If you’re looking for a bright new way to enjoy fresh summer vegetables, try our Health-e-Recipe for Summer Veggie Soup. It’s loaded with nine tasty vegetables that bring you cancer protection and it’s ideal to celebrate National Fresh Fruit and Vegetable Month.
Every vegetable contains many phytochemicals – naturally occurring substances that may protect our cells from damage from aging and toxins that, over time, can lead to cancer development. These compounds work together for health protection, so this soup is a terrific way to eat the wide variety of vegetables that AICR recommends to reduce cancer risk.
To get the most out of your garlic, mince it first and let it stand for 10 minutes so its allium compounds are fully activated. The carrots add beta-carotene to this soup, and the yellow squash and zucchini contribute fiber (found in all plant foods). The potatoes, chickpeas and corn make this soup hearty, providing other nutrients. Asparagus, tomatoes, basil and chives add even more individual phytochemicals.
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Even the pickiest Dad will enjoy the unique combination of cancer-preventive ingredients in our Health-e-Recipe for Brazilian Chicken with Black Beans. It’s a hearty alternative to red or processed meat on Father’s Day.
Red or processed meat can increase risk of colorectal cancer, according to AICR’s Continuous Update Report findings. So combining chicken with delicious black beans in this recipe yields 32 grams of protein, balanced with five different vegetables. The Brazilian flavor comes from nutmeg, fresh orange, parsley and cayenne pepper.
Serve it up with brown rice or another whole grain, plus a salad of dark leafy greens, tomatoes and carrots, dressed with olive oil-balsamic vinaigrette and topped with some chopped avocado to continue the South American theme.
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Who knew that a delicious pasta dish could fit into a cancer-preventive diet? Our Health-e-Recipe for Rigatoni with Red Peppers fortifies with phytochemical-rich vegetables and fiber, which reduces risk of colorectal cancer.
Whole-wheat pasta has fiber plus protective compounds inherent in whole grains. If you can’t find whole-wheat rigatoni for this dish, try a similar type of bite-size whole-grain pasta, such as penne, rotini or macaroni.
Lightly sautéed red onion, red bell pepper, cherry tomatoes and spinach to toss with the pasta. You’ll be getting powerful onion phytochemicals, vitamin C in the peppers and tomatoes and lutein from the spinach, all reinforcing each other with health-protection benefits. They’re a fresh change from bottled pasta sauce. Topped with fresh basil and Parmesan, this dish is a tasty and low-calorie way to welcome the spring.