To Do Cancer-Fighting Compounds and Immune

To Do Cancer-Fighting Compounds and Immune-Boosting Foods

Prepare one meal rich in beta-carotene and another rich in lycopene. This
is easy, of course—it is as simple as cooking up some carrots and pouring
tomato sauce over your angel hair pasta.

Select your recipes and plan a time that is convenient for you to pick
up the ingredients you’ll need. When you enter the grocery store to pick up
your ingredients, pause for a moment in the produce aisle. Notice the bright
colors and the fact that the same colors tend to show up over and over.

Which foods have beta-carotene’s distinctive color? That’s right—you see it
in cantaloupes, sweet potatoes, carrots, and occasionally in other foods.
Which ones have lycopene? It just about jumps out of the tomato bins.
And you’ll see it in the big watermelon slices and pink grapefruit.
Look at chlorophyll’s bright green color almost everywhere in the produce

section, and all the various other intense colors. These pigments are
not just there to look pretty in your shopping cart. They served to protect
the plants, and they will protect you, too.

Also, try preparing any cruciferous vegetable that is new to you, or
prepare an old favorite in a new way. For example, if brussels sprouts are
new to you, try this: Start with frozen petite brussels sprouts—the smaller
they are, the lighter the taste. Steam them until they are soft and tender,
then splash on some soy sauce, apple cider vinegar, or balsamic vinegar.
You will be amazed. Try the same sort of technique with broccoli, collard
greens, or kale.

If you’ve never had Swiss chard, it’s time to try this wonderful vegetable.
A few minutes of steaming turns it into a delightfully tender side
dish. Top it with lemon juice. You’ll find that the tartness of lemon juice or
apple cider vinegar cuts through the faintly bitter taste of many vegetables
and makes them truly delectable.