Roasting root vegetables brings out their sweetness without adding sugar. Our Health-e-Recipe for Roasted Root Vegetable Salad is an attractive holiday side dish that’s filling, low-calorie and cancer-fighting, too.
This easy recipe requires nothing more than cutting and peeling a few colorful root vegetables: sweet and white potato, carrot, onion, celery and beet. Their protective phytochemicals reinforce each other to protect you from cancer while adding beautiful hues to your plate.
While they roast, mix up our delicious Mediterranean dressing. Healthy mustard, balsamic vinegar, lemon juice, mustard, parsley, cilantro and walnuts are whisked into extra virgin olive oil. A crumble of feta cheese on top of this salad provides a delicious contrasting taste.
Serve at room temperature or chilled. You can even put it on a bed of mixed leafy greens to get more fiber and phytochemicals. Add a whole grain and some lean protein for a complete meal. Find more delicious, cancer-preventive recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.
Pumpkin is so nutritious, it shouldn’t be reserved just for pumpkin pie. Our Health-e-Recipe for Pumpkin Mac and Cheese is a delicious way to sneak more pumpkin into an everyday dish.
Teeming with beta-carotene, which turns to vitamin A in our bodies, pumpkin and other orange winter squash varieties (think butternut and acorn) also provide cancer-preventive fiber. They can be added to soups, stews and other vegetable dishes.
In this recipe, unsweetened pumpkin purée is added to whole-wheat pasta with Parmesan and cheddar cheeses and mustard powder to create a healthy entree. It even provides a hefty 17 grams of fiber per serving. Serve it with a green veggie like lightly steamed broccoli, which researchers pointed out last week at our annual conference retains its cancer-fighting compounds best when steamed for 3-4 minutes.
Find more recipes crafted for cancer prevention at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.