Vegetable Pie Recipe For A Cancer Free Lifestyle Diet

Vegan Vegetable Pie Recipe For Cancer Free Life StyleBy: Neeva Kedem, Founder of Never Meat Again.
If you like pies, you must know that almost all the truly amazing pies are based, somehow, on dairy cheese. Or eggs. Or both… too bad, but no worries! Now that we have such a creamy, super-delicious vegan cheese that is based on a 100% vegan super-food (yey! cashew!!), we can achieve even better results with our pies!

Please don’t be concerned with the cashew’s fat as it is a healthy fat that your body needs in order to maintain a healthy body weight (you read that well!); cashew provides you with valuable nutrients that may save you from disease. It will protect your heart like a good guard! Cashew cheese is healthy, tasty, creamy and simply amazing!

This pie is SO good that it might disappear too soon… (someone said it taste like more??) so just think about it: healthy, delicious AND easy to make!!

What you need:

* Vegan cashew cheese with chives (you can mix 1 cup of soaked raw cashews with 1 spoon olive oil, 1/3 cup water, 1 garlic clove and salt in a strong blender until smooth and creamy. When ready, add handful of chopped chives and mix).
* 1 red pepper, sliced (very thin!)
* 1 white or purple chopped onion
* 1/2 cup chopped broccoli
* 2 small potatoes, chopped to small cubes
* 4 spoons corn starch
* Olive oil: 2 spoons to stir-fry the vegetables, 1 spoon for pie topping
* 2 well-chopped garlic cloves
* Herbs for topping: dried oregano, basil, thyme, rosemarie – you could use one, none, or a mix
* Salt to taste

What to do:

* Saute the onion in olive oil until golden, and add the potatoes with salt to taste. Cook until the potatoes are pretty soft, but not too much.
* Add the red pepper, broccoli and garlic. Stir-fry until the vegetables are nice and soft. Add salt to taste and mix.
* Mix the potatoes, corn starch and vegan cheese. Mix well, add the vegetables and mix again.
* Add 1 tbs olive oil to the baking tray so it’s oily all over, and then add the mix. You may top your pie with herbs.
* Sprinkle some olive oil on the top, all over the pie. Couple of stripes will do the work; not too much!
* Bake in 180 degrees celsius for about 25 minutes.

It’s better to let it cool before you start eating, but it’s a risk your’e taking: someone may get there before you and finish the whole thing!  🙂 Be aware!!!

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!

Canning Tomatoes For Breast Cancer Prevention

Canned Tomatoes For Breast Cancer Prevention

By: Breast Cancer Yoga Staff.

One of the best-known benefits of the tomato is the lycopene found in it. Lycopene is an antioxidant that helps fight free radicals. A recent study reported that a tomato-rich diet helped protect at-risk women from breast cancer. The advantages of eating plenty of tomatoes and tomato-based products, even for a short period, were clearly evident in the studies findings.

Homemade canned tomatoes are a good option for receiving the breast cancer fighting tomato benefits since BPA (found in the linings of metal food cans) has been linked to breast cancer, possibly negating all the good effects of the tomatoes.  Buying or canning tomato products in glass containers or buying metal cans that say “BPA free” are all good options.

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Canning Supplies:
pressure canner
canning jars
canning seals and rings
jar lifter
canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths
Ingredients
tomatoes
canning salt (optional)

Start by preparing your jars, and getting water in your canner heating.

Instructions:

  1. Depending on the size of the tomato, blanch 4 to 6 at a time.
  2. Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split. Start counting as soon as your tomatoes hit the water. Don’t wait for the water to come back to a boil to start your count time.
  3. When you remove the tomatoes, drop immediately into sink or bowl of cold water to stop the cooking.
3-Slip off skins and quarter tomatoes. The skins should just slide off in your hands.
  4. 
Add 1 teaspoon of salt per quart to the jars, if desired.
  5. As you skin the tomatoes slice them in halves or quarters as you prefer.
  6. Place them directly into your jars.  Your jars should be warm when you are working with your tomatoes. You can also run a dishwasher rinse cycle with the jars and then leave them in the steamy dishwasher until you are ready to fill each one.
  7. Press down on the tomatoes in the jar until spaces between them fill with juice. This will crush them slightly. Leave 1/2-inch head space.
  8. Repeat steps until all tomatoes are skinned and chopped. You may need to let your water come back to heat in between batches in the blancher.
  9. Remove air bubbles with a small utensil.
  10. Be sure and wipe the rims of your jars clean before placing your lids on.  If there are bits of food it may interfere with the seal.
  11. Place lids on the jars and process according to Water bath or Pressure Canning instructions.

Processing for a Pressure Canner:

  1. Process both pints or quarts – process for 25 minutes

.

Processing for a Water-Bath Canner:

  1. Be sure to add lemon juice to each jar.
  2. 

Process both pints or quarts 85 minutes.

It’s easy to make changes to your diet that will create resiliency in the body to prevent and reduce diseases. Studies have shown that a diet which includes animal products or little fiber can contribute to breast cancer, while a vegan diet – free of meat, eggs and dairy – can help prevent and even reverse it. Increased intake of fruits and vegetables can lower the risk of cancer. A healthy diet consists of more fruits, legumes and vegetables.

 

.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 Creamy Corn Chowder Recipe For A Cancer Free Lifestyle Diet

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By: Breast Cancer Yoga Staff.

I know what most of you are thinking: Corn is a starch – how could it possibly help with cancer prevention? Well, I was just as surprised to hear that corn has it’s right to sit at the table. There is a recent research study at Cornell University which indicated that cooking corn unleashes beneficial nutrients including carotenoids (plant version of vitamin A) that can substantially reduce the chance of heart disease and cancer. Plus cooked corn retains its anti-oxidant activity even after the loss of vitamin C. In fact, cooking increases the anti-oxidants in corn by approximately 53 per cent. Isn’t this a good thing to find out. I love corn. Always use organic ingredients when possible.

Ingredient

4 cups vegetable stock
1 to 2 cups of non-dairy option (soy, almond, coconut or soy)
4 Yukon potatoes diced in cubes
1 cup of diced celery
1 cup of carrots sliced in 1/2 inch cubes
4 cloves garlic
1 yellow onion (large)
2 lbs frozen corn
2 tbsp extra virgin olive oil
1 tsp cumin
1 tsp turmeric
1/4 teaspoon of red pepper flakes (optional)
1/4 teaspoon pink salt
pepper

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Directions

  1. Heat oil in a 4 quart pot over medium heat. Stir in onions and celery; cook until just slightly golden 3 minutes. Stir in carrots, celery, garlic and red pepper flakes; cook until slightly golden 5 minutes.
  2. Meanwhile, bring water to a boil. Stir in bouillon to 4 cups of water. When bouillon cubes have dissolved, add water, corn and potatoes to pot. Cook until vegetables are tender. Stir in cumin, turmeric, salt, and pepper. Add water, if necessary.
  3. Reduce heat to low for 10 to 20 minutes.
  4. Using a blender put 1 cup of soup in blender with 1 cup of non dairy choice and blend for 30 seconds. Here you have a choice of blending the entire soup or adding half blended and half unblended soup together. This makes the soup a bit chunky. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape. If steam builds up in a close container it can explode the lid off.

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.

Flax, Bran and Fruit Bars

No Bake Flax Bran & Fruit Bars

By: Breast Cancer Yoga Staff.

Flax, Bran and Fruit Bars: There are three things to like about these no bake fruit bars. First, they are chock full of goodness. Second, they freeze really well and third they are perfect for breakfast or a mid-morning snack. Always use organic ingredients when possible and never consume sugar if you have cancer.

Ingredients:

  • 1/4 pound pitted dried prunes
  • 
1/4 pound dates
  • 1/4 pound figs
  • 1/4 pound raisins
  • 1/4 cup brown rice or maple syrup

  • 3 tablespoons lemon juice
  • 3 tablespoons flax oil
  • 1 cup bran
  • 
1/2 cup wheat germ
  • 1 tablespoon grated orange rind

Directions:

Process the fruit in a food processor. Combine the syrup, lemon juice, flax oil, bran, wheat germ and orange rind. Mix well. Combine the processed fruit with the other ingredients and mix well. Mold the mixture in a pan and refrigerate 1 hour. Cut into bars and serve. Makes 12 bars.

It’s easy to begin eating more of a plant-based diet, and exciting to experience the energy and vitality that a balanced vegan diet gives. By embracing a few simple changes, health improves, and energy is gained. We want to continue on the path of good nutrition and wellness. The natural state of our body is great health, and if we provide good nutrition and a healthy lifestyle, it will return to that natural state.

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.

Roasted Pumpkin Seed Hummus For A Healthy Lifestyle Diet

Roasted Pumpkin Seed Hummus For A Healthy Lifestyle Diet

By Breast Cancer Yoga Staff.

Homemade roasted pumpkin seeds beautifully accent this hummus.  If you know how to make hummus this is a real easy recipe (hummus & pureed roasted pumpkin seeds). This is one recipe you will want to try! Always use organic ingredients when possible.

Ingredients
1 1/2 cups raw pepitas
4 gloves garlic
1 tablespoon olive oil
1 teaspoon smoked paprika, divided
1 teaspoon chili powder, divided
1 teaspoon Himalayan pink salt
1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
1/2 cup olive oil, plus more for drizzling
1 lemon, juiced
pita bread for serving

Instructions

  1. Preheat oven to 350 degrees. Grease baking sheet or line with aluminum foil.
  2. Right on the pan add the pumpkin seeds (pepitas), 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, salt and pepper. Toss well with you hands. Add the garlic cloves to one side of the pan (leave them in their skin). Roast for about 15-25 minutes or until seeds are cooked and begin to lightly brown. Remove the pan every 10 minutes to stir the seeds and check for doneness. Remove from the oven, let cool 5 minutes and then peel the skin away from the garlic. If the garlic is not tender and fragrant when the seeds are done roasting, wrap them in foil and continue to roast until soft and roasted.
  3. Add the pumpkin seeds to a food processor and process until a smooth paste forms, scrap down the sides as needed. This took about 5 minutes. Once the pumpkin seeds form a paste, add the beans and garlic. Pulse and blend until combined and the beans begin to puree, about 2-3 minutes. With the processor still going, stream in olive oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add the remaining, 1/2 teaspoon of chili powder and smoked paprika. Blend until combined add some pink salt and taste, adding more if desired. Add hummus to a bowl and drizzle with extra olive oil. Start dippin!

Recipe Adapted from The Half Baked Harvest.

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.

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.

Tangy Orange Fennel Slaw Recipe For Breast Cancer

Tangy Orange Fennel Slaw For Breast Cancer

By Bob Ross, Breast Cancer Yoga Family Member

Bob (my husband) did it again. A new dish for us to experiment with. Off he went to Whole Foods to get all the fresh organic ingredients to create this Tangy Orange Fennel Slaw.

Sweetly aromatic, fresh fennel has long been featured in European and Mediterranean cooking, where it’s equally popular to serve bulbs or fronds, raw or cooked. It has a subtle, licorice-like flavor and crunchy texture which makes it the perfect ingredient for a simple slaw. One great reason to love fennel as an anti-cancer food is that it’s an excellent source of vitamin C, and fiber. It is also contains folic acid and phosphorous, iron, calcium, magnesium, molybdenum, and manganese. Fennel is usually recognized and eaten for its medicinal benefits. Known by Herbalists as an intestinal antispasmodic which relieves intestinal spasms or cramps.

The vitamin C from the plant has antibacterial properties which is useful to the immune system. Fiber from fennel helps lower the cholesterol level, and may prevent intestinal cancer because it eliminates toxins and cancerous substances from the intestines. Last but not least Fennel is rich in potasium – an essential mineral which helps decrease the high blood pressure that can cause a heart attack. Now let’s add in the benefits or oranges, citrus, garlic, cumin and ginger. This salad is so fresh and crispy that it makes you feel light.

MAKES 4 SERVINGS
Ingredients: Use organic ingredients where you can.

2 fennel bulbs (about 1 1/2 lbs)
3 large seedless oranges

Tangy Orange Dressing:

2 tsp chopped or grated orange zest
1/2 cup freshly squeezed orange juice
2 Tbsp minced fresh ginger
1 Tbsp extra-virgin olive oil
1 Tbsp Japanese rice vinegar
1 Tbsp chopped garlic
1 1/2 tsp sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp pink salt
1/4 tsp freshly ground black pepper

option: sun flower seeds and avocado slices. Yummy!

Instructions:

  1. Combine all dressing ingredients in a large bowl.
  2. Trim the end  of the fennel bulbs and cut away the stalks, and save the fronds. Cut fennel bulbs in half and remove cores; slice the bulbs (very) thin. Coarsely chop fennel fronds (leaves) and set aside.
  3. Grate the zest and squeeze the juice of 1 orange; set aside. Peel remaining 2 oranges and cut away white pulp  (pith). Separate orange sections and cut each section crosswise in small pieces. Mix sliced fennel, orange sections with fennel fronds in a serving bowl.
  4. Taste the tangy orange dressing and adjust seasonings if necessary.
  5. Pour dressing over fennel and orange sections, and toss lightly to coat.
  6. Cover and let sit, or refrigerate to chill slightly before serving. Add sun flower seeds for a nice crunch and avocado for texture.

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 Cream of Broccoli Soup

Vegan Cream of Broccoli Soup

By: Breast Cancer Yoga Staff.
It is confirmed once again that broccoli and other cruciferous vegetables lower the risk of cancer. Eat as little as 10 grams of crucifers which is less than 1/8 cup of chopped raw broccoli a day and reduce significant risk of developing cancer. Eating broccoli or other crucifer vegetables are like receiving a natural dose of chemoprevention. No wonder broccoli is number one on the National Cancer Institute’s list of nutrition all-stars.

The particular compounds in broccoli that are so effective against cancer include the phytochemicals, sulforaphane, and the indoles. Sulforaphane, a remarkably potent compound that fights cancer on many different fronts. It increases the active enzymes that help rid the body of carcinogens. It actually is strong enough to kill abnormal cells; and it helps the body limit oxidation—the process that initiates many chronic diseases at the cellular level. So let’s eat broccoli in the most delicious way, and this soup will do just that. Bon Apetite’
Serving 4-6

INGREDIENTS

2 bunches broccoli with clean stems
1 cup raw organic cashews
1 tablespoon olive oil
1 onion, chopped
5 cups vegetable stock
1 russet potato, peeled, cut into 1/2” pieces
1 tsp. dried basil
1/2 tsp. Himalayan pink salt
pinch ground black pepper
cayenne pepper optional

DIRECTIONS

  1. Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
  2. Remove and discard tough lower stalk of each broccoli. Finely chop stalk and florets (about 4 cups). Set aside.
  3. Heat oil in a medium cast iron pot over medium heat. Add onion and stir until soft and translucent, about 8 minutes.
  4. Add 4 cups of vegetable stock and potatoes in a large pot and cook for 5 minutes. Reduce heat and simmer until potato is almost tender, about 10 minutes.
  5. Stir in chopped broccoli florets, stem bites and cashew mix.  Bring to a simmer and remove soup from heat. Purée in a blender until smooth. Season to taste with salt, basil and pepper.
  6. Serve hot with a tasty bread.

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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