Open this photo in gallery: Illustration by Kat Frick Miller Jean LaMantia began our conversation with a heavy anecdote: Back in her 20s, her lymphatic system tried to kill her. At the time, LaMantia was already a practising dietitian, considered herself healthy and kept fit with regular exercise. But abnormal lumps in her neck, under each armpit, and in the middle of her chest led to a diagnosis of lymph node cancer at the tender age of 27. Since then, the Toronto-based nutritionist and registered dietitian, now 58, has dedicated her nutrition practice to the lymphatic system: the network of vessels and organs in our bodies that maintain fluid balance, defend the body against infection and transport nutrients and waste products throughout it. The second edition of her latest book, The Complete Lymphedema Management and Nutrition Guide, was published in March. It contains nutritional resources and therapeutic exercises to help manage lymphedema, a chronic condition that causes fluid accumulation and swelling in the body’s tissues, usually the arms and legs. While there is no proven diet for the condition, LaMantia’s recommendations follow research that recommends a well-balanced and low-sodium diet, which is high in fibre, omega-3 fatty acids and polyphenols from fruits and vegetables. “A good meal for someone with lymphedema would include lots of vegetables, herbs and spices, some healthy protein and whole grains with limited salt and saturated fats,” says LaMantia, who says that anti-inflammatory diets can help manage some of the inflammation that’s a marker of the condition. Recipes from her own kitchen, such as a Thai-style soup with butternut squash, lemongrass, ginger root, reduced-sodium chicken broth and light coconut milk have made their way into the book. “It’s a tasty one, and it’s great because the lemongrass and ginger root have anti-inflammatory properties that can help with some of that swelling,” she says. How I save money on groceries: I cook a lot from scratch, which saves me a few bucks. I also compare prices when I’m shopping, and I shop at local grocery stores which saves me time and money on travel. How I splurge on groceries: We eat salmon once a week, which feels like a splurge given how expensive it is. I also splurge on good, 70-per-cent chocolate. The hardest shopping habit to keep up: Meal planning, especially cooking for a family, is hard to keep up. I’m lucky my kids are pretty easy to cook for and will eat most things I put on their plate. How I’ve changed my eating habits recently: I’m now buying Canadian as much as possible, and looking at labels whenever I go shopping. Five items always in my cart: Yellow onions - $3 for five pounds: They’re easy to find grown in Ontario, which I appreciate. They’re the base for a lot of my dishes, including tomato sauce, since they’re an easy vegetable to hide in dishes. Diced tomatoes - Unico - about $2: I make a homemade Bolognese sauce with lots of carrots and other vegetables. My secret is to add in a spoonful of pesto for flavour. Sage - $3 for a big bunch: My trifecta is rosemary, thyme and sage which go into anything savoury that I make. In the summer, I grow them. If I have a tip for anyone I would say plant some herbs in the spring to save money. When I don’t have it I buy it at Kensington Produce. Beef knuckle - Sanagan’s Meat Locker - $4: I buy this at my local butcher, which keeps it frozen. I use this to make homemade bone broth in my crock pot. Pesto - President’s Choice - $5: My daughter enjoys pesto with her pasta sometimes, which I add spinach, onions and a bit of mozzarella and ground chicken to.