Nutritious food a friend to cancer survivors

By Metro Creative

Millions of people across the globe receive a cancer diagnosis each year. While that diagnosis can initially be devastating, it’s important to note that many cancer patients survive the disease and go on to live productive lives.

Advocacy is a significant part of many cancer survivor’s lives. Cancer survivors often become strong supporters of cancer research so one day others won’t have to endure the disease. Whether they’re supporting cancer charities that fund cancer research, spreading the word about cancer prevention in their communities or participating in events aimed at raising awareness about cancer, cancer survivors are a source of inspiration to their friends, family members and neighbors.

But as much as cancer survivors tend to do for others, they should also take steps to ensure their own health. Diet is a great way to do just that. A healthy meal can provide the nourishment cancer survivors need as they get back in the swing of things and continue their lives going forward. And such meals need not be void of flavor, as the following recipe for “Asian Japonica Rice Salad With Edamame” from Rebecca Katz’ “One Bite At a Time: Nourishing Recipes for Cancer Survivors and Their Friends” (Celestial Arts) can attest.

Asian Japonica Rice Salad With Edamame

Serves 8

2 teaspoons sea salt

2 cups black Japonica rice, rinsed and drained

1 cup shelled edamame beans

1 cup peeled and thinly sliced celery, sliced diagonally

1 cup peeled and shredded carrots

1/2 red bell pepper, diced

1/2 cup thinly sliced scallions, green and white parts,

sliced diagonally

Dressing

2 tablespoons brown rice vinegar

3 tablespoons tamari

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1/8 teaspoon cayenne

1/4 cup sesame oil

1 teaspoon toasted sesame oil

3 tablespoons fresh lime juice

1/8 teaspoon sea salt

1/2 teaspoon maple syrup

1 cup toasted cashews (see box)

1 tablespoon chopped fresh cilantro

1/2 cup chopped fresh basil

1 tablespoon lightly toasted sesame seeds (see box)

2 teaspoons fresh lime juice

In a medium pot, bring 4 cups of water and 1 teaspoon salt to a boil over high heat. Add the rice and return to a boil. Cover, decrease the heat and simmer until tender, 40 to 45 minutes. Pour the rice onto a sheet pan and fluff with a fork to separate the grains and cool.

In another medium pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and blanch the edamame until just tender, about 1 minute. Transfer to a colander, rinse with cold water, and set aside.

In a bowl, combine the rice, celery, carrot, red pepper, and scallions. Prepare the dressing by whisking the vinegar, tamari, ginger, garlic, cayenne, sesame oil, toasted sesame oil, lime juice, salt, and maple syrup together. Toss the rice mixture with the dressing. Stir in the beans, cashews (reserve a few for garnish), cilantro, and basil. Top with the sesame seeds and a squeeze of lime juice. Serve in a salad bowl, garnished with cashews.