5 recipes that will benefit cancer patients suffering from dysphagia (difficulty swallowing)

May 10 2017 - 10:33pm
5 recipes that will benefit cancer patients suffering from dysphagia (difficulty swallowing)

Cancer patients suffering from dysphagia is a common side effect of radiotherapy or chemotherapy. The swallowing difficulty may be caused by fibrosis, which is scarring or stiffness in the throat, esophagus, or mouth. According to the American Society of Clinical Oncology, the adequate diet cancer patients suffering from dysphagia must consist of soft and moisten foods in order to avoid gagging coughing or chocking. But what sort of foods can benefit cancer patients suffering from dysphagia based on their healing properties?

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Firstly, the foods to be consumed must have anticancer abilities, and that can be made into delicious soft meals packed with nutrition. Secondly, the foods need to be high in phytochemicals because these natural compounds, have been scientifically proven to be effective in treating and preventing cancer.

The American Institute for Cancer Research, recommends foods that are rich in phytochemicals such as: carrots, cooked tomatoes, sweet potatoes, winter squash, apricots, oranges, watermelon, apples, citrus fruits, onions, broccoli, which has been reported to prevent cancer.

There are also many studies that have demonstrated that certain ingredients like ginger, turmeric and basil are also anticancer and anti-inflammatory, which are the healing capabilities that will benefit cancer patients suffering from dysphagia.

So, with all of that in mind, here are 5 recipes that will benefit cancer patients suffering from dysphagia

1)Thai butternut squash and sweet potato soup

Ingredients

3 tablespoons coconut oil (may substitute olive oil)
1 sweet onion, diced
1/4 cup red curry paste
1/4 teaspoon red pepper flakes (optional)
1 tablespoon freshly grated ginger
8 garlic cloves, minced
3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated
1 large sweet potato peeled, cut into 1”cubes
3 medium carrots peeled and chopped
4 cups low sodium chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1 14 oz. can quality coconut milk (I like Chakoah)
2 tablespoons fish sauce
1 tablespoon dried basil
2 tablespoons lime juice
Sriracha/Asian hot chili sauce to taste ( optional)

Garnish
Freshly squeezed lime juice
1/2 cup cilantro, roughly chopped (optional)

method

melt coconut oil in a large pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes.

Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.

Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.

Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
To serve, squeeze fresh lime juice onto individual bowls and garnish with cilantro.

2)Turmeric tomato soup

ingredients

5 oz cherry tomatoes, rinsed and cut in halves
1 can diced tomatoes with their sauce
½ cup low-sodium vegetable stock
1 small onion, finely diced
2 garlic cloves, minced
2 tsp turmeric powder
1 tsp coconut oil
½ tsp sea salt
1 tsp dried basil
1 tbsp apple cider vinegar
Freshly ground black pepper

Method

Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.

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Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.

Transfer into the blender and pulse to obtain a creamy liquid.
Season with salt and pepper and serve garnished with mixed seeds and nuts.

Heat the coconut oil in a sauce pan and fry the onion and garlic for one minute.
Add turmeric and cherry tomatoes, and cook until the tomatoes softens and leave their juices.
Add the tomato can, vegetable stock, apple cider vinegar and basil, bring to boil, cover with a lid and let simmer for five minutes.

Transfer into the blender and pulse to obtain a creamy liquid. Season with salt and pepper

3) broccoli soup

ingredients

1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped1 teaspoon chopped fresh thyme or parsley
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth½ cup half-and-half (optional)
½ teaspoon saltFreshly ground pepper to taste

method

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