When the temperature rises and the sun shines brighter, your body craves foods that refresh, nourish, and energize your body. The summertime presents the perfect opportunity to embrace nature's fresh produce, offering not just incredible flavors but also powerful nutritional benefits that can support your overall health and well-being.
For cancer patients, incorporating fresh summer produce into daily meals becomes particularly beneficial. The season's fruits and vegetables are packed with antioxidants, vitamins, and minerals that help combat inflammation, support immune function, and provide gentle nutrition during treatment. Fresh produce also offers better hydration, easier digestion, and the natural energy your body needs to heal and thrive.
Fresh Greek Salad
This vibrant Mediterranean salad showcases summer's finest offerings with crisp cucumbers that provide hydrating properties and essential electrolytes. The grape tomatoes burst with lycopene, a powerful antioxidant known for its anti-inflammatory benefits, while the green bell pepper adds vitamin C to support immune function. Fresh red onion contributes quercetin, a natural compound with anti-cancer properties, making this colorful dish both refreshing and nutritionally dense.
Ingredients:
Salad:
- 1 large cucumber, diced
- 1 pint grape tomatoes, halved
- 1 green bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup of Kalamata olives, halved
- 4 ounces of feta cheese, crumbled
- Salt and pepper, to taste
Salad Dressing:
- ⅓ cup red wine vinegar
- 1 lemon, juiced
- 1 teaspoon of Dijon mustard
- 2 garlic cloves, minced
- ½ teaspoon of dried oregano
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- ½ cup of olive oil
Instructions:
- Add the cucumber, tomatoes, bell pepper, onion, olives, and feta cheese to a large mixing bowl.
- In a separate small mixing bowl, add the vinegar, lemon juice, mustard, garlic, oregano, salt, and pepper. Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
- Drizzle the dressing on the salad and gently stir to combine. Season with additional salt and pepper, if desired.
Summer Succotash
This hearty dish celebrates summer's abundance with fresh corn kernels that provide natural sweetness and fiber, supporting digestive health. The colorful medley includes nutrient-rich lima beans and fava beans, both excellent sources of plant-based protein and folate. Fresh cherry tomatoes add a burst of vitamin C and carotenoids, while aromatic herbs like parsley contribute chlorophyll and additional antioxidants. The combination of fresh vegetables creates a satisfying meal that's gentle on the stomach yet packed with energy-supporting nutrients.
Ingredients:
- Olive oil, for the pan
- 2 links of merguez sausage
- 1/2 cup of diced celery
- 1 medium onion, diced
- 1/2 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 1/2 cups of canned black-eyed peas
- 1 1/2 cups of frozen corn, thawed
- 1 1/2 cups of frozen fava beans, thawed
- 1 1/2 cups of frozen lima beans, thawed
- 2 tablespoons of unsalted butter
- Kosher salt and freshly ground black pepper
- 1 cup of cherry tomatoes, halved
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of lemon zest
- 1/3 cup of chopped flat-leaf parsley
Instructions:
- Heat a large cast-iron skillet over medium heat and coat the bottom with oil. Add the sausages and fry until browned on all sides and cooked through, about 10 minutes. Transfer to a cutting board, reserving the pan. Thinly slice when cool enough to handle, then set aside.
- Pour out and discard most of the grease in the pan. Add enough oil to thoroughly coat the bottom of the pan. Add the celery, onions, and bell peppers and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook, stirring frequently, until fragrant, 1 minute.
- Stir in the black-eyed peas, corn, fava beans, lima beans, butter, two teaspoons salt, and one teaspoon of pepper. Cook, stirring occasionally, until heated through, about 10 minutes.
- Add the sausage back to the skillet and cook until heated through. Add the tomatoes, lemon juice, zest, and parsley. Serve warm.
Grilled Peaches
Fresh, ripe peaches at their summer peak offer natural sweetness, along with beta-carotene and vitamin A, which support eye health and immune function. When grilled, the natural sugars caramelize, creating an antioxidant-rich treat that's easier to digest than processed desserts. The soft texture makes this dessert particularly appealing for those experiencing mouth sensitivity during treatment, while the natural fruit sugars provide gentle energy without overwhelming the digestive system.
Ingredients:
- 1 stick of unsalted butter, at room temperature
- 1 teaspoon of cinnamon sugar
- 2 tablespoons of granulated sugar
- Pinch of salt
- 4 ripe peaches, halved and pitted
- Canola oil
- Mint leaves, for garnish
Instructions:
- In a small bowl, add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar, and salt and mix until combined.
- Heat grill to high heat. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.
Summer's fresh produce offers more than just delicious flavors; it also provides your body with the nutrients needed to stay strong, hydrated, and energized. For cancer patients, these naturally occurring vitamins, minerals, and antioxidants can help support treatment tolerance and recovery while offering gentle, easily digestible nutrition.
The high water content in summer fruits and vegetables helps maintain proper hydration, while their natural fiber supports digestive health. Many seasonal produce items are also rich in compounds that may help reduce inflammation and support immune function, making them valuable additions to any health-focused diet.
If you're undergoing cancer treatment and have questions about incorporating fresh foods into your diet, contact Astera Cancer Care at (732) 390-7750 to speak with our team about creating a personalized meal plan that works for you.