These Healthy Recipes Can Reduce Your Risk for Cancer
These Healthy Recipes Can Reduce Your Risk for Cancer Diet & Nutrition
In a small bowl, combine all the dressing ingredients and mix well. In a large bowl, combine all the salad ingredients. Pour the dressing over the salad. Toss to mix well and serve immediately. Nutrients per serving: 244 calories, 4g protein, 22g carbohydrates, 4g fiber, 17g fat (2g saturated fat), 0mg cholesterol, 13mg sodium Travis Rathbone (Food Stylist: Roscoe Betsill; Prop Stylist: Thom Driver) Go meatless with this cancer-fighting recipe that serves up healthy veggies over steamed rice.
— Receive access to exclusive tax tips and expert advice Instructions: In a medium saucepan, heat the oil over medium-high heat. Once the oil is hot, add the onion and garlic and cook, stirring often, until the onions are just soft but not browned, about 5 to 6 minutes. Add the mushrooms and bell pepper and cook, stirring occasionally, until softened, about 2 minutes more. Add the tomatoes and cook for about 3 minutes, until they begin to soften. Add the broccoli, carrots and cilantro. Cook for about 1 minute more. Add the curry powder, salt and coconut milk and mix well to combine. Bring the mixture to a boil, reduce the heat to low, cover and simmer until all the vegetables are tender, about 8 minutes. Stir occasionally to prevent sticking. Just before serving, sprinkle some lemon juice over the meal. Serve hot over steamed rice. Nutrients per serving (not including rice): 164 calories, 3g protein, 20g carbohydrates, 3g fiber, 9g fat, 0mg cholesterol, 363mg sodium Travis Rathbone (Food Stylist: Roscoe Betsill; Prop Stylist: Thom Driver) Every cook needs a go-to chili recipe. This cancer-fighting four-bean chili — with or without meat — could be yours.
3 Cancer-Fighting Recipes
These flavorful recipes are packed full of super nutrients
The experts can't repeat it enough: The best ammunition to reduce your is a packed with . Arm your kitchen with the , and try these flavorful recipes your family will enjoy. Travis Rathbone (Food Stylist: Roscoe Betsill; Prop Stylist: Thom Driver) Let your salad work hard for your health by adding super ingredients such as apple, grapes, quinoa and walnuts.Arugula Salad With Apple Grapes Quinoa and Toasted Walnuts
Serves 4 For the dressing: 1 teaspoon toasted ground cumin 3 tablespoons olive oil 2 tablespoons champagne vinegar or red wine vinegar 1 teaspoon honey For the salad 1-1/2 cups packed arugula, rinsed and dried 1 cup packed baby , rinsed and dried 1/2 small red onion, peeled and thinly sliced 1/2 cup cooked (regular or red), cooled 2 tablespoons toasted sunflower seeds 3 tablespoons chopped toasted walnuts 1 cup seedless grapes (red and green mixed), cut in half 1 medium apple, quartered, cored and diced Instructions:In a small bowl, combine all the dressing ingredients and mix well. In a large bowl, combine all the salad ingredients. Pour the dressing over the salad. Toss to mix well and serve immediately. Nutrients per serving: 244 calories, 4g protein, 22g carbohydrates, 4g fiber, 17g fat (2g saturated fat), 0mg cholesterol, 13mg sodium Travis Rathbone (Food Stylist: Roscoe Betsill; Prop Stylist: Thom Driver) Go meatless with this cancer-fighting recipe that serves up healthy veggies over steamed rice.
Curried Broccoli With Tomatoes Garlic and Coconut Milk
Serves 4 1 tablespoon vegetable oil 1 small yellow onion, peeled and chopped 3 garlic cloves, peeled and crushed 1 cup sliced fresh mushrooms 1 small red bell pepper, seeded and diced 1/2 cup chopped or diced tomatoes 2 cups small broccoli florets 1 cup shredded carrots 2 tablespoons finely chopped cilantro 2 teaspoons mild curry powder 1/2 teaspoon salt (or less to taste) 1 (13.5-ounce) can light coconut milk Half a lemon Steamed rice, for serving — Save on restaurants, groceries, movies, concerts and moreMore Healthy Food
— Receive access to exclusive tax tips and expert advice Instructions: In a medium saucepan, heat the oil over medium-high heat. Once the oil is hot, add the onion and garlic and cook, stirring often, until the onions are just soft but not browned, about 5 to 6 minutes. Add the mushrooms and bell pepper and cook, stirring occasionally, until softened, about 2 minutes more. Add the tomatoes and cook for about 3 minutes, until they begin to soften. Add the broccoli, carrots and cilantro. Cook for about 1 minute more. Add the curry powder, salt and coconut milk and mix well to combine. Bring the mixture to a boil, reduce the heat to low, cover and simmer until all the vegetables are tender, about 8 minutes. Stir occasionally to prevent sticking. Just before serving, sprinkle some lemon juice over the meal. Serve hot over steamed rice. Nutrients per serving (not including rice): 164 calories, 3g protein, 20g carbohydrates, 3g fiber, 9g fat, 0mg cholesterol, 363mg sodium Travis Rathbone (Food Stylist: Roscoe Betsill; Prop Stylist: Thom Driver) Every cook needs a go-to chili recipe. This cancer-fighting four-bean chili — with or without meat — could be yours.