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• La Dieta Mediterránea en la prevención y manejo del Cáncer
• Dr Cristina Nuño Rodríguez is a specialist in Radiation Oncology at HC Cancer Center
• HC Marbella’s Nuclear Medicine Unit has been accredited as a centre of excellence for PET-CT.
• HC Marbella, primer hospital en Andalucía en la adquisición del robot CORI para el reemplazo articular de rodilla
• El Dr. Hernández Rubiño participa en el Libro Blanco de la SEORL-CCC con un capítulo dedicado a la Resonancia Magnética en el Diagnóstico de la Patología del Oído Medio
• La Dra. Casilda Llácer Pérez se incorpora a HC Cancer Center como especialista en oncología médica, tumores digestivos y genitourinarios
• Remar para dejar atrás el cáncer de mama
• Obesity is a chronic, non-transmissible, multifactorial condition
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The Oncology Project: Iranian Vegetable with Lime

I was asked, wether I could think about a dish, helping oncology patients to recover, while having chemotherpay, to boost their immunsystem and helping them to recover.

Here it is: This iranian vegetarian stew is full of good and healthy vegetables, ingredients, vitamines and antioxidants. The original receipt is from Yotam Ottolenghi`s latest cook bookPlenty more, which I have slightly modified my way.

Ingredients

– 50 g clarified butter
– 1 onion large finely diced
– 1/2 tsp ground tumeric
– 1,5 tsp cumin seeds
– 1 tbsp tomato purée
– 20 g koriander
– 10 g tarragon
– 10 g dill
– 1kg small potatoes peeled and chopped in 4cm chunks
– 750 butternut squash deseeded and disced into 4cm chunks
– 3 – 4 iranian dried limes pierced with a fork
– 1 red or green chilli
– 4 medium tomatos quartered
– 150 g spinach leaves
– 15 g barberries
– 300 g Greek yoghurt
– iranian all spice

Preparation method

Preheat the oven to 200º

In a large casserole on medium heat sauté the butter, onion, turmeric and cumin for 10min. Add the tomato purée and cook, stirring, for another 2 min. Bundle the herbs together with a string. Add these to the dish together with the potato, squash, lime, chilli, 1 1/2 tsp of salt, some iranian allspice and 1 litre of water and bring to boil.

Reduce the heat and cook gentely for another 15min, until potatoes and squash are semi- cooked.

Stir throuhg the tomatoes, spinach and barberries, crushing the lemons gently to release some of the very aromatic juice inside, and transfer the casserole to the oven.

Bake uncovered for min. 20min until potatoes and squah are soft and the stew has silky thickened.

Let the stew rest 5min before serving.Add some greek yoghurt.

P.S: tumeric is a very powerful antioxidant. Clinical studies have proved anti- cancerogen effects in bowl cancer. It´s increasing the bile- production and is helping to digest.

Thank you Hernán Cortés Funes/ head of the oncology department of Hospital HC Marbella for the inspiration!

Dr. Ramin Pakzad
Gynaecologist and Obstetrician at HC Marbella

Source: http://drraminoskitchenalchemy.blogspot.com.es/2015/10/the-oncology-project-iranian-vegatable.html

November 11, 2015