Oral cancer patients struggle with eating regular meals. However, it is important for them to eat nutritious meals to keep their strength up during treatment. Here are three simple recipes for lunch and dinner.
Hearty rainbow soup
In this recipe, varied vegetables of all colours are used to create a multi-vitamin rich meal. It works well for lunch or dinner, as it fills the stomach but is also not too heavy for patients who may have nausea from treatment.
Ingredients:
1/3 cup chopped bottle gourd
1/3 cup chopped pumpkin
1/3 cup fenugreek or methi leaves
1/3 cup chopped tomatoes
1/3 cup green peas
1/3 cup chopped beetroot
1 tsp cumin powder
1 bay leaf
1 tsp turmeric powder
Salt to taste
Water as required
Method:
In a pressure cooker, add all the ingredients and cook till the vegetables reach a asoft mashed consistency. Add water as required depending on how liquidy you want the soup. Avoid adding pepper as it may irritate a patient with oral symptoms. Remove the bay leaf. Blend the soup into a smooth puree and pass it through a sieve once. Sprinkle finely chopped fresh coriander on top and serve hot.
Spinach soup
This soup is a wonderful way to provide protein through dal and iron & Vitamin K through the spinach.
Ingredients:
1 cup spinach leaves
1/3 cup peas
¼ cup chopped mint leaves
1/3 cup green moong dal
1/3 cup finely chopped onions
1 tsp cumin seeds
1 tsp finely chopped garlic
1 tbsp oil
Salt to taste
Water as required
Method:
Soak the moong dal for 4 to 6 hours in water . In a pressure cooker, add the oil and let it heat. Temper it with cumin seeds, onions, and garlic. When the onions have become soft and transclusent, add in the spinach, peas, mint and moong dal. Add water as required. Pressure cook for 4-5 whistles till the dal is soft. Blend the soup into a smooth puree and pass it through a sieve once. Serve hot.
Mixed Potato Mash
Sweet potatoes are rich in carbohydrates but less starchy than potatoes. Purple yam or Ube is high in fiber. It is a filling side dish for cancer patients who need to gain weight.
Ingredients:
½ cup chopped sweet potato
½ chopped purple yam
½ cup milk
1 tbsp butter
Salt to taste
Method:
Boil the sweet potato and purple yam till soft. Peel the skin and mash it up well. In a stove top pot, add milk and butter. Add in the mashed potato and salt and mix well till it becomes soft and smooth. Use a hand mixer if desired. Serve warm.
