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In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, Dr Shubham Pant asks you to ‘focus on the mundane solutions’. Intensively researched and featuring simple and delicious recipes, this book tells you everything that you need to know about cancer and diet. Read on to get your hands on some of the delicious recipes it features that your gut will thank you for!
Vegetable Dal Soup
Contributed by Anita Jaisinghania
Toor dal, a humble yet deeply delicious flat yellow pigeon pea lentil, is nutritiously dense, and high in fibre, complex carbohydrates, folic acid, and protein. It’s a good recipe option for chemotherapy patients experiencing mouth sores, dry mouth nausea and vomiting.
NOTE: This dal works as a vehicle for seasonal vegetables—so feel free to adapt based on what is at hand. If you must replace the toor dal, use the yellow moong or the orange lentil. Replace green beans with carrots, cauliflower or any seasonal vegetables.
If your bowl looks anything like the one below, we’re sure you’re already digging into it!
Chickpea Chilla with Avocado Masala
Contributed by Anita Jaisinghania
Both chickpeas and avocados are packed with vitamins, minerals and fibre; in addition, avocados contain healthy fats. This recipe is ideal for cancer patients experiencing decreased appetite and loss of weight.
NOTE: The chilla is a savoury pancake made with chickpea flour. It takes minutes to make, is deeply flavourful and can be made in many different ways. You can also top this up with peanut butter, Indian pickles and yoghurt. The crowning glory here, avocado masala, is nutritious and tasty. Using a rolling pin, lightly crush the coriander seeds for the avocado masala; they will release more lemon flavour. Chickpea may be replaced with millet or amaranth flour to make the pancake vegan. Leave the egg out and add 2 tablespoons of almond or other nut milk.
This delectable plate of health is every foodie’s dream come true!
Pushpesh Pant is a regular recipe columnist and author of many cookbooks in India, including Phaidon’s India: The Cookbook. He has studied and researched Ayurveda independently for over four decades.
A James Beard semifinalist three times for Best Chef Southwest (2012, 2017 and 2018), Anita Jaisinghania’s restaurant, Pondicheri in Houton, Texas has been recognized nationwide.
For more mouth-watering recipes and great health tips, order your copy of Food Matters today!
About the Book - FOOD MATTERS
Cancer is now the fourth leading cause of death in India. So the most pressing question today is-what are you doing to lower your risk?In Food Matters: The Role Your Diet Plays in the Fight Against Cancer, Dr Shubham Pant…
About the Author - Dr Shubham Pant
Dr Shubham Pant is a professor at the University of Texas MD Anderson Cancer Center. This is his first book.
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