Cancer Nutrition and Recipes For Dummies
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Sometimes you just want something warm and sweet to sink your teeth into. Almost nothing feels more homey than having a yummy dessert baking in the oven. The smell just permeates your home, filling your nostrils with soothing scents that also start to whet your appetite.

Blueberry Crumb Bars

Preparation time: 25 minutes

Cook time: 30–40 minutes

Yield: 12 servings

3 cups blueberries

1 tablespoon sugar

2 tablespoons water

1 tablespoon lemon juice

1/2 teaspoon cinnamon

1 cup all-purpose flour

1 cup quick oats

2/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon baking soda

1/4 cup butter or soft margarine, melted

  1. Preheat oven to 350 degrees.

  2. In a medium saucepan, combine the blueberries, sugar, water, lemon juice, and cinnamon. Bring to a boil.

  3. Reduce the heat and simmer uncovered, about 8 minutes or until slightly thickened, stirring frequently. Remove from the heat and set aside.

  4. In a large mixing bowl, stir together the flour, oats, brown sugar, cinnamon, and baking soda.

  5. Stir in the melted butter until thoroughly combined.

  6. Set aside 1 cup of the oat mixture for topping. Press the remaining oat mixture into an ungreased 9-x-9-x-2-inch baking pan. Bake for 12 minutes.

  7. Carefully spread the filling on top of the baked crust. Then sprinkle with the reserved oat mixture, lightly pressing the oat mixture into the filling. Bake for another 20 to 25 minutes or until the topping is set.

  8. Cool in the pan on a wire rack.

Per serving: Calories 170 (From Fat 51); Fat 5g (Saturated 3g); Cholesterol 10mg; Sodium 18mg; Carbohydrate 31g (Dietary Fiber 2g); Protein 2g.

Super Antioxidant Peach Raspberry Crisp

Preparation time: 20 minutes

Cook time: 30–35 minutes

Yield: 14 servings

5 cups sliced peaches

2 cups raspberries

1/2 cup canola oil

1 cup uncooked rolled oats

1/2 cup whole wheat flour

1/2 cup wheat germ

1/4 cup honey

1/4 cup chopped almonds

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg and/or cloves (optional)

  1. Preheat oven to 375 degrees.

  2. In a medium mixing bowl, combine the peaches and raspberries. Then place in a 9-x-9-inch glass baking dish.

  3. In a separate medium mixing bowl, combine all the other ingredients and mix until it resembles coarse crumbs.

  4. Spread the crumb mixture on top of the fruit.

  5. Bake for 30 to 35 minutes.

Per serving: Calories 184 (From Fat 88); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 1mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 4g.

Cocoa Walnut Brownies

Preparation time: 15 minutes

Cook time: 30 minutes

Yield: 18 servings

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

3/4 cup unsweetened cocoa powder (natural or Dutch process)

1-2/3 cups sugar

1/2 teaspoon baking powder

1-1/3 cups liquid egg whites (or egg whites from 7 eggs)

2/3 cup unsweetened applesauce

1/4 cup buttermilk

2 teaspoons vanilla extract

2/3 cup walnuts (optional)

  1. Preheat the oven to 350 degrees. Lightly grease a 9-x-13-inch brownie pan and set aside.

  2. In a large mixing bowl, sift together the flours, cocoa powder, sugar, and baking powder.

  3. Then add the egg whites, applesauce, buttermilk, and vanilla extract, and beat with an electric mixer until well combined. Fold in the walnuts, if desired.

  4. Transfer the batter to the brownie pan and bake for approximately 30 minutes; the brownies are done when they start pulling away from the pan.

Per serving: Calories 117 (From Fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 37mg; Carbohydrate 27g (Dietary Fiber 2g); Protein 3g.

Dutch-process cocoa is reddish brown, has a mild flavor, and is easy to dissolve in liquids. This form of cocoa has been treated with an alkali to neutralize its natural acidity. As a result, it doesn’t react with baking soda and should generally only be used in recipes calling for baking powder.

In contrast, unsweetened natural cocoa has a more complex chocolate flavor, and when it’s used in recipes that contain baking soda (an alkali), it causes the batter to rise as it’s baking.

About This Article

This article is from the book:

About the book authors:

Maurie Markman, MD, a nationally renowned oncologist, is National Director of Medical Oncology at Cancer Treatment Centers of America. Carolyn Lammersfeld, RD, board certified in oncology nutrition and nutrition support, is Vice President of Integrative Medicine at Cancer Treatment Centers of America. Christina Torster Loguidice is Editorial Director of Clinical Geriatrics and Annals of Long-Term Care: Clinical Care and Aging.

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