Mesothelioma Compensation - Fighting the Battle Against Cancer
Last month we provided the basics on how mesothelioma compensation can be used to help better diet and nutrition while going through radiation, chemotherapy or surgery treatments. We learned that healthy proteins, fats and carbohydrates are essential in providing a balanced meal to help maintain weight and energy levels for patients diagnosed with malignant mesothelioma. We also provided information about how some treatments can take away a patient’s appetite and in those cases, if your doctor approves it, certain supplements could be used to provide the nutrients your body will need to continue to heal properly.
Once you’ve been given a diagnosis, mesothelioma compensation will help pay for your medical bills – which will be huge. This month we are providing more information about nutrition and taking it a few steps further by also providing healthy and nutritious recipes for people managing malignant mesothelioma or any asbestos-related illness. These meals will be made up of ingredients that hit on important food groups that will give your body a good start at healing and having good amounts of energy.
If you are using a mesothelioma law firm to help fight for mesothelioma compensation, diet and nutrition are your secret weapon to fight the cancer and provide your body the ammunition it needs to win the war. If you cannot prepare these meals, ask family or friends to prepare them for you. Make sure to keep plenty of fruits and vegetables on-hand as powerful snacks in your diet and nutrition backpack. Balanced diet and nutrition has always been the key to good health – open the door with this month’s recipe suggestions.
Dried beans, black-eyed peas, red lentils and kidney beans are chock-full of cancer-fighting properties. Folate tops the list and vitamin B is present helping to reduce the risk of other cancers. These legumes are high in fiber and starch, two additional weapons that protect cells from cancer. Even better news is that studies show that regularly adding legumes to your diet is proven to reduce the risk of certain cancers….so, eat up!
Dried Legume Cakes and Salsa
3 cups finely chopped plum tomato (about 6 tomatoes)
1/4 cup chopped fresh basil
1 tablespoon balsamic vinegar
2 teaspoons capers
1/4 teaspoon salt
5 cups water, divided
1 cup dried small red lentils
1/2 cup uncooked basmati rice
2 tablespoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 teaspoon fennel seeds, crushed
2 garlic cloves, minced
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
1. For salsa prep, mix the first 5 ingredients and leave in a bowl at room temp.
2. For cake prep, boil 4 cups water and lentils in a medium saucepan. Reduce heat to a simmer for 20 minutes or until tender. Rinse and drain with cold water. Put lentils in a large bowl.
3. Mix 1 cup water and rice in pan and bring to a boil. Cover, reduce heat and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes and then mix in rice to lentils.
4. In a large, nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add fennel seeds, garlic, bell pepper and onion. Sauté 2 minutes or until tender then allow to cool 10 minutes. Blend into rice mixture. Next, mix in mozzarella cheese and remaining ingredients, stirring until blended evenly. Let stand for 10 minutes.
5. Clean skillet and then heat 2 teaspoons olive oil using medium heat. Spoon half of rice mixture into pan, spreading to form 6 (3-inch) circles. Cook 5 minutes or until lightly browned and then flip cakes. Cook 5 minutes on other side then remove from heat. Repeat procedure with remaining rice mixture. Serve with salsa.