Baked Vegan Coconut Burger Recipe For A Cancer-Free Lifestyle

Veagan Coconut Burger For Cancer DietHaving a creative menu is the key to a cancer-free lifestyle diet. This recipe came from WellnessBin.com and can be adapted to meet your needs.  What I like most about this recipe is how to make dehydrated, unsweetened, shredded coconut into a burger. Always use organic ingredients when possible.

Ingredients:

  • 3 cups of shredded coconut meat
  • 1/2 cup of silken tofu
  • 1 medium-sized white onion (chopped)
  • 1 small-sized red bell pepper (minced)
  • 6 cloves of garlic (minced)
  • 5 tablespoons of panko bread crumbs
  • 4 tablespoons of soy sauce
  • 2 tablespoons of coriander leaves (minced)
  • 2 tablespoons of onion spring (chopped)
  • 5 teaspoons of cornstarch
  • 1 teaspoon of oregano powder
  • Sea salt (ground)
  • Black pepper (ground)
  • Olive oil

Directions:

  1. It’s important to remove as much coconut milk from shredded coconut milk to keep the resulting vegetarian burger patties from tasting a lot like coconut milk. To do this, place shredded coconut milk in a large mixing bowl and add water. Using your hands, squeeze coconut milk out of shredded coconut meat. Drain carefully. Add water again and repeat the procedure. Do everything for a third time. 
  2. Set up your steamer and get some water steaming. Steam shredded coconut meat for about 15 minutes. Afterwards, carefully transfer shredded coconut meat to a large tray and allow it to cool completely. 
  3. Once cool, grab a large mixing bowl. Combine shredded coconut meat, silken tofu, white onion, garlic, red bell pepper, coriander leaves, onion spring, oregano powder, panko bread crumbs and soy sauce. Add a little sea salt and ground black pepper, too. Using a large wooden spoon, mix all of the ingredients very well. 
  4. While still mixing shredded coconut meat mixture, sprinkle cornstarch little by little into it. Keep doing this until you come up with a really thick and sticky mixture. 
  5. Get a large tray and line it with wax paper. Scoop 4 to 5 tablespoons of the shredded coconut meat mixture and form into a ball using your hands. Place on the tray lined with wax paper and flatten. Repeat the steps until you have turned the entire shredded coconut meat mixture into burger patties. 
  6. Stash the tray in the refrigerator and allow the vegetarian burger patties to chill for 15 to 20 minutes. 
  7. In a frying pan, heat 3 to 4 tablespoons of olive oil over low heat. Start frying vegetarian burger patties. Cook each side for about 3 minutes or until already golden brown. 
  8. Of course, you could also bake the coconut burgers in the oven if you don’t want to use any oil to fry them but it will take much longer and they won’t be crispy.
  9. Transfer cooked vegetarian burger patties onto a serving plate that’s lined with a few pieces of paper towel to remove excess olive oil. 
  10. Serve vegetarian coconut burger meat burger patties as you please.

Don’t forget to repost this super easy recipe on your various social media sites to let your vegetarian family members and friends know how to make delectable burger patties using shredded coconut meat!

Dawn Bradford 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.

Protein-Rich, Salt-Free Pea Soup Recipe For A Cancer Diet

Breast Cancer Authority Blog has an extensive collection of cancer diet recipes. Are recipes focus on protein rich, plant-based, sugar-free and organic ingredients. The amount of protein suggested in a Google search is that a cancer patients should consume 45 – 60 grams of complete protein each day. However, my Mothers nutritionist suggested we feed her 70 grams of protein. Pea protein can be found in plant-based protein supplements and this wonderful pea soup recipe.

Ingredients:

  • 3 Cups Dried Split Peas
  • 7 Cups of Salt Free Vegetable Broth
  • 1 Bay Leaf
  • 1 Teaspoon Dried Mustard
  • 4 Medium Garlic Cloves Diced
  • 3 Stalks of Celery Sliced
  • 2 Medium Carrots Sliced
  • 1 Potato Diced
  • 1-4 Tablespoons Apple Cider Vinegar

Toppings:

  • Sesame oil
  • Diced Tomatoes
  • Fresh Chopped Parsley

Directions:

  1. Place first 5 ingredients in a large pot.
  2. Bring to a boil, reduce heat to low, and simmer, partially covered for about 20 minutes, stirring occasionally to prevent split peas from sticking to bottom of pot.
  3. Add onions, garlic, celery, carrots and potato. (You can saute these first with 4  tablespoons of Nutritional Yeast or add them in directly if you want a fat-free soup).
  4. Partially cover and allow to simmer for about 40 minutes, stirring occasionally.(You may need to add extra water).
  5. Season to taste with pepper and vinegar.
  6. Serve with a drizzle of sesame oil, diced tomato and minced parsley.

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.

 

 

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.

 

 

Protein Rich, Sugar-Free & Vegan Hot Chocolate Recipe

This hot chocolate mix is packed with protein and is the answer to a daily high calorie, sugar-free warm chocolate comfort drink. This protein powder hot chocolate mix makes four cups. Always use organic ingredients hen possible.

Protein Powder Hot Chocolate Mix

  • 1 cup Chocolate Brown Rice Protein Powder
  • 1/2 cup Monk Fruit Sweetener or sweetener of choice
  • 1/4 Dark Cocoa Powder (sift cocoa powder)

Directions To Make 1 Cup of Hot Chocolate

  1. Add 7 tablespoons of very well mixed hot chocolate ingredients to a mug.
  2. Add 1/2 cup of boiling hot water and mix very well so no clumps remain.
  3. Add another 1/2 cup warmed nut milk, mix again and enjoy.

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.

Enter your email address to follow this blog and receive notifications of new posts by email.

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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.

 

Yummy Veggies & Cream (Gluten Free & Vegan) Great for a Cancer Diet

yummy-veggies-cream-gluten-free-vegan-great-for-a-cancer-dietThis mui-delich (very tasty!) dish can work as a pasta dressing or as a dish by itself! It’s vegan, super-yummy and you will not stay hungry! It’s also beautiful but I bet you will not look at it long before you finish it all!

What you need:

  • 20 button mushrooms, cut to half
  • 1/2 red pepper, cut to cubes
  • 4 cherries tomatoes, cut to half
  • Handful chopped chives
  • Pink Himalayan salt to taste
  • Use organic ingredients when possible

For the cream:

  • 2 Handful raw cashews
  • 1/2 garlic clove
  • 2 cups alkaline water

What to do:

  1. Add the cream ingredients to a strong blender and blend until smooth.
  2. Add the cream and the rest of the ingredients to a wide pan and saute for 15 minutes.
  3. When ready, use it as a dressing for pasta or eat it as is!

Enjoy!

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

Visit: www.NeverMeatAgain.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.

Healthy, Delicious & Fruit-Sweetened Pumpkin Pie For A Cancer Diet

fruit-sweetened-pumpkin-pie-recipe-for-breast-cancer-diet

Autumn is the time of year pumpkins decorate our front steps, then gracing the table as pumpkin pie usually once a year for Thanksgiving. After November this healthy anti-cancer food is often ignored, disappearing from our diet for another 11 months. In an effort to keep this super-food a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie’s (of Feast on Fruit) vegan pumpkin recipes.

Ingredients

CRUST

  • 2 ripe bananas refrigerated overnight
  • 1 1/2 – 1 3/4 cup gluten-free flour

FILLING

  • 1 15oz. can of pumpkin puree
  • 12-14 pitted medjool dates
  • 1 cup non-dairy milk
  • 1 tsp pumpkin pie spice
  • 1 tbsp cornstarch

To find healthy vegan ingredients visit Feasting on Fruit’s Store.

Instructions

FOR THE CRUST:

  1. In a large bowl, use your hands to “cut in” the cold banana into the flour. Keep kneading and mixing until you have a cohesive ball of dough. If it is still super sticky, you can add a little more flour.
  2. Roll out the crust between two well-floured pieces of wax paper.Peel off one sheet of paper. Dust the surface of the dough with flour to prevent it from sticking to the pie pan.
  3. Flip into a 9 inch pie pan. Set aside.

FOR THE FILLING:

  1. Blend all the ingredients on high until smooth.
  2. Pour into the crust.
  3. Bake at 425F for 15 mins.
  4. Reduce the heat to 350F and bake for another 35-40 mins.
  5. Let it cool, then chill for at least 8 hours before serving.

This Fruit-Sweetened Pumpkin Pie recipe is so healthy and delicious that you can eat it as an appetizer, the main dish, or the dessert. And maybe even breakfast!

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.

How To Make Your Own Vegan ‘Meat’

How To Make Your Own Vegan MeatThis ‘meat’ is a lot healthier than any animal flesh in the world! It’s yummy and healthy and you can use it in so many ways!

For example: in sandwiches, as a dumpling filling, to enrich your salads, in burritos, tortillas and many more…

What you need:

  • 4 cups canned or cooked black beans
  • 3 spoons olive oil
  • 2 peeled and diced onions
  • 4 garlic cloves, minced
  • 2 tbs cumin seeds, toasted and ground
  • 2 tbs apple cider vinegar
  • salt to taste
  • Optional: 1 tbs (or more – it’s up to your taste buds!) cayenne pepper (if you like it spicy!)

What to do:

  1. Saute the onions for about 5 minutes, until soft.
  2. Add all the other ingredients BUT the black beans. Simmer for 5 minutes.
  3. Puree the black beans in food processor until smooth and add to the mixture.
  4. Stir until all is blended and warm.

Now you have a delicious vegan ‘meat’ – you may eat it as is, but it will be much better to add it to many other dishes in different variations.

Enjoy!

Visit: www.NeverMeatAgain.com

Email: neeva@goldfish1.com

Vegan Stuffed Green Pepper Recipe For One

Vegan Stuffed Green Pepper Recipe For OneEating a diet rich in vegetables, including green bell peppers, reduces your risk of certain chronic illnesses. It has been reported that the antioxidants in vegetables reduce free radical damage. Free radicals are compounds that cause cell damage that can lead to cancer. While red bell peppers contain larger amounts of antioxidants, green bell peppers are a significant source as well.

Serve this stuffed pepper with a side of cooked sweet potato, mashed with a bit of garlic and olive oil; the color contrast on the plate is beautiful. It’s always fun to play with what you put on the plate; it’s like having a canvas and palette of paints in front of you. Always use organic ingredients when possible.

Ingredients

  • One large green pepper
  • 2/5 cup veggie crumbles (Boca Crumbles)
  • 1/8  cup onion
  • 1/4 brown rice cooked
  • 1/2 cup tomato sauce or salsa
  • 1/4 teaspoon minced garlic

Directions

  1. Preheat oven to 350.
  2. Cut top off pepper and remove seeds and membranes.
  3. Place pepper shell in a casserole dish.
  4. In a small pot mix together, crumbles, garlic, onion, cooked rice and 1/4 cup tomato sauce.
  5. Cook until hot.
  6. Stuff cooked mixture into pepper and pour remaining 1/4 cup tomato sauce over pepper.
  7. Cover and bake 45 minutes.
  8. Uncover.
  9. Top with vegan cheese (optional) and bake another 10-15 minutes or until pepper is tender.

This recipe is easily adaptable, so feel free to use any seasonable vegetables you have on hand. Use quinoa instead of rice. You can taste and adjust the seasoning as you go, so it’s practically fool-proof!

Featured Image Source: ChicVegan.com
Recipe Source: Boca Stuffed Bell Peppers

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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.

Vegan Ice Cream with Blueberries and Nuts Recipe

Vegan Ice Cream with Blueberries and Nuts Recipe For Cancer PreventionBy: Neeva Kedem, Founder of Never Meat Again.
Another version of the best vegan ice cream I ever tasted! The recipe is pretty “forgiven” – you can always adjust and compensate according to your personal taste.

What you need:

* 1 cup of frozen slices banana
* 1/4 cup of frozen blueberries
* 1 tbs maple syrup (or honey for those of you who are using it. In this case please use organic honey)
* Handful wall nuts
* Couple of fresh blueberries to put on top

What to do:

Blend all the ingredients in a strong blender until you get a nice, smooth and super delicious ice cream! If your blender is not too strong, you may need to stop it from time to time and mix everything manually, and then blend again. It’s important that all the nuts will blend into the ice cream.

You may add the fresh blueberries on top for taste and garnish.

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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