Smoked Paprika, Black Beans and Sprouting Broccoli Salad

Black Beans and Sprouting Broccoli Salad  May 18, 2015 | 1 Comment Smoked Paprika, Black Beans and Sprouting Broccoli SaladBy: Julie Montagu – The Flexi Foodie.

Purple sprouting broccoli is generally at its best in the spring months so now is a great time to make the most of it in your cooking! This kind of broccoli brings an amazing combination of colour and crunch to a dish and is also, of course, rammed full of nutrients. The high vitamin and mineral count of broccoli, coupled with its exciting antioxidant count, make it an all round winner for your health.

Paprika is amongst my favourite spices but not one that I use all that often! Including paprika in a dish is such a great way to boost the flavour of that meal and it packs a subtle spicy punch without completely dominating the existing taste. As well as containing a range of vitamins, paprika also has a healthy dose of iron which is essential for carrying oxygen around the body.

To quickly whip up this salad for four to six people, gather the following  organic ingredients:

250g of purple sprouting broccoli
1 x 400g of tinned black beans, drained and rinsed
2 spring onions, thinly diced
1 avocado, cut into small chunks
1 tsp. smoked paprika
1/2 tsp. ground cumin
1 Tbsp. honey

For the dressing:

A handful of coriander
A small handful of almonds, ideally soaked for a few hours but don’t worry if not!
Juice of 1 lime
2 Tbsp. almond milk

Broccoli Sprouted Salad

So the first thing you need to do is bring a large pot of water to the boil and cook the broccoli for five minutes. Be careful not to over cook the broccoli so that you don’t lose any of the nutrients. After these five minutes are up, you should drain and rinse. Next, in a frying pan over a medium heat, combine the drained and rinsed black beans and then add in the smoked paprika, cumin and honey. You can then stir this together well and cook for five minutes.

In a large bowl, you can then combine the sprouting broccoli, seasoned black beans, spring onions and avocado. And finally, combine the dressing ingredients in your food processor and blend. It will be a lovely, chunky dressing (tastes great too!) that you can coat the broccoli and bean salad well with. This is one of my favourite salads of all time!

The Fexi Foodie - Julie MontaguAbout: Julie Montagu Yoga and a plant-based diet. I couldn’t give a hoot that everyone thinks the Mediterranean diet of meat, fish, potatoes and cheese is so darn awesome. It isn’t – not with all that saturated fat, cholesterol and salt. My diet consists of fruit, veg, nuts, seeds, legumes and whole grains. And I make some awesome (and easy) recipes out of those ingredients in my blog – The Flexi Foodie.

Beet, Black Bean & Carrot Hummus Recipes For A Cancer Diet

Beet, Black Bean & Carrot Hummus Recipes For Cancer DietBy: Breast Cancer Yoga Staff.

These recipes are great for those who are ready to transition to a healthier way of eating and living. Whether you’ve made a New Year’s resolution to lose weight, or maybe you have a health condition you would like to treat naturally, or maybe you recently switched to a plant-based diet but need guidance, these recipes are for you. Always use organic ingredients when available.

Beet Hummus Recipe For A Cancer Diet

Beets Anti-Cancer Properties –The powerful phytonutrients that give beets their deep crimson color may help to ward off cancer. Research has shown that beetroot extract reduced multi-organ tumor formations in various animal models when administered in drinking water, for instance, while beetroot extract is also being studied for use in treating human pancreatic, breast, and prostate cancers. (Mercola)

Beet Hummus

Ingredients:

1 15 ounce can chickpeas, drained
2 medium beets (cooked)
2 tablespoons fresh lemon juice
1 1/2 tablespoons tahini
1 1/2 tablespoon extra virgin olive oil (optional)
1 teaspoon chopped garlic
Himalayan Pink Salt (optional)

Instructions:

  1. Add drained chickpeas to your blender jar, then remaining ingredients.
  2. Stop and push the ingredients down into the blades if necessary and repeat until desired consistency is reached.
  3. Serve as a fabulously pink hummus dish with pita chips or veggies.

Recipe Source: Blender Babes
Store Version: Eat Well Embrace Life

Black Bean Hummus Recipe For A Cancer Diet

Black Beans Anti-Cancer Properties – Given the impressive array of antioxidant and anti-inflammatory phytonutrients in black beans, we have not been surprised to see numerous studies connecting black bean intake with reduced risk of certain cancers, especially colon cancer. Chronic excessive oxidative stress and chronic excessive inflammatory are both risk factors for the development of many cancer types. By increasing the body’s supply of antioxidant and anti-inflammatory nutrients, black beans may be able to help lower cancer risk. (The Worlds Healthiest Foods)

Black Bean Hummus

Ingredients: 

2 cups no-salt-added cooked black beans, drained and rinsed
2 cloves garlic, roughly chopped
1/4 cup tahini
1 teaspoon ground cumin
2 teaspoons reduced-sodium tamari
2 teaspoons lemon juice
1/2 cup chopped fresh cilantro

Directions:

  1. Combine black beans, garlic, tahini, cumin, 2 tablespoons water, tamari and vinegar in a food processor.
  2. Pulse until smooth and all ingredients are combined.
  3. Transfer to a serving bowl, fold in cilantro and serve.

Recipe Source: Whole Foods
Store Version: Eat Well Embrace Life

Carrot Hummus Recipe For A Cancer Diet

Carrot Anti-Cancer Properties – Antioxidants in carrots, including beta-carotene, may play a role in cancer prevention. Research has shown that smokers who eat carrots more than once a week have a lower risk of lung cancer, while a beta-carotene-rich diet may also protect against prostate cancer. (Mercola)

Carrot Hummus
Ingredients:

1 cup chopped carrots (2 medium)
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed paste)
2 tablespoons lemon juice
2 cloves garlic, quartered
1/2 teaspoon ground cumin
1/4 teaspoon Himalayan Pink salt (optional)
2 tablespoons snipped fresh parsley

Assorted dippers (such as toasted whole wheat pita wedges, whole grain crackers, and/or vegetable sticks)

Directions:

  1. In a small saucepan, cook chopped carrot, covered, in a small amount of boiling water for 6 to 8 minutes or until tender; drain.
  2. In a food processor, combine cooked carrot, beans, tahini, lemon juice, garlic, cumin, and salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in parsley.
  3. Cover and chill for at least 1 hour. If necessary, stir in enough water, 1 tablespoon at a time, to reach dipping consistency. If desired, garnish with carrot and/or lemon peel strips. Serve with assorted dippers.

Recipe Source: Better Homes & Garden
Store Version: Eat Well Embrace Life

A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.

Source:
Six Amazing Health Benefits of  Beets  – Mercola
What Are The Health Benefits of Carrots – Mercola
Black Beans – The Worlds Healthiest Foods

 

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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