Phytochemicals Fighting Cancer

By Lipscomb University Senior Students January 16, 2019Pearls of Wisdom Blog

Senior students in Lipscomb University’s Didactic Program in Dietetics contribute blogs to PearlPoint’s Pearls of Wisdom. View all student blogs here.

From the moment we could eat solid foods, we’ve been told to eat fruits and vegetables. But did you know that it’s even more imperative for cancer patients? According to the American Cancer Society, a diet full of plant foods is recommended for individuals fighting cancer. Fruits and vegetables are high in phytochemicals which have been linked to reducing inflammation, slowing cancer cell growth, and strengthening the immune system. Cancer is an inflammatory disease that the body needs strength to fight. Diversifying your intake of different colored produce is a great way to reap the rewards of each different phytochemical. That’s where the term “eat the rainbow” comes from. Each phytochemical is characterized by a different color, which is why it’s important to eat a rainbow of colors. This recipe includes a variety of vegetables as well as rice and beans to create a delicious meal packed full of phytochemicals.

Rainbow Veggie Bowl

Ingredients

  • 1/2 cup cooked brown rice
  • 1/2 cup canned black beans
  • 1/2 head kale (fresh)
  • 2 Tbs. olive oil
  • 2 cloves minced garlic
  • 1 cup frozen mixed vegetables
  • 1 sweet potato

Directions

Wash the sweet potato and use a fork to poke holes in it. Wrap the potato in a damp paper towel and place on a microwave-safe plate, and microwave for 8-10 minutes or until soft.

While the potato is cooking, pour 2 tablespoons of olive oil and minced garlic in a pan on the stove and sauté until raw smell goes away. Add the fresh kale and sauté until tender.

Cook the frozen mixed vegetable according to the instructions on the package.

Add 1/2 cup of cooked brown rice and 1/2 cup of black beans in a microwave-safe bowl and heat in the microwave -2 minutes or until warm.

Assemble the bowl with beans, rice, vegetables, kale and sweet potato.

Enjoy your nutritious, delicious bowl! Add soy sauce, coconut aminos, or whatever sauce you please.

 

Rachel Kenagy, Student in the Lipscomb University Didactic Program in Dietetics

Lipscomb University Senior Students

Author Lipscomb University Senior Students

Through a program with Lipscomb University’s Didactic Program in Dietetics senior students contribute blogs to PearlPoint’s Pearls of Wisdom. Lipscomb University is located in Nashville, TN. The primary mission of the Lipscomb University Didactic Program in Dietetics is to provide a high quality undergraduate educational experience in a Christian environment which prepares graduates for acceptance into internships and/or careers in dietetics. The curriculum is designed to provide for the development of the Foundation Knowledge and Skills established by the Academy of Nutrition and Dietetics (AND) for Entry-Level Dietitians. Additionally, our students conduct a number of service projects each year in an effort to make others more aware of issues related to nutrition. Upon completion of the program, students will have the necessary knowledge and skills required for quality performance as a dietetic intern and/or professional. Through the PearlPoint Pearls of Wisdom blog series, students gain experience in providing easy-to-understand, written nutrition content for cancer survivors and caregivers.

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