Perfect Sweet Treat – Healthy Chai Spiced Quick Bread

chai-spiced-quick-breadA spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free!

Yields 6-8 slices

10 minutes Prep Time

35 minutes Cook/Chill Time

45 minutes Total Time

Ingredients

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves

Optional: Low-Fat Vegan Vanilla Frosting and chopped pecans for topping

Instructions

  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

Notes

This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

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.

Easy To Make Strawberry Creamsicles For A Cancer Diet

Healthy Strawberry Creamsicle RecipeStrawberries and coconut cream, yum! They are easy and quick to make, and perfect for a hot day. These vegan creamsicles are delicious and healthy.  The strawberries are a great source of vitamin C and antioxidants, and the coconut cream has selenium, an antioxidant property that helps fight cancer, making these a healthy, creamy popsicle. We have included this healthy creamsicle recipe below.

Strawberry Creamsicle – Dairy & Sugar Free Ice Pop Recipe

Equipment

  • Blender or Food Processor
  • Ice Pop Molds

Ingredients

  • 3 cups organic berries
  • 1 can full fat coconut milk
  • 1/2 tablespoon vanilla extract
  • Stevia (9-15 drops) Sugar to Stevia Conversion or 3 tablespoons raw honey (see below for other sweetening options)

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Directions

  1. Puree berries in a blender or food processor. Add 1 tablespoon of honey and blend until combined. Set aside.
  2. In a separate bowl mix coconut milk, vanilla extract and 9-15 Stevia drops together. Mix until combined thoroughly.
  3. Pour 1-2 tablespoons of strawberry puree into each ice pop mold. Pour 1-2 tablespoons of coconut mix into each mold. Continue to switch between the berry puree and the coconut mixture until ice pop molds are filled. Place molds in freezer.
  4. Allow ice pops to freeze completely before serving, about 5-8 hours. Once your ice pops are ready to serve, run the bottom of the ice pops molds under warm water to help release them from the molds. Serve and enjoy!

This recipe filled 12 large ice pop molds.

Other berries can be used in this recipe. Frozen berries would work if fresh berries aren’t available. Some suggested natural sugar substitutes include honey, date sugar and maple syrup. In a pinch, small cups and ice pop sticks or plastic spoons can be used to make your ice pops.

Recipe Source: Natural Family Today

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.

Simple Mango Ice Cream: Summer Treat For Patients

Breast Cancer Diet Best Ever Vegan Mnago Ice CreamThis recipe is a nice combination of mango, banana and chia seeds! Chia seeds are an amazing super food; It’s among the healthiest foods on the planet. They are loaded with antioxidants, vitamins, minerals and more.  Always use organic ingredients when possible.

This recipe is so quick – before you get to say “healthy ice cream” – you are done!

What you need:

2 frozen bananas (that you already sliced before freezing them. Bananas MUST be ripe, with black dots).
1 frozen mango (cut to cubes before freezing. I use a lot in those that you buy frozen and ready)
1 tbs Chia seeds
2 Medjool pitted dates
1/4 cup of alkaline water
Optional: maple syrup to taste and 1/2 tbs vanilla extract. You may garnish with any kind of berries.

What to do:

Simply blend the whole thing together in a strong blender!

Enjoy!

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!

Vegan Delicious Risotto Recipe For A Breast Cancer Diet

Vegan Delicious Risotto For A Breast Cancer DietThis is a mountain of deliciousness… if you love mushrooms and rice, this recipe will provide you with the best combination! Always use organic ingredients when available.

What you need:

  • 2 cups white basmati rice
  • 4 Shiitake mushrooms
  • 6-7 sliced champignon mushrooms
  • salt to taste
  • 2-3 spoons olive oil
  • 1 tbs cumin seeds
  • 3 cups water

What to do:

  1. First, soak the Shiitake mushrooms in 1 cup of boiled water for 5 minutes. Keep the water.
  2. In a wide pot, saute the champignon mushrooms in the olive oil on a low heat for about 10 minutes.
  3. Slice the Shiitake mushrooms and add them to the pot.
  4. Add the salt, cumin seeds, mix well and add the rice. Mix again and add 2 cups of water plus the water of the Shiitake mushrooms.
  5. I suggest here to taste the water to see if you have enough salt.
  6. Let boil and then lower the heat and cook partly covered for about 15-20 minutes, or simply until there are no more water.
  7. Close the cover and let sit for another 5 minutes.

Enjoy!

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!

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.

Sweet Potato, Black Bean & Kale Enchiladas With Vegan Sour Cream

Sweet Potato, Black Bean & Kale EnchiladaBy Breast Cancer Yoga Staff.

Sweet Potato, Black Bean & Kale Enchiladas

You don’t have to be a vegetarian, vegan or extremely healthy eater to enjoy this meal.

Ingredients

  • 1½ lbs. sweet potatoes, peeled and diced
  • 1 large or 2 small garlic cloves, pressed or minced
  • 1 small hot chile, seeded and minced
  • 1 15.5oz can black beans, drained and rinsed
  • ¾lb. kale, de-stemmed and chopped
  • 1 14.5oz can diced tomatoes, drained
  • 1 heaping Tbsp chili powder
  • 2 cups enchilada sauce, homemade or store bought
  • 8-9 large tortillas
  • minced scallions (optional)

Instructions

  1. Preheat the oven to 400F. Lightly oil a baking sheet and spread the sweet potatoes on it in a single layer. Roast until tender and lightly browned, about 20 minutes, turning once.
  2. Reduce the oven temperature to 350F. Heat a thin layer of water in a large skillet over medium heat. Add the garlic and chile and cook until fragrant, about 1 minute.
  3. Add the kale to the skillet along with a little bit more water. Cover and cook until bright green and wilted, about 5 minutes, stirring occasionally.
  4. Add the beans, tomatoes, and chili powder to taste. Stir in the sweet potatoes and simmer until heated through, about 5 minutes.
  5. Spread a thin layer of sauce in the bottom of a 9x13in. baking dish. Spoon some of the filling into a tortilla, roll it up carefully and place it seam side down in the dish. Repeat with the remaining tortillas and filling.
  6. Pour the remainder of the sauce over the top and sprinkle with the scallions, if using. Cover and bake until hot and bubbly, about 20 minutes.

Vegan Sour Cream Recipe For Healthy Breast Cancer Free LifestyleHomemade Vegan Sour Cream

Rich and tangy, this vegan sour cream makes the perfect compliment to any enchilada or Mexican entrée. Be sure to soak the cashews in a bowl of water for at least a couple hours (preferable overnight) before you begin.

Soak time – 2-8 hours
Prep Time – 5 Minutes
Cook time  – 0 Minutes

Ingredients:

  • 1 cup raw cashews, soaked
  • 1/2-3/4 cup water, as needed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4-1/2 teaspoon Himalayan Pink salt, to taste

Directions

  1. Place cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight or for 8 hours if you have the time.
  2. Drain and rinse the cashews and place in the blender.
  3. Add water, lemon, vinegar, and salt. Blend on high until smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  4. Once it’s super smooth, it’s ready! Transfer into a small container. The cream will thicken up as it sits.

Sour Cream recipe from Oh She Glows

Vegan Sour Cream Substitutes

Follow Your Heart
Tofutti

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.

Creamy Butternut Squash Soup – Vegan Recipe

Photo Courtesy of Back To Her Roots

Photo Courtesy of Back To Her Roots

Recipe By: Chef Robair of Menla Mountain Retreat

Well fall has finally arrived here in the northeast, and with the cool, crisp weather comes the desire of making hot soups.   My friends are all a buzz sharing their favorite soups with one another, and this soup came up as a “have to try” soup.  It also happens to be one of my husband’s favorites.  Curt Robair, Head Chef at Menla Mountain Retreat Center in the Catskill Mountains is sharing his special recipe with us today so that we can all enjoy this fall soup. Please let me know how it came out.  Chef Robair is an awesome chef.

Creamy Butternut Squash Soup

Ingredients

1 butternut squash
1 medium size onion
2 Bosc pears
2 cloves garlic
1 quart vegetable stock
2 tablespoons olive oil
1 sprig of thyme
1/4 teaspoon nutmeg
1 cup nut milk
Salt & pepper to taste

Peel and de-seed squash and cut into cubes.       Slice onions and pear.      Chop garlic.

Place squash, garlic, pear and onion into a large stock pot with oil and cook until soft (try not to brown). Aprox. 8 minutes
Add vegetable stock (just enough to cover squash ).     Add thyme.
Simmer until squash is soft and falls apart with a touch of a fork.

You may want more or less stock, depending on how thick or thin you like your soup. The amount of stock may vary with the size of the squash.
Blend with an immersion blender until smooth.
Add nut cream to desired consistency. Rice or Almond milk can be used in place of cream.
Pink Himalayan Salt & pepper to taste.
Sprinkle with nutmeg and serve.

Have fun and enjoy

Chef Curt Robair

Chef Robair of Menla Mountain Retreat

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

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