This post is part of San Diego Hospice’s series of healthy recipes for patients. This series will be updated monthly. Feel free to let us know if there is a type of recipe you’d like to see more of.

I remember growing up and my mom would always offer us hot green tea after a meal. Just as mom’s have their secret way of making sure we have our daily dose of vegetables, she found a way to give us antioxidants. I never truly appreciated the underlying benefits until my adult years, when she would explain that it has a potential to fight heart disease and cancer. My mom is an oncology nurse by trade and always provided the family with advice on natural ways to stay healthy.

Since it’s summer and it may be too warm to drink a hot cup of green tea, this iced version with a hint of fruit may do just the trick.

Green Tea Slush with Apricot Nectar

Green Tea provides flavonoids, which have been found to aid in cancer protection. Recommended frequency: 2-3 cups per day.

• 3 cups prepared green tea (use decaffeinated if desired)
• 1 cup apricot nectar
• 1 cup crushed ice
• 1 Tbsp. honey

In blender or food processor, combine all ingredients and puree until smooth.
Makes four servings. Per serving: 51 calories, 0 g. total fat (0 g. saturated fat), 13 g. carbohydrates, 0 g. protein, dietary fiber, 2 mg sodium.

Adapted from www.AICR.org

**This recipe is okay for those following a Low Microbial Diet (if canned fruit nectar & pasteurized honey used.)**

Reference: Stanford Cancer Center

Elaine Regalado is a marketing manager by trade and enjoys sharing healthy recipes and lifestyle tips to promote healthy living and wellness.