Tag Archives: Cancer Prevention Month

National Cancer Prevention Month

4 Feb

February is National Cancer Prevention Month. Each year February 4th is named World Cancer Day by the World Health Organization and International Union Against Cancer.  Its purpose is to raise awareness of cancer and to encourage prevention, early detection and treatment. Research shows that at least one-third of most common cancers could be prevented by eating a healthy, plant-strong diet, being physically active and maintaining a healthy weight.  What better way to promote cancer prevention than by preparing this plant-based dish?   Studies link eating more cruciferous or cabbage-family vegetables with lower risk of breast, prostate, lung and colorectal cancers.  Their anti-cancer properties come from their isothiocyanate, indole, carotenoid and flavonoid phytochemicals, their fiber, and their vitamins and minerals.  This recipe can turn a vegetable hater to a vegetable lover! Thank you to Scottsdale Healthcare for this great information!

Sauteed Brussels Sprouts and Greens with Apple

National Cancer Prevention Month

Ingredients:

  • 1 1/2 Tablespoons expeller pressed canola oil
  • 2 Tablespoons shallots, thinly sliced
  • 1 teaspoon garlic, minced
  • 1/2 cup brussels sprouts, washed and quartered
  • 2 cups Lacinato (dinosaur) kale, washed, rough chopped
  • 2 cups swiss chard, washed, rough chopped
  • 4 Tablespoons apple cider vinegar
  • 4 Tablespoons balsamic vinegar
  • 1/2 cup Honeycrisp apples, medium diced (or other crisp apple of choice)
  • 1/8 teaspoon ground nutmeg
  • Salt and black pepper to taste

Directions:

In large sauté pan, heat oil.  Sauté shallots and garlic. Add brussels sprouts.  Sauté until tender, but firm. Add chopped greens, vinegars and apple.  Sauté lightly. Sprinkle in nutmeg.  Stir until mixed through. Season to taste with salt and pepper.

Serve immediately.

Yield: 3 cups

Approximate nutritional breakdown per ½ cup serving: 68 calories, 1 gram protein, 4 grams fat, 7 grams carbohydrate, 1.5 grams fiber, 95 milligrams sodium (using salt)

Thank you Terri Taylor, RD from the Virginia G. Piper Cancer Center at Scottsdale Healthcare

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