Cooking Through Cancer
What we eat directly affects how we feel—especially true for those going through the various stages of cancer treatment. When you’re encountering side effects like nausea, fatigue, and bloating (for starters), not only are many foods unappealing, but the thought of preparing them may seem completely out of the question. Here are four simple and satisfying recipes—one breakfast, one lunch, one dinner, and one dessert—contributed by Dr. Lisa Price (a licensed Naturopathic Doctor and National Institute of Health Research Fellow) and nutritionist Susan Gins. Their new book, Cooking Through Cancer Treatment to Recovery, is full of simple recipes that target certain side effects commonly associated with different stages of cancer treatment. These transport well, too, if you’re thinking of making them for a sick friend.
These moist and light muffins are designed to target constipation and blood sugar regulation. The soluble fiber in apple sauce helps patients absorb water, regulate bowel movements, and maintain proper gut microflora. We added a couple of ingredients to make them pop a bit more.
This aromatic soup targets constipation, wound healing, gas and bloating, and nausea. Cashews are not only a great source of protein, but also contain many important minerals for red blood cell production including copper, magnesium, and iron. We love the kick of ginger, but finished ours with a touch more salt.
Inspired by a recipe from Kim Kasner Stone, Lisa and Susan designed this lower inflammatory Bibimbap to target fatigue, peripheral neuropathy, and chemo brain. This dish is packed with Vitamins A and C, calcium, and iron, and the fried eggs bring folate, protein, and choline to the table, which are very important for maintaining nerve health and brain function.