7 recipe ideas that will benefit those fighting or in remission from breast cancer

Jun 6 2017 - 9:57pm
7 recipes ideas that will benefit those fighting or in remission from breast cancer

If you are fighting or in remission from breast cancer, you will know how hard it is to know exactly what to eat, because though science has proven nutrition is important in the fight against cancer. It’s difficult to translate your nutritional needs, into nutritional dishes that will practically help you. So, here you’ll find recipes ideas that will benefit those fighting or in remission from breast cancer.


Plants and herbs like allium sativum ( garlic), Echinacea, Curcuma longa ( turmeric), and Flax seed that are rich in flavonoids, have been reported to exert antioxidant and anti-inflammatory effects which are important in the fight against cancer. But, not only that can benefit those fighting or in remission from breast cancer, as a diet packed with carotenoids, vitamin A, C and E has been proven to be inversely associated with breast cancer.

According to the World’s healthiest foods,the top 5 foods that are particularly rich in vitamin A, C and E, are as follows:

Vitamin A

Sweet Potato, Carrots, Spinach, Kale and Mustard Greens

Vitamin C

Papaya, Bell Peppers, Broccoli, Brussels Sprouts and Strawberries

Vitamin E

Sunflower Seeds, Almonds, Spinach, Swiss Chard and Avocado

Having that mind, the 5 recipes ideas that will benefit those fighting or in remission from breast cancer are based on the ingredients above.

1) Carrot and sweet potato soup


4 tablespoons unsalted butter
2 medium yellow onions, chopped
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped into 1-inch pieces
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped into 1-inch pieces
8 cups chicken broth, best quality such as Swanson
1-3/4 teaspoons salt
1 tart yet sweet apple (such as Honeycrisp or Fuji), peeled and chopped
2 tablespoons honey
Freshly ground black pepper


In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, about 10 minutes. Do not brown. Add the curry powder and cook a minute more.

Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a stick blender, puree the soup until smooth and creamy. (Alternatively, cool the soup slightly, then puree in a blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape.)

Season to taste with salt, pepper and more honey if necessary. Ladle soup into bowls and sprinkle with more curry powder if desired. (Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.)

2)Greens with cannelloni beans and garlic


5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar


Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

3)Chard with Brussels Sprouts and Red Peppers ( serves 6)


10 to 12 ounces Brussels sprouts, stemmed and halved
10 to 12-ounces chard, any variety (Swiss, red, green rainbow)
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 medium red bell pepper, finely diced
1 tablespoon lemon juice, or more, to taste
Salt and freshly ground pepper to taste
¼ cup chopped toasted walnuts, or 2 to 3 tablespoons toasted pine nuts, optional



In a large skillet, combine the Brussels sprouts with about ½ cup water. Cover and cook until tender-crisp, about 5 to 7 minutes. Drain and remove to a bowl and set aside.

Meanwhile, cut the leaves from the chard stems. If using the stems, trim about and inch from the bottoms, then slice thinly. Otherwise, discard them. Stack several leaves atop one another and slice into ribbons, about ½ inch in width.


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