. His healing plan also included excellent medical treatment while continuing his transcendental meditation practice and 17-years-long martial arts training.
Today his cancer is in full remission.
The 63-year-old owner, director, and lead instructor of Denver’s The Seasoned Chef Cooking School, however, took his healing approach one step further: He applied his more than 40 years of professional cooking and teaching experience to writing. The 157-page, photograph-filled cookbook showcases a sizeable part of The Seasoned Chef Cooking School’s recipe library and serves as proof that anyone can cook and eat well, both at home and on the run, every day of the week. “I began to write Mix Match Make Take because of the cancer diagnosis,” says Chef Witherspoon. “It was originally meant to be a pamphlet, but it quickly morphed into a full-blown cookbook, incorporating all my years of accumulated culinary training and teaching.”
Mix Match Make Take was written after Chef Witherspoon was diagnosed in 2016 with multiple myeloma, a rare blood cancer. “I wrote Mix Match Make Take after my cancer diagnosis because I knew that my diet was one of the few things that I could control, and the recipes supported my healing,” says Chef Witherspoon, who shares the story of his cancer battle – and how he beat it – with class participants.
A comprehensive guide to creating healthy, delicious, quick and flavor-bombed recipes that can be mixed, matched, made and then taken on the go, the cookbook features nearly 40 easy-to-master core recipes, more than 100 diverse menu components, and nearly four dozen time-saving, next-day recipes that transform tonight’s dinner into tomorrow’s fresh take.
“The concept is simple,” says Chef Witherspoon. “We’ve devised nutritious, delicious and transportable meals that can be eaten for dinner on the first day and then slightly adapted the following day with new flavors for variety.”
Rich in proteins, whole grains, vegetables and fruit, the recipes contain minimal gluten, sugar or dairy. “It’s remarkable how a few simple steps can lead to amazing results,” he says.
In the same way medical schools may not focus their curriculum on nutrition education, the average home cook often knows little about incorporating a quality diet into a busy lifestyle.
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