-
1
Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches.
-
2
Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes.
-
3
Drain the lentils thoroughly and discard the whole spices.
-
4
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together.
-
5
Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
-
6
Stir in the bell pepper, cucumber, olives, mint, and parsley and combine, then do a FASS checkand season as needed with another pinch of salt, a few grinds of pepper, or lemon juice.
-
7
Serve with the feta cheese sprinkled over the top.
-
8
Store in an airtight container in the refrigerator for 3 to 5 days.
-
9
(per serving)
-
10
Calories: 210
-
11
Total Fat: 11.6g (1.5g saturated, 7.8g monounsaturated)
-
12
Carbohydrates: 21g
-
13
Protein: 7g
-
14
Fiber: 5g
-
15
Sodium: 195mg
-
16
For most people going through cancereven those having a really rough timetheres generally a point between treatment sessions when youll find yourself feeling a little more energetic and a little less blah.
-
17
Michael Broffman, an acupuncturist who also utilizes herbs and foods to help numerous cancer patients at his Pine Street Clinic in Marin County, says these good days are a great opportunity for a culinary workout: We encourage our patients to use those days to take the time to assess their cooking skills, cook something, get a recipe out of a book, start to play with it, go to cooking classes, and deepen their skill sets.
-
18
That way, once treatment is over, theyre well on their way to organizing this on a regular basis.
