This month's top-selling book in the Cookbook Marketplace is Eating Well through Cancer by Holly Clegg and Oncologist Gerald Miletello, M.D.
Many people don't know that Clegg's father was diagnosed with larynx cancer while she was creating this book. Thus, Clegg was completely emotionally invested in creating a book that could help people remain nourished and enjoy good, home-cooked meals while enduring cancer treatment.
The book is also great for people who want to help their loved ones endure cancer treatments, as it empowers them to actually do something that will help the patient, by creating a delicious meal that can alleviate side effects like sore mouth or throat.
The following recipe is from the "Healthy Living Post-Treatment" section of Eating Well through Cancer.
Couscous Salad
Couscous only takes minutes to prepare and this wonderful combination of cranberries, snow peas, and peanuts makes this recipe a wonderful recipe.
1 tsp. minced garlic, divided
4 tbsp. lemon juice, divided
2 ½ cups canned, fat-free chicken broth
1 ½ cups couscous
1/3 cup chopped fresh parsley
1 (10-ounce) package snow peas, cooked crisp tender according to directions
5 green onions (scallions), chopped
½ cup peanuts
½ cup dried cherries
2 tbsp. olive oil
Dash of hot pepper sauce
In a pot coated with nonstick cooking spray, sauté ½ tsp. garlic and add 1 tbsp. lemon juice and chicken broth. Bring to a full boil and add couscous, cover pot and remove from heat. Let sit for 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts and cherries. For dressing, mix together remaining ½ tsp. minced garlic and 3 tbsp. lemon juice, oil and hot sauce. Toss the dressing with the couscous mixture.
Makes 8-10 servings
Nutrition Information per serving
Calories 204
Protein (g) 7
Carbohydrate (g) 30
Fat (g) 7
Calories from Fat (%) 29
Saturated Fat (g) 1
Dietary Fiber (g) 4
Cholesterol (mg) 0
Sodium (mg) 162
Diabetic Exchanges: 1.5 starch; 0.5 fruit; 1 fat
Couscous only takes minutes to prepare and this wonderful combination of cranberries, snow peas, and peanuts makes this recipe a wonderful recipe.
1 tsp. minced garlic, divided
4 tbsp. lemon juice, divided
2 ½ cups canned, fat-free chicken broth
1 ½ cups couscous
1/3 cup chopped fresh parsley
1 (10-ounce) package snow peas, cooked crisp tender according to directions
5 green onions (scallions), chopped
½ cup peanuts
½ cup dried cherries
2 tbsp. olive oil
Dash of hot pepper sauce
In a pot coated with nonstick cooking spray, sauté ½ tsp. garlic and add 1 tbsp. lemon juice and chicken broth. Bring to a full boil and add couscous, cover pot and remove from heat. Let sit for 5 minutes, fluff with a fork and add parsley. Set aside to cool. When cool, add snow peas, green onions, peanuts and cherries. For dressing, mix together remaining ½ tsp. minced garlic and 3 tbsp. lemon juice, oil and hot sauce. Toss the dressing with the couscous mixture.
Makes 8-10 servings
Nutrition Information per serving
Calories 204
Protein (g) 7
Carbohydrate (g) 30
Fat (g) 7
Calories from Fat (%) 29
Saturated Fat (g) 1
Dietary Fiber (g) 4
Cholesterol (mg) 0
Sodium (mg) 162
Diabetic Exchanges: 1.5 starch; 0.5 fruit; 1 fat
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