Healthy, Hearty Sweet Potato Bean Soup

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Photo by Heather Victoria Photography

Beans have always come in handy when animal proteins were scarce; now they can stand in for red meat when you’re trying to cut back to eating no more than 3 ounces of lean red meat per day, as AICR recommends for lower cancer risk.

For a warming and satisfying meal, look no further than our Health-e-Recipe for Sweet Potato Bean Soup. Almost a stew, This rich-tasting soup is based on a rich low-sodium chicken broth enhanced with tomato paste, a product high in the protective phytochemical lycopene.

Simmered with nutritious onions and celery, chopped sweet potato chunks add plenty of the cancer-preventive phytochemical beta-carotene (also present in other orange vegetables and fruits, like carrots). Continue reading


A Fresh Veggie Quinoa

quinoa-and-broccoli croppedFirm, tender cauliflower and broccoli florets pair beautifully with quinoa in our Health-e-Recipe for Quinoa with Cauliflower and Broccoli.

Both of these cruciferous family vegetables are well known for their cancer-fighting compounds, especially isothiocyanates and indoles. And broccoli and cauliflower are even more protective in this dish, which also uses bell peppers, onion, garlic and oregano. That’s because each ingredient offers its own set of cancer-preventive phytochemicals, which reinforce the others. Eating a wide variety of vegetables improves the odds of reaping their health benefits.

Quinoa is a whole grain that may rank highest in protein content, providing 8 grams per cup. Along with the vegetables, it also contains cancer-fighting fiber. To add protein but keep it light, serve this dish with some diced chicken breast or baked fish.

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


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.