Last month we provided the basics on what victims of mesothelioma cancer can do to help better their diet and nutrition when searching for a quality mesothelioma law firm and 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. 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 find a mesothelioma law firm that will be filing a mesothelioma lawsuit on your behalf, you will have to also focus on a strategic diet and nutrition. 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 have been given a mesothelioma diagnosis and are working with a mesothelioma law firm, diet and nutrition are your secret weapon to fight your 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.
The allium family, also known as the garlic and onion family, is made up of true flavor enhancers. These tasty vegetables also protect against many forms of, cancer according to the American Institute of Cancer Research or the AICR. There is a long list of protective cancer compounds present in the allium family and recipes that include them as a main ingredient will help you gain the most benefit.
French Onion Soup
For the stock you will need:
1 1/2 pounds meaty beef bones
1 pound beef shanks
2 large carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, cut into wedges
3 quarts cold water
1 tablespoon whole black peppercorns
3 fresh thyme sprigs
1 bunch fresh flat-leaf parsley
1 bay leaf
For the soup you will need:
2 tablespoons olive oil
1 tablespoon butter
3 large onions, vertically sliced (about 13 cups)
1 1/8 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1/4 cup chopped fresh chives
12 (1/2-ounce) slices French bread baguette
4 ounces Gruyere cheese, shredded (about 1 cup, packed)
1. Preheat oven to 450°.
2. For the stock, bake the first 5 ingredients on a large baking sheet at 450° for 35 minutes or until browned. Place beef and pan drippings into a large Dutch oven. Over medium heat, stir in the next 4 ingredients and 3 quarts of cold water and bring it to a boil. Once boiling, reduce heat to low and allow to simmer 2 1/2 hours. Strain the mixture using a fine-mesh sieve lined with a double layer of cheesecloth and throw away all solid parts. Clean pan.
3. For the soup, add oil to the pan and then increase Dutch oven to medium heat. In the oil you want to melt the butter and add sliced onion, cooking for 5 minutes. Cover partially, reduce heat to medium-low, cook 15 minutes and add salt and pepper, cooking uncovered, until deep golden brown (approx. 35 minutes). Pour in your reserved stock and chopped thyme and bring to a boil. Reduce heat and simmer until for about 50 minutes or until stock is at 8 cups. Stir in chives.
4. Preheat broiler to high.
5. Place bread slices in a single layer on a jelly-roll pan and broil until toasted. Pour 1 1/3 cups soup into 6 broiler-safe soup bowls. Top each with 2 bread slices and place cheese on top. Place soup bowls on jelly-roll pan and broil until tops are golden brown and cheese bubbles.