Cancer Fighting Recipe- Grilled Tomatoes, Eggplant, and Radicchio with Quinoa | Max Healthcare

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Cancer Fighting Recipe- Grilled Tomatoes, Eggplant, and Radicchio with Quinoa

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Cancer Recipe

Cancer Fighting Recipe- Grilled Tomatoes, Eggplant, and Radicchio with Quinoa

Dr. Meenu Walia
Medical Oncology, Cancer Care / Oncology
Medical Oncology, Cancer Care / Oncology
Director-Medical Oncology & Haematology

There should be a diet that can help you lower the cancer risk. The anticancer foods can be a delicious way to enhance your taste buds.  A few cancer fighting foods mentioned below can keep you away from cancer:

  • Turmeric
  • Grapes
  • Tomatoes
  • Berries
  • Green tea
  • Broccoli

Everyone has a different experience with cancer and its treatment also varies. Cancer experts can identify which recipes will be the best for the patient. Therefore, it is advisable that when you cook for your friend or loved one, identify the symptoms they are experiencing. We provide with a simple and delicious homemade vegetarian recipe made with TOMATOES to fight against the “Big-C”.   

Tomatoes

They contain a red-pigment antioxidant called as Lycopene, which has anticancer benefits. The pigment has the capability to slightly slow down cancer growth whereas the whole tomato can reduce the tumor growth. Tomatoes reduce the risk of prostate cancer as well as delay the pre-existing prostate cancer growth in men. It also provides protection against skin cancer. If you consume cooked or processed ripe tomatoes frequently, it may provide prostate cancer protection.

Ingredients

· Ripe tomatoes

· Aromatic Basil Leaves

· Garlic

· Olive oil

· Quinoa

· Vinegar

· Salt to taste

· Radicchio

· Eggplants

Directions

  • Preheat the grill
  • Over medium-high heat, place a saucepan and add Quinoa and dry toast. Stir continuously until aromatic for about 8 minutes. Add garlic and stir again. Add enough water and salt to cover. Bring to a boil, reduce heat to minimum until excess water has been absorbed and simmer in 20minutes.
  • Slice Radicchio in quarters and tomatoes in half around equator. Cut eggplant in ½ inch rounds. Brush cut vegetables as well as tomatoes and put 1 tablespoon olive oil with salt.
  • Oil the grill. Place halved tomatoes over the fire and sear for 5 minutes before rotating. Grill tomatoes and radicchio for 6-7 minutes until they are blistered. Also, grill and turn eggplant when required to avoid burning. 
  • Remove the core from the tomatoes and blend then with vinegar, 3 tablespoons olive oil, ½ basil and salt and pepper to taste.
  • Similarly remove cores from radicchio. Add basil to Quinoa and place it above radicchio. Arrange eggplant and half tomato on plate and sprinkle plum tomato vinaigrette.

Nutrition Information

· Calories 270

· Total fat 14g

· Saturated fat 3g

· Cholesterol 4mg

· Protein 8g

· Carbohydrates 32g

· Dietary Fiber 6g

· Sodium 292mg