Forsyth Medical Center 
Nutrition and Cancer
Recipes
| Below are recipes great for those who may be undergoing treatment for cancer. |
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Watermelon-Ginger Cooler Smoothie
- 4 cups pre-cut seedless watermelon in a container from produce section (put in freezer)
- 1 cup low-fat vanilla yogurt
- 1/2 cup orange juice (may substitute with pomegranate or white grape juice)
- 1 tsp. minced crystallized ginger
Combine all of the ingredients in a blender or food processor and puree until smooth.
Makes four servings. Per serving: 109 calories, 1 g. total fat (<1 g. saturated fat), 26 g. carbohydrates, 4 g. protein, 1 g. dietary fiber, 46 mg. sodium.
Lite Hummus Dip (use as a spread or dip)
- 1 can (15 oz.) chick peas, rinsed and drained
- 1-2 cloves of finely minced garlic (or to taste)
- 1 tbsp. sesame tahini (sesame seed paste found in ethnic section of most grocery stores)
- 6-8 tbsp. reduced sodium vegetable broth or water
- 1-2 tbsp. fresh lemon juice
- 1/2 tsp. extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Hot pepper sauce, optional
In a blender or food processor, place the chick peas, garlic, tahini, broth or water, lemon juice and oil. Blend on high speed until mixture is smooth. Add the salt, pepper and hot pepper sauce to taste, if using. Scoop the mixture into a serving bowl. Dust the hummus lightly with paprika. Makes 1 1/4 cups.
Per two tablespoons: 63 calories, 2 g. fat (<1 g. saturated fat), 10 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 163 mg. sodium.
Click on the link above to visit the American Institute of Cancer Research (AICR) website and have recipes sent to you weekly.
