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!

Yummy Kale Side Dish For A Breast Cancer Diet

Yummy Kale Side Dish For A Cancer DietRecipe By: Dr. Don Ross.

A marvelous recipe that includes the superfood kale, antioxidant filled green apples and detoxifying apple cider vinegar, all fabulous ingredients to fight cancer. This kale side dish served with black beans and corn bread is an excellent meal for any healthy (cancer) diet.

Ingredients:

  • 1 Head Kale (inner ribs discarded, leaves coarsely chopped )
  • 1 Green Apple (1/2 inch slices)
  • 3 Tablespoons Apple Cider Vinegar
  • 1/2 Teaspoon Nutmeg

Directions:

  1. In a large soup pot add 2 cups alkaline water, bring to boil.
  2. Add the kale in large handfuls, letting it wilt slightly before adding more.
  3. Cover and cook over moderate heat until the kale is tender, about 45 minutes.
  4. Add sliced green apples, vinegar and nutmeg, cover and simmer for 15 more minute.
  5. Serve.

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 Pasta and Chunky Tomato Meatless Sauce

Breast Cancer Vegan Pasta With Chunky Tomato

By Diana Ross, Co-Founder Breast Cancer Yoga

This fantastic tasty spaghetti dish will totally satisfy your pasta cravings, and it is loaded with great ingredients to support great health.  My favorite of favorites. All the ingredients are best when fresh or organic. Use kelp and cayenne instead of black pepper which can be acidity.  Mushrooms can be shiitakes which are known to fight the development and progression of cancer and AIDS by boosting the body’s immune system. Tomatoes too contain lycopene, that appear in some studies to have a lower risk of certain types of cancer. The bet part is the filling feeling of being satisfied. Who doesn’t like pasta?

I always encourage the reader to play around with spices. We do have some favorites that we use all the time. Try something different. You may be pleasantly surprised.

Ingredients

2 to 3 tbsps. of olive oil
1 medium-sized onion, chopped
2 cloves of garlic, minced
1 large green pepper, chopped
2 to 3 plum tomatoes, diced
button mushrooms
2 stalks celery, chopped
16 oz. crushed tomatoes (used my CSA tomatoes)
12/16oz. of vegetable protein
pink salt and kelp & cayenne (pepper substitute), to taste
fresh parsley
1 tbsp. Dulse flakes
a sprinkle of dried oregano
a bit of sugar, for balance
red pepper flakes to taste
1 tbsp. garlic powder
1 lb. of spelt, chia or whole grain pasta with flaxseed pasta
Instructions

  1. Heat the olive oil in a copper/iron frying pan. Add and saute’ the onion, garlic, green pepper, celery, and vegetable protein chunks.. Sprinkle in some salt and pepper substitute, plus oregano, dulse and parsley. Cook, stirring, over medium heat until caramelized. Set the heat to low, add plum tomatoes cover the pan and continue cooking the vegetables for about 10 minutes or until soft.
  2. Pour in the chunky tomato sauce and add a bit of sugar. Stir. Cover the pan and simmer. Taste the sauce and adjust the seasonings, if needed. Simmer for 15/30 minutes to achieve perfection in taste.
  3. Cooked the spaghetti until dente’.
  4. Finally add sauce to the spaghetti and toss. Sprinkle the spaghetti with chopped greens before serving.
  5. Preparation time: 5 minute(s)
  6. Cooking time: 15 minute(s)
  7. Serves 4/6

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana 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 Spinach Salad Recipe For Breast Cancer

Spinach is one of the healthiest foods we can eat. To support a plant based diet for breast cancer prevention we offer vegan recipes once a week for Meatless Monday. We ask you to support your local organic farmer when you purchase the ingredients for this recipe. Enjoy!

Spinach Salad

INGREDIENTS

1/2 Bag Organic Baby Spinach Rinsed

2 Organic Plum Tomatoes Cut Into Wedges

1/2 Avocado Cubed

1/2 Cup Organic Broccoli Florettes

1/2 Cup Organic Cauliflower Florettes

Handful of Sliced Mushrooms

1/4 Cup Drained Mandarin Orange Sections

Tosh in Your Favorite Nut ( Walnut,Pine Nut,etc…)

spinach salad

DRESSING

2 Tablespoons Olive Oil

1 Tablespoon Apple Cider Vinigar

1/2 Tablespoon Frontier Organic Garlic Powder

1/2 Tablespoon Dulse Flakes

1 Teaspoon Pink Himalayan Salt

1 Teaspoon Kelp & Cheyenne Seasoning

Breast Cancer Yoga supports healthy lifestyle choices such as a plant based diet and regular exercise for breast cancer prevention. We hope you enjoy this recipe as much as we do!

Diana, Dawn & Desiree

Breast Cancer Yoga

Diana RossAbout Diana Ross:  E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana 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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