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Fighting illness with healthy choices

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LEANNE ELY CNC
THE DINNER DIVA

 

This morning as I was reading my email, I saw a Madison Avenue styled ad for chemotherapy. Yes, you read that right. I’ve also seen cancer hospitals (one of them a chain) doing their thing in prime time on TV.

A long time ago in a place not so far away, Cancer was talked about in hushed tones, fear was the plumb line and there was no such thing as a print ad or commercial for cancer products!

But it’s not like that today. Cancer is as ordinary as the common cold and while still feared, it’s talked about a lot more openly and it’s discussed at the dinner table. Thankfully, the options for treatment have improved dramatically.

And while I am pro-research, I’m also pro-personal responsibility. Research has shown that we better our odds the better our nutrition. Phytochemicals are the name of the game and they’re mostly hiding in fruits and vegetables — if we eat a lot of fruit and vegetables, we’re going to get those lovely phytochemicals doing their jobs inside our bodies Here is a recipe that will tickle your cells’ mitochondria and at the same time, put a smile on your face and satisfaction in your tummy. Enjoy!

Fire Roasted Tomato Soup

Serves 4

1 tablespoon olive oil

1 medium onion, chopped

2 (15-oz.) cans fire roasted tomatoes, with juice drained, but saved

2 cloves garlic, pressed

1 handful fresh basil leaves, chopped (remember to remove stems)

Pinch of sugar

2-1/2 cups low sodium chicken broth

1/2 cup lowfat milk (optional)

Sea salt and freshly ground black pepper, to taste

4 sprigs flat leaf Italian parsley

In a saucepan, heat the oil over medium heat. Add the onions and cook till onions are translucent. Add the drained tomatoes, garlic, basil and sugar.

Cook this mixture for 10 minutes or so, stirring every so often. Stir in the broth, drained tomato juice, bring to a boil and simmer for a couple of minutes. Remove from the heat and let cool. If you prefer creamier soup, blend in a blender in batches, otherwise serve it up, top with a sprig of parsley and enjoy!

Per Serving: 144 Calories; 4g Fat; 12g Protein; 17g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1086mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Carbohydrates. Points: 4.