Research news and views on preventing and surviving cancer
Author: Sonja Goedkoop
Sonja Goedkoop, MSPH, RD, is the lead registered dietitian at Zesty, Inc. She is passionate about helping others improve their health through diet and physical activity and believes eating nutritious food should be easy and taste great. You can follow her on Twitter @SonjaGoedkoopRD.
With St. Patrick’s Day and spring just around the corner, I was inspired to make one of my favorite, bright green veggie dishes this weekend: a spring pea, asparagus and mint salad. This salad includes a combination of fresh and frozen produce, is simple, packed full of flavor and filled with a powerhouse of nutrients.
Asparagus is packed with folate and vitamin C, and contains fiber. Added to the asparagus are green peas, which are rich in vitamins A, C and K, and a good source of fiber and folate. I prefer to use as many fresh ingredients as possible, but I used frozen peas for this recipe. Fresh peas can be more difficult to find in the store, and using frozen ones can help reduce the cost of the salad. Read more… “Blanch Your Peas, Make a Crisp Twist on Side Salad”
If you’re from the South there’s a good chance you’ve heard of the grain that is showing up more in stores and products: sorghum. Southerners have been using sorghum syrup as a sweetener for years. Sorghum is an ancient grain that is a staple crop in India and throughout Africa. Here in the US, it’s gaining in popularity due to its strong health benefits and versatile uses.
This grain has a nice mild flavor, is naturally gluten-free and packed full of nutrients.
All sorghum is whole grain – containing higher levels of fiber, protein and minerals than most other grains. It’s also rich in phytochemicals that may protect against cancer, type 2 diabetes and heart disease. Sorghum comes in a range of colors with darker colored grains containing unique compounds. Read more… “Sorghum, a new gluten-free grain for your risotto”
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