Making Your Lentils Savory in Indian Dal

indian-dalLentils and dry beans are rich in fiber that helps to prevent colorectal cancer. Our Health-e-Recipe for Indian Dal with Yogurt and Cucumbers makes lentils into a savory treat.

Onions, ginger, garlic, cumin and Indian spice mix (“masala”) give these lentils more of the protective phytochemicals found in al plant foods, plus a spicy fragrance that stimulates the appetite. Lentils also contain protein, and dal is a dish eaten daily in India.

Although red lentils are called for in this recipe, you can opt for green lentils instead. Lentils don’t need soaking and can be cooked either to a liquid consistency of soup or simmered longer until they become thick enough to eat as a dip with whole-wheat pita bread. Creamy, cool yogurt and chopped cucumber balance the spices in the lentils. It only takes 30 minutes to prepare this tasty, nutritious dish.

Find more cancer-preventive recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.


Scotch Bonnet Peppers in a Tropical Slaw

caribbean-cabbage croppedTake a virtual trip to the Caribbean when you make our islands-inspired Health-e-Recipe for Caribbean Cabbage.

Scotch bonnet peppers are a popular ingredient in Jamaican cooking, where they spice up even cold dishes like this one. They contain capsaicin, a phytochemical that may ward off inflammation.

This dish teems with cancer-preventive compounds thanks to the cabbage, which contains some of the same protective substances as its cruciferous relatives broccoli and Brussels sprouts. Onion, scallion and garlic contribute healthy sulphur compounds while carrots and tomato add the carotenoid phytochemicals beta-carotene and lycopene. Fresh thyme provides the finishing touch.

So imagine you’re sitting on a beautiful beach with the aquamarine sea rolling in as you enjoy this healthy slaw. Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.


A Spicy and Healthy Spinach Salad

mexican-spinach-salad croppedJuly’s hot weather salad days are here. If you’re looking for a more exciting salad that bites you back, try our Health-e-Recipe for Mexican Spinach Salad.

Poblano chiles spice up these greens, which by themselves contain important cancer-fighting substances. They’re used in cuisines from hot climates where spices can help to cool you off by making you perspire. Chiles also contain plant compounds called capsaicin, which lab studies suggest may help keep unhealthy inflammation at bay.

Feta cheese, pumpkin seeds and crunchy corn chips for garnish also make this salad interesting. Top it with our easy honey-lime dressing, which you can use on other salads as well. To make it a more complete meal, add a half-cup of chopped roast chicken breast to each serving (for another 150 calories and lean protein).

Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.