SIMPLE FOOD DIET PLAN

FOR CANCER PATIENTS

Planned & Researched by the Group 2(Dieticians)

PHYTOMINERAL SOUP
Planned & Researched by Michelle & Arsheeda

PHYTOMINERAL SOUP
This provides a wide variety of
essential minerals and trace
elements useful in maintaining
optimal health. Make this soup in
bulk and freeze individual serving
sizes. I have seen people who say
that years after recovering from
cancer they still eat this soup on
a regular basis because they love
it.

PHYTOMINERAL SOUP
Nutrition Facts:
Calories=153g
Protein=7g
Carbohydrate=23g
Fat=4g
Cholesterol =0mg
Dietary Fiber=4g
% Calories from fat=24%

HOW TO MAKE PHYTOMINERAL SOUP

Ingredients:
1 medium chopped onion
2 sticks chopped celery

1/2 cup firm tofu

2 cups spinach leaves, chopped fine

4 cloves crushed garlic 1/2 cup chopped parsley

1 teaspoon curry powder

1 teaspoon thyme

2 medium sliced carrots

1/2 teaspoon rosemary

1/2 cup corn

1 tablespoon olive oil

1 15 ounce can tomatoes

5 cups water

1 packet vegetable bouillon cube pinch salt

1 cup frozen peas

1/4 teaspoon black pepper, fresh ground

HOW TO MAKE PHYTOMINERAL SOUP

Heat the oil in a large non-stick skillet. Saut the onions and garlic for 3-5
minutes. Add the celery and carrots and saut for a further 2 minutes. Add the
corn, tomatoes, parsley, thyme, rosemary and sage. Dissolve the packet of
vegetable broth in a cup of boiling water. Add to the pan with 4 more cups of
water. Bring to a boil, cover and reduce the heat. Simmer for 20 minutes. Add
the peas, tofu and spinach. Season to taste and simmer for 5 more minutes.
Notes: Excellent source of Vitamin C, A, B6, Folate and Iron. Good source of
Vitamin B1, B2, Niacin, Calcium and Zinc.

Serves: 6 Preparation Time: 0:30

GINGER-SESAME
SALMON
Planned & Researched by Rufmer, Brylle, & Esther

GINGER-SESAME SALMON
This is a perfect combination of
healthy ingredients. Ginger helps
calm the stomach and increase
appetite, sesame and salmon are
excellent sources of essential
fatty acids providing energy and
health in one delicious entre.
Enjoy this at lunch or in the
evening, hot or cold.

GINGER-SESAME SALMON
Nutrition Facts:
Calories=254g
Protein=36g
Carbohydrate=6g
Fat=9g
Cholesterol =88mg
Dietary Fiber=2g
% Calories from fat=33%

HOW TO MAKE GINGER-SESAME SALMON

Ingredients:
4 salmon steaks (2 pounds)

1 tablespoon fresh minced ginger root

1 teaspoon fresh lemon juice 2 green onions, cut in strips

1 cup water

1 clove crushed garlic

2 teaspoons soy sauce

2 teaspoons rice vinegar

1 tablespoon sesame oil

HOW TO MAKE GINGER-SESAME SALMON

Place the water and fresh lemon juice in a deep non-stick saut pan or skillet.
Bring to a boil. Place the salmon steaks in the water and cover the pan. Reduce
the heat and simmer very gently for 6-8 minutes until the fish is opaque in color.
Arrange the salmon on a warm serving dish. Mix the soy sauce, rice vinegar and
ginger together and spoon over the salmon. Cut the green onions into thin strips
and scatter over the top of the fish. In a small pan combine the garlic and
sesame oil. Warm the mixture until it browns and drizzle over the top of the fish.
Serve hot.
Notes: Excellent source of Vitamin C, B6, B12, B1, Folate and Niacin. Good
source of Vitamin B2, Iron and Zinc.

Serves: 4 Preparation Time: 0:20

RHUBARB & CINNAMON

FLAN
Planned & Researched by Rufmer & Angel

RHUBARB & CINNAMON FLAN

Comfort foods never tasted so
good! Rhubarb may be helpful
in healthy liver function and
cinnamon is reported to help
stabilize blood sugar levels. A
truly guiltless dinner.

RHUBARB & CINNAMON FLAN

Nutrition Facts:
Calories=116g
Protein=2g
Fat=2g
Cholesterol =2mg
Dietary Fiber=<1g
% Calories from fat=12%

HOW TO MAKE RHUBARB &

CINNAMON FLAN
Ingredients:
1 cup Graham cracker crumbs

2 tablespoons flour

2 tablespoons unsalted butter

1/2 teaspoon powdered cinnamon

1 pound fresh rhubarb

1/4 cup sugar

2 tablespoons reduced fat sour cream

HOW TO MAKE RHUBARB &

CINNAMON FLAN
Combine Graham cracker crumbs with melted butter and line 8
baking pan. Prepare rhubarb by washing, removing any blemished or
coarse parts and then slicing and cutting into 1/2 inch pieces. Place
rhubarb in pie crust. Mix sugar, flour, cream cheese and cinnamon
and then spoon over the rhubarb. Bake in pre-heated oven at 425F
for 30 minutes. Allow to cool and serve with fresh, whipped cream
garnished with a little cinnamon.

Serves: 6

Preparation Time: 0:10

Baking Time: 0:30