Recipes that waltz with a delicate digestive system

Nhu Huynh, a clinical oncology nutritionist who works with Chef Jack Shoop at the Cancer Treatment Centers of America facility in the Northeast, recommends a diet high in lean proteins, fruits and vegetables for everybody.

For cancer patients, Huynh prefers baking, boiling or grilling foods, because digesting fried foods requires extra enzymes that may be deficient in a patient's system. Nutrient-rich soups and smoothies also are easier on a delicate digestive system.

Herb and spice marinades add flavor and some have cancer-fighting properties, Huynh said.

On the often-asked question of organic versus nonorganic produce, Huynh said it's most important to eat lots of fruits and vegetables. If buying organic means you have to buy less, stick with the regular stuff.

"The verdict is still pending in terms of organic foods" being better for your health, Huynh said.

Cooking for patients at CTCA, Shoop uses organic produce when possible. He noted that even if there are no additional health benefits, patients can taste the difference. That's one reason CTCA has an organic garden behind the hospital.

Shoop also creates season-specific menus. Huynh explained that seasonal foods are preferable because the longer foods are shelved, the more their nutritional value decreases.Here are some healthy and flavorful recipes from the CTCA kitchens.

SALMON KEBABS

1 pound salmon steaks, cut 1/4-inch thick

2 1/2 ounces dry white bread crumbs

1 1/2 ounces oil

1 egg

Dash salt

Dash pepper

1 tablespoon chopped parsley

1 scallion, finely chopped

4 to 8 kebab skewers

Cut salmon into 1/4-inch cubes, discarding skin and bones. In a large bowl, beat the oil into the egg and stir in the salt, pepper, parsley and scallion. Add salmon, toss well, cover and let marinate 1 to 2 hours.

Thread salmon cubes on skewers and roll them in bread crumbs. Broil or grill them 4 to 5 inches from the heat until browned on both sides, allowing 4 minutes on each side. Serves 4. Serve with Mango Salsa and Coconut-infused Quinoa.

Note: Salmon is a lean protein and full of omega-3 fatty acids, which help prevent heart disease and build muscle.

MANGO SALSA

2 ripe mangoes, diced

1/2 ripe papaya, diced

1/2 canned chipotle pepper, minced

1 ounce fresh orange juice

1 ounce fresh lime juice

Combine all ingredients and refrigerate until chilled. Makes 2 cups.

Note: Papaya has a digestive enzyme that helps the body extract the most possible nutrients from food. This is especially important for cancer patients.

COCONUT-INFUSED QUINOA

1 cup coconut milk, fresh or canned

Sea salt

1 cup quinoa (red, tan or both)

1 teaspoon corn oil

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons dried unsweetened coconut

Combine coconut milk with 1 cup water and 1/2 teaspoon salt in a medium saucepan over high heat and bring to a boil.

Heat corn oil in a separate medium saucepan. Add spices and quinoa. Incorporate diluted seasoned coconut milk and bring back to a boil. Reduce heat, cover pot and simmer for 20 minutes. Remove from the heat and steam with lid on for 5 minutes, then lightly fluff with a fork.

Toast the unsweetened coconut in a 325-degree oven. Garnish the quinoa with the toasted coconut. Serves 6.

Note: Quinoa is a protein-rich grain containing about 17 percent protein. Huynh said quinoa is a must, especially if you are cutting out animal proteins. The grain is a great substitute for rice and pasta, or use with soups.

Source: Executive Chef Jack Shoop and Nhu Huynh, clinical oncology nutritionist, Cancer Treatment Centers of America at Eastern Regional Medical Center.