Designer revamps diet to fight cancer | Local Flavor

In the last two and a half years Irina Turner has learned to totally revamp her diet and eating habits.

Irina Turner has developed recipes to help change diet during cancer treatment.

In the last two and a half years Irina Turner has learned to totally revamp her diet and eating habits.

The designer and owner of Atelie Couture in Tukwila was diagnosed with Stage 3 ovarian cancer at that time, which prompted her to change her lifestyle for the better.

She read books and did Internet research to come up with healthy meals suitable for her wellness and treatment regimen.

These recipes are two of her creations, which she recommends for anyone undergoing chemotherapy.

Originally from Russia, Turner has loosely based her chicken plov or pilaf dish on traditional or similar dishes found in Uzbekistan, Turkmenistan or Afghanistan.

She suggests using all organic ingredients for the recipes, another choice she has made to support her new lifestyle.

“So it’s very easy, very nutritious, very delicious and you can have it for lunch or for dinner,” Turner said.

She makes the chicken plov meal for her family, who is also starting to change their eating habits.

Turner doesn’t like to say her family likes to eat, but she says they are creative in the kitchen, coming up with new and different recipes for the holidays.

To her chicken plov she adds a side of sautéed peas, mushrooms and sauerkraut, which she said are good for you during the winter months.

“It’s not easy to kill this sucker, so it takes some time,” Turner said of her illness. “But, I know the way you eat and the way that you live life, it’s a big deal for me.”

She tries to maintain a balanced diet and avoids bread with white flour, ice cream and sugar.

Despite her diagnosis and treatment routine, Turner has been able to maintain her work as a designer out of her Tukwila shop.

She designs and constructs custom wedding, pageant, quinceanera and prom gowns.

February marks the beginning of the wedding dress shopping season and Turner gets the most requests for wedding and pageant gowns.

She has designed dresses for the Mrs. Seattle and Mrs. Washington pageant contestants.

“I like to work with the Mrs. (pageants) because they have fuller figures and so many techniques I have to use because we have to cover something or we have to open something,” Turner said.

She has been a designer all of her life, she says, and has traveled around the world.

Her husband is a Seattle native; they moved back to the U.S. seven years ago.

For more information about Atelie Couture or for more recipes contact Turner by visiting or call 206-575-9035. Her business is at 1035 Andover Park West, Ste. 110. Tukwila.




– 2 cups brown rice

– 4 2/4 cold water

– 2 tablespoons cooking oil (peanut)

– 1 teaspoon salt

– 1 cup onion, chopped

– 1 cup carrots, chopped

– 1 pound chicken breast, cut into 1-inch cubes

– 4-5 garlic cloves

In a saucepan pour 3 tablespoons of cooking oil, but not olive oil. Add chopped onions and fry a little until they are golden in color.

Add carrots and sauté.

Then add the cubes of chicken breast and sauté for seven to 10 minutes.

Next add the rice and mix everything together. Finally, add the water, but don’t mix and bring the pot to a boil.

Reduce heat and cover. Simmer for 25-30 minutes. After, add raisins or dried fruit, four to five garlic cloves and let stand for 10 minutes to soften the fruit.



– 2 organic apples, peeled and chopped

– 1/2 cup rice syrup

– 1 cup crispy crunchy oatmeal raisin cookies

– 1/2 cup flaked almonds

Preheat oven to 350 degrees.

Place the chopped apples in an oven-safe dish and pour syrup over them.

Wrap the cookies in a large cotton tea towel and crush them with a rolling pin.

Sprinkle the cookie crumbs over the apples and scattered the flaked almonds on top.

Bake for 35 minutes. It stores easily for 2 days.


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