Prevent Cancer Foundation Blog

Vegetables

Healthy recipe: Summer succotash salad

Posted by Rebecca Evans, Communications Assistant on August 15th, 2013 | No Comments »
Summer Succotash Salad

Yield: 10 servings, about 3/4 cup each Servings: 10 Active Time: 40 minutes Total Time: 1 hour 40 minutes To Make Ahead: Prepare through Step 2, cover and refrigerate for up to 1 day. Finish with Steps 3 & 4 just before serving. Recipe Description: This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice ...

“5-A-Day” rule backed by Swedish study

Posted by Prevent Cancer Foundation Staff on August 5th, 2013 | No Comments »
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An extensive Swedish study found a direct correlation between the ‘5-a-day’ fruit and vegetable recommendation and a longer life. According to the study, those who had at least the recommended five servings of fruits and vegetables tended to live a longer life than those who did not. Of the men and women that participated in the study, those that said they did not eat the recommended servings of fruits and vegetables had their lives cut ...

Healthy recipe: Grilled shrimp skewers over white bean salad

Posted by Ashley Boggs, Communications Associate on May 23rd, 2013 | No Comments »
Grilled Shrimp Sweres

Yield: 6 servings, about 3/4 cup salad and 4 shrimp each Servings: 6 Prep Time: 30 minutes Total Time: 30 minutes To Make Ahead: Cover and refrigerate the salad and shrimp separately for up to 1 day. | Equipment: Six 8- to 10-inch skewers Recipe Description: Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also ...

Healthy recipe: Roasted vegetable enchiladas

Posted by Ashley Boggs, Communications Associate on May 2nd, 2013 | No Comments »
Roasted Vegetable Enchiladas

Yield: 6 servings, 2 enchiladas each Servings: 6 Prep Time: 1 1/4 hours Total Time: 1 1/2 hours To Make Ahead: Prepare the sauce (Steps 1-4) and the filling (Step 5); cover and refrigerate for up to 2 days. Recipe Description: Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--perfect for entertaining. Pass some crumbled queso fresco, chopped fresh cilantro and diced avocado at the table. Recipe Ingredients: Sauce 1 poblano pepper or green bell pepper 2 ...