Eating Right for Cancer Survival
When you begin to research how food choices can help prevent cancer and when cancer has been diagnosed, how food choices can help reduce reoccurrence rates, the information is vast. The most helpful resource I have found is a book called The Survivor’s Handbook – eating right for cancer survival. The book was written by Neal D. Barnard, MD with the help of Jennifer K. Reilly R.D. to accompany The Cancer Project’s www.cancerproject.org, “Nutrition and Cooking Classes for Cancer Survivors” series. The book will give you important insight into Food’s role in cancer prevention and cancer survival.
I enjoyed the recipes in the book so much I have listed a few here to give you a sample of how healthy cooking and eating can also be delicious and easy.
Creamy Spinach Dip
Serves 10 to 12
Combine ingredients and refrigerate for 1 hour before serving. Serve with raw vegetables or chunks of crusty bread
Recipe adapted from old family favorite by PCRM nutrition Director Amy Lanou, Ph.D.
Cheesy Garbanzo Spread
Makes about 2 cups
This delicious spread has the look and taste of spreadable cheese and takes only seconds to prepare. Try it on bread and crackers, in casseroles and as a filling for quesadillas.
Add a clove of garlic or red pepper flakes to add flavor and spice.
Add chopped flat leaf parsely or basil to the food processor fo additional flavor, color and texture.
Recipe from Eat Right Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond.
Makes 2 ½ cups
This guacamole is enriched with fiber from the peas and cancer-fighting phytochemicals from garlic, salsa, scallions and lemon.
This is a very easy recipe. Experiment with seasonings and ingredients like tofu or additional veggies such as green or red peppers. If you like spicy chili, add jalapeño peppers of hot red pepper flakes and sauté with the onions and garlic.
Posole (Vegetable Soup with Hominy)
Recipe from PCRM Weight Loss Study Cooking Demonstration: contributed by PCRM nutrition Director Amy Lanou, Ph.D.