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Did you know that colon cancer is the fourth most common cancer and the second leading cause of cancer-related deaths in the United States? Recent studies suggest that spinach is packed with bioactive compounds that can improve gut health and potentially lower the risk of colon cancer.

Spinach plays an important role in nutrient supply. It is a superior source of vitamin K, vitamin A, manganese, magnesium, folic acid, iron, vitamin C, vitamin B2, and potassium. Additionally, spinach contains a substantial amount of dietary fiber, vitamin B6, vitamin E, and omega-3 fatty acids, which are essential for the maintenance, improvement, and regulation of human tissues.

Incorporating spinach into your diet can play a significant role in cancer prevention by delaying the need for colon removal and prolonged drug treatment. So, how can you add more spinach to your diet? Here’s a delicious Thai-inspired recipe that not only tastes great but also incorporates spinach to help harness its potential cancer-fighting properties.

Coconut, Spinach, and Chickpeas Stuffed Sweet Potatoes

Ingredients:

3 yellow onions

1 ½ cups sun-dried tomatoes

3 tbsp coconut oil

3 tbsp minced garlic

3 tbsp minced ginger

¾ tsp red pepper flakes

6 cups canned chickpeas

15 cups spinach

4 ½ cups canned coconut milk (lite)

1 tbsp ground ginger

1 ½ lemons

12 sweet potatoes

¾ cup fresh cilantro

Recipe Steps:

1. Peel and dice onion. Drain and finely chop sun-dried tomatoes.
2. Heat 6 tsp coconut oil in a large pot over medium-high. Add onion and cook 5 minutes, or until translucent. Add garlic, minced ginger, sun-dried tomatoes and red pepper flakes. Cook 2 minutes, stirring frequently. Add chickpeas (drained) and cook 2 minutes more.
3. Add spinach one handful at a time until wilted, stirring in between handfuls to make room in the pot. When spinach has wilted, add coconut milk, ground ground ginger and 3 tbsp lemon juice. Season with salt and pepper to taste, then bring to a simmer. Reduce heat to medium-low and cook 10 minutes more. Check seasoning to taste. Freeze if cooking in a batch.
4. Preheat oven to 425° F (218 °C). Peel and dice sweet potato into 1-inch cubes. Toss in a bowl with 3 tsp melted coconut oil and a pinch of salt. Spread in an even layer on a baking sheet and roast 30 minutes, or until tender. (Alternatively, keep whole, poke with a fork, and cook in the microwave 8 to 10 minutes.)

This nutrient-packed meal not only offers a burst of flavors but also contributes to your overall health by incorporating spinach’s potential cancer-fighting properties. Enjoy this delicious dish and feel good about nourishing your body!

NFCR’s Impact on Foods for Cancer Prevention

Dr. Michael B. Sporn, a scientist long supported by NFCR, has inspired many to explore the relationship between diet and cancer. As a true pioneer of chemoprevention, he innovated new drugs that can be used as chemopreventive agents—when the field was in its infant stage. Throughout his career, he has synthesized several hundred naturally-occurring molecules called triterpenoids, which are found in many cancer-reducing foods.

Dr. Sporn’s extensive research has laid the groundwork for understanding how dietary components can prevent cancer. NFCR will continue to support researchers working on prevention and intervention strategies against cancer. We believe that cancer is a curable disease. By understanding the impact of our diet on cancer development and, in some cases, treatment effectiveness, we move one step closer to finding cures.