Kale and Quinoa Minestrone Soup Recipe For A Healthy Lifestyle Diet

Kale & Quinoa Minestrone Soup RecipeBy Breast Cancer Yoga Staff.

Try this delicious way to combine super-nutritious quinoa and kale and something radical for your taste buds.  We like this recipe mostly because we like anything that has cancer-fighting nutrients. Plus quinoa is, like, really good for you.  The findings of a scientific study in 2011 states that: “Quinoa, a plant native to South America, has become a popular food staple due to its high nutritional content. The edible seeds of the quinoa plant are rich in protein, unsaturated fats, and essential vitamins and minerals. Quinoa also contains beneficial polyphenols that help to reduce the risk of cardiovascular disease and cancer” (Gómez-Caravaca, 2011).  So lets load up on some of those beneficial polyphenols!  itʼs easy! Here is a recipe idea to get started:

Prep Time: 15 minutes Cook Time: 55 minutes
Yield: About 6 – 8 servings

Ingredients

1 large yellow onion, diced (2 cups)

3 medium carrots, diced (1 1/2 cups)

2 stalks celery, diced (1 cup)

2 Tbsp olive oil

2 cups diced, fresh zucchini (from about 2 small)

2 cups green beans, cut into 1-inch segments

1 red bell pepper, diced 3 cloves garlic, minced

1 (32 oz) carton unsalted vegetable broth

1 (28 oz) can crushed tomatoes

3 cups water

3 1/2 Tbsp chopped fresh parsley

1tsp dried rosemary, crushed

3/4 tsp dried thyme

3/4 cup dry quinoa

1 (15 oz) can cannellini beans, drained and rinsed

1 (15 oz) can chick peas, drained and rinsed (aka garbanzo beans)

2 (heaping) cups chopped fresh kale, thick ribs removed

1 Tbsp lemon juice

Directions

  1. In a large stockpot, heat olive oil over medium-high heat.
  2. Add diced onion, carrots and celery and saute about 5 minutes, until softened.
  3. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
  4. Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
  5. Add in dry quinoa then cover and cook 15 – 20 minutes longer.
  6. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
  7. Serve warm

 

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.

Quinoa Veggie Curry – Fast, Easy & Healthy Recipe

Quinoa Veggie Curry is a taste of India with all the anti-cancer spices. Fast, easy and healthy: that is what this dish is.  Choose from any raw organic nuts. This dish is very versatile. Even the dried berries can be interchanged. Get creative – use a little bit of this, and a little bit of that. I served this dish with my stand in baked Acorn Squash and a veggie salad. Add coconut oil spray, cinnamon, organic brown sugar and Smart Balance Butter then bake until done.

Ingredients
3 cups cooked quinoa -using 1 cup dry quinoa (make sure quinoa is rinsed well before cooked)
3/4 cups chopped onion (1/2 of a large onion)
1 clove garlic
1 1/2 teaspoon vegetable oil
3 tablespoons dried raisins, cranberries or cherries
3 tablespoons water
1 teaspoon pure cane sugar
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/2 to 3/4 teaspoon pink salt (to taste)
1 pinch ground cayenne pepper or red pepper flakes
4 tablespoons raw cashews, almonds, pine nuts or walnuts
1 handful each of fresh broccoli, carrots, and cauliflower
1/4 cup sliced shiitake mushrooms

Directions

Step 1
In a large skillet or frying pan, saute chopped onion, mushrooms, broccoli, carrots, cauliflower with garlic in veggie oil on medium high heat until onions are nearly transparent and veggies have a bright color.
Step 2
Add raisins or dried berries, water, cooked quinoa and seasonings. Gently stir all ingredients until everything is done.
Step 3
Remove from heat, and serve.

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.

Quinoa & Beet Salad

Quinoa & Beet Salad Recipe For Breast Cancer By Diana Ross Founder of Breast Cancer Yoga

By: Diana Ross, Founder of Breast Cancer Yoga

Ingredients:

  •   3 medium to large beets – cooked and cut in cubes
  •   1 cup of quinoa, rinsed, cooked
  •   3 tbs. organic olive oil
  •   2 tbs. Sherry cooking wine
  •   himalayan pink salt
  •   Cayenne and kelp flakes/ black pepper
  •   Garlic power
  •   Salad greens
  •   Soy feta cheese
  •   Black Calamata Olives
  •   Chopped onions (as desired)
  •   Mandarin oranges

Instruction:

Toss together beets, quinoa, wine, oil, salt, pepper, garlic powder, onions, . The quinoa will turn pink from the beets. Spoon beets and quinoa over greens. Sprinkle crumbled vegan feta cheese and mandarin oranges. Beautiful and delicious. Bon Apetite’

Diana Ross ContibutorDiana Ross, E-RYT 500 founder of Breast Cancer Yoga. Diana is a restorative yoga teacher; and a survivor that cares about making a difference in your recovery process. Breast Cancer Yoga therapeutic products were designed to support you emotionally and physically from breast cancer surgeries, radiation and chemotherapy treatments. 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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