Easy Vegan Pea Soup

When you switch to a “cancer fighting diet” you do not have to make a lot of dietary changes, just add in some new veggies to substitute the meat.  Healthy eating is not that hard, it tastes better, and you family will learn healthy lifestyle choices too! Remember to always use organic ingredients when available.

Ingredients

2 – 3 tablespoons of olive oil or vegetable oil
4-5 carrots, sliced
3 celery stalks, minced
1 onion, minced
2 garlic cloves, minced
1 potato, diced
3 tablespoons of nutritional yeast
2 tablespoons parsley
2 bay leaves
1 cup small pasta
3 cups of dried split peas
2 cartons or 6 cups of vegetable broth
2 cups of water

Directions

  1. Place carrots, celery, onion, and garlic in pan with olive oil. Heat for approximately 10 minutes or until tender. Place nutritional yeast, parsley and bay leaves in and let flavors meld together for 30 seconds. Remove, and place to the side.
  2. Then, place broth, water and split peas in pot. Bring to boil, then let simmer for 20 minutes, stirring occasionally to prevent split peas from sticking to the bottom of the pot.
  3. Add cooked carrots, celery, onions, and garlic in pot as well as the potato. Partially cover and allow to simmer for 30 minutes.

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.

 

 

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

 

Sweet Potato, Black Bean & Kale Enchiladas With Vegan Sour Cream

Sweet Potato, Black Bean & Kale EnchiladaBy Breast Cancer Yoga Staff.

Sweet Potato, Black Bean & Kale Enchiladas

You don’t have to be a vegetarian, vegan or extremely healthy eater to enjoy this meal.

Ingredients

  • 1½ lbs. sweet potatoes, peeled and diced
  • 1 large or 2 small garlic cloves, pressed or minced
  • 1 small hot chile, seeded and minced
  • 1 15.5oz can black beans, drained and rinsed
  • ¾lb. kale, de-stemmed and chopped
  • 1 14.5oz can diced tomatoes, drained
  • 1 heaping Tbsp chili powder
  • 2 cups enchilada sauce, homemade or store bought
  • 8-9 large tortillas
  • minced scallions (optional)

Instructions

  1. Preheat the oven to 400F. Lightly oil a baking sheet and spread the sweet potatoes on it in a single layer. Roast until tender and lightly browned, about 20 minutes, turning once.
  2. Reduce the oven temperature to 350F. Heat a thin layer of water in a large skillet over medium heat. Add the garlic and chile and cook until fragrant, about 1 minute.
  3. Add the kale to the skillet along with a little bit more water. Cover and cook until bright green and wilted, about 5 minutes, stirring occasionally.
  4. Add the beans, tomatoes, and chili powder to taste. Stir in the sweet potatoes and simmer until heated through, about 5 minutes.
  5. Spread a thin layer of sauce in the bottom of a 9x13in. baking dish. Spoon some of the filling into a tortilla, roll it up carefully and place it seam side down in the dish. Repeat with the remaining tortillas and filling.
  6. Pour the remainder of the sauce over the top and sprinkle with the scallions, if using. Cover and bake until hot and bubbly, about 20 minutes.

Vegan Sour Cream Recipe For Healthy Breast Cancer Free LifestyleHomemade Vegan Sour Cream

Rich and tangy, this vegan sour cream makes the perfect compliment to any enchilada or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.

Soak time – 2-8 hours
Prep Time – 5 Minutes
Cook time  – 0 Minutes

Ingredients:

  • 1 cup raw cashews, soaked
  • 1/2-3/4 cup water, as needed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4-1/2 teaspoon Himalayan Pink salt, to taste

Directions

  1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
  2. Drain and rinse the cashews and place in the blender.
  3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  4. Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.

Sour Cream recipe from Oh She Glows

Vegan Sour Cream Substitutes

Follow Your Heart
Tofutti

Dawn Breast Cancer

About 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.

Watermelon Gazpacho Recipe | Breast Cancer Recipe

Watermelon Gazpacho Ingredients

By Christine Taylor, Nutrition, Lifestyle and Reiki Counselor

Here is a soup I like to make in the summer with veggies from my garden and CSA
share. This is a terriffic way to use your seasonal, organic prduce. The
watermelon and cucumber are refreshing and cooling in the summer and you can
experiment with adding in what you like and waht you have on hand.  This soup
can be refrigerated for 4 days but I doubt it will last that long!

Watermelon Gazpacho

Watermelon Gazpacho

Ingredients:


8 cups of chopped watermelon, seeds removed

1 cucumber finely diced

1/2 cup red onion finely chopped

1 bell pepper, finely diced (red, yellow or purple)

1/2 jalapeno pepper finely diced

1 small handful cilantro

1 small handful of mint

Juice of 1/2 of a lime

2 Tbs white balsamic or apple cider vinegar

1 Tbs cold pressed, organic olive oil (optional)

Watermelon Gazpacho Recipe
Directions:
Puree the watermelon together with the cilantro and mint and put into a large
bowl. Stir in the rest of the ingredients.

About Christine Taylor: Received training from the Institute for Integrative Nutrition, where she trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, she will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. Visit Christine Taylor’s website

received my training from the Institute for Integrative Nutrition, where I was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. – See more at: http://www.peacelightandhealth.com/about-peace-light-and-health#sthash.NOnkFQm9.dpuf
received my training from the Institute for Integrative Nutrition, where I was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. – See more at: http://www.peacelightandhealth.com/about-peace-light-and-health#sthash.NOnkFQm9.dpuf
received my training from the Institute for Integrative Nutrition, where I was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. – See more at: http://www.peacelightandhealth.com/about-peace-light-and-health#sthash.NOnkFQm9.dpuf
received my training from the Institute for Integrative Nutrition, where I was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, I will help you create a completely personalized “roadmap to health” that suits your unique body, lifestyle, preferences, and goals. – See more at: http://www.peacelightandhealth.com/about-peace-light-and-health#sthash.NOnkFQm9.dpuf

5 Ways To Begin A Plant-Based Diet To Prevent Breast Cancer

Plant Based Diet For Breast CancerBy Kelli Roberts: Skilled Vegan Chef with a plant-based diet certificate from Cornell University

We have an opportunity every single day to bring excellent health and wellness into our lives.

Times are changing rapidly. In 1940, women had a 5% chance of getting breast cancer. Today, that number has risen to more than12% – one in 8 women. What we eat is also vastly different now. In 2010, 50% of meals were eaten outside of the home, and the average diet is largely comprised of fast and processed foods made of ingredients we can’t even pronounce.

The good news is that it’s easy to make changes to your diet that will create resiliency in the body to prevent and reduce diseases. Studies have shown that a diet which includes animal products or little fiber can contribute to breast cancer, while a vegan diet – free of meat, eggs and dairy – can help prevent and even reverse it. Increased intake of fruits and vegetables can lower the risk of cancer. A healthy diet consists of more fruits, legumes and vegetables, and a balance of omega-3 and omega-6 fatty acids. We want to lower the intake of Omega-6 fatty acids (from vegetable oils), and increase Omega-3 fatty acids, found in chia seeds, flax seeds, and walnuts, for example.

It’s easy to begin eating more of a plant-based diet, and exciting to experience the energy and vitality that a balanced vegan diet gives. By embracing a few simple changes, health improves, and energy is gained. We want to continue on the path of good nutrition and wellness. The natural state of our body is great health, and if we provide good nutrition and a healthy lifestyle, it will return to that natural state.

Here are a few ideas that you can incorporate into your diet right away, along with a couple of quick and easy recipes to begin with. You can also join our 28- day Transition to Vegan program beginning mid-May. More details at http://www.kellisvegankitchen.com

  • Focus on adding healthy foods to your day, not on what you’re trying to take out. It’s easy to add delicious plant-based meals.
  • Drink your veggies! By drinking a smoothie or juice each day, your vegetable and fruit intake will quickly increase.
  • Eat the rainbow every day. Brightly-colored fruits and veggies contain loads of antioxidants and phytonutrients, which strengthen the body’s immune system and aid in destroying tumors.
  • Increase your Vitamin D intake by eating green leafy vegetables and getting an adequate amount of sun exposure. Studies are showing that vitamin D can inhibit cell proliferation and promote apoptosis and cell differentiation in breast tumor tissue.
  • Help reduce inflammation by adding omega-3 fatty acids such as chia and flax seeds, and increasing anti-inflammatories such as ginger and turmeric.
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 
Dr. Robin B. Dilley

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