ADVENTIST LA GRANGE MEMORIAL HOSPITAL: Anti-Cancer Recipe of the Month: Basil Broccoli
Adventist La Grange Memorial Hospital issued the following announcement on Dec. 11.
When it comes to fighting or preventing cancer, what you eat can be just as important as what you do. In this ongoing series, AMITA Health Cancer Institute’s clinical dietitians recommend a new recipe each month that helps boost your immune system, enhancing the overall effectiveness of your treatment plan. Even if you do not have cancer, these delicious dishes will help you feel your best.
Fast and easy to make, basil broccoli gives any entrée a vivacious dance partner with its interplay of citrus, peppery, sweet and earthy flavors.
From a cancer-fighting perspective, the zesty side has it all. The star of the show, broccoli, comes naturally packed with glucosinates, sulfur-containing compounds that break down into several active anti-cancer compounds, including indole-3-carbinol and sulforaphane. Broccoli is also high in vitamin C and beta-carotene, which help reduce your risk of cancer by protecting cells from DNA damage.
Rounding out the power-ups to your immune system is the antioxidant lycopene (courtesy of the red vegetables), which neutralizes free radicals in your body, lessening the damage to cells. Last but not least, garlic has been receiving a lot of press for its anti-cancer properties. According to the National Cancer Institute, several population studies show an association between an increased intake of garlic and a reduced risk of certain cancers, including cancers of the stomach, colon, esophagus, pancreas and breast. It has been speculated that garlic might help block the formation of carcinogenic substances in the body, improve DNA repair, reduce cancer cell proliferation and even kill cancer cells.
Prep Time: 10 minutes | Cook Time: 5 minutes | Serves: 4
1 bunch of broccoli
2 Tbsp. extra-virgin olive oil
1 Tbsp. finely chopped garlic
Red pepper flakes
½ cup diced red bell peppers or cherry tomatoes
1 Tbsp. freshly squeezed lemon juice
2 tsp. lemon zest
¼ cup fresh basil, finely chopped
Bring a large pot of water to a boil.
Cut the broccoli florets off the stalks, then peel the stems and cut them into bite-size pieces. Add the florets and stems and a pinch of sea salt to the boiling water. Blanch for 20 seconds.
Drain the broccoli and run it under cold water (this helps retain a lush, green color)
Heat olive oil in a sauté pan. Add the garlic and a pinch of red pepper flakes. Sauté for 30 seconds, or until aromatic.
Add bell peppers and a pinch of sea salt to the pan; sauté for 1 minute.
Stir in broccoli florets and stems plus ¼ tsp. of sea salt and sauté for 2 minutes (broccoli should still be firm).
Gently stir in the lemon juice, lemon zest and basil; serve immediately.
Note: recipe adapted from RebeccaKatz.com
Diet, Nutrition and Integrative Oncology
Diet is a cornerstone of integrative oncology, a new approach to cancer treatment that supplements traditional therapies (i.e., chemotherapy, radiation, etc.) with a regimen of exercise, lifestyle modifications and stress reduction. If one thinks of cancer as a weed and traditional treatments as the “weed killer,” integrative oncology focuses on optimizing your body’s “soil.” By strengthening your immune system, integrative oncology helps your body naturally fight the cancer. This eases your symptoms, helps prevent recurrence and improves your long-term quality of life.
Original source can be found here.
Source: Adventist La Grange Memorial Hospital