Research has shown there is a great deal we can do to reduce our risk of developing cancer—including choosing wisely when it comes to what we eat. Divine.ca has four recipes for you to try, with each one containing superfoods known for fighting cancer. Bon appétit!
1 lb hot or mild Italian sausage
2 tbsp olive oil
1 large onion, chopped
3 large cloves garlic, chopped
5 cups chicken stock
1 can 28 oz tomatoes, chopped
1 pkg 10 oz frozen spinach, chop
1 1/2 cups sliced carrots
1 1/2 cups frozen cut beans
1 1/2 tsp dried basil
1/2 tsp dried marjoram
1 pinch hot pepper flakes
1 can 19 oz Romano beans
3/4 cups small shell pasta
Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices.
In a large saucepan, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 to 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender.
Add the Romano beans including liquid, and the pasta and peas. Let simmer 5 to 7 minutes more or until pasta is al dente (tender but firm). Adjust seasoning with salt and pepper to taste. If desired, thin soup with additional chicken stock. Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 to 8.
1/2 small head cauliflower, cut into florets
1/2 bunch broccoli, cut into florets
1 small yellow bell pepper, sliced
1 small red bell pepper, sliced
1 garlic clove, crushed
1/4 cup Tahini
1/4 cup water
1/3 cup lemon juice
Salt & pepper
Sesame pita, cut into wedges
Parboil and drain the cauliflower and broccoli. Combine with bell peppers in a medium salad bowl. Whisk together the garlic, tahini, water, lemon juice, salt & pepper in a small bowl. Pour dressing over the salad & toss gently to coat. Check seasonings and adjust if necessary. Refrigerate covered until well-chilled. Serve on a platter garnished with fresh parsley & pita wedges.
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