There are tons of fruits and vegetables with cancer-preventing qualities so eat up. Just remember to continue to take care of yourself in other ways because healthy eating is only part of the equation.
Steamed artichokes
Makes 4 to 6 servings
Ingredients:
- 3 tablespoons Parmesan cheese
- 2 cups Italian style breadcrumbs
- 2 garlic cloves, finely minced
- Pepper, to taste
- 3 medium artichokes, rinsed and stem and tips trimmed
Directions:
- Combine cheese, breadcrumbs, garlic and pepper in a bowl.
- Place artichokes on a flat surface and spoon breadcrumb mixture in between leaves.
- Place a steamer basket in the bottom of a pot and fill with about an inch of water. Arrange artichokes in steamer basket, cover pot and steam for 10 to 15 minutes or until artichokes are tender.
- Remove artichokes with a slotted spoon and serve immediately.
Fruit sorbet
Makes 4 to 6 servings
Ingredients:
- 2 cups pineapple, diced and frozen
- 1/3 cup raspberries, frozen
- 1/3 cup blueberries, frozen
- 1/3 cup strawberries, sliced and frozen
- 1 mango, diced and frozen
- 1 cup pineapple juice
- 2 tablespoons almonds, chopped
Directions:
- Remove fruit from freezer and let thaw for 5 to 10 minutes. Combine all fruits with pineapple juice in blender and blend until smooth.
- Spoon mixture into individual cups or one large container. Freeze for at least 30 minutes. When ready to serve, sprinkle with almonds.
Spinach and tomato stuffed squash
Makes 4 servings
Ingredients:
- 4 fresh summer squash
- 2 cups frozen spinach, thawed
- 1 tablespoon plain low-fat yogurt
- 1 onion, chopped
- 1 teaspoon dill weed
- 2 tomatoes, chopped
Directions:
- Steam squash in a steamer until tender. Remove squash and when cooled, slice in half lengthwise. Scoop out flesh and place in a blender. Reserve cavity of squash.
- Add spinach, yogurt, onion and dill to the blender and pulse until just chopped.
- Fold tomatoes into mixture and spoon into the empty squash. Place squash on foil-covered baking sheets and bake at 350 degrees F for 15 to 20 minutes.
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