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Main Dishes

Main Dishes

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Published by The Palette Fund

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Published by: The Palette Fund on Nov 17, 2012
Copyright:Attribution Non-commercial


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Curried Garbanzo Beans in Acorn Squash (Serves 4) Garbanzo beans (also known as chickpeas and ceci beans) are

a nutritional powerhouse! High in vitamin C and iron, they also are good sources of easily digested protein and toxin-clearing fiber, making them a good food for those undergoing treatment for cancer. This dish is so delicious you’ll want to lick the bowl clean – and you can even eat it!


Ingredients 1 cup garbanzo beans (soaked overnight) 2 tablespoons olive oil 1 medium yellow onion, cubed 2 garlic cloves, finely minced ½ teaspoon cumin seeds ½ teaspoon ground cumin 1 teaspoon ground coriander seeds ¼ teaspoon chili powder ½ teaspoon turmeric powder 2 medium-sized plum tomatoes, coarsely chopped 1 teaspoon sea salt 1 cup vegetable broth 4 medium-sized acorn squash


Procedure for curry 1. Bring 5 cups of water to boil, add a pinch of salt and soaked garbanzos. Cook garbanzo beans until they are soft but firm, about 20 minutes. Drain and set aside. 2. Place large skillet on medium high heat; add olive oil, diced onion, minced garlic and cumin seeds. Sauté until onions are translucent.

3. Add all dry ingredients to onion mixture. Then add chopped tomatoes (if mixture is too dry add a dash of vegetable broth). Add salt as needed. 4. Simmer tomato base for about 15 minutes, then add garbanzo beans. Mix garbanzo beans well so that the paste coats the beans. 5. Pour one cup of vegetable broth over garbanzo beans, mix and simmer for 15 minutes, and adjust seasoning.

Procedure for squash 1. In a large skillet bring salted water to a boil. 2. Slice acorn squash open 2 inches from the top. Scoop out all seeds and threads. 3. Add squashes to boiling water and cook for 7 – 10 minutes. 4. Drain and set aside to cool.

5. Stuff each acorn squash with the garbanzo beans. Garnish with sprigs of fresh cilantro or minced parsley. 6. For an added nutritional bonus, serve with a side of brown rice, or any grain of choice.

Recipe adapted by Health-Supportive Chef Federico Saldivar


Kale Frittata (Serves 4) Mom was right when she told you to eat your greens! They contain a host of phytochemicals with important cancer fighting properties. All cruciferous vegetables, such as kale, contain sulfites, helpful in removing toxins from the body. These delicious vegetables can provide and assist in recovering from the toxic side effects of chemotherapy.


Ingredients 1 bunch of kale, stemmed and roughly chopped 3 tablespoons extra virgin olive oil1 medium onion, finely chopped 1 clove garlic, minced 6 eggs 2 tablespoons water ¾ teaspoon sea salt ½ teaspoon fresh ground pepper


Procedure 1. Pre-heat the oven to 400*. 2. In a large pot, bring about two quarts of salted water to a rapid boil. Add kale, blanching in the water for about 3 minutes or until tender. Drain the kale and set aside. 3. Using an ovenproof, non-stick 10-inch frying pan, heat 2 tablespoons of the olive oil over medium heat. Add the onion and sauté until translucent, about

7 minutes. Add the garlic and sauté for another 2 minutes. Remove from the heat and set aside. 4. Preheat the oven to broil. In a large bowl, whisk together the eggs, water, salt and pepper. Add the kale and onion and mix thoroughly. 5. Using the same frying pan, heat the remaining tablespoon of olive oil over medium heat. When heated, pour the egg mixture into the pan and reduce

heat to low. Cook until the eggs begin to get firm around the edges, tilting the pan occasionally to let the runny (uncooked) egg distribute around the pan. Continue cooking until the eggs are almost set, about 5-7 minutes. 6. Place the pan in the preheated oven, under the broil/grill, but not too close to the heat source.

(Use the middle rack.) Let the frittata brown slightly, about 3-4 minutes under the broiler. Remove from the oven. Slide the frittata onto a wooden cutting board and let cool. Cut into 4 wedges and serve.

Recipe adapted by Health Supportive Chef Federico Saldivar


Poached Wild Salmon With Mediterranean Herbs and Baby Spinach (Serves 4) Salmon is a great source of heart-healthy omega-3 acids as well as protein. Protein can help cancer patients maintain weight during treatment. The wonderful mix of herbs in this recipe contains many cancer-fighting compounds, making this dish even more satisfying to enjoy.


Ingredients 1 cup dry white wine 2 cups of water 2 sprigs of each: fresh dill, parsley, thyme, marjoram, oregano 2 bay leaves 5 garlic cloves finely sliced 1 lemon, thinly sliced 1 teaspoon salt 4 8-oz wild salmon fillets 8 cups baby spinach ¼ cup slivered and roasted almonds 2 – 3 tablespoons extra virgin olive oil


Procedure 1. Place medium sized skillet over low heat. Add white wine, water, all herbs, 1/3 of garlic, ½ of the sliced lemon and salt. Bring to a simmer. Add salmon. Cover the skillet and let it cook for about 7 minutes, until the fish begins to flake. Using a large spatula, transfer fish to a plate. 2. While salmon is cooking, place small saucepan over medium heat. Add extra virgin olive oil and the remaining garlic. 3. When garlic turns a light golden brown, add spinach, almonds, and salt. Cook, stirring, until spinach wilts (about one minute).


4. Serve salmon over sautéed spinach with brown rice on the side. Garnish the fish with the remaining lemon slices.

Recipe adapted by Health Supportive Chef Federico Saldivar


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