One of the things that people tell me that they miss the most on a methionine-restricted diet is pasta. Although pasta is not crazy high in methionine (1 Cup = 79 mg). It is still enough to tip somebody over their daily limit. Gluten is not a great addition to the cancer diet as it can cause a lot of reactions in the body. Many people have a gluten intolerance and are unaware so it is best left out altogether.
This is where Cassava Pasta comes to the rescue. Cassava Root is very low in methionine, just 12 mg per Cup (cooked) which makes it an excellent choice for methionine-restricted diets. Cassava is a starchy root vegetable that is native to South America. Cassava is high in carbohydrates therefore providing energy for weight maintenance
The vegetable portion of this recipe is packed with low-methionine vegetables which are nutritious and filling. Cancer fighting ginger and turmeric are added as well.
NOTE: I have left the nutrition data out from the final numbers as the vegetable mix can be divided into portions and then added to one cup of pasta per meal. You will need to add the pasta separately.
Total Methionine for the whole dish
Pasta – 12mg
Vegetable Mix – 66 mg
Nutrition data.(Vegetable mix only)- Whole Mix so divide this by how many serving you would like to divide it into
Calories 560
Protein 8.3g
Carbohydrates 47g
Fat 41g
Fiber 12g
Sugar 26g
Nutritional Data for 56g Cassava Pasta (1 cup cooked)
Calories 200
Protein 1g
Carbohydrates 47g
Fat 41g
Fiber 12g
Sugar 26g
Disclaimer – Whilst I have taken all the care possible to calculate the methionine to the closest level, I cannot guarantee that this is correct as there is not a lot of data available to support exact methionine content. Please adhere to the weight of food over cup measurements.
Ingredients
- 1 cup Cassava Pasta Cooked 50g dry
- 1 tbsp Ghee or coconut oil
- 1 tsp Turmeric
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 Medium onions 110g
- 1 cup Finely shredded white cabbage 89g
- 1 Medium turnip 122g
- 1 Small zucchini 118g
- 1 ½ C Diced ripe tomatoes 250g
- 2 tsp Grated ginger
- 1 tsp Cumin
- ½ tsp Coriander
- Chili flakes
- 2 tbsp Dried cranberries
- Fresh parsley
Instructions
- Heat the ghee in a large saucepan or soup pot. Add the onions and saute over medium heat until clear.
- Stir in cabbage and saute until both the cabbage and onion are lightly golden.
- Add the remaining stew ingredients.
- Bring to a simmer then cover and cook on low for 20 minutes, stirring occasionally
- Add water or vegetable stock if needed. You are looking for a moist, not soup consistency. The vegetables should be tender but still firm.
- Cook Cassava Pasta.
- Divide into however many portions you like.
- Add the vegetable mix over the cooked cassava pasta.
- Top with dried cranberries and fresh parsley.
