These patients come to the unit for their infusional chemotherapy and blood products. They may come daily, weekly or monthly depending on the schedule of their treatment. Friends are made and relationships are formed. Soon, staff and patients alike are sharing stories, family pictures, book and movie recommendations, food and of course recipes.
We thought that we would share some of these healthy recipes that have been developed over the years. Including good uses for summer produce is just another added benefit of getting those recommended 5 servings of fruits and vegetables per day. Try these healthy recipes at home with your family.
This first recipe comes recommended by one of our registered dieticians. It is the perfect way to use up all those tomatoes- Chilled Roasted Tomato Soup. Plum tomatoes are blended with garlic, basil and rosemary for a low calorie, flavorful combination that’s rich in cancer-fighting compounds like lycopene and quercetin.
For a refreshing summer salad, try Confetti Salad, a recipe offered by Leslie who works with the patients at our Woman’s Cancer Center. This salad utilizes multicolored bell peppers which contain a large amount of phytochemicals that have exceptional antioxidant activity. Those phytochemicals include chlorogenic acid, zeaxanthin, and coumeric acid. Red peppers have even higher levels of these cancer fighting nutrients.
Moving on to our main course, Cheryl, our Medical Outpatient Unit clinical assistant offers Eggplant Rolatinni. Eggplants are rich sources of phenolic compounds that function as antioxidants and the purple skins contain nasunin which studies have shown supports brain health.
Finish your meal with a wonderfully sweet use for all that zucchini. This Zucchini Bread is a healthy adaptation of a family recipe shared by Barbara, our MOU nurse manager.
These vegetables are good in B-complex group of vitamins like thiamin, pyridoxine, riboflavin and minerals like iron, manganese, phosphorus, zinc and potassium
Finally, cool off with an Herbal Iced Tea packed with antioxidants. This tea comes recommended by Linda D’Agostino, our acupuncturist who is certified in Chinese Medicine. Ginger root helps relieve nausea and soothes aching joints. Peppermint also aids in digestion and helps calm the nerves. Green tea is known for its anti-oxidant value.
For your own healthy meal try out our great recipes below! We’d like to learn from you too. Feel free to submit your own in the comments below. We can all make efforts to eat in a healthier yet tasty manner.
Chilled Roasted Tomato Soup- from Health-e-Recipes, issue 408
1 1/2 Tbsp. olive oil
3 lbs. plum tomatoes, halved
8 cloves garlic
2 cups low-sodium organic chicken stock
1/4 cup chopped fresh basil
2-3 Tbsp. fresh rosemary
1/2 Tbsp. balsamic vinegar
Salt and freshly ground pepper to taste
Reduced fat sour cream to garnish
4 sprigs parsley to garnish
Preheat oven to 375 degrees.
Rub a little oil on surface of a baking dish. Toss tomatoes and garlic cloves with remaining oil in bowl. Place tomato halves and garlic on baking dish. Roast for about 1 hour. (A little charring is tasty but don't burn the tomatoes or garlic.)
Remove from oven. Snip off garlic clove ends. Hand squeeze (be careful, they are hot!) or use the blade of a butter knife to squeeze out softened garlic from the skins into a blender or food processor.
Add tomatoes to processor, scraping the bits to capture all the flavor. Add stock, basil, rosemary and vinegar. Season with salt and pepper. Blend until smooth. Let cool and place in refrigerator to chill. Divide among 4 bowls, garnish with a dollop of sour cream and parsley and serve.
Confetti Salad- courtesy of Leslie from PinnacleHealth Woman’s Cancer Center.
1 cup each of Red. Yellow, Orange and Green Pepper, diced
1 cup diced celery
1 cup of sweet onion diced (optional)
1 can each drained and rinsed chick peas and kidney beans
Toss above with your favorite light or balsamic vinaigrette.
Salt and pepper as desired
To make this a main course, add cooked shrimp, salmon or crab or canned tuna.
Eggplant Rollatini- courtesy of Cheryl in the Medical Outpatient Unit
1 large purple eggplant (skin on or off per your preference)
1 lb low fat ricotta cheese
low fat shredded mozzarella
shredded parmasan cheese
jar of marinara sauce
Slice eggplant lengthwise in 1/4 -1/2 inch thick slices. Brush each side with olive oil, salt and pepper to taste. Grill over medium heat about 2 min per side. Remove from heat. Spread with ricotta cheese and roll jelly roll style. Place, open side down in baking dish. Sprinkle with shredded cheese and marinara.
Bake at 350 degrees for 20min or until cheese has melted.
Zucchini cake/bread (a healthy version)- courtesy of Barbara in the MOU
2 cups shredded zucchini (in the fall can use pumpkin)
2 cups sugar or splenda
1 cup of canola oil
4 eggs (or the equivalent in egg substitute)
2 ½ c flour (whole wheat works well)
1 ½ t. ground cinnamon
1 tsp salt
½ tsp baking powder
½ tsp baking soda
½ cups chopped walnuts or raisins
Beat sugar, oil and eggs until well blended, combine dry ingredients and add to wet mixture. Fold in zucchini. Bake in 13x9 pan or 2 bread pans, 350 degrees for 35-40 minutes.
Herbal Antioxidant Tea Cooler- courtesy of Linda D’Agostino, Licensed acupuncturist and board certified Chinese herbalist.
4 Tablespoons freshly grated ginger root
2 Tablespoons dried or fresh minced peppermint
4 bags of green tea or 4 tablespoons loose green tea
1 qt water.
Gently simmer the gingerroot in 1 qt water in a covered pot for 10 minutes.
Place the mint and green tea in a heat resistant quart (or larger) jar.
Pour the simmered ginger-water into the jar, close the lid tightly and let steep at room temperature for 3-4 hours. If using loose tea, strain before serving. Tea may be stored in the refrigerator and serve it just slightly chilled or at room temperature.
There you have it, a complete summer meal, using the bounty of the harvest in tasty and healthful ways. Enjoy your summer and don’t forget to share your recipes with your friends and family.
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