The Cancer-Fighting Food That Everyone Should Eat

If you, or someone you love, have received, that devastating cancer diagnosis, you probably want to do everything in your power to restore your or their wellness and wellbeing again. One way that you can fight cancer is through your diet and nutrition. Not only can the food you eat help to fight against cancer, but eating the right kinds of food can also help to protect you against getting cancer in the future.

 

One such recipe is the spicy tuna salad. Fish is fantastic, as it is full of omega 3 fatty acids, which help to boost your health. Salad is also wonderful, as it is packed full of antioxidants and free radicals to help fight against the harmful cancer cells. Brightly coloured fruit, veg and salad is the best as it is the most packed with antioxidants, so the brighter the salad, the better.

 

For the dressing for this particular salad, you need to mix together two teaspoons of chopped fresh oregano with half a teaspoon of minced garlic, three tablespoons of extra virgin olive oil, half a teaspoon of kosher salt, some freshly ground black pepper, one tablespoon of lemon juice and a tablespoon of red wine vinegar.

 

For the salad, you need two and a half six-ounce cans of light tuna in spring water. You also need two tablespoons of olive oil, a teaspoon of dried chilli flakes, two finely chopped scallions, two tablespoons of capers, a small red onion, a celery rib (finely chopped), 30 halved cherry tomatoes, two teaspoons, eight slices of thick cut wheat bread and lots of lettuce leaves to garnish.

 

Combine all of the ingredients together in a bowl and then serve up to six people. Add the other ingredients (mixed together) drizzled over the top as a light and yet tangy dressing. All of the antioxidants in the combined ingredients will make a fantastic, cancer-fighting meal that also tastes amazing.

Categories: Antioxidants, cancer, cancer fighting, diet, finely chopped, Food, nbsp, olive oil, salad, tablespoons

Try These Hearty, Healthy Salads At Dinner Time

If you’re on a diet and keeping an eye on your nutrition, no doubt the idea of eating salad has already occurred to you. For some people, however, no matter how committed they are to their wellness and wellbeing, the idea of eating a salad is hugely unappealing. Many people don’t find them very filling (as salad is, of course, largely water based). Others find the coldness of salad unappealing, especially in the winter.

 

We’ve got a recipe that’s going to change all that. This mushroom and asparagus salad is nutritious, delicious and very, very good for you.

 

To make the salad you need one whole-wheat English muffin (or a slice of whole-wheat bread) torn into pieces, one third of a cup of olive oil, four teaspoons of grated parmesan cheese, half a teaspoon of kosher salt, two tablespoons of minced shallot, freshly ground black pepper, two tablespoons of balsamic vinegar, two teaspoons of fresh thyme leaves, two tablespoons of soy sauce, one and a half pounds of asparagus, three cups of sliced cremini mushrooms, two hard boiled eggs (chopped) and five cups of salad greens.

 

You start by pulsing the muffin into crumbs, and then baking these crumbs in the olive oil to make tasty, toasted croutons. Season them with black pepper to taste.

 

Next, whip a little extra oil (about two tablespoons) in with the shallot, soy sauce, thyme, vinegar and black pepper. Spread the asparagus on some baking sheets and drizzle over two tablespoons of the mixture. In another bowl, toss the mushrooms in two tablespoons of the dressing and then scatter the mushrooms over the asparagus. Roast all of this in the oven until the vegetables are tender.

 

Then, put the mixture together with the croutons, salad and chopped egg and serve.

Categories: Asparagus, black pepper, mushroom, mushrooms, nbsp, olive oil, salad, soy sauce, tablespoons