Carotenoids are red, yellow, and orange plant pigments such as those in carrots, tomatoes, pumpkin, and winter squash. Carotenoids have important anti-cancer properties. For instance, lycopene, which makes tomatoes red, has the ability to inhibit the cancer-promoting growth factor IGF-1. Scientific studies show that lycopene helps prevent prostate, lung, and stomach cancers.
In addition to eating whole foods containing carotenoids, the Block Center recommends the freeze-dried juice of the carotenoid vegetables, which gives you the equivalent of several servings in one glass.
Recipe for Lentil Salad with Tomato & Dill (after the jump)
Lentil Salad with Tomato & Dill
Serves 6
Ingredients:
1 cup dried lentils, small orange or green
1 garlic clove, chopped
1 tsp sea salt
2 cups diced tomatoes
¾ cup fresh scallions, thinly sliced
1/4 cup fresh dill, chopped
1/4 cup fresh basil, chopped
3 Tbsp red-wine vinegar
1/4 cup extra-virgin olive oil
1 tsp fresh-ground black pepper
Instructions:
- Bring 4 cups water to a boil in a heavy saucepan with lentils, garlic, and 1/2 teaspoon salt.
- Reduce heat and simmer, uncovered, until lentils are tender (15 to 25 minutes).
- Drain, then transfer to a large bowl.
- Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt. Serve warm.
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
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