Quinoa & Beet Salad

Quinoa & Beet Salad Recipe For Breast Cancer By Diana Ross Founder of Breast Cancer Yoga

By: Diana Ross, Founder of Breast Cancer Yoga


  •   3 medium to large beets – cooked and cut in cubes
  •   1 cup of quinoa, rinsed, cooked
  •   3 tbs. organic olive oil
  •   2 tbs. Sherry cooking wine
  •   himalayan pink salt
  •   Cayenne and kelp flakes/ black pepper
  •   Garlic power
  •   Salad greens
  •   Soy feta cheese
  •   Black Calamata Olives
  •   Chopped onions (as desired)
  •   Mandarin oranges


Toss together beets, quinoa, wine, oil, salt, pepper, garlic powder, onions, . The quinoa will turn pink from the beets. Spoon beets and quinoa over greens. Sprinkle crumbled vegan feta cheese and mandarin oranges. Beautiful and delicious. Bon Apetite’

Diana Ross ContibutorDiana Ross, E-RYT 500 founder of Breast Cancer Yoga. Diana is a restorative yoga teacher; and a survivor that cares about making a difference in your recovery process. Breast Cancer Yoga therapeutic products were designed to support you emotionally and physically from breast cancer surgeries, radiation and chemotherapy treatments. We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Spicy Shredded Brussels Sprouts

Brussel SproutsBy Diana Ross

My favorite food. I will go as far and say “my dessert.” You either love them or hate them. Well I am a Brussels Sprout lover, and they are so cute, looking like baby cabbages. Right?

Can I tell you first why Brussels Sprouts are a “have-to-have” to quote my dear friend Rochelle (who by the way contributes her REBS recipe – Rochelle’s Energy Balls)?

Brussels sprouts are brimming with vitamin A, folacin, potassium, calcium. Each cup has up to 3-5 grams of fiber, and only 25 calories per 1/2 cup cooked. Brussels sprouts are a special food that fills you up, without filling you out. Good brussels sprouts.

High fiber is one of their qualities. Brussels sprouts belong to the disease-fighting cabbage family. Indeed, they look like miniature cabbages. Like broccoli and cabbage – fellow cruciferous vegetables – Brussels sprouts have been reported to help protect us against cancer with their indole, a phytochemical.

Brussels sprouts are rich in vitamin C, which is another anti-cancer agent. You may choose them for their healthiness or because you love Brussels sprouts. Either way one thing is certain: You will receive the benefits of a plant that is high in protein and low in fat and calories.

  • 11 oz. brussels sprouts
  • 5oz. shiitake mushrooms
  • 1 medium onion
  • 1 tbsp.  non GMO cooking oil
  • 1 tsp.    Himalayan salt
  • 1/2 tbs. Garlic powder
  • black pepper – coarse
  • Spicy Montreal steak spice

(add to taste) it is the secret ingredient.

Try to use organic produce.

Saute’ mushrooms first until brown. This is Julia Childs secret to browning mushrooms. Do them alone. Then add in chopped onions until golden. Shred brussels sprouts and add to the mushrooms and onions. Place on high heat for a few minutes. Turn down the heat and cover for a few minutes. Serve slightly crunchy.  Done, and delicious.

Zucchini Linguine

By Omnia Raza Mir Chishti



4 medium zucchinis (one per person) 4 large tomatoes cut into quarters

1 large tomatoe small to medium dice 1 clove of garlic

1-2 small dates pitted

10-12 sun-dried tomatoes

1/4 -1/2 cup of olive oil

3/4 cup of Nutritional Yeast

1 T. Lemon Juice or Raw Apple Cider Vinegar

1 small handful of italian parsley no stems

10-12 fresh basil leaves ( a few additional for Garnish) 2 T Organic Italian Seasoning Herb Blend

Himalayan Pink Salt (to taste)

Black Pepper (to taste)

1 cup of mixed olives


With a spiralizer, or mandoline cut zucchinis into noodle like strips. If you dont have either appliance, use a vegetable peeler or knife, make into long thin ribbons, then cut into appropriate sized “noodles”. Set aside in bowl. To make the sauce. Combine the sundried tomatoes, dates, olive oil, and lemon juice or vinegar, into a food processor bowl and blend until a paste. Add the quartered tomatoes, parsley, basil, Nutritional Yeast, and Italian seasoning, blend into a nice sauce. Remove and put into a bowl, mix in diced tomatoe, and season with salt and pepper to taste. Let rest for a minimum of 30 minutes for flavors to meld. After sauce has rested, drizzle a very small amount of Organic Olive Oil over noodles and lightly mix by hand. Divide into 4 or more portions or put onto one large platter, and soon sauce over the top of the noodles. Garnish with olives, and fresh basil leaves. Serve with additional Nutritional yeast for garnish if desired. Buon Appetito!

Omnia Raza Mir Chishti
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