Easy Sweet Potato, Kale & Avocado Salad Recipe

Meatless Monday Sweet Potato, Kale & Avocado SaladBy: Breast Cancer Yoga Staff

To help prevent a diagnosis of breast cancer, women should re-evaluate their nutrition and exercise practices. Many women wonder what lifestyle changes they should be making. Breast Cancer Yoga believes they must make the change to a plant based diet and exercise daily.

To encourage a plant based diet Breast Cancer Authority Blog offers Meatless  Monday recipes. This delicious recipe comes originally comes from Bring-Joy.com .
and includes Kale, a cruciferous vegetable that is especially rich in cancer prevention phytochemicals .

Ingredients

    • 3 sweet potatoes
    • 10 c. chopped raw kale
    • 2 cucumbers, peeled
    • 1/2 bunch cilantro
    • 3-4 green onions
    • 1/2 avocado
for the dressing
  • 3/4 c. raw cashews
  • 1 c. water
  • 1/3 c. agave | or honey
  • 1 1/2 TBS. raw apple cider vinegar
  • 1/8 tsp. salt

Instructions

  1. Peel & CUT the sweet potatoes into bite size chunks (not too small, though).
  2. Steam them in a steam basket (on high) with the lid on for about 7 minutes. You want the potatoes to be cooked, but firm (definitely not mushy at all).
  3. Cut cucumbers into small cube-ish pieces (but again, not too small).
  4. Chop half your cilantro, and slice your green onions.
  5. Place washed & dried, chopped kale in large bowl.
  6. Add cucumbers, cilantro, onions & sweet potatoes.
  7. Top with sliced avocado.
  8. For dressing, combine all ingredients & blend on high until very smooth.
  9. Dress the salad (using all or only a portion of dressing), or leave it on the side for people to decide how much they want.

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.

Fruit Salad with Cashew Cream

By Kelli Roberts

Create a beautiful fruit salad with a variety of colorful in-season fruits: strawberries, blueberries, raspberries, pineapple, mango, orange, grapefruit, peaches, apricots, apples, pears, avocado, dates

Add some nuts and seeds for texture and healthy fats: sunflower seeds, pumpkin seeds, hemp seeds, almonds, pecans, walnuts

Top with a sweet cashew cream: Blend together 1 cup of cashews (soak for 20 minutes if you don’t have a high-speed blender), 1 teaspoon vanilla, 2 tablespoons maple syrup a dash of salt, and ½-1 cup of water to get a thick and creamy consistency.

Fruit-Salad-with-Cashew-Cream

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