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Recipes for Cancer Survivors


Bok Choy Soup

This easy Chinese recipe allows you to get all the nutritional benefits of bok choy in a simple, flavorful soup. Feel free to increase the nutritional value by adding cooked organic chicken or raw, peeled shrimp.


  • 3 cups chicken broth
  • 10 leaves bok choy, thinly sliced
  • 2 teaspoons soy sauce
  • 2 teaspoons Asian sesame oil
  • 1/4 teaspoon red pepper flakes
  • 2 garlic cloves, peeled, chopped


Bring the chicken broth to boil in a medium saucepan. Stir in the seasonings (the red pepper flakes, soy sauce, Asian sesame oil), and the chopped garlic.

Add the bok choy. Simmer for up to 10 minutes, until the bok choy leaves turn dark green and are wilted and tender. Serves 4 to 5.


Broccoli Cauliflower Bake


  • 2  cups  broccoli flowerets
  • 2  cups  cauliflower flowerets
  • 5  garlic cloves, peeled and halved
  • 1  tablespoon  olive oil
  • Salt to taste
  • 1/2  teaspoon  freshly ground pepper


Place first 3 ingredients in a baking pan. Drizzle with oil, and toss.

Bake at 450°, stirring occasionally, 20 to 25 minutes or until lightly browned. Sprinkle with salt, pepper, and cheese, tossing to coat.

Prep: 10 min., Bake: 25 min.


Chickpea Stew

Serves 3

We’re accustomed to using chickpeas as an ingredient in North African and Hispanic dishes, but here, they’re the feature attraction. Canned chickpeas have great integrity and are readily available; it’s not necessary to cook dried chickpeas for this recipe. A dab of honey mellows the ingredients of this robust stew and pulls the flavors together.


2 tablespoons extra-virgin olive oil
1 red onion, cut into 1/4-inch dice
2 tablespoons finely minced garlic
1 teaspoon ground cumin
2 cans (each 15 ounces) chickpeas (garbanzo beans), rinsed and drained
1 can (14 ounces) Italian plum tomatoes, chopped, with their juices
4 fresh thyme sprigs, or 1 teaspoon dried thyme leaves
1 teaspoon honey
1 teaspoon fresh lemon juice
1-3/4 cups chicken broth, preferably homemade (see page 434)
Salt and freshly ground black pepper, to taste
About 1-1/3 cups couscous (optional)
1/2 cup chopped fresh flat-leaf parsley leaves


1. Heat the olive oil in a heavy saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until it is almost completely wilted, 8 to 12 minutes. Add the garlic and cook for another 2 to 3 minutes. Stir in the cumin and cook to mellow the flavors, 2 minutes.
2. Add the chickpeas, tomatoes with their juices, thyme, honey, lemon juice, broth, and salt and pepper. Bring to a boil, skimming off any foam that forms on the surface. Then reduce the heat to medium and simmer, uncovered, until the sauce thickens slightly, 15 to 20 minutes.
3. Meanwhile, cook the couscous according to the package directions (you’ll want about 4 cups cooked). Keep warm.
4. Taste the chickpea stew and adjust the seasonings as needed. Remove the thyme sprigs if using, and stir in the parsley. Spoon the couscous into four shallow bowls, top with chickpea stew, and serve immediately.


Oven Baked Sweet Potato Fries
serves 4-6

Several people have mentioned that their fries didn’t come out crispy. Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.


1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.