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Recipes for Cancer Patients

POSTED BY Pink Ribbon Cooking / October 31, 2013

Pink Ribbon Cooking

Simple & Healthy Recipes for Cancer Patients

Earlier this month I joined Judy Simpson on Across the Fence, the University of Vermont's reknowned television program, and shared some tips on how simple and healthy recipes for cancer patients can become part of their everyday journey.

The video below showcases the wonderful flavors of Thai food and some simple and easy advice on how to cook healthy recipes when you are living with breast cancer, or any cancer.

Increasingly we are discovering that our diet, eating habits, exercise routines and patterns of everyday life are affecting our health and well being.  Never more so is this true than when we are facing cancer.  During cancer treatment and well in to recovery we must focus on nourishing our cellular body; by this I mean that we must provide our body with the appropriate nutrition to allow it to recover and flourish.  

Here I share a simple Thai Garlic and Pepper Chicken dish that incoporates the flavors of a different culture, in particular fresh and vibrant.  These two additions to the dish make the dish an amazing array fo flavors and textures and is certain to gain wide acceptance at the table.  I would challenge any kale smoothie with this task.

In addition to the fresh and vibrant flavors this dish highlights one of the better ingredients we can choose, garlic.  I have written about the benefits of garlic here before.  Garlic is thought to protect against some cancers and circulatory disease.  Garlic is thought to prevent the formation of carcinogens in our body and by stopping the transformation of healthy cells into mallignant cells.  Garlic is also thought to lower low density lipoproteins (LDLs), thus lowering your bad cholesterol levels.  We know for certain that garlic is a mainstay in the cusiines of the mediterranean and thusly mediterranean diet.  Beyond its health benefits garlic is one of the most accessible and popular flavor profiles in our food today.  This recipe tames the garlic by breaking down the diallyl disulfide, which causes raw garlics harshness, bring forward the sweet and succulent flavors of garlic.

In the segment I offered a great way to include more plant based foods too.  As we know our foods from plants, especially the dark and bright ones, allow us to take in more nutrients with fewer calories, allowing us to get better nourishment and fuller bellies that might be trimmer.  To include the carrots I mentioned simply grate two or three carrots and toss them with the juice of 1 lime, a tablespoon of water and a teaspoon of sugar.  Let rest 5 minutes and serve.  This quick pickled carrot will have crunch, vibrancy and acid, allowing you to round out the flavors of the dish.

This dish might also be a great dish for a caregiver to make for someone since it requires introductory skill levels and is a simple, healthy and quick recipe.

I hope you enjoy it.  If you do cook it please join our Facebook community and share some photos or your thoughts, we woudl love to hear from you.