Take 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.
July’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).
We’re at the peak of summer barbecue season, which typically involves getting together with friends and family over big food gatherings. I’ve had many patients asking me recently for tips to eat healthier at parties, especially with the 4th of July coming up. The abundance of
calorie-dense foods poses a constant challenge if you are trying to lose or even maintain your weight.
This 4th of July – and beyond – here are a few ways to host a summer barbecue gathering that is both tasty and cancer-preventive.
The Main Dish: add some color
Instead of the traditional cheeseburgers and hotdogs served with white bread, get creative and add some color to the main dish. I’ve been loving kabobs lately – they are a great way to combine lean protein, vegetables (and even fruit). Here are some ideas:
For protein options try chicken, shrimp, heartier fish — like salmon, tuna or swordfish — or extra firm tofu. Mix up the vegetables: try peppers, onions, cherry tomatoes, zucchini, eggplant or mushrooms. Use pineapple to add a sweet touch.
Thread your skewers, then top with a light marinade. Marinating the skewers adds flavor and helps reduce the carcinogens created when grilling foods. Right now, my favorite is tuna kabobs with onion, red pepper, and peach or pineapple. I marinate the whole skewer with a soy and ginger mix for about an hour then grill. Continue reading →