A Cancer-protective salad is a colorful salad on
sight, composed of immune boosting foods and cancer-fighting
antioxidants. Here I show you how to prepare it:
- Use green leafy veggies as basis: Spinach or Romaine lettuce or combination.
- Build on colors: Broccoli, tomatoes, onions, mushrooms, or carrots. Fruits such as peach, orange or grapes are welcome mixers.
- Include protein: Chicken or fish (e.g. salmon). In
addition, beans, eggs (hard-boiled then sliced or diced), nuts and seeds
can be good choices for vegetarians.
- Mix with cancer-fighting ingredients: Avocado, olive oil, minced garlic, or even lemon. Red wine vinegar or freshly-ground pepper can also be used.
- Garnish with healthy herbs: Basil, chives,
rosemary or your favorites, fresh or dried. They go with the above
salad components easily. Don’t have herbs? Sprinkle a few pieces of
green onions.
- Don’t forget raisins ─ a tasty trick! Alternatively, add grapes for natural sweetness, much healthier than synthetic sweeteners and sugar.
You might say, oh, I know this … I eat them… Surely, many people know
it, but amazingly many more people load their salads with processed red
meat, cheese, unhealthy fats/dressing, and much worse — salt. Knowledge
without action is powerless.
Again, here are the key differences that make this salad cancer-protective and delicious.
- Cancer-fighting synergy from various foods
- Rich fiber diet ─ an aid to reduce risks of cancer and heart diseases
- Wise substitutions in ingredients
- Healthy cooking and preparation
Bonus ─ a lunch to dinner recipe: By adding whole wheat pasta into
it, the colorful dish turns into your time-saving dinner with
heart-healthy and cancer-protective benefits!
Photo credit: by Just a Temporary Measure
