Kale Chips – Leafy Greens To Fight Cancer

Kale Chips for Breast Cancer

Kale Chips Recipe Compliments of Chef Curt Robair Executive Chef at Menla Mountain Retreat

Eating a plant based diet is a great way to nourish your body with cancer-fighting vitamins, minerals and antioxidants. MD Anderson says “Leafy greens like kale are a great source of fiber, folate and cancer-fighting carotenoids, which probably protect against cancers of the mouth, pharynx and larynx. And, according to some laboratory studies, kale’s antioxidant effects may also help fight off certain types of breast cancer, skin cancer, lung cancer and stomach cancer.”
Ingredients:

1 bunch organic kale
1 organic red pepper
3 cloves organic garlic
1/2 cup raw tahini
1/4 tamari
1/2 cup nutritional yeast
Salt & pepper

Method:

  • Wash and strip kale from stem.
  • Place in large mixing bowl and set aside.
  • Place red pepper, garlic, tahini and tamari in a blender and blend on high until somewhat smooth.
  • Add to kale and season with salt and pepper.
  • Make sure kale is well coated.
  • Place on dehydrator trays and  sprinkle with yeast.
  • Dehydrate over night or until crispy at 125 degrees.
  • Store in an airtight container

ENJOY!
Recipe compliments of Chef Curt Robair Executive Chef at Menla Mountain Retreat

Chef RobairChef Curt Robair
Executive Chef Menla Mountain Retreat
Personal Chef / Cooking Instructor

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.

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