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Thursday, January 20, 2011

White Bean Salad with Asparagus

  • 5 stalks green asparagus, tough ends removed
  • 1 can (15 oz.) white beans, rinsed and drained
  • 1 orange bell pepper, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tsp. dijon mustard
  • Salt and pepper, to taste
  • 1 cup leafy salad greens, loosely packed
Cut asparagus into 1-inch pieces. Set vegetable steamer into large saucepan. Lightly steam for 2-3 minutes. Set aside to cool. In large bowl, combine white beans, orange pepper and red onion. Gently toss in asparagus. In separate bowl, whisk together olive oil, lemon juice, mustard, salt and pepper. Gently toss dressing into salad. Adjust seasoning to taste. Line salad bowl with leafy greens. Top greens with white bean salad. Serve with hearty whole grain bread. Yields 5 servings.
Per serving:
134 calories, 6g total fat (<1g saturated fat), 16g carbohydrates, 4g protein, 5g dietary fiber, 156mg sodium.

Adapted from the American Institute for Cancer Research Newsletter, Spring 2004, Issue 83, p. 6.

Seven-Vegetable Slaw

Start with one of the prepackaged vegetable slaw mixes and add more vegetables to make it tastier and more unique. Here we’ve added red pepper, zucchini, and the less familiar fennel, a crunchy vegetable with a mild anise flavor. If you don’t like the flavor of anise, substitute celery.

  • 1 (16 ounce) package preshredded broccoli slaw or cabbage slaw
  • 1 cup shredded carrots
  • 1 cup thinly sliced fennel or celery
  • 1 large red pepper, julienned (about 1 cup)
  • 2 small zucchini, julienned (about 2 cups)
  • 1/2 cup canola or soybean oil mayonnaise
  • 1/4 cup fresh-squeezed orange juice
  • 1/2 tsp grated orange rind
  • 1 tsp celery seed
  • Coarse salt and freshly ground black pepper to taste
Next, combine the first five ingredients in a large bowl and toss to mix. Then, combine the mayonnaise and the next five ingredients and stir until blended. Pour dressing over the slaw and toss gently.
Note: For a spunkier slaw, omit the celery seed, orange juice, and rind from the dressing; add prepared horseradish to taste. Yields 16 servings; serving size 1/2 cup.

Per serving:
71 calories, 1.9g protein, 7.2g carbohydrates, 2.6g fiber, 60mg sodium, 2.1g fat, 2mg cholesterol.

Source: Eat, Drink, and Be Healthy by Walter C Willet, MD

Friday, January 7, 2011

Early Detection is Key for Lung Cancer Survivor

A spot was discovered on Robert DeMajistre's lung during a routine physical at the Penn Center for Executive Health at Radnor. He had surgery at the Hospital of the University of Pennsylvania, and it was discovered that Bob had lung cancer. The early intervention was critical for Bob's successful treatment and quick recovery.
I got in contact with Penn Medicine through the Penn Center for Executive Health at Radnor in 2000. During the course of those examinations, they found a spot on my lung. It was tracked faithfully from year to year as it developed.

Eventually the spot became larger and as a result I underwent surgery. Doctors removed one of the lobes of my lung, and determined that I did have lung cancer. The very fortunate thing was how early in the process my cancer was detected by the physicians at Penn Medicine.
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