10 recipes using tomatoes that will help you keep skin cancer away

Aug 10 2017 - 10:22pm

We have all heard that tomatoes are great for our overall health, because they are packed with antioxidants, making them the perfect food to fight cancer, but researchers have found that tomatoes are also photoprotective. So, here are 10 recipes using tomatoes that will help you keep skin cancer away.

10 recipes using tomatoes that will help you keep skin cancer away

Recently it has been reported that at The Ohio State University, a research team, found that mice that were fed a diet of 10% tomato powder daily for 35 weeks had a 50% lower risk of developing skin cancer tumors when exposed to ultraviolet light. The reason why tomatoes will help you keep skin cancer away, is because this fruit is packed with dietary carotenoids, which are powerful antioxidants with anticancer properties.

In adittion to that, carotenoids have been reported to slow the progression of age - related macular degeneration, a good way to avoid using antibiotics, and improve skin health.

So, here are 10 recipes using tomato that will help you keep skin cancer away and will make you healthier

1) middle eastern green beans


4 tablespoons olive oil
1 large onion, diced
1 lb (450 g) green beans, stem ends trimmed and cut into 1-2 inch (2.5-5 cm) pieces
4 cloves garlic, crushed in a mortar and pestle with ¾ teaspoon salt
¼ teaspoon cinnamon and allspice
⅛ teaspoon freshly ground black pepper
1 pinch nutmeg
1 lb (450 g) tomatoes (about 3 medium), diced
2 tablespoons tomato paste
½ cup (125 ml) water


Heat the oil in a large lidded skillet over medium heat; add the onion and cook until softened, about 5 to 7 minutes, stirring occasionally. Add the green beans and sauté until they start to take on a little color, about 10 minutes, stirring occasionally. Add the garlic, cinnamon, allspice, black pepper, and nutmeg, and cook 1 minute, stirring constantly.

Add the tomatoes, tomato paste, and water and bring up to a boil. Cover the skillet, turn the heat down to simmer, and cook until tender, about 20 to 30 minutes, stirring occasionally.

Once the beans are tender, uncover the skillet, turn the heat up to moderately-high, and cook until the sauce is thickened, about 2 minutes, stirring frequently.

2) homemade pizza sauce


1/4 cup olive oil
2 teaspoons minced garlic
28 ounce can diced tomatoes OR 7 roma tomatoes, cored and diced
1 tablespoon basil
1/2 teaspoon oregano
1/2 to 1 teaspoon salt, depending on the sodium content of your tomatoes
1/4 teaspoon red pepper flakes
6 ounce can tomato paste


In stock pot, heat olive oil until shimmering. Stir in garlic and cook until just lightly browned. Add tomatoes, basil, oregano, salt, and red pepper flakes. Simmer until juices have started to evaporate slightly, about 10 minutes.

Stir in the tomato paste and cook 3 minutes more. Cool slightly before using on pizza.

Puree the sauce in a blender or with an immersion blender if you prefer a smoother sauce.

Can be made ahead. Cool, cover, and refrigerate or freeze for longer storage.

3) Red lentils stew


2 teaspoons Olive Oil
1 Yellow Onion, diced
Chili Pepper of choice, finely diced (optional)
3 cloves of Garlic, minced
2 tablespoons Smoked Paprika
1 to 2 tablespoons ground Cumin
2 teaspoons dried Oregano
2 tablespoons Chili Powder
1 tablespoon Turmeric (optional)
2 stalks of Celery, diced
1 Green Bell Pepper, diced
4 Roma Tomatoes, diced
1 cup dried Red Lentil, rinsed
4 cups Vegetable Broth
2 cups Water
⅓ of a cup Tomato Paste
1 cup Kidney Beans, rinsed and drained from a can or soaked and boiled


Vegan Sour Cream
Chipotle Hot Sauce (optional)


Heat the olive oil in a large stock pot. Add the diced onion and cook for 5 to 7 minutes over medium-high heat until onions become slightly translucent.

If you want extra heat in your chili, you can add a finely diced chili pepper now along with the garlic and spices. I usually don't add any and use a mild chili powder because I have a toddler and child eating this as well.

Add the minced garlic, paprika, cumin, oregano, chili powder and turmeric. Cook, stirring often for 2 minutes until spices and garlic become fragrant.

Add the celery, bell pepper, and tomatoes. Stir the vegetables together with the spices and cook for another 2 minutes before adding the red lentils, broth, water and tomato paste. Bring to a boil, then reduce heat, cover and simmer for at least 20 minutes until the red lentils are cooked.

Add the kidney beans and simmer for another 5 minutes.

Serve the chili hot with your favorite toppings like vegan sour cream, cilantro, avocado and extra hot sauce.

4) cabbage soup with rice



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