Just because you have been diagnosed with colon cancer does not mean that you have to eat only bland food. These delicious recipes just might make the battle a little easier for you.
Colon cancer is the third leading cause of cancer-related deaths in the United States. It is the cancer that affects the colon (large intestine), the lower part of your digestive system. The usual symptoms of this disease include a change in your usual bowel habits (diarrhea or constipation), change in the consistency of your stool, blood in your stool, constant abdominal pain or discomfort, unexplained weight loss, and persistent fatigue. The exact cause of colon cancer is not clear in most of the cases, but there are certain risk factors that can influence your chances of developing the disease. These risk factors include older age (usually people diagnosed with colon cancer are over the age of 50), a family history of the disease, genetic syndromes, chronic diseases of the colon, and a sedentary lifestyle.
Eating well is a key factor in maintaining your colon health, and keeping diseases such as colon cancer at bay. Although there are no superfoods that can miraculously prevent colon cancer (or any cancer for that matter), you can surely ensure that your diet includes colon-healthy foods that can reduce your risk of developing the disease. Here are some yummy recipes that you can rustle up at home, and enjoy a lip-smacking dish while protecting your colon at the same time.
For a quick yet lightweight lunch, this salad makes a yummy and healthy option. Made using colon-healthy foods, this salad is packed with vitamins and proteins. Grapefruit is a food that is not only loaded with vitamin C, but the red varieties of the fruit also contain the antioxidant lycopene, an excellent cancer-fighting natural chemical.
1 pink or ruby red grapefruit
1/2 pound fresh crabmeat, picked over for cartilage
1/2 avocado, sliced
1 tablespoon freshly-squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon granulated sugar
2 tablespoons fresh Italian parsley, chopped
1 tablespoon fresh chives chopped, and some additional for garnish
4 cups cut baby Bibb or Boston lettuce
Freshly ground black pepper
How to Prepare:
Peel and segment the grapefruit (do this over a bowl so that you catch the juice). Set aside 1 tablespoon of this juice and the pieces of grapefruit separately. In a bowl, make the salad dressing by mixing the reserved grapefruit juice, oil, sugar, and lemon juice. In another bowl, mix crabmeat with chives and parsley. Add 1 and ½ tablespoons of the dressing, season with salt and pepper, and toss to mix well. Add the cups of lettuce to the remaining dressing, mix well, and serve on the plates. Add one scoop of the crabmeat salad on each plate, and dress the dish up by arranging the avocado slices and grapefruit segments. Your healthy and yummy salad is done!
Beluga lentils, which was named such owing to their resemblance in size and color to the prized beluga caviar, is a high-fiber and protein-rich food that is loaded with nutrition. You can add these flavorful lentils to any salad or soup, or even make a delicious and healthy standalone meal. This is also an excellent recipe for vegetarians.
2 cups of beluga lentils
1 sweet potato
Favorite Greek yogurt
2 cups cauliflower florets
Some golden raisins
1 clove of garlic, minced
1 small bay leaf
1/4 teaspoon ginger
1/4 teaspoon coriander
1/4 teaspoon cumin
Salt and pepper
How to Prepare:
In a saucepan, add the lentils, ginger, garlic, coriander, cumin, bay leaf, thyme, and salt. Add water to cover the ingredients by three inches and bring it to a boil. Reduce the heat to a simmer and let it cook until the lentils are tender (check the seasoning). Drain out the water and spread the lentils out on a sheet pan. Peel and cut the sweet potato into dices of ¼ inches each. Toss them into a bowl and mix with the cauliflower florets, a bit of olive oil, pepper, and salt. Preheat the oven to 425 degrees and roast everything on a sheet pan for 18-25 minutes or until the vegetables are soft and golden brown. Keep stirring occasionally.
To assemble your dish, put a sauté pan on medium heat and toss the lentils, sweet potatoes, roasted cauliflower, and raisins. Serve on individual plates, and garnish it with some Greek yogurt and a dash of freshly-squeezed lemon juice. Enjoy!
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