Beat Cancer with Nutritious Food

By Medical Expert Team

Jun 30 , 2014 | 2 min read

Nutrition is the key when it comes to management of cancer.

What you eat has a direct impact on your health - right from diagnosis of cancer through its treatment and recovery. Eating food that is nutritious and appetizing is what matters most. Keeping in mind loss of appetite due to treatments and therapies, cancer patients should try to incorporate a variety of dishes and recipes to keep their energy levels going.Taking a healthy diet that includes appetizing soups, salads, and smoothies will help in detoxifying. Try out these two soup recipes that are wholesome and tasty.

Broccoli & Almond Soup

Broccoli is packed with goodness and a powerful antioxidant that suppresses the formation of free radicals, and provides iron, and is an excellent source of folate, vitamin C and potassium.

Ingredients:

400gms broccoli, cut into florets
1 onion, chopped
2 inch celery stalk, chopped
4 cloves garlic, chopped
1 cup full cream milk (Tetra Pack)
10 - 12 roasted almonds, cut into small pieces
Salt & pepper to taste
1 tbsp cream

Method:

Soak the broccoli florets in salt water for 10-12 minutes
Drain, wash and keep aside
To 3 cups of water add onion, garlic and celery, and bring to a boil
Add the florets and cover. Cook for 5 minutes
Cool this mixture and liquidize until smooth
Add milk, salt and pepper and mix well. Bring to a boil again
Stir in almond pieces Garnish with cream
Serve hot

Time: 30 mins

Serving Size: 2

Nutritive Value: Energy 250 kcal Protein 11 gms

Lentil & Garlic Soup

Lentils are good complex carbohydrate, making this a satisfying and sustaining soup. Garlic and lemon juice added for flavour, both help to aid digestion and also offer many health benefits.

Ingredients:

2 tbsp olive oil
1 onion chopped
2 celery sticks chopped
1 carrot chopped
4 garlic cloves chopped
1 potato peeled and diced
30 gm red lentils
1/2 litre vegetable stock
2 bay leaves
1-2 lemons
1/2 tsp ground cumin
Salt & ground black pepper to taste
Lemon slices and chopped fresh parsley leaf to garnish.

Method:

Heat oil in a pan and cook onions for 5 mins.
Stir the celery, carrots, half of the garlic, and all the potato.
Cook for a few minutes until it begins to soften.
Add the lentils and stock to the pan and bring to a boil.
Simmer for 30 mins Add bay leaves, remaining garlic and half a lemon to the pan and cook the soup for further 10 minutes
Pour the soup into a blender and process until smooth
Put the soup back into the pan and season to taste Garnish with finely chopped parsley