Prevent Cancer Foundation Blog

Wellness

Healthy Recipes: Lemon – Dill Green Beans

Posted by Janet Hudson on April 22nd, 2011 | No Comments »
Lemon-Dill Green Beans

This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. 4 servings, about 1 cup each  Active Time: 15 minutes Total Time: 25 minutes Ingredients 1 pound green beans, trimmed 4 teaspoons chopped fresh dill 1 tablespoon minced shallot 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 teaspoon whole-grain mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper Preparation Bring an inch of water to a boil in a large saucepan fitted ...

Healthy Recipes: Chicken & White Bean Salad

Posted by Janet Hudson on April 8th, 2011 | No Comments »
Chicken & White Bean Salad

Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. 4 servings, about 2 cups each Active Time: 25 minutes Total Time: 25 minutes Ingredients Vinaigrette 1 medium clove garlic 1/4 teaspoon salt 5 tablespoons extra-virgin olive oil 6 tablespoons fresh orange juice, plus more to taste 1/4 cup white-wine vinegar or red-wine vinegar 1 tablespoon Dijon mustard Salad 1 15-ounce can cannellini or other white ...

Prevent Cancer Super Colon and the Challenge

Posted by Janet Hudson on March 30th, 2011 | 1 Comment »
Colon Cancer Challenge

A cold, crisp and sunny morning this past weekend saw nearly 1,200 visitors at the Prevent Cancer Foundation's Super Colon as the exhibit was part of the prevention and wellness fair at the 8th Annual Colon Cancer Challenge Race in Central Park, N.Y. The fair sponsored by the Colon Cancer Challenge Foundation and sanofi-aventis U.S. was an integral part of the race event that focuses on raising awareness about colon cancer, screening, and leading a healthy lifestyle that ...

Healthy Recipes: Spring Chicken & Barley Soup

Posted by Janet Hudson on March 25th, 2011 | No Comments »

You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas. 4 servings, about 2 cups each Active Time: 45 minutes  Total Time: 1 1/4 hours Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1/2 cup finely chopped celery 2 cloves garlic, divided 6 cups reduced-sodium chicken broth 1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed 1/3 ...