Amazing Banana & Almond Milk Protein Shake

 I thought I tried them all: all kinds of fruit and vegetable combinations in shakes and smoothies. So I thought. And then one day I sit in an amazing vegan raw restaurant in Toronto,“Rawlicious”, enjoying all kinds of salads and raw sandwiches (super yummy! Great place!) when a kind waitress  asking me if I’d like to try their new almond shake. I’m the last person on earth that will say no to any kind of tasting in a good vegan restaurant, and so I got this fabulous shake to my table. It had this delicious taste that makes you run and beg for the recipe… and so I did!

After trying this at home I made my own little changes, like adding the ground coriander seeds and the pumpkin seeds (after all, I try to add some good health into every recipe).

Here is the recipe of the best almond banana shake, for the benefit of all man kind.

What you need:

  • 1 cup almond milk (no advertising here, but I like “SILK” brand the best. Unless, of course, you make your own almond milk at home, which is the best).
  • 1 ripe banana (no ripe – no good).
  • Optional: 1 spoon raw pumpkin seeds (huge natural, healthy iron blast!).
  • 1 tbs grounded cinnamon.
  • 1 tbs grounded coriander seeds.
  • Optional for extra sweetness: 1 madjul date. If you like it very sweet.

What to do:

Blend it all in a blender.  When ready, you may sprinkle some cinnamon on top for garnish. Share with the special people in your life!

Enjoy!

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

Easy To Make Mini Pumpkin Pies (Dairy & Gluten Free)

Dairy-free Mini Pumpkin Pies are the perfect vegan dessert recipe for a cancer free lifestyle diet. Because it’s so easy to make, it is also a fantastic last minute dessert recipe. This recipe is so easy that you can whip it up right before dinner, and then pull it out of the refrigerator when it’s time for dessert.

Don’t forget always use organic ingredients when possible.

What you need:

For the base:

  • 1 cup almonds
  • 1/2 cup medjool dates
  • 1 spoons cocoa powder
  • 1/4 cup water

For the puree:

  • 1.5 cup pumpkin puree
  • 10 spoons maple syrup (pure)

What to do:

  1. Blend the base ingredients in a strong blender. It’s good to first add the water to the blender and on top of it all the rest.
  2. Blend the pumpkin puree with the maple syrup in a small bowl.
  3. Lay the base in a cupcake liners and add the pumpkin puree on top.

Enjoy!

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

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.

Pumpkin Chili Recipe For A Cancer Free Lifestyle

Vegan Pumpkin Chili

By: Breast Cancer Yoga Staff.

Autumn is the time of year pumpkins decorate our front steps, eventually carved for Halloween jack-o-lanterns, and 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. Breast Cancer Authority Blog presents a pumpkin recipe that helps fight breast cancer, and is delicious too!

Canned pumpkin (not the same as pumpkin pie filling!) has many of the same benefits of fresh pumpkin, but as with most processed foods, not all the benefits, so use fresh if you can. When available use organic ingredients.

1 – bag of meat-free crumbles (such as Boca Ground Crumbles)**
1 – medium onion, chopped
1 – cup canned pumpkin (or squash)
1 – 28 oz. can diced stewed tomatoes
1- 15 oz. can kidney or black beans, drained & rinsed
1 – 12 oz. bottle of chili sauce
1-2 tablespoons chili powder
2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon pepper

In a crock pot, combine all ingredients and slow cook on low for 3-4 hours.
On the stove in a soup pot, combine all ingredients and bring to a boil. Reduce heat, cover and simmer and for 1 hour.

Serve with your favorite chili toppings!

* if you like spicy chili, consider adding a touch of Chipotle peppers in adobo sauce or cayenne pepper.
** You can substitute lentils, bulgur wheat, or more beans for the crumbles.

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.

Pumpkin Coconut Pie – Dairy & Gluten Free Recipe

Vegan Pumpkin & Coconut Pie Recipe For Cancer Prevention
By Emily Kerekes, Sous Chef 
Menla Mountain Retreat, Phoenicia NY

I know what your thinking: I must like my sweets. Well I just have to share this one. Last week at the retreat in the Catskills we had this AMAZING desert. I have never tasted anything quite this delicious, and I mean delicious. All the ingredients were healthy except for the small amount of ¾ cup evaporated cane juice. Oophs, but I am telling you; amazing.

Ingredients: Crust

  • 1 ½ cups almond flour
  • 1/3 cup coconut flakes
  • ½ cup earth balance or vegan “butter”
  • ½ teaspoon pink salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ clove powder

 

Ingredients: Filling

  • 1 can pure pumpkin puree or about two cups
  • 1 cup coconut milk
  • ¾ cup evaporated cane juice
  • 2 eggs replacement choices
  • Silken Tofu/ Tofu
  • ( 1/4 cup blended silken tofu = 1 egg ) or Soy yogurt
  • (1/4 cup soy yogurt = 1egg) or (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
  • ¼ cup flax meal
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 clove powder

Ingredients: Topping

  • 1 cup toasted coconut flakes

Pumpkin Coconut Pise Recipe For Breast Cancxer Prevention

Directions: Crust

  1. Pulse flour, coconut flakes, vegan butter, salt and spices
  2. If needed add small amounts of cold water to bring it together. Just a note, wear gloves when handling dough. Cool in the refrigerate for at least an hour.
  3. Dough can be made ahead of time and kept in freezer for up to two months, thaw at room temperature.
  4. Preheat oven to 350 degrees Fahrenheit
  5. Roll out dough and press into pie plate
  6. Using a fork, poke a good amount of holes in the bottom crust to prevent bubbles
  7. Bake until golden brown at edges, about 2 minutes
  8. Cool completely before filling
  9. Ingredients: Filling
  10. Whisk pumpkin, coconut milk, sugar, egg substitute, vanilla, flax meal, and spices
  11. Let batter sit for about a half hour
  12. Pour into prepared crust
  13. Bake at 325 degrees Fahrenheit for about an hour until the center just slightly jiggles
  14. Cool completely
  15. Dust with toasted coconut flakes
  16. Enjoy!

 

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.

 

Simple Pumpkin Seed Recipe

Pumpkin Seed Recipe For Breast Cancer Prevention

By: Breast Cancer Yoga Staff

Pumpkin Seeds
V
itamin E, the ultimate cancer buster, which inhibits cancer cell growth and protects immune cells from free radicals is found in pumpkin. Vitamin E boosts your immune system´s fighting abilities.

Pumpkins and pumpkin seeds belong to the same family as cantaloupe, watermelon, cucumber, and squash. Long valued as a great source of zinc pumpkin seeds are becoming increasingly recognized for their diversity of antioxidants, which makes them unique in their antioxidant support, such as providing a wide variety of forms of vitamin E.

Simple Pumpkin Seed Recipe

Breast Cancer Recipe for Pumpkin Seeds

  1. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.Pumpkin Seed Recipe For Breast Cancer
  2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.Pumpkin Seeds For Breast Cancer Recipe
  3. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss them a bit to coat them with the oil on the pan. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Small pumpkin seeds may toast in around 5 minutes or so, large pumpkin seeds may take up to 20 minutes. Keep an eye on the pumpkin seeds so they don’t get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Recipe is courtesy of Simply Recipes.

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.

%d bloggers like this: