Learn What Locally Grown Vegetables Are In Season Plus Recipes

Use The Seasonal Food Guide to learn when & where locally grown produce is in season. Use this guide to pick the best cancer fighting superfoods and add them to your menu this week. Late September features Avocado as an in season superfood and we have included six avocado recipes featured in past on Breast Cancer Yoga Blog.

Avocado Cancer Fighting Information:
Antioxidants and Phytochemicals found in avocados include: Carotenoids: beta carotene, alpha carotene, zeaxanthin shown to inhibit the growth of prostate, breast and head and neck (oral) cancers. Vitamin E is an antioxidant. However, according to Food For Breast Cancer avocados may pose a risk for breast cancer.

Avocado Recipes For A Cancer Free Lifestyle Diet:

  1. Super Delicious Avocado Lime Cake – Dairy & Sugar Free Recipe
  2. Avocado Toast With Veggies & White Bean Salad
  3. Summer Salad Recipe – Quinoa, Spinach & Tomatoes Stuffed Avocados
  4. Easy Sweet Potato, Kale & Avocado Salad Recipe
  5. Kale and Avocado Salad Recipe
  6. Tomato Avocado Soup For Breast Cancer

Eat a Plant-Based Diet of Fruits and Vegetables For Breast Cancer:
make your diet rich in organic fruits and vegetables that are full of micronutrients and bioflavonoids which are duly noted to help prevent breast cancer or other cancers. Five or more servings per day is recommended by the American Cancer Institute. Red and blueberries hold a significant amount of the necessary cell builders and anti-cancerangetic properties that are a necessity on our tables.

  • Look for free recipes on the internet
  • Start by adding healthy food choices to diet –  http://www.healthranger.org/healthtips.html
  • Begin transition to a healthy diet with meatless Monday
  • Begin to eliminate cancer causing foods from your diet

A combination of a healthful diet and physical activity seems to be particularly important, as was shown in the Women’s Healthy Eating and Living Study, which included 3,088 women previously diagnosed with breast cancer. Women who had at least five servings of fruits and vegetables each day and averaged 30 minutes of walking 6 days per week had roughly half the risk of dying from breast cancer, compared with women who ate fewer vegetables and fruits or who were less active.

So a healthful plant-based diet helps in many ways. It makes weight control easier, helps you avoid unhealthful fats, and keeps fruits and vegetables front and center. This combination, along with regular exercise, helps prevent cancer and also reduces the risk of recurrence.

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

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Apple No Bake Protein Bar Recipe (Dairy & Sugar Free)

Dig these healthy No-Bake Apple Pie Protein Bars that taste like a dessert you can eat daily….multiple times. Not only do they only take 10 minutes to whip up, they are a one bowl wonder which is a no-mess, no fuss kind of snack. They have a soft, chewy and doughy texture. Not only do each bar pack at a hefty protein boost, they are also naturally gluten-free, vegan, refined sugar-free! Remember to always use organic ingredients when possible.

Ingredients
1. 2 cups gluten-free oat flour (For the paleo option, use 1 cup coconut flour)
2. ½ cup coconut flour, sifted (Can sub for almond or more oat flour)
3. ½ cup vanilla vegan or paleo friendly protein powder
4. 2 T granulated sweetener of choice (optional)*
5. 1 T cinnamon
6. 1 tsp mixed spice
7. 1 tsp nutmeg
8. 1/4 cup almond butter (can sub for any nut butter)
9. ½ cup liquid sweetner (agave syrup or brown rice syrup or maple syrup in the paleo version)
10. 1/2 cup unsweetened applesauce
11. 1 T + dairy free milk of choice**

Instructions
1. Line a large baking dish with greased paper and set aside.
2. In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, nutmeg and mixed spice and mix well.
3. In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the unsweetened applesauce and mix until combined, the batter should be crumbly.
4. Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
5. Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.

Notes
1. *You can omitted the sweetener if vegan protein powder is sweetened
2. ** Depending on the flour/protein powder combination, you may need more or less. I used up to 3/4 cup with the paleo version.
3. If your batter is too thin (brands VS homemade applesauce vary, add a dash more coconut flour until firmer).

Potato-Free Easy Baked Broccoli Tots

Welcome to the potato-free party, easy baked broccoli tots! This healy alternaive can be used for a cancer free lifestyle diet and always use organic ingredients when possible.

Ingredients

  • 2 medium heads broccoli, cut into florets
  • 1/4 small diced onions
  • 1/4 finely ground breadcrumbs
  • 1/4 nutritional yeast
  • 1 Flaxmeal egg replacement (1 tbsp. flaxmeal combined with 3 tbsp. alkaline water, combine and let sit for 5 minutes)

Directions

  1. Preheat the oven to 350°F. Grease a nonstick baking sheet with cooking spray.
  2. Bring a large pot of salted water to a boil. Add the broccoli florets to the water and cook them just until fork tender, about 5 minutes.
  3. Thoroughly drain the florets and transfer them to a food processor.
  4. Pulse the broccoli for a few seconds just until the it breaks down into small pieces. (Do not overmix the broccoli or the mixture will be too wet to form into tots.)
  5. Measure out 3 packed cups of the broccoli and add it to a large bowl. Add the diced onion, breadcrumbs, egg and nutritional yeast and mix until thoroughly combined.
  6. Using your hands, portion out about 2 tablespoons of the mixture and mold it into a tater tot shape. Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.
  7. Bake the tots for about 20 minutes then flip them once and bake them an additional 10 to 15 minutes until crisped.
  8. Remove the tots from the oven and serve them with ketchup, vegan ranch dressing or hummus for dipping.

Recipe Notes:


The onion should to be cut small enough so that it’s not too chunky and can be easily mixed into the broccoli mixture.

The cheese can be omitted in order to make this recipe dairy-free.
The breadcrumbs can be swapped for finely crushed gluten-free pretzels, cereal or dried bread in order to make this recipe gluten-free.

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Scrumptious Lemon Icebox Pie That Is Vegan & Sugar Free

 Studies have found that sugar may fuel the growth of breast cancer so with that in mind if you or a loved one are in cancer treatment a sugar-free diet is recommended.  Your whole family will enjoy this summertime chilled dessert while maintaining a healthy breast cancer diet.  Also, use organic ingredients when possible.
Crust:
  • 1 cup almonds
  • 1/2 cup shredded unsweetened coconut
  • 3/4 cup dates pitted
  • 1/2 tsp vanilla bean powder or extract
  • pinch of pink salt
  • splash of water to help blend, if needed
Lemon Filling:
  • 2 cans coconut milk solid cream only
  • 1 medium zucchini peeled, grated & squeezed dry (roughly 3/4 cup)
  • 2 Tbs lemon zest from 2 large lemons, divided
  • 1/3 cup + 1 Tbs fresh lemon juice from 2 large lemons
  • 1/2 cup coconut oil melted
  • 1/2 cup pure agave
  • 1 tsp vanilla extract
  • pinch of pink salt I used about 1/16 tsp
  • Extra lemons for zesting/slicing for garnish

To make the crust:

  1. Pulse crust ingredients in food processor until sticky crumbles form.
  2. Press into parchment lined 7″ springform pan.

To make the lemon filling:

  1. Add zucchini to a food processor with 1 Tb lemon zest and blend thoroughly.
  2. Add the remaining ingredients, except oil, and blend, scraping down the sides as needed.
  3. Stream in melted coconut oil with the processor running.
  4. Taste & adjust with more zest or sweetener, if needed.
  5. Pour filling over crust.
  6. Freeze for a about 3 hours, or until firm.
  7. Transfer to fridge for another hour or two, to make slicing easier.
  8. Garnish with more lemon zest, lemon slices or whipped coconut cream.
  9. chilled, or return to the freezer for a firmer, frozen treat. (see notes)

Recipe Notes

  • I use a 7″ springform pan. If you use a larger pan, your pie will be shorter. Or you can double the filling.
  • To get the cream from canned coconut milk: refrigerate 2 cans of coconut milk overnight.

  • The next day, carefully open and scoop out the solid cream that has hardened at the top of the can. Reserve the liquid for a smoothie!
  • Always buy full-fat coconut milk for whipped cream. I like Thai Kitchen organic.
  • This pie can be enjoyed frozen or chilled– both are delicious!
  • To enjoy chilled, store in the fridge (after the initial freezing to help solidify.)
  • To enjoy frozen, return your pie to the freezer after slicing and store in the freezer. (Pie will last several weeks this way)
  • If frozen solid, just set on the counter for 15 minutes or so to soften.

This ice box pie is the perfect treat to make for summer and would be amazing with a variety of different fruits – peaches and nectarines would be amazing! I hope you all love it, and will share with all of those that you love!

Recipe adapted from http://www.PrettyPies.com

Dawn - Breast Cancer Authority BlogAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Protein Rich Raspberry Coconut Mousse (Vegan & Sugar Free)

This surprisingly good and easy to make fruit flavored mousse is for perfect for breast cancer patients. This recipe includes red raspberries that are reported to help fight cancer and protein to help support cancer treatment recovery.  As always try to use organic ingredients when possible.

Ingredients

  • 1 Can coconut milk without guar gum, refrigerated overnight
  • 1 Cup fresh red raspberries
  • 2 -3  Tbsp. raspberry spreadable fruit (Polaner)
  • 1 Scoop protein powder

Direction

  1. In a small blender or food processor , blend the raspberries.
  2. Open the chilled can of coconut milk and scoop off the white fatty part. Place it in a bowl . (You can save the remaining water for smoothies.)
  3. Using a whipping attachment on your mixer , whip the coconut milk into a cream. Then slowly add the blended raspberries, raspberry spreadable fruit and protein powder. Whip until everything is incorporated.
  4. Transfer the mousse into serving dishes and place in the fridge until you want to serve. You can also eat it right away if you like.

Dawn - Breast Cancer Authority BlogAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Nice & Easy Beet Salad Recipe

A great source of iron, vitamins and JOY! Beets are delicious and healthy! They will clean your liver and kidneys, supply great amount of nutrients and leave you happy 🙂

What you need:

  • 5-6 beets, peeled, cooked until fork-tender and cut to cubes (or sliced. Depends of how you like it to look like!)
  • 1 large purple onion, peeled and sliced
  • 2 spoons olive oil
  • Pink Himalayan Salt to taste
  • 1 spoon maple syrup 

What to do:

Mix all the ingredients in a bowl and leave in the fridge for at least 6 hours before serving. 

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

Amazing Banana & Almond Milk Protein Shake

 I thought I tried them all: all kinds of fruit and vegetable combinations in shakes and smoothies. So I thought. And then one day I sit in an amazing vegan raw restaurant in Toronto,“Rawlicious”, enjoying all kinds of salads and raw sandwiches (super yummy! Great place!) when a kind waitress  asking me if I’d like to try their new almond shake. I’m the last person on earth that will say no to any kind of tasting in a good vegan restaurant, and so I got this fabulous shake to my table. It had this delicious taste that makes you run and beg for the recipe… and so I did!

After trying this at home I made my own little changes, like adding the ground coriander seeds and the pumpkin seeds (after all, I try to add some good health into every recipe).

Here is the recipe of the best almond banana shake, for the benefit of all man kind.

What you need:

  • 1 cup almond milk (no advertising here, but I like “SILK” brand the best. Unless, of course, you make your own almond milk at home, which is the best).
  • 1 ripe banana (no ripe – no good).
  • Optional: 1 spoon raw pumpkin seeds (huge natural, healthy iron blast!).
  • 1 tbs grounded cinnamon.
  • 1 tbs grounded coriander seeds.
  • Optional for extra sweetness: 1 madjul date. If you like it very sweet.

What to do:

Blend it all in a blender.  When ready, you may sprinkle some cinnamon on top for garnish. Share with the special people in your life!

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

The Ultimate Green Juice For A Boost Of Energy

This ultimate green juice is delicious and healthy and will give you a boost of energy!  This green juice is filled with antioxidants, phytochemicals, minerals and vitamins — sometimes as much as a day’s worth of vegetables in one serving.

This recipe is probably one of the tastiest I ever tried. It’s sweet, but not too much. Also, this recipe is kind of forgiving in its quantities. I mean that if you like the juice to be less sweet, you may use more cucumbers and parsley, and less fruits, or the opposite. 

What you need:

  • 3 royal gala apples
  • handful parsley
  • 5 small cucumbers
  • Half of pine apple, peeled and cut to smaller pieces
  • 10 fresh mint leaves (upgrade the taste dramatically!)
  • 4 kiwi

What to do:

Simply use a cold pressed juicer to create this beautiful green amazing juice!

You may strain it again after it’s ready to remove any extra pulp, but I like the pulp as it contains an important fiber. 

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

 

How To Have A High Calorie Healthy Breakfast (Dairy & Sugar Free)

How to have over a 1,000 calories for breakfast and feel great!! Before taking your morning walk or beginning your exercise routine try the following:

Before Exercise Routine:

  • 1 banana
  • 2 apples

Slice organic fruit and eat.

After Exercise Routine:

  • 1 mango
  • 2 bananas
  • 2 tbs chia seeds
  • 1 cup almond milk

Blend all organic ingredients together and drink.

It’s just 10 am and I have tons of great energy and a big smile on my face!

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

 

Easy To Make Mini Pumpkin Pies (Dairy & Gluten Free)

Dairy-free Mini Pumpkin Pies are the perfect vegan dessert recipe for a cancer free lifestyle diet. Because it’s so easy to make, it is also a fantastic last minute dessert recipe. This recipe is so easy that you can whip it up right before dinner, and then pull it out of the refrigerator when it’s time for dessert.

Don’t forget always use organic ingredients when possible.

What you need:

For the base:

  • 1 cup almonds
  • 1/2 cup medjool dates
  • 1 spoons cocoa powder
  • 1/4 cup water

For the puree:

  • 1.5 cup pumpkin puree
  • 10 spoons maple syrup (pure)

What to do:

  1. Blend the base ingredients in a strong blender. It’s good to first add the water to the blender and on top of it all the rest.
  2. Blend the pumpkin puree with the maple syrup in a small bowl.
  3. Lay the base in a cupcake liners and add the pumpkin puree on top.

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

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