Last month we provided the basics on what mesothelioma legal advice can do to help better their court case. Victims of mesothelioma cancer will have to endure 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 mesothelioma treatment regimens 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.
This month we are providing more information about mesothelioma legal advice and nutrition, taking it a few steps further by providing healthy and nourishing recipes for people managing malignant mesotheliomaor 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 receiving mesothelioma legal advice, 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.
Butternut Squash and Ravioli
1-15 oz can butternut squash puree or pumpkin puree or 2 cups freshly pureed squash or pumpkin.
½ cup ricotta cheese
1 teaspoon ground sage
½ teaspoon ground nutmeg
1 teaspoon salt
About 50 wonton wrappers
½ cup olive oil
2 tablespoons butter
2 shallots, sliced
1 bunch sage
1 cup pasta cooking water
1 tablespoon maple syrup
1 teaspoon salt
¾ cup hazelnuts, chopped
1. Mix together butternut squash puree, ricotta cheese, sage, nutmeg, and salt.
2. Sprinkle a layer of flour on a work surface. Working in batches, place wonton wrappers in a row. Spoon 1 tablespoon of filling on each wrapper. Brush around the filling with water. Top with another wrapper. Press the wrappers together around the filling, removing the air and sealing them. Using a medium circle cookie cutter, cut out each ravioli. Using a fork crimp the edges making a nice design and sealing them. Place on a floured baking sheet and place in the freezer. Repeat this for all of the wontons.
3. Boil a large pot of water with 2 teaspoons of salt in it. Once boiled add the frozen ravioli and cook for about 4 minutes. You may need to cook them in batches depending on the size of the pot. Do not crowd the pot.
4. To make the sauce, heat a pot on medium heat and add the olive oil and butter. Once hot add the shallots and sage. Once the shallots are caramelized and soft, add the pasta cooking water and maple syrup. Stir until a creamy looking sauce appears.
5. Add the cooked ravioli directly to the sauce. Add the hazelnuts and stir together.