Celebrate Valentine’s Day with the deep red of beets in this week’s Health-e-Recipe for Spinach Salad with Creamy Beet Dressing. The velvety texture and sweet taste of beets is a natural companion to baby spinach leaves in this cancer-fighting dish.
Beets are a root vegetable that is popular canned, although fresh beets will win your heart once you’ve tasted them. Their red juice can stain your hands, so when handling and cutting them, slip your hands into plastic bags and you won’t have that problem. (In fact, the beautiful magenta of their juice can really add color to dressings that use low-fat plain yogurt.)
In this salad, we also feature fresh green beans, endive and sweet onion to make it even more interesting. Tossed with a dressing where tangy Dijon mustard and apple cider combine with olive oil and flavorful fat-free broth, this salad is one you’ll truly love.
For more delicious cancer-preventive recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipe.
Ring in the New Year with a mouth-watering party dip that’s healthy, too. This week’s Health-e-Recipe for Roasted Red Pepper and Eggplant Spread is simple to make and full of cancer-fighting ingredients.
Garlic, a powerful cancer-fighting food, permeates this mixture of bell peppers and eggplant. Sweet red and orange bell peppers have plenty of vitamins C and A. Luscious eggplant, a botanical relative of peppers, has some fiber and is low in calories. It’s a staple in Mediterranean cooking.
Olive oil, a healthful plant food, contains monounsaturated fat. The extra-virgin variety tastes best and has more phytochemicals than more highly processed versions.
So enjoy this low-calorie dip in good health! For more delicious holiday recipes that fight cancer, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
A truly Mediterranean-style dish, this week’s Health-e-Recipe for Tilapia with Warm Tomato Salsa uses a variety of cancer-fighting ingredients.
Extra virgin olive oil not only tastes better than the regular kind, it also contains the most healthful phytochemicals. The difference is in the processing: fresher olives, a moderate temperature and no solvents, seeds or other components, as required by the International Olive Oil Council.
Onion and garlic provide a rich undertone of flavor, not to mention potent phytochemicals. Fresh tomatoes are used in this recipe for their texture and because they’re becoming abundant in vegetable gardens right around now. You may want to pick some super-fresh ones up at your local fresh produce stand or farmers’ market.
Also from the Mediterranean region are strongly flavored Greek olives and capers — just a little bit goes a long way because they are salty. The light tilapia fish contrasts well with all of these ingredients — it’s both affordable and eco-smart. Finish off your meal with some juicy grapes or a citrusy fruit salad to keep the Mediterranean theme.
Eating more healthful fish with its healthy omega-3 fats is easy in the summer and a wise way to cut back on red meat for lower cancer risk. For more delicious healthy recipes, visit the AICR Test Kitchen. Click here to subscribe to weekly Health-e-Recipes.
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