15 Minute Breast Cancer Fighting Broccoli Soup Recipe

vegan-broccoli-soup-recipe-for-breast-cancerA cancer fighting diet is one that is high in fiber, low in fat (especially animal fat), and includes generous portions of fruits and vegetables. It also minimizes or excludes alcohol. The best diets are pure vegan diets. Always use organic ingredients when possible.

Broccoli Soup Recipe
Serves: 4
Ingredients
  • 1 pound broccoli, separate into florets
  • ½ cup chopped onions
  • 2 cloves garlic, chopped
  • ⅓ cup vegetable broth for sautéing + 4 cups for soup
  • 1 tablespoon of dried basil
  • 3 tablespoons chopped fresh parsley
  • ½ teaspoon Pink Himalayan Salt (or to taste)
  • ½ teaspoon fresh ground black pepper (optional)
cancer-fighting-broccoli-soup-recipeInstructions
  1. Coarsely chop the broccoli.
  2. In a medium soup pot, heat ⅓ cup of vegetable broth over medium heat. Add the onions, salt, pepper and dried basil and cook for about 5 minutes, stirring, until the onions are translucent. Add a splash of vegetable broth if sticking.
  3. Add the broccoli and vegetable broth and bring to a boil over high heat. Reduce to low heat and simmer, uncovered for about 10 minutes or until the broccoli is fork-tender.
  4. In a blender or food processor, process the soup until smooth. Add the parsley and pulse a few times.
  5. Return the soup to the pan and reheat gently, adjusting seasoning if needed.
  6. Top with golden croutons or nuts.

Golden Croutons are easy to make. Pre-heat oven to 400 F – Chop vegan bread (sourdough) into bite sized squares – toss with a teaspoon of olive oil and some fresh chopped herb like parsley – put on a baking sheet in a single layer and bake until golden brown – approximately 5-10 minutes.
Recipe Source: Ordinary Vegan.

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

More Breast Cancer Authority Blog’s Broccoli Recipes

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.

Broccoli Burritos

Broccoli BurritosYou’ll love broccoli, the powerful protector, rolled in a flour tortilla with a tangy garbanzo spread. Roasted red peppers are sold in supermarkets, usually near the pickles. Sesame seed butter, also called tahini (“ta-hee-nee”), is sold in natural food stores, ethnic markets, and many supermarkets. Look for it near the peanut butter or in the ethnic food section.

  • 2 – 3 broccoli stalks
  • 1 15-ounce can garbanzo beans
  • 1/2 cup roasted red peppers
  • 2 tablespoons tahini
  • 3 tablespoons lemon juice
  • 6 flour tortillas
  • 6 tablespoons salsa, or more to taste

Cut or break broccoli into florets. Peel stalks and cut into 1/2-inch rounds. Steam over boiling water until just barely tender, about 5 minutes.

Drain garbanzo beans and place in a food processor with peppers, tahini, and lemon juice. Process until completely smooth, about 2 minutes. Spread about 1/4 cup of the garbanzo mixture on a tortilla and place in a large heated skillet. Heat until tortilla is warm and soft, about 2 minutes. Arrange a line of cooked broccoli down the center, then sprinkle with salsa. Roll tortilla around filling. Repeat with remaining tortillas.

Per burrito

  • Calories: 284
  • Fat: 7.8 g
  • Saturated Fat: 1.4 g
  • Calories from Fat: 24.8%
  • Cholesterol: 0 mg
  • Protein: 10.8 g
  • Carbohydrates: 44.7 g
  • Sugar: 3.7 g
  • Fiber: 7 g
  • Sodium: 490 mg
  • Calcium: 135 mg
  • Iron: 3.9 mg
  • Vitamin C: 68 mg
  • Beta Carotene: 938 mcg
  • Vitamin E: 2 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

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.

Broccoli, Potato and Leek Soup Recipe For Breast Cancer

Broccoli, Potato and Leek Soup Recipe For Breast Cancer

By Breast Cancer Yoga Staff.
Leeks are in the same family as garlic and onions and have been shown to improve immune function and reported to have anti-cancer effects. Broccoli tops the list as one of the best natural cancer fighters around. Thatʼs because compounds in this cruciferous vegetable called isothiocyanates may actually halt the growth of cancer cells, according to several studies.

Ingredients:
8 cups water
8 tsp vegetable base
4 cups broccoli, bite-size florets (about 1/2 lb)
1 tbsp extra-virgin olive oil
1/2 cup sweet onion, small diced
1 tbsp garlic, fresh and finely chopped, (about 6
cloves)
3/4 pound leeks, white part only, washed and medium diced (about 2 cups chopped) 1 1/2 pounds yukon or Idaho potatoes, peeled and large diced
2 lbs broccoli, chopped
1 tsp salt
1/4 tsp pepper

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Directions
In cook pot, add 8 cups water and vegetable base, mix and bring to a simmer. Add 4 cups broccoli florets and blanch until just tender, remove from stock, set aside and save. In cook pot, sauté onions on medium heat in olive oil until transparent, add garlic without browning, stirring frequently, about 2 minutes. Add diced leeks and sauté 4 minutes. Add saved vegetable stock, increase heat, bring to a simmer, add potatoes, bring to a boil and simmer four minutes. Then add 2 pounds chopped broccoli and simmer on medium heat until potatoes are fully cooked. Turn off heat and blend with a vertical stick blender until completely pureed. Garnish with blanched broccoli florets and serve.

Note: For an oil free cancer diet omit sauteing vegetables and add directly to vegetable base.

A balanced breast cancer diet includes 5 or more servings a day of fruits and vegetables along with foods from a variety of other plant sources such as nuts, seeds, whole grain cereals, and beans.

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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