Though most of their work is done behind the scenes, the dosimetrists at CARTI serve a critical role in creating the best possible treatment plans for our patients. From forming a plan of attack for cancer cells to protecting non-cancerous tissue, these cancer warriors work tirelessly to make CARTI’s care the best in the region. … Continued
As seen in the July/August issue of Healthcare Journal of ArkansasBy John Sims, M.D.Head and Neck Oncologic and Microvascular Reconstructive Surgeon Head and neck cancers affect a range of areas in the head and neck that play a critical role in the day to day life of patients. A patient’s ability to speak, swallow, taste, … Continued
Ingredients 4 Cups rolled oats 1 Cup sliced almonds 1 Cup chopped pecans 1 Cup raw unsalted sunflower seeds 1 Cup pepitas (shelled pumpkin seeds) 1/3 Cup canola oil or vegetable oil ½ Cup honey 1 Teaspoon vanilla extract 1 Tablespoon ground cinnamon Recipe Preheat oven to 330 degrees. In a large bowl, stir together … Continued
Ingredients For the Chicken 4 – 6 Ounce Chicken Breast 1 Can Roasted Red Bell Peppers 6-8 Fresh Basil Leaves 1 Cup Feta Cheese Crumbles Salt Pepper For the Sauce: 1 Cup Chicken Stock or Broth (Low Sodium) ¾ Cup Heavy Cream Recipe Begin with chicken breast laid out on top of cutting board, smooth … Continued
As seen in the May/June 2020 issue of Healthcare Journal of ArkansasBy Rhonda Gentry, M.D. Medical Director of Medical Oncology, CARTI For many years, we have known that the immune system is the surveillance mechanism of the body. Its job is to police our tissues to quickly identify and attack any foreign molecules. Despite a sophisticated … Continued
We’re back in the kitchen with Chef Coby Smith, this time making vegan black bean burgers. Watch to see how Chef Coby of The Hope Bistro at CARTI makes a burger everyone will enjoy. INGREDIENTS One 15 ounce can of black beans, drained and rinsed One 16 ounce can of red beans, drained and rinsed One 16 … Continued
We’re back in the kitchen with Chef Coby Smith, this time making salmon with asparagus and a lemon butter sauce. Watch to see how Chef Coby of The Hope Bistro at CARTI makes this healthy, delicious dish. Dill Salmon with Asparagus and Lemon Butter Sauce Ingredients 2 – 6 ounce salmon fillet 30- springs of asparagus, snapped … Continued
Chef Coby Smith of The Hope Bistro at the CARTI Cancer Center in Little Rock makes tuna cakes with a garlic aioli. Ingredients 1 lb. canned tuna, liquid removed 2 TB diced red bell pepper 2 TB diced green onion 12 butter crackers, crushed ½ cup mayo 1 TB lemon zest Juice from 1 lemon 1 cup flour … Continued
From the initial diagnosis to how you’re feeling throughout your treatments, talking about your cancer journey can seem overwhelming at times. Here are some tips that will help you navigate these discussions, allowing you to focus on your overall well-being. Organize your thoughts. Upon your initial diagnosis, make a list of people you want to tell, breaking the … Continued
In light of the global coronavirus/COVID-19 pandemic, and the increasing number of confirmed cases in Arkansas, many cancer patients are concerned about how this virus may directly affect them. Our medical team answered some of the top questions we are receiving, in hopes of relieving some of the anxiety our patients may be feeling. Are … Continued
