Project Hope Recipe Book 2020

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

Rainbow Layered Salad

Napa Valley Glazed Salmon

Ingredients 1 pint red grape or cherry

tomatoes, quartered 1 cup shredded carrots 1 cup frozen corn kernels 2 Hass avocados, pitted and sliced

into thin wedges 1 cup thinly sliced red cabbage

Ingredients 2 Tbsp honey 1 tsp dried thyme 2 tsps Dijon mustard 1 tsp finely grated lemon zest 1 tsp white pepper

1 cup crushed blue corn chips Juice of 1 lime Juice of 1 lemon ¼ cup olive oil ½ teaspoon salt Freshly ground pepper to taste

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

1¼ lbs salmon,

cut into 4 pieces

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

Green Tea with Fresh Mint

Cauliflower No-Crust Quiche

Ingredients 2 cups fresh mint 2 Tbsp green tea leaves* 1-inch piece peeled ginger root,

thinly-sliced 2 Tbsp honey, or to taste 6 cups boiling water

Ingredients 2 tsps olive oil ½ cup chopped onions 5 large eggs ½ cup low-fat milk, rice milk

or soy milk ½ tsp salt 1½ cups chopped cauliflower

1 orange, sliced 6 mint sprigs, for garnish

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

Vegetable Stir-Fry with Cashews Ingredients 1 pound fresh broccolini 2 medium carrots 2 Tbsp canola oil 1 Tbsp minced peeled ginger root 1 clove garlic, minced ½ cup water 1 cup sliced shiitake mushrooms 1 cup sliced shiitake mushrooms 2 green onions, cut in 2-inch pieces

2 cups fresh snow peas, ends

trimmed, strings removed,

or 1 package frozen snow

peas, thawed 2 Tbsp reduced sodium soy sauce 1 Tbsp rice wine (sake), optional 1 tsp sugar 1 Tbsp sesame oil 2 Tbsp chopped cashews

½ cup shredded low-fat

cheddar cheese 1 tsp paprika

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

Tropical Fruit Yogurt Smoothie Ingredients 6 ounces passion fruit, guava

or other fruit-flavored fat-free

yogurt* 1 medium chopped mango** 1 small banana** ⅓ cup uncooked, rolled oats 2 tps fresh ginger, grated

½ cup pineapple or orange juice ½ cup fat-free milk

DIRECTIONS

DIRECTIONS

1. Preheat oven to 350°F. 2. Combine the honey, thyme, mustard, lemon zest and pepper in a small bowl. Arrange the salmon, with the skin side down, in a shallow roasting pan lined with cooking foil. Using the back of a spoon, spread the honey mixture to coat the top of each fillet.

3. Bake, uncovered, for 20 minutes, or until the internal temperature reaches 145°F and flesh is opaque and flakes with a fork.

1. In a clear glass serving bowl, layer the tomatoes, carrots, frozen corn, avocados, red cabbage and blue corn chips in order.

Let stand at least 15 minutes for corn to fully defrost.

2. Make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.

3. Serve salad with dressing on the side.

From EatRight.org

From EatRight.org

RESEARCH TESTS health

recovery

DIRECTIONS 1. Put yogurt, mango, banana, oats and ginger in a blender.

Add juice and milk.

2. Whirl in the blender for about 30 seconds, or until mixture is smooth.

3. If the smoothie is too thick, add juice or milk to desired consistency.

Cooking Notes *If using Greek yogurt, you might add more juice or milk. Another option: For less added sugars, use plain, fat-free yogurt and sweeten with additional fruit if desired. **Substitute 1 cup any tropical fruit — or any fresh, frozen or canned fruit you have on hand.

From EatRight.org

survivorship

awareness abnormal support

RISK FACTORS

PREVENTION

hope

breast

From EatRight.org

SCREENING

lung

1. Preheat oven to 375°F. Lightly oil an 8-by-8-inch casserole dish or 9-inch pie pan with olive oil or butter. Spread onions evenly in the dish and place in the oven while you prepare the other ingredients.

2. In a small bowl, beat eggs, salt and milk with a whisk.

3. Remove dish from oven with mitts and spread cauliflower and cheese evenly. Pour egg mixture over cauliflower, onions and cheese. Sprinkle with paprika.

4. Bake for 30 minutes, until cauliflower is cooked and casserole is golden brown.

colorectal

DIRECTIONS

head/neck

DIRECTIONS

TREATMENT

FIGHT CURE

HEALING

therapy help diagnosis early detection STRENGTH

A COMMUNITY WELLNESS EVENT BISMARCK CANCER CENTER

2020

1. Bruise the mint between your fingers. Place the mint, tea, ginger root, and honey in a 6-cup heat-resistant pitcher or teapot. Pour the boiling water over the tea, stirring to mix the ingredients.

2. Cover; let the tea brew, or steep, for 10 to 12 minutes, or to your taste.

3. Strain the infused hot tea into another pitcher or teapot.

4. To serve, place an orange slice and mint sprig in each mug, then fill with tea or place the mint and orange on top.

Cooking Notes 1. *2 Tbsps of green tea leaves equals about the amount in 3 green tea bags.

2. Serve Green Tea with Fresh Mint over ice as a refreshing drink on a hot summer day!

From EatRight.org

DIRECTIONS 1. Cut the broccolini tops in florets; set aside. Cut the broccolini stalks and carrots in matchsticks.

2. Heat the oil in a wok or large non-stick skillet over high heat.

3. Add the broccolini stalks, carrots, ginger root and garlic.

Stir-fry (or cook and stir continuously) for 1 minute.

4. Add the broccolini florets, snow peas, mushrooms and green onions. Toss gently to mix ingredients.

5. Combine the water, soy sauce, rice wine, if desired, and sugar in a small bowl. Stir into the vegetable mixture. Cover; cook for about 2 minutes, until vegetables are fork tender. Remove from heat.

6. Drizzle the sesame oil over vegetables; toss gently.

7. To serve, sprinkle with cashew nuts.

From EatRight.org