Dr. Urvi Shah, MD, with Memorial Sloan Kettering Cancer Center recommends this recipe for cancer patients looking to eat more plant-based meals. Dr. Shah's research has found strong correlations between plant-based meals and better health-related quality of life for cancer patients. Try the below creamy pepper and corn dish paired with tacos or rice.  

Rajas con Crema

Total time: 50 min (prep time 10 min, cook time 40 min) 

INGREDIENTS

• 4-5 poblano peppers
• 2 tbsp avocado oil
• 1 yellow or white onion, thinly sliced
• 4 cloves garlic, minced
• 2 cups frozen corn
• 1 cup raw cashews
• 1 1/2 cup plain unsweetened almond milk (or any plant milk)
• Juice of 1 lemon
• 1 tsp salt
• 1 tsp garlic powder
• 1/4 tsp ground nutmeg (optional)

Instructions

1. In a bowl add raw cashews and cover with hot water. Let sit for 20 minutes then strain.
2. In this step you could either roast your peppers on an open flame, rotating and making sure it gets evenly charred OR preheat oven to 500 degrees F (260 degrees C) line a baking sheet with aluminum foil and add poblano peppers. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
3. Place roasted peppers in a bowl and each individual one with a water paper towel then cover bowl with plastic wrap; let steam for 10 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
4. Heat 2 tbsp oil in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes then add garlic. Add poblano pepper strips and corn; season with salt and pepper, then cook for 5-7 minutes. Reduce heat to medium-low.
5. In a blender, combine soaked raw cashews, almond milk, juice of 1 lemon, salt, garlic powder and ground nutmeg. Blend on high until smooth. Stir in cashew mixture and keep on simmer for about 5 minutes. Taste and adjust seasonings as needed adding salt and pepper.

Source: Fueled Naturally