Last month we provided the basics on what victims going through mesothelioma litigation can do to help better their diet and nutrition while also 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 mesothelioma cancer 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 how to take care of yourself while enduring mesothelioma litigation with nutrition and 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 fighting through mesothelioma litigation, 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.
Green Bean & Mushroom Sauté
- 3 pounds fresh green beans, topped and tailed, cut lengthwise in half
- 4 large shallots, thinly sliced
- 4 sprigs fresh thyme, leaves stripped
- 3-pounds portabella mushrooms, caps wiped with a damp cloth and thinly sliced
- Salt, to taste
- 2 tablespoons cider vinegar
- 2 tablespoons chopped Italian parsley
- 2 tablespoons olive oil
- ¼ cup toasted sliced almonds
1. Blanch the green beans in salted boiling water for 3-5 minutes, just until they are tender but still crisp. Drain and run under cold water. Set aside.
2. Heat olive oil in a wide sauté pan over a medium high-heat. Add the shallots and thyme and cook, stirring occasionally, until they begin to turn golden, about 5-8 minutes.
3. Add the sliced mushrooms and some salt. Sauté until the mushrooms lose their water and begin to wilt. Add the cider vinegar, and continue to cook for 5 minutes.
4. Add the cooked green beans to the mushrooms and cook over medium high until the beans are heated through. Taste for seasoning then serve topped with toasted almonds.