What are your healthy recipes for someone living with prostate cancer?

@surftohealth88 There’s a lot to unpack there, Surf, but I am just going to agree that everyone has to do what feels right for them - no one else.
None of my statements meant to malign or cast shade on your opinions. However, I think you were the one calling certain ideas ‘ludicrous’ not me. You seem to have made this all about YOU, when most of my conversation was with mjp about HIS food choices - not yours.
We already know what you recommend, what you eat, what don’t eat, etc.
So please stop taking this personally, OK? I don’t remember who said it, but someone remarked that their pathology was very close to that of your husband; yet, his diet is NOT vegetarian, he eats eggs and cheese and drinks cow’s milk.
The irony of that situation is not lost on me and only reinforces my belief that this disease has a huge genetic component which will express itself no matter what you eat - or don’t.
Best Always
Phil

Another recipe…roasted beet hummus:

1 small beet, roasted*
1 15-oz. can cooked chickpeas, drained of most of the liquid
1/2 large lemon, juiced and zested
Salt and black pepper, to taste
2 large cloves garlic, roughly chopped
2-1/2 TB tahini
1/4 cup avocado oil

Peel and quarter the beet, then toss it into the bowl of a food processor and pulse a few times to finely chop it.

Add in everything else except the oil, including a big pinch of salt and several grinds of black pepper. Turn on the food processor and run for a few minutes until smooth, stopping to scrape down the sides of the bowl if necessary.

Turn the food processor back on and stream the oil in. Taste and adjust seasonings, and thin with a little water if it’s too thick.

Serve with pita chips** and assorted vegetables.

*To roast a beet, trim the stem end, scrub it clean under running water, then wrap it tightly in foil with a little avocado oil and place in a preheated 375F for 1 hour. Once it’s cooled, trim the root end, then peel and use.

**To make pita chips, take two pita breads (I used whole wheat ones) and cut each into six pieces (like a pie). For thinner, crispier chips, separate each triangle into two pieces; for thicker, chewier chips, leave them as they are.

Arrange on a cookie sheet and spray lightly with cooking spray. Bake at 375F for 7-10 minutes. Remove from the oven and sprinkle with salt and any other seasonings to taste (paprika and garlic powder are good choices).

@turtbean - I'll bet that's delicious but...it's the word, man. "Hummus" does not now, and never has, sounded like something I should be putting in my mouth. 😝 If they called it something else, I probably would have tasted it by now. Why couldn't they just say chickpea paste?

@mjp0512 You would love it. First time I had it, it was served as an appetizer for the table…oops!
I practically ate the whole thing before even asking what the stuff was called!
Phil

@heavyphil - Maybe...but I still think they could call it something more appetizing sounding. How about tahini medley. Or chickpea dip since that's what it is anyway. 😊

@mjp0512 - hummus is just the Arabic word for chickpea, so in a way, that’s what they’re calling it. The full name of the dish includes tahini. I think tahini is Arabic as well.

That’s the funny thing about American English - sometimes, we’ll take words straight from the source (meringue), and other times, we’ll ditch the source name and call it something else (I’m old enough to remember when hasselback potatoes were called fan potatoes or accordion potatoes).

Now, call that bean paste…then I wouldn’t want to eat it…who wants to eat paste (besides that kid Weird Kevin from 3rd grade)?! 😆

@turtbean - Aw c'mon. Elmer's School Glue was a delicacy. Especially the paste with the plastic spoon, err I mean applicator. 🤣

Tomato Pita:

4-5 vine ripe tomatoes - cubed
1/2 large Vidalia onion thinly sliced
clove garlic razor thin sliced (think GoodFellas)
3 tbs +/- oregano (dried is fine)
1 tbs +/- basil (dried is fine)
1/3 cup EVOO
salt to taste if desired (I don't use it)
Fresh Pita bread or warm to soften

Combine ingredients except EVOO in covered container (or gallon plastic freezer bag). Mix thoroughly. Drizzle EVOO over mixture and mix again. Let set for 4 hours (allows time for fruit to bleed and create flavorful liquid for dunking) mixing again every hour. Stuff pita and enjoy or eat with fork and use pita for dunking. (To be honest, I usually use fresh baked Italian bread for dunking, but I like to stuff a pita every now and then.)

@mjp0512 Yup, that’ll work!👍

By request, two stuffed tomato recipes.

This first one is with fresh tomatoes, which are in season in my area now. The pic below the recipe is from before my PCa diagnosis, hence the full-fat cheese and coarse-ground bologna for part of the filling. I’ve made some changes to the recipe to make it a little (but not much) healthier.

Stuffed Fresh Tomatoes

4 large ripe tomatoes
1 tsp Dijon mustard
1/4 cup red wine vinegar
2 TB olive oil
1/2 red onion, finely chopped
1 dill pickle, thinly sliced into strips
1 TB chopped chives
Salt, to taste
Freshly ground black pepper, to taste
1/2-lb cooked chicken or turkey breast, diced medium (you could also substitute two chopped hard-boiled eggs)
4 oz low-fat Swiss cheese, thinly sliced into strips
Lettuce, to garnish

Remove the tops of the tomatoes (set aside), and scoop out the flesh (save the flesh to add to soups, sauces, eggs, rice, etc). Leave the tomato walls intact.

Make a quick vinaigrette by mixing together the mustard, vinegar, oil, and a pinch each of salt and pepper in a small jar and shaking the bejeezus out of it.

Place the onion, pickles, and chives in a medium bowl. Pour over the dressing and toss to mix. Taste for seasoning and adjust if needed.

Add in the meat and cheese and toss again to coat.

Spoon this filling mixture evenly into the hollowed tomatoes, plate with a garnish of lettuce, and cap with the reserved tops. A drizzle of olive oil wouldn’t go amiss.