The Doctor Is in: Cancer Fighting Foods
SOUTHFIELD, Mich. - Content is sponsored and provided by Beaumont Health
Beaumont Health's registered dietitian Silvia Veri shares several recipes with ingredients to help reduce our risk of cancer.
The Doctor Is In: Cancer Fighting Foods
A Beaumont Health dietitian shares recipes with cancer fighting foods.
Easy Lemon Lentil Soup
Ingredients:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Pinch of hot red pepper flakes
1 teaspoon cumin
½ teaspoon turmeric
1 ½ cups dry red lentils
6 cups vegetable broth
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons lemon juice
Instructions:
In a large saucepan or dutch oven, heat oil over medium-low heat. Add onion, garlic and hot pepper flakes and cook for 5 minutes. Add cumin, turmeric, lentils, broth, salt & pepper, and bring to a boil. Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes. Stir in lemon juice and serve.
Makes 6 servings. Serving size equals 1 ½ cups.
Nutritional Analysis per serving:
Calories:220
Fat:3.5 grams
Saturated Fat:0 grams
Trans Fat:0 grams
Cholesterol:0 milligrams
Sodium:240 milligrams
Carbohydrate:33 grams
Fiber:8 grams
Sugar:4 grams
Protein: 13 grams
Recipe adapted from http://vegangela.com/2013/06/06/easy-lemon-lentil-soup/.
Spinach and Strawberry Salad with Poppy Seed Dressing
Ingredients:
For the dressing:
1 tablespoon red wine vinegar
1 tablespoon cider vinegar
2 tablespoons olive oil
1 teaspoon minced shallots
1 ½ tablespoons honey
½ tablespoon poppy seeds
For the salad:
5 ounces spinach
¼ cup slivered almonds
2 cups sliced strawberries
Instructions:
Place all the dressing ingredients in a small jar and shake.
Combine the salad ingredients in a big salad bowl and toss with dressing.
Makes 4 servings. Serving size equals 1/4 of recipe.
Nutritional Analysis per serving:
Calories:180
Fat:11 grams
Saturated Fat:1.5 grams
Trans Fat:0 grams
Cholesterol:0 milligrams
Sodium:60 milligrams
Carbohydrate:18 grams
Fiber:4 grams
Sugar:10 grams
Protein:3 grams
Recipe Adapted from skinnytaste.com
Apple and Orange Waldorf Salad
Ingredients:
2 apples, cored and sliced
Zest of one orange
2 oranges, peeled and sliced
¼ cup nonfat vanilla yogurt
2 tablespoons chopped walnuts
Instructions:
Combine apples, orange zest, oranges, and yogurt in medium-sized mixing bowl. Stir well and serve in four individual bowls or on small plates. Top each with ½ tablespoon of chopped walnuts. Optional garnish: shredded lettuce served underneath the salad.
Makes 4 servings. Serving size equals ¾ cup.
Nutrition Analysis per Serving:
Calories: 100
Fat: 2 grams
Saturated Fat: 0 grams
Trans Fat: 0 grams
Cholesterol: 0 milligrams
Sodium: 10 milligrams
Carbohydrates: 19 grams
Fiber: 3 grams
Sugar: 14 grams
Protein: 3 grams
Recipe adapted from Food & Health Communications, Inc. 1998.
Roasted Chickpeas
Ingredients:
1 - 15 ounce can chickpeas (garbanzo) beans
½ tablespoon olive oil
¼ teaspoon sea salt
(If desire to add other spices, consider the combination of cinnamon, cumin, chili powder, paprika, and cayenne pepper. Sprinkle to taste.)
Instructions:
Preheat oven to 450ºF. Place chickpeas in a strainer and rinse with cold water. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil and salt. Add other spices if desired. Spread on a baking sheet and bake for 20-25 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Makes 4 servings. Serving size equals approximately ½ cup.
Nutrition Analysis per serving:
Calories:140
Fat:3 grams
Saturated Fat:0 grams
Trans Fat:0 grams
Cholesterol:0 milligrams
Sodium:430 milligrams
Carbohydrates:24 grams
Fiber:5 grams
Sugar:0 grams
Protein:5 grams
Recipe adapted from allrecipes.com.