Healthy Crock Pot Recipes Using “Super Foods”

Cooking with a crock pot is beneficial to patients with mesothelioma because it cooks your food at only 200-300 degrees and it never reaches temperatures high enough to introduce harmful compounds called Advanced Glycation End (AGE) products. AGE products are formed in grilled, broiled or microwaved food cooked at high temperatures. These AGEs are dangerous because they irritate the body's cells and could be a contributing factor to heart disease, cancer and diabetes.

Crock pot cooking is also convenient and simple because there is usually minimal involvement in the cooking process. For someone with mesothelioma who is dealing with pain, fatigue and an entire array of mesothelioma symptoms, a crock pot could really come in handy. You can prepare your meal in the morning, go to the doctor for treatments or rest during the day and have a hot, healthy meal ready for you by the end of the day.

Recipes for Mesothelioma Patients with Nausea or Low Appetite

Stewed Tomatoes


  • 6 to 8 ripe tomatoes
  • 2 tbsp. olive oil
  • 2 cups water
  • 1 medium onion, thinly sliced
  • 1 cup fresh spinach, rinsed
  • ¾ cup chopped celery
  • ½ cup chopped green pepper
  • 3 tbsps. sugar
  • 1 small bay leaf
  • 1 tsp. salt
  • ½ tsp. pepper


  1. Core tomatoes and place in boiling water for about 20 seconds, then into ice water to cool quickly.
  2. Peel tomatoes and cut into wedges.
  3. Combine all ingredients in crock pot.
  4. Cover and cook on low for 8 to 9 hours.
  5. Remove bay leaf.

Herbed Chicken with Vegetables


  • 1 (3 ½ lb. size) broiler/fryer chicken, skin removed and cut up
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 bay leaf
  • 2 tsp. salt
  • 1 tsp. dried thyme
  • ¼ tsp. pepper
  • 2 cups broccoli florets


  1. Rinse chicken and place in slow cooker.
  2. Pour tomatoes, onion, and garlic into slow cooker.
  3. Combine broth, bay leaf, salt, pepper and thyme and pour over chicken.
  4. Cover and cook on low for 7 to 8 hours.
  5. Add broccoli and cook 45-60 minutes longer or until chicken juices run clear and broccoli is tender. Remove bay leaf.

Try Tom Yung Goong, a Thai Soup for Superior Cancer Fighting

According to researchers at Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities, there may be a soup that has the ability to fight mesothelioma cancer. This “miracle” soup was discovered when researchers noticed that digestive and other cancers are lower in Thailand than in other countries. The combination of many common Thai spices that have beneficial health properties is what makes this soup so powerful. The soup contains:

  1. Shrimp contains astaxanthin, a powerful antioxidant that stimulates regeneration of cells, strengthens immune system which helps the body fight tumors
  2. Coriander stimulates appetite, soothes stomach upset, found to have anti-bacterial properties, contains dodecanal, a natural antibiotic protecting against food-borne illnesses (a common occurrence for cancer patients), anti-inflammatory, antioxidant and anti-cancer compounds
  3. Lemongrass treats colds and digestive issues
  4. Ginger aids digestion
  5. Turmeric anti-inflammatory with cancer-fighting properties

    Based on research of Tom Yung Goong soup, it was found it contains antioxidants 100 times more effective than others. It is worth trying if you are interested in using nutrition to boost your immune system. The soup may taste spicy so make sure you drink a lot of water when you eat it.

Recipe for Tom Yung Goong Soup


  • 4 c water
  • 2 stalks fresh lemon grass cut into 1-inch pieces & trim root ends, or 2 pc dried
  • 3 slices fresh smashed galangal root
  • 3 fresh kaffir lime leaves
  • 1 tbsp. tamarind paste with or without seeds
  • 1 tbsp. fish sauce
  • ¾ lb. medium shrimp, shelled and de-veined
  • 12 fresh Thai chili peppers cut lengthwise into ΒΌ inch-strips
  • ½ small white onion, ¼ inch slices
  • 2 tbsp. roasted chili paste (nam prik pao)
  • 1 16 oz. can straw mushrooms, drained and rinsed
  • 1 small ripe tomato, ¼ inch thick wedges
  • 1 small squeezed lime
  • 2 sprigs fresh cilantro


  1. In medium-sized saucepan, bring water to boil over high heat.
  2. Add lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (breaking apart paste with your fingers while adding) and shrimp.
  3. Bring to a boil and cook for 3 minutes.
  4. Add onion, nam prik pao and mushrooms.
  5. Boil for 7 more minutes until shrimp is cooked through.
  6. Add chili peppers and tomatoes and turn off heat.

Add lime juice and garnish with cilantro if desired.

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