Freaking Awesome High Protein Pumpkin Bread Recipe (Vegan & Sugar-Free)

A vegan sugar-free diet can be safe for anyone undergoing cancer treatment; however, working with a registered dietitian to develop the right meal plan for you is recommended. We hope this high protein pumpkin bread recipe will help in the planning of a healthy lifestyle diet that meets the special nutritional needs of patients with cancer. Always use organic ingredients when necessary.

Ingredients

1 cup pumpkin puree
1 whole egg alternative (1/4 unsweetened apple sauce mixed with 1/2 teaspoon of baking powder)
¼ cup alkaline water
¼ cup oil
½ cup sugar substitute (molasses, agave or maple syrup
1 cup whole wheat flour
¼ cup / 1 large scoop protein powder (vanilla or unflavored)
1 tsp baking soda
½ tsp fine grain sea salt
¼ tsp cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
a pinch of black pepper

Optional: chopped walnuts, dark chocolate chips, cranberries, cherries or raisins.

Directions

  1. Preheat oven to 350°F (180°C).
  2. Lightly grease and flour a loaf pan.
  3. In a medium bowl combine pumpkin puree, egg replacement, oil, water, and sugar substitute. Whisk until well combined.
  4. In another bowl, combine whole wheat flour, cinnamon, nutmeg, ginger, salt, pepper and baking soda. Carefully stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Pour the mixture into the loaf pan. If you feel like, sprinkle some oats on top.
    Bake for 45 to 50 minutes. The bread is ready when a toothpick or skewer inserted into the center comes out clean. You want to get that beautiful orange/gold color on the cake, but at the same time you don’t want to bake all the moisture out of it

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.

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DawnBradford Co-Founder of Breast Cancer YogaAbout 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.

Delicious Tempura Mushrooms – Vegan and Crispy

Another delicious way to enjoy mushrooms – and so much healthier than any tempura you buy!

What you need:

  • 10-15 fresh button mushrooms, cut to halves
  • 7 spoons rice flour (placed in a bowl or plate)
  • 1/2 cup reduced sodium soy sauce (placed in a bowl)
  • Avocado oil to stir-fry
  • Always use organic ingredients when possible

What to do:

  1. Heat the oil in a wide pan until it’s very hot.
  2. Dip the mushrooms in the soy sauce and then coat them with the rice flour.
  3. Stir-fry the mushrooms in the oil from both sides until they are soft from the inside and crispy from the outside.

You may eat the mushrooms by itself or add them to a salad. It’s best to eat them hot.

Enjoy!

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

Visit: www.NeverMeatAgain.com

Should Women at High Risk for Breast Cancer Avoid Soy?

Five studies have been performed on breast cancer survival and soy foods, involving more than 10,000 breast cancer patients. And, those who eat more soy live longer, and have a lower risk of the cancer coming back. But, what about women who carry breast cancer genes? Fewer than 10% of breast cancer cases run in families. But, when they do, it’s most likely mutations to one of the tumor suppressor genes—BRCA1 or BRCA2—that defend the integrity of our genes. They are involved in DNA repair, and so, if either one of them is damaged, or has mutations, chromosomal abnormalities can result, which can set us up for cancer.

This idea that we have tumor suppressor genes goes back to famous research in the 60s that showed that if you fuse together a normal cell with a cancer cell, the cancer cell doesn’t turn the normal cell malignant. Rather, the normal cell suppresses the cancerous one. Tumor suppressor genes are typically split up into two types. There are gatekeeper genes that keep cancer cells in check, and caretaker genes that keep the cell from going cancerous in the first place. And, BRCA genes appear able to do both—that’s why their function is so important.

breast-cancer-and-soy-concernsUntil recently, dietary recommendations for those with mutations focused on reducing DNA damage caused by free radicals, by eating lots of antioxidant-packed fruits and vegetables. If your DNA-repair capacity is low, you want to be extra careful about damaging your DNA in the first place. But, what if we could also boost BRCA function?

In my last video on the topic, I showed how, in vitro, soy phytoestrogens could turn back on BRCA protection suppressed by breast cancer, upregulating BRCA expression as much as 1,000% within 48 hours. But, does that translate out of the petri dish and into the person? Apparently so.

Soy intake was only associated with 27% breast cancer risk reduction in people with normal BRCA genes, but a 73% risk reduction in carriers of BRCA gene mutations. So, a healthy diet may be particularly important in those at high genetic risk. Meat consumption, for example, was linked to twice as much risk in those with BRCA mutations—97% increased risk, instead of just 41% increased risk of breast cancer in those with normal BRCA genes.

Doctor’s Note

What about for women without breast cancer genes, or for women who have already been diagnosed? That was the subject of my last video, Is Soy Healthy for Breast Cancer Survivors?. The older video I referred to is BRCA Breast Cancer Genes & Soy.

What is in meat that may increase risk? See, for example:

Featured Image From Authority Nutrition and Livestrong.

In health,

Michael Greger, M.D.

Michael Greger, M.D., is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United

How to Make Stevia Extract to Reduce Your Sugar Intake

how-to-make-stevia-extractI’ve shied away from stevia in the past, because I hate its aftertaste. But, if you are trying to reduce your sugar intake, it is probably your best option of sweetener to use. So how can we make it more palatable? Today I’ll show you how to make your own stevia extract that doesn’t have a horrid aftertaste.

Years ago, I went to a cooking class on gluten-free and sugar-free baking. It was the worst cooking class I have ever attended – for various reasons! It was a demonstration, and the foods that were prepared were very high in refined carbohydrates (albeit gluten free ones) and fats. But no sugar – they used stevia instead. When we got to taste the dishes – I hated them all! I think that was the first time I had ever had stevia – and that aftertaste just wouldn’t go away.

But today, after some investigation, I am a little more tolerant of stevia. You can reduce or avoid its aftertaste,which makes stevia a good option to help you transition to avoiding sugar and other artificial sweeteners.

Stevia comes from the leaves of a plant called Stevia rebaudiana, and is usually found as a powder or a liquid extract. The active compounds of stevia are steviol glycoside – which has 150 times the sweetness of sugar. Stevia does not affect blood glucose levels, and some studies show it may help improve insulin sensitivity.

What I have found is that the bitter aftertaste is apparent when too high a concentration of stevia is used. Even though recipes with stevia call for just a few drops – if the extract or powder is really concentrated, that can still be too much. So taking it easy is the way to go.

To make stevia powder, collect stevia leaves and dry them, then finely chop them in a blender. The dried leaf powder can be used as is, in certain recipes – but they won’t dissolve, so don’t try them in your coffee!

There are many different ways to prepare an extract, with variables including:

  • using fresh leaves or dried leaves

    I use fresh leaves that I grow myself. They are easy to grow, and the plant regrows every year. The ideal time to harvest the leaves is around August – when the flowers start to appear but before the flowers start dying. If you leave it too late, you are more likely to get bitterness. If you can’t get fresh leaves, you can buy the dried leaves and use them instead.

  • with alcohol or  without alcohol

    I use alcohol – vodka – for my extract, because it extracts the sweetness well, and quickly. Any recipe calls for only a few drops of extract, which means there is negligible alcohol in the final product.

  • duration of the extraction time

    I extract for a relatively short period because, again, I find that the sweetness comes through quickly, and there is more likely to be an aftertaste if you leave the leaves in the alcohol for a longer period.

  • concentrating the extract by heating

    I choose not to heat the extract and reduce it as I don’t want it to be highly concentrated. By leaving the extract as it is, the amount you put into a recipe is more controllable. Yes, maybe I’ll use 6 drops instead of 2, but I can taste it as I go along and adjust the sweetness to how I want it.

Obviously, you can adjust these to your own taste. Here’s the recipe. I hope you’ll give it a try. If you live near me and want some leaves – just let me know.H

Homemade stevia extract:

Ingredients

  • Fresh stevia leaves
  • Unflavored vodka
  • (you can vary the amount as you wish – for proportions, see the recipe).

Instructions

  1. Wash the stevia leaves
  2. Roughly tear the leaves into a couple of pieces and place them in a clean jar. I filled the jar with leaves – but they weren’t compressed down.
  3. Add enough vodka to cover the leaves. For my jar, this was about half full as the liquid compresses the leaves.
  4. Seal and shake the jar.
  5. Leave for 8-12 hours. Taste the liquid to see if it is sweet enough.
  6. Strain the liquid into a bottle and discard the leaves.
  7. Keep the bottle in the dark, or use a brown colored bottle. Having a dropper helps, as only a few drop are needed to sweeten foods.
Recipe Type: Sugar-free, gluten free, vegan, paleo, sugar substitute

Notes:

If you prefer a more concentrated extract, you can gently simmer the extract to boil off some of the alcohol.

Ruth BaillieRuth Baillie is originally from the UK and now lives most of the year in Northern California. She holds two Master’s degrees, one in Personalized Nutrition (distinction), and another in Health Psychology. She is a Registered Nutritional Therapist, Certified Professional Cancer Coach, and Cancer Guide, and has undertaken considerable post-graduate studies in integrative naturopathic oncology. She is the author of “Choices in mind-body medicine for cancer patients in Sonoma County, California” and her research has been published in peer-reviewed journals.

Food for Cancer – Diet and Recipes

food_that_fight_cancerDiet for Cancer

Eating healthy diet, rich with valuable nutrients, is crucial not only for people with cancer but, really, for everyone.

Why go vegan?
Many studies show the connection between eating animal products and deadly disease such as cancer. And the truth is, that even without reading those studies, it’s pretty easy to see for yourself: try to replace any animal food (meat, dairy, eggs) with whole natural foods such as fruits, vegetables, legumes, nuts and seeds, and see how you feel. Within a short period of time you will probably notice a positive change.

Plant based diet, rich with antioxidants, is what our body needs to prevent cancer and also to fight it. I’m not saying that a person that has cancer should not treat it in the traditional medical way. I’m just saying that a good plant based healthy diet will help the body to heal. So if a person is suffering from cancer, and they have the option to drop the bacon (BIG cancer cause!) for lentil soup (or salad; or apple anything truly healthy!), they better do it.

My blog offers a valuable information for those who like to know more about how they can prevent and treat cancer. Here is a quick reference:

There are specific foods that help fight cancer; I listed them here. 

Lots of recipes from my blog can be included in a special diet for cancer. This is the page with all those recipes. 

There is one more Issue that you may like to address: the deadly chemicals in your beauty products. You may not know, but your deodorant, shampoo, body lotion and all the others may contain harsh chemicals that were found in tumors!
This is a list of the 8 deadly chemicals that you van find in most beauty products

And if you are confused and not sure which beauty products to use, why don’t you try to do it yourself? here you can find a great home-made DIY recipes for an amazing body butter and face moisturizer. 

Enjoy!

Visit: www.NeverMeatAgain.com

Email: neeva@goldfish1.com

Protein Rich Meal Idea For A Cancer Diet: Green Beans With Tomato Sauce

green-beans-with-tomato-sauceA simple but so delicious dish, packed with plant-based protein which is the best for us!
You may eat it as is or mix it with rice.

What you need:

4 cups of green beans. Cut the edges of both sides of each bean.
5-6 ripe tomatoes, cut to cubes
1 large onion, chopped well
2 garlic cloves, chopped well
Optional: 5-6 fresh basil leaves, chopped. Or you may use dry leaves
Salt to taste
3 spoons Avocado oil
Filtered water to cover

What to do:

  1. Use wide pot to saute the onion and the garlic in the avocado oil until they are soft.
  2. Add the tomatoes and let cook for 5 minutes.
  3. Add the salt and the basil. Mix well.
  4. Add the green peas, mix gently and add water to cover.
  5. Let boil, and then lower the heat and cook with cover until the beans are soft and ready to eat. If you like less sauce you may cook half covered.

I recommend to eat it with rice. Here is a great, very simple recipe for white basmati rice:

What you need:

  • 2 cups white basmati rice
  • 3 cups filtered water
  • Salt to taste
  • Optional: either 1 tbsp turmeric (for a yellow rice), or 1 tbsp cumin seeds
  • 2 spoons avocado oil

What to do:

  1. Warm the avocado oil in a large pot and add the rice with salt and either the turmeric or cumin seeds (or just plain rice). Mix well.
  2. Add the water and cook covered until boil. Then lower the heat and cook half covered until there are no more water. Then cover the pot completely and turn off the heat. Leave for 5 minutes and there you go! You have one of best rice dishes in the world!

Enjoy!

Visit: www.NeverMeatAgain.com

Email: neeva@goldfish1.com

Easy To Make Vegan Dumplings

Delicious and easy to make vegan entrée recipe ideas can be hard to find, it seems like most of the vegan recipes are sides and desserts. We did however find this vegan dumpling recipe, with easy gluten-free wonton wrappers as an example of a great tasting vegan entrée. As with all cancer diet recipes please use organic ingredients when possible.

Vegan dumplings (or pot stickers) with an egg-free and gluten-free wrapper. And they are easy to make and oil-free with only 4 ingredient needed!

  • Yields 15 dumplings
  • 40 min Prep Time
  • 5 min Cook/Chill Time
  • 45 min Total Time
Ingredients

Wrappers

  • 1 cup white rice flour
  • 1/2 cup tapioca flour
  • 1 cup boiling water
  • 1/2 tsp salt

Filling

  • 1 cup chopped mushrooms
  • 1 cup shredded carrots
  • 2 cups cabbage

Sauce (*see note)

  • 2 tbsp coconut aminos (or soy sauce)
  • 1/4 tsp ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp rice vinegar
  • 1 tsp cornstarch

vegan-dumplings-for-a-beast-cancer-dietInstructions

Wrappers: Combine all of the ingredients in a bowl. Mix/knead to form a slightly sticky dough.
Divide into 12.
Roll out each ball between two sheets of wax paper as thin as possible.
Stack the rolled wrappers in a bowl with wax paper between each. Cover the bowl with a wet towel. This will keep them from drying out while you prepare the rest.

Sauce: Combine all the ingredients in a jar. Shake.

Filling: Add all the veggies to a non-stick skillet over medium high heat.
Once they begin to sizzle, add about 1/3 cup of water, cover the pan, and let them steam for 4-5 minutes over medium heat till soft.
Remove the cover, add the sauce mixture, and stir until everything comes together and all additional water has evaporated. About 1-2 minutes. Remove from heat and allow to cool for 5-10 minutes.

To assemble: Remove one wrapper from the bowl with the wax paper that is underneath it. Spoon about a teaspoon of filling into the center of the wrapper.
Fold in half and press the edges together firmly. Optionally crimp the edges. Using the wax paper to do this will prevent the wrapper from sticking to your finger as it is prone to do if they are even slightly wet/moist.
Repeat with the remaining wrappers.

To steam: Fill a shallow pan with enough water to completely cover the bottom. Bring to a boil. Add half of your dumplings. Cover and steam for 5-6 minutes. Remove from the pan. Repeat with the second half.
Serve plain or with dipping sauce of your choice.

Notes

For a super simple sauce option, store-bought teriyaki sauce tastes great too. I really like this soy-free one .

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Perfect Sweet Treat – Healthy Chai Spiced Quick Bread

chai-spiced-quick-breadA spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free!

Yields 6-8 slices

10 minutes Prep Time

35 minutes Cook/Chill Time

45 minutes Total Time

Ingredients

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves

Optional: Low-Fat Vegan Vanilla Frosting and chopped pecans for topping

Instructions

  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

Notes

This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Chocolate Maca Protein Truffles

maca-protein-truffles-for-a-cancer-diet

These are really simple, and incredibly tasty. Not only that, but they’ll keep in the fridge (in a sealed container) for about a week, so it you make up a batch on a Monday, you’ll have snacks on hand for when you need a bit of a lift. Best of all?  They are made of healthy ingredients such as dates, cashews, walnuts, maca and raw chocolate!

Makes: 12 truffles
Ingredients

  • ½ cup cashews, soaked 2-4 hours
  • ½ cup walnuts, soaked 2-4 hours
  • 8 large medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • ¼ cup + 2 tablespoons Sprout Living Chocolate Maca Protein Powder
  • 2 tablespoons cacao nibs
  • about 2 tablespoon cacao powder, for dusting

Instructions

  1. Drain and rinse the cashews and walnuts and transfer them to a food processor along with the dates. Process until well incorporated.
  2. With the motor running, slowly add the melted coconut oil. Blend again until very smooth.
  3. Add the Chocolate Maca protein powder and puree until completely incorporated. Add cacao nibs and pulse a few times until mixed together.
  4. Transfer to a small bowl, cover, and refrigerate for one hour until the truffle dough is hard enough to roll into balls.
  5. Roll into balls about 1 tablespoon in size, coat in cacao powder, and enjoy!
  6. Store in the refrigerator.

Recipe Source: Sarah McMinn

Maca is incredible – you’ll find it in most health food shops in powdered form, and it smells almost caramel-ey. In addition to tasating delicious, it’s also an amazing stamina-enhancer, an aphrodisiac (score), a mood-leveller (great for hormonal imbalances, menopause, anxiety and depression), and an intense energy-booster.

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.

Super Delicious Avocado Lime Cake – Dairy & Sugar Free Recipe

Avocado-Lime-CakeAvocados are among the cornerstones of a vegan diet, as they are one of the rare plants containing Vitamin D, of which clinical research finally showed –  among others – the importance in the prevention of cancer.

This delicious dessert is a variation of the classic live avocado lime cake, where limes are used to balance the strong and characteristic a bit oily omega 3 flavor of this wonderful healthy green fruit.

I found the recipe online and made some alterations according to my personal preferences

I found the recipe online and made some alterations according to my personal preferences

 Crust

  • 300 g cashews
  • 150 g dried figs
  • 70 g dried shredded coconut
  • 2 tablespoon coconut oil
  • 2 tablespoon date mousse (dates blended with water 1 to 1)
  • zest of 4 limes
  • ½ teaspoon vanilla powder
  • pinch salt

Process the ingredients in a food processor fitted with the s-blade to a sticky consistency and press into the bottom of a 9 inch spring form and set aside in a fridge.

Filling

  • 6 medium avocados
  • juice of 8 limes
  • zest of 4 limes
  • 1 cup date mousse
  • 50 g coconut butter
  • 1 teaspoon vanilla powder
  • cinnamon
  • 0.1 liter liquified coconut oil

Combine the liquified coconut oil with the smoothly blended other ingredients and fill into the springform on top of the crust. The cake will firm up in the frig within 8 hours. Decorate with dried shredded coconut before serving.

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Thanks for sharing this wonderful recipe with us, MD!  Here is the video of MD making this recipe.

More Recipes:

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

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