[MOL] Serving Cool Meals.....pg/1 [01467] Medicine On Line


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[MOL] Serving Cool Meals.....pg/1



Soothing Cool Meals   
 
 
By Laurie Burrows Grad
 

 
According to the American Cancer Society, eating nutritiously while undergoing chemotherapy or radiation is important to help you feel better all around. Proper nourishment helps to maintain strength, energy, weight and vital nutrient stores. It may also help you tolerate treatment-related side effects, decrease the chance of infection and help you to recover more quickly.

My friends who have gone through cancer treatments acknowledge all these points but also say that there are times when you just don’t feel like eating. At these times, they reach for comforting foods--for cold soups, cold sauces, puddings and other cool and soothing foods that feed not only the tummy but also the soul.

Here are a few favorite soothing cold dishes that will help add calories and feed the comfort zone as well.

(see a previous article by this author on easy-to-prepare shakes for cancer patients)

Cold Cucumber-Avocado Soup
Serves 4-6

It is best to prepare this soup a day to several hours in advance to allow it to be well chilled.

1 large cucumber, peeled, seeded, and cut into 2-inch chunks (you can also use half of a European seedless cucumber, which does not need peeling)
1 large ripe avocado, peeled
2 scallions (green and white parts included), roughly chopped
1-cup chicken broth
3/4 cup sour cream (you can use a good brand of light sour cream if desired)
2 tablespoons lemon juice
Salt and freshly ground white pepper to taste
Garnish: dollop of sour cream and chopped chives or scallion greens

 
1. In a food processor or blender, combine the cucumber, avocado and scallions and pulsate on and off until well chopped.
2. Add the remaining ingredients and process until smooth. Place the mixture in a covered container and refrigerate for about four hours.
3. Taste for seasonings, adjust as necessary and serve the soup in chilled bowls garnished with a dollop of sour cream and chopped chives or scallion greens.

Cook Notes:
Garnishing is very important, particularly when a patient is not hungry. If the soup is served attractively, it will help to inspire the patient to eat.

 


 
 
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