There’s no single nutrient or food that can prevent or cure cancer but an eating pattern that keeps us at a healthy weight, increases our intake of foods rich in fiber, antioxidants and other plant compounds may lower our risk. Here are two potential cancer fighters in one mug. Both ginger and turmeric combine with apple cider for a deliciously, warm and comforting winter drink. Fresh ginger contains a pungent substance called gingerol while turmeric gets it characteristic yellow hue from the class of compounds called curcuminoids. Both are being studied by the American Institute for Cancer Research for their anti-inflammatory and antioxidant properties.

Note: I was skeptical of this recipe because of the strong flavors of turmeric and ginger but was pleasantly surprised that all of the ingredients worked well together. Sip this beverage as an after dinner treat or as a mid-afternoon or evening snack.

What to do with leftover ginger? Remove the skin from the ginger root, slice into smaller pieces and mince. Put the minced ginger into a jar with a tight fitting lid. Cover with dry sherry or white wine. Place the lid on the jar and store in the refrigerator. Whenever you need ginger, just measure out the amount you need. Ginger will keep for several months.