SALADS FOR CANCER-FIGHTING DIET

22 Apr 2009

22 Apr, 2009 Cancer

Thai Style Green Papaya Salad

1/2 green papaya

2 cloves garlic

2-3 chillies

10 green beans

1/2 teaspoon apple concentrate

2 tablespoons lime juice

1 tomato, diced

1 handful mung beans

1 teaspoon chopped roasted almonds

Begin by peeling the papaya and place in a food processor. Shred the papaya. With a mortar and pestle, pound the garlic and chillies together. Add the beans (diced) and pound very lightly, just to bruise. Add the apple concentrate, shredded papaya, mung beans, lime juice and tomato. Mix all together. Serve sprinkled with chopped or slivered almonds.

Lentil Chicken Breast Salad

1 tomato

1 green capsicum

100 grams chicken breast, poached

3 spring onions

600 grams green lentils (cooked)

2 teaspoons apple cider vinegar

1 tablespoon apple juice concentrate

Dice tomato and capsicum. Shred the spring onions and chicken meat. Combine with all remaining ingredients and toss well. Season with salt substitute or another delicious dressing for flavour.

Longevity Salad

1/2 fresh avocado

150 grams goat’s cheese chopped (if desired)

1 carrot

A handful of spinach leaves

Mixed lettuce

Snow pea sprouts

2 zucchinis, chopped

1/2 green or red capsicum, chopped

10 snow peas

5 sun-dried tomatoes, slivered

Chop all ingredients and mix together in a glass bowl. Serve with a garlic dressing.