Today's post is a recipe from Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago and now helps others to improve their health through nutrition.
‘Keep it simple, and keep it colourful’ is my mantra in the kitchen. This is a typical meal – delicious, nutritious and fast to prepare - chicken with sweet potato & thyme chips, steamed broccoli and a beetroot dip.
Beetroot nourishes the blood, supports the liver and is heart healthy. The phytonutrients which give the characteristic strong red colour have both antioxidant and anti-inflammatory properties. This is very desirable from an anti-cancer point of view, and in-vitro studies have shown a cytotoxic effect when beetroot extract is administered to breast, pancreatic and prostate cell lines.[1]
Beetroot can be juiced, grated raw and added to salads, or baked in the oven with olive oil, apple and garlic. Here it is transformed into a dip that can be spread onto crackers or served on the side.
Beetroot nourishes the blood, supports the liver and is heart healthy. The phytonutrients which give the characteristic strong red colour have both antioxidant and anti-inflammatory properties. This is very desirable from an anti-cancer point of view, and in-vitro studies have shown a cytotoxic effect when beetroot extract is administered to breast, pancreatic and prostate cell lines.[1]
Beetroot can be juiced, grated raw and added to salads, or baked in the oven with olive oil, apple and garlic. Here it is transformed into a dip that can be spread onto crackers or served on the side.
