Pumpkin Pie Cups (Vegan & Grain-Free)

vegan-pumpkin-pie-cups
These easy healthy Vegan & Grain-Free Pumpkin Pie Cups are just like your favorite fall or Thanksgiving dessert but in a smaller, 6 ingredient form!

In an effort to keep super-foods a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie, of Feast on Fruit, vegan pumpkin recipes.

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

Filling

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

To find healthy vegan ingredients visit Feasting on Fruit Store.

Instructions
  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.

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.

Vegan Pancakes – Gluten Free!

Breast Cancer Authority Blog's Vegan Pancake RecipeLast Sunday I took my son to have brunch with me in some fancy vegan restaurant. I had my green salad and he had pancakes. He loved the pancakes. They were vegan and gluten free. And also, extremely expensive…

Today, he asked again for those pancakes. So I decided to take a chance and try to make a real home-made vegan, gluten free pancakes, all by myself, according to different recipes I found online plus some necessary changes. I knew that I’m taking a risk here and that I might have to throw some good ingredients away and have hungry kids waiting too long for their dinner, if things will not work out well.

So I’m happy to tell you that things not only went very well and that the kids ate all the pancakes, but also that my son told me that my pancakes were even better than those in the restaurant! And of course, these pancakes are pretty healthy (well, not healthy as fruits and veggies – but – you know, way healthier than the non-vegan processed wheat version of them… for sure!).

Ways To Add Protein To Pancake Recipe HERE

What you need:

  • 3/4 cup chick pea flour
  • 1/2 cup rice flour
  • 1 spoon baking powder
  • 1 cup almonds  (I used almonds milk, unsweetened)
  • 2 spoons maple syrup (or a touch of sweetener, such as 1-2 packets of stevia or 1/2 teaspoons liquid stevia)
  • optional: 1 tbs vanilla extract (the pure one)
  • A bit of coconut oil for frying or non stick pan

What To Do:

  1. Mix all the ingredients in large bowl until you get a liquid mixture.
  2. Add coconut oil to a wide pan and fry the pancakes (use ladle to pour the pancakes to the pan)
  3. When you see bubbles on top of the pancakes you have to flip them around.

You can also include some add-in’s, which include:

  • Berries (blueberries are great)
  • Chopped apple pieces
  • Spices like cinnamon, ginger, cardamom, etc.
  • Vanilla extract (highly recommended)
  • A healthy sweetener, like stevia, if not using a banana or other sweet fruit
  • Vegan chocolate chips (for those Saturday morning indulgences)
  • Coconut shreds
  • Cocoa powder (which you could also use as a flour replacement

Enjoy!

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!

Stuffed Sweet Potatoes With Quinoa, Kale & Cranberries

Stuffed Sweet Potatoes For a Breast Cancer DietWell it is fall and we have a supper easy protein recipe for a side-dish or as the main coarse. This delicious recipe includes many cancer fighting ingredients such as quinoa, kale and cranberries.

Serves 2

2 sweet potatoes
1/2 cup quinoa
1 cup vegetable broth
1 tsp. vegan butter
1 tsp. olive oil
1 cup kale ( devined in inch pieces)
1/4 toasted slivered almonds
1/4 dried cranberries
Himalayan pink salt to taste (optional)

Bake the sweet potatoes at 350 for 1 hour or until fork tender. While potatoes are cooking, make your filling. Cook quinoa in vegetable broth. While quinoa is cooking, saute the onions in vegan butter and olive oil until soft (for an oil free diet use vegetable broth to replace oil). Add kale, almonds and cranberries and saute until soft (3-5 minutes). Add the finished quinoa to the frying pan and mix together. Once sweet potatoes are done cut in half then scoop out the center and add quinoa stuffing. Enjoy

Recipe adapted from LeslieDurso.com, Photo source Arentedkitchen.com.

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.

Juicing Recipe: Lemon, Apple, Ginger & Carrot With Life Changing Benefits

lemon, carrot, ginger, apple juiceBy: Breast Cancer Yoga Staff.

JUICE THIS!  Lemon, Apple, Ginger, Carrot! What a beautiful combination! If you haven’t started juicing on a regular basis, you really are missing out on life’s simple & healthy pleasures. Pure juices are easier to digest than solid meals, which burn your energy & lack full nutrition absorption. Juices enter the blood stream within minutes and result in weight loss, immune system boosts, skin clearing & glow, better mood, more energy, dna / rna repair, and many other wonderful, life-changing benefits.

Ingredients:

Directions:

We suggest putting in the carrot first in order to get the most juice out of it. After the carrot, put in the ginger and lemon (with peel) followed by the green apples to “self-clean” the juicer.

As carrot and green apples also make up the main ingredients of this recipe, the juice is very cleansing, has some laxative effect which encourages bowel movements. This juice is potent and detoxifying, so it may cause dizziness to some people. When this happens, drink LOTS of alkaline water.

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.

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.

Dairy Free Creamy Ranch Dressing Recipe

Vegan Creamy Ranch Dressing Recipe For Breast Cancer

By: Dawn Bradford-Lange, Breast Cancer Yoga Co-Founder.
So often we choose to have a “healthy choice” at lunch or dinner by opting to eat a salad; however, many times we unknowingly consume more calories than intended. This is due to the high-calorie content of most dressings. The benefit to this Raw Vegan Ranch Dressing is that it has only 50 calories per 2 tablespoons, a number significantly less than the 145 calories contained in the typical “Hidden Valley Ranch Dressing.”

Yield: 3 cups (Serves 24)

Ingredients
2 cups almond milk
1 cups cashews, soaked 4 hours, rinsed and drained
½ cup minced parsley
½ cup minced red onion
2 tablespoons flax oil
2 tablespoons lemon juice
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry dill weed
1 tablespoon nutritional yeast
2 dates, pitted
1 teaspoon Himalayan Pink salt
Pinch of white pepper

Instructions
Blend all of the ingredients until smooth.
Store in a sealed glass jar in the refrigerator for up to one week.

Recipe Source: Living Light Culinary Institute

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.

Rye Bread Recipe For Cancer Diet

Rye Bread Recipe For A Cancer Diet

By Breast Cancer Yoga Staff.

The Gerson Therapy consists of taking 13, 8-10 ounce juices a day. One practically every hour. There is a fresh squeezed orange juice, 3 plain carrot, 5 carrot/apple and 4 green juices. These are all made with specific vegetables and fruits and all organic. A juicer must be used.  A blender or smoothie maker will not work. A juicer separates the juice from the pulp. Also, eating a vegan diet with a few specific foods such as oatmeal, a little brown rice and a little rye bread, some honey and organic brown sugar. There is no salt, no sugar, no meat nor meat products. (the diet is in the book and on the website)

Gerson Therapy Meals

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Rye Bread Recipe
Ingredients:

  • 4 cups organic rye flour
  • 2 cups organic whole wheat flour
  • ½ cup organic molasses
  • 2 tablespoons organic dry yeast
  • With ½ cup warm water
  • 2 cups additional water to mix the dough

Directions:

  1. Add all ingredients except for the yeast and ½ cup warm water.
  2. Add the yeast to the ½ cup warm water and stir, then add to dough.
  3. Let rise for 1 hour 15 minutes.
  4. Put in baking pan, raise again one hour.
  5. Bake about one hour at 375

Source:
Gerson rye bread recipe from Gerson.org
Gerson Therapy meal photos from RandyClemmons.com

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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