Food is the heart of The Ceres Community Project’s work. The link between diet and health is now undeniable, and many studies have shown that how cancer patients eat during treatment can both reduce side effects and increase treatment effectiveness. At least as important is the power of food to help us feel nourished and cared for.
In The Ceres Community Project kitchen, we work hard to prepare food that is beautiful, delicious and nutrient-dense.
The meals we provide are designed around the latest understanding of how diet supports our health. We follow the American Institute of Cancer Research’s recommendation that 2/3 of your diet be plant based. On top of that, we focus on foods that whole (rather than processed) organic and locally grown. All of our grains, beans, nuts and seeds, soy products and produce is organically grown. We use only organic, pasture-raised meats and dairy and wild caught sustainably harvested seafood.
What you won’t find in any of our meals is white or refined flours, refined sugars, processed foods, or additives of any kind.
We include dark leafy greens, cruciferous vegetables, dark orange vegetables, sea vegetables such as arame and kombu, and mushrooms such as shiitake, maitake and trumpet royale in some form each week. These foods are extremely nutrient dense and have proven supportive benefits for those who are ill, particularly with cancer. We also cook with a wide variety of organic beans and grains, including quinoa, millet, wild rice and brown rice. We strive to choose foods that are alkalinizing for the body.
We are able to accommodate a wide range of dietary restrictions including no poultry, no fish, no wheat or gluten, no dairy, no added sweeteners and no nightshades. We are also generally able to omit any vegetables which you either dislike or which you find difficult to digest.
We work closely with a number of nutritionists to insure that the food we prepare reflects the most current information about diet and health. To read about our Advisory Board, click here.