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Recipes for Chemotherapy Patients

Ginger-Butternut-Orange Soup

Makes approximately 10 (12 oz.) servings

Prep time: 45 minutes
Cooking time: approx. 2.5 hours

Ingredients:

1 Tb.	olive oil
1 lrg.	onion, sliced
1 large	butternut squash peeled and diced
1/4 cup	ginger, peeled and sliced
2-4 cloves	garlic, thinly sliced
1 cup	rice vinegar or sake
3 quarts	water
3 Tbs	orange zest (orange part of skin)
1/2 bu	cilantro, chopped
1/2 bu.	scallions, thinly sliced on bias (angle)
Salt and pepper to taste

Method:
Heat soup pot on medium heat with olive oil until smoking.
Sauté onions, garlic, and ginger for 2 to 3 minutes until translucent.
Add rice wine and simmer for 2-3 minutes.
Add butternut squash and 2 quarts of H20.
Simmer slowly for 2 hours.
Ladle contents into a blender and puree or use birmixer.

CAUTION: Always be very careful when pureeing hot food in the blender because contents may erupt. You may want to remove the top and cover with a plate, always leave some space for heat to escape.

If needed, you can adjust consistency/remaining quart of water.
Return pureed mixture to rinsed pot, heat and simmer.
Add cilantro, orange zest, and scallions.
Season with salt and pepper. Serve and enjoy!

Miso Soup

Miso Soup
Makes approximately 2 quarts
Prep time: 20 minutes
Cooking time: approx. 1 hour

Ingredients:

1 T.	olive oil
1 T.	ginger finely chopped
1 T.	garlic finely chopped
1 T.	lemon grass finely chopped
1 qt.	vegetable stock or water
1/2 cup	soy sauce(optional)
1/4 cup	seasoned rice vinegar (optional)
10 oz.	white or brown miso paste (unpasteurized, organic)
12 oz.	Tofu diced into ½ inch cubes
1 T.	Scallions cut on a bias (angle)

Method:
Heat olive oil until hot in 2 gallon pot.
Sauté ginger, garlic, and lemon grass to develop flavor.
Add vegetable stock and simmer for 20 min
Add all other ingredients and heat, but do not boil, as this may affect the beneficial enzyme qualities. Serve and enjoy!

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