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January is National Cervical Cancer Awareness Month. We cook for many clients who are currently battling or are in cancer remission. Anyone who has experienced cancer in their family knows how difficult it is to balance treatment symptoms, doctor’s appointments, and trying to prepare meals and eat healthy.  

In honor of all of our cancer-fighting clients, we’d like to share this recipe.  

Why We Like This Recipe

Cancer patients need nutrient-dense, easy-to-digest meals. This recipe combines several cancer-fighting ingredients: 

  • Cauliflower and brussels sprouts are cruciferous veggies which are known to contain powerful phytochemicals which can help slow the growth of some cancers.

  • Quinoa is an ancient grain that’s easy to cook and contains 8 grams of protein in a one-cup serving.

  • Sweet potatoes are a great source of fiber, vitamins, and minerals and they are great for good gut health — important because your immune system is based in your gut.

  • Curry and tumeric are anti-inflammatory spices. Chronic inflammation is believed to cause cancer.

  • Sea salt provides another layer of minerals. We like pink Himalayan, but there are many varieties.  

  • Coconut oil and avocados provide the healthy fat vital to good nutrition. 

Ingredients:
1 cup quinoa
2 cups vegetable broth
1 small head cauliflower, cut into florets
1 sweet potato, ½” dice
2 cups brussels sprouts, bottoms trimmed and cut into quarters
3 tablespoons coconut oil
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon sea salt
¼ teaspoon black pepper
1/4 teaspoon smoked paprika
4 cups kale, washed and cut into bite-sized pieces
1 ripe avocado, cut into slices

For The Dressing
1 ounce lemon juice
2 ounces coconut oil
Sea Salt
Pepper

Directions:
Preheat oven to 375. 

Place cauliflower, sweet potatoes and brussel sprouts on a baking sheet. 

Whisk together 3 tablespoons coconut oil, curry powder, turmeric, cumin, salt, pepper and paprika. Pour mixture over the veggies and toss to combine. Roast on the center rack for 20 to 30 minutes, flipping halfway through.

While the veggies are roasting, add quinoa and vegetable broth to a small saucepan. Bring to a boil, cover and reduce to simmer for 15 minutes. Remove from heat and package.

Sauté kale in coconut oil and season with salt and pepper. 

Whisk together the dressing ingredients. 

To serve, place quinoa on the bottom, then a layer of kale, then the roasted veggies and top with the avocado slices and dressing. 


Member United States Personal Chef Association

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