High Protein Carrot Cake Ball Recipe For Cancer Diet

Carrot Cake Ball Recipe That is Sugar Free and VeganBy Breast Cancer Yoga Staff.

This recipe is very flexible. Use the nuts and seed you have on hand. Add less dates and oil/milk for a crumblier treat. Add more dates and oil/milk for a sweeter gooier snack. Always use organic ingredients when possible. Oil free cancer diets omit coconut oil and use coconut milk.

This recipe includes carrots which contain carotenoid antioxidants, these compounds help protect against oxidative DNA damage, a key event in the cancer process. This recipe also includes nuts which contain many helpful nutrients and healthy omega-3 fatty acids, which help your body fight inflammation. Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers.

Ingredients

  • 3/4 cup almonds
  • 5-6 dates, pitted
  • 1/3 unsweetened shredded coconut
  • 2 Carrots, shredded
  • 1/2 Tbsp Cinnamon
  • 1/4 tsp Cloves
  • 1 Scoop Vanilla Vegan Protein
  • 2-4 Tbsp coconut milk or coconut oil, melted

Instructions

  1. Put almonds in food processor. Blend until a fine flour. Remove.
  2. Put dates and coconut in food processor and blend until a smooth paste in formed.
  3. Return nuts, add carrots, spices and vegan protein, and mix well.
  4. Add coconut milk or oil and blend until desired consistency is reached.
  5. Form into balls.
  6. Store in refrigerator.

Recipe Source: Adapted From ICookFree
Photo Source: JoyousHealth.com

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.

Tropical Icebox Pie – Dairy & Sugar Free Recipe

Tropical Icebox Pie-Dairy & Sugar Free Recipe

This tropical icebox pie recipe is downright delicious and look as good as it taste. It’s like a pie plate full of the creamiest lemon lime ice cream of all time. Somehow it manages to be rich and indulgent but not weigh you down after you eat it. This icebox pie recipe requires no cooking. Simply refrigerate or freeze the pies when they are completed. That will leave you time to chill out and have fun.

Ingredients

For the Crust:

3/4 cup whole, raw almonds
1 cup unsweetened, finely flaked coconut
6-20 pitted dates

For the Filling:
  • 6 perfectly ripe avocados
  • The juice and zest of 4 lemons, or more
  • the juice and zest of 2 limes
  • 1 cup extra virgin coconut oil, heated just to the melting point: 76°F.
  • 3/4 to 1 1/2 cups honey, or more to taste (Use agave instead to make this pie vegan.)
  • 3/4 teaspoon vanilla extract
  • 1 pinch of salt
Optional Garnish:
  • Thinly sliced limes
  • lime zest

Instructions

To Make the Crust:

Add the almonds and coconut flakes to the work bowl of a food processor fitted with a metal blade. Process until it is the texture of fine fresh bread crumbs. Add 6 pitted dates to the work bowl and process until the dates are completely ground into the nuts and coconut. Open the food processor and pull out about a tablespoon of the mixture. Press it firmly together in your hands. If it clumps, it’s ready. If it falls apart and doesn’t hold together, return it to the food processor and add dates, 1 at a time, processing and testing after each addition, until it clumps well. Turn the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling.

To Make the Filling:

Wipe or rinse the food processor work bowl and blade clean. Halve and pit all of the avocados. Use a spoon to scoop the flesh from the shells into the work bowl of the food processor fitted with a metal blade. Immediately add the lemon and lime juice and zest, coconut oil, 3/4 cup of the honey, vanilla extract and salt. Fit the lid in place and process until smooth. Taste the mixture. If it needs additional sweetness or acidity, adjust it with more honey and/or lemon juice. Remember that things taste less sweet when they’re frozen so you might want the mixture slightly sweeter than you think you’d like it. Scrape the filling into the prepared pie crust and smooth or mound it as you’d like. Put it directly into the freezer until the surface is firm (about 2 hours), then cover with plastic wrap directly on the surface of the pie.

To Serve the Pie:

If you wish, you can garnish the pie with thin slices of lime and a scattering of lime zest. Slice the pie into wedges of desired size and serve while still frozen like an ice cream pie.

Some preparation notes:

  • There are a lot of ranges in this recipe instead of specifics. For instance, the recipe specifies six to twenty pitted dates. I know, it sounds crazy, but there’s a reason. Dates vary widely in size and moisture content. If you have adorable, tiny, pitted dates, you’re going to need more. If you have massive, luscious pitted dates, you’ll need fewer. In the places where I’ve given you ranges, start with the lower amounts and work your way up, tasting as you go. Because all of the ingredients used in this recipe are safe to eat raw, there’s no danger in doing that!
  • These can easily be made into individually sized pies. Use small single-serving pie shells to press your crust into and divide the filling between them. Voila! Mini icebox pies!
  • If you favour lime over lemon, replace all of the lemons called for with limes. Likewise, if you prefer all lemon to lime, sub in lemons for the limes.
  • The pie in my pictures is almost vegan… ALMOST, but not quite. It does contain honey, so if you’re looking to adapt this, you’ll want to nix the honey in favor of agave syrup. I personally prefer the honey, but it’s an easy substitute to flip this recipe all the way into the vegan camp.
  • There’s no doubt this pie is expensive with six whole avocados in it. If you’d like to make it more affordable, halve the amount of filling and make it in a standard pie plate instead of a deep dish one.
  • Don’t be tempted to substitute some other oil for the extra virgin coconut oil. Part of the alchemy that makes this pie filling so ever loving creamy is the viscosity and melting properties of this particular oil. It is creamy and solid at anything under 75°F. You can’t get that PLUS the mild flavor it delivers from any other oil.

Source: Joy’s Prize Winning Secretes

 

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.

 

Easter Vegan Carrot Cake Cupcakes With Cream Cheese Frosting

Carrot Cake Recipe For Breast Cancer

Great Easter Recipe With The Healthy Benefits of Carrots. Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. The walnuts are beneficals and when raw, they supply valuable fats, vitamins, minerals, antioxidants and enzymes that have powerful medicinal properties.

These yummy vegan carrot cupcakes are the perfect desert or holiday treat. In addition Researchers tracked the health and eating habits of the women for 12 years and found that eating vegetables in general was beneficial to health, reducing the odds of a specific type of breast cancer (estrogen receptor negative/progesterone receptor negative) by a whopping 43 percent in women who ate two servings per day instead of four or fewer per week. But carrots were great for reducing the risk of all breast cancer types with just three servings per week.(Resource:ShareCare.com)  So celebrate these holidays with a healthy sweet treat.

Recipe from Cupcakes Take Over The Word

Ingredients

2/3 cup raw organic sugar or sugar replacement
1/3 cup vegetable oil (nonGMO)
1/3 cup soy yogurt (plain or vanilla)
1 teaspoon vanilla extract
2/3 cup all-purpose flour (whole wheat, oat flour, rye flour, almond meal, brown rice flour, or millet flour)
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1 cup finely grated carrots
1/4 cup chopped raw walnuts
1/4 cup raisins

For icing:
1/4 cup Earth Balance margarine, softened
1/4 cup vegan cream cheese, softened
1 1/4 cups confectioners sugar
1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350˚F. Line muffin tin with paper liners or lightly coat with nonstick spray.
  2. In a medium bowl, mix together sugar, vegetable oil, yogurt, and vanilla. Sift the dry ingredients together, then add to the wet ingredients, mixing until smooth. Fold in carrots, walnuts, and raisins.
  3. Fill the cupcake liners 2/3 full and bake for 26 to 28 minutes.
  4. While the cupcakes are baking, beat margarine and cream cheese together with an electric mixer until just combined.
  5. Continue to beat while adding the confectioners sugar in small batches. Mix until smooth and creamy, then beat in the vanilla.
  6. Once cupcakes are completely cooled, pipe or spread on cream cheese frosting, and garnish with chopped walnuts.

Makes 12 cupcakes.

 

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 Christmas For Breast Cancer Prevention Recipe Ideas

Vegan Christmas Truffles For Breast Cancer Prevention

By Breast Cancer Yoga Staff

With all of the delicious vegan holiday recipes we’ve discovered, we have compiled three vegan Christmas recipes that your whole family will love.

Vegan Christmas Eggnog Courtesy of SheKnows.com

Vegan Christmas Eggnog Courtesy of SheKnows.com

Vegan Christmas Eggnog Recipe

Ingredients:

  • 2 cups Almond milk (original or vanilla flavor)
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/3 cup brandy
  • 2 1/2 teaspoons maple syrup

Directions:

Blend all ingredients together in a pitcher. Serve your delicious vegan eggnog over ice and dress with a sprinkle of nutmeg and a cinnamon stick for the perfect festive touch.

Vegan Christmas Wonton Ravioli Courtesy of The PioneerWomen.com

Vegan Christmas Wonton Ravioli Courtesy of The PioneerWomen.com

Vegan Christmas Pumpkin Seed Ravioli Recipe

Ingredients:

  • 1 cup pumpkin seeds, lightly toasted
  • 1 cup firmly packed fresh parsley leaves
  • 2 cloves garlic
  • 2 teaspoons miso
  • 1/4 teaspoon sea salt
  • 8 ounces firm tofu
  • 1/4 cup olive oil
  • 1 package egg-free round or square wonton/dumpling wrappers

Directions:
1. Combine pumpkin seeds, parsley and garlic in a food processor until minced. Blend in miso, salt and tofu and mix until combined. With motor running, slowly drizzle in oil.

2. Lay wonton wrappers on a flat, lightly-floured surface. Spoon 1 teaspoon of filling in the center of each wrapper and fold wrapper over to make a triangle. Dip your fingers in water and use to seal edges. Continue filling remaining wrappers with filling.

3. Cook ravioli in boiling water for 2 to 4 minutes. Drain and toss with a pinch of salt, pepper and a healthy drizzle of olive oil.

Vegan Christmas Truffles Courtesy of SheKnows.com

Vegan Christmas Truffles Courtesy of SheKnows.com

Vegan Chocolate Christmas Truffles

Ingredients:

  • 8 ounces vegan cream cheese
  • 2 cups powdered sugar
  • 2 cups dark chocolate chips
  • Almond bark to coat, chopped nuts, shredded coconut and flavored liqueur (optional)

Directions:

  1. Blend vegan cream cheese and powdered sugar in a food processor, slowly adding the sugar to the cream cheese.
  2. Melt the chocolate chips in pot on the stove and add the melted chips to the cream cheese mixture, blending until it’s all mixed in. If you want, you can add a tablespoon or more of flavored liqueur to the mixture and blend a bit longer.
  3. Put the mixture in the refrigerator for about an 1 1/2 – 2 hours
  4. Roll the mixture with your hands into little balls.
  5. Roll the balls into the topping of your choice (chopped nuts, shredded coconut, etc). You can also melt some more chocolate chips or almond bark and dip the truffles in and refrigerate to make a “hard” coat over them.
  6. Place and store in refrigerator until ready to be devoured.

Avocado Toast

Avocado ToastRecipe By: Kelli Roberts, Vegan Chef and Certified Health & Nutritional Counselor
I love avocado toast. Really truly love it. Crunchy bread with soft and creamy avocado spread all over it ~ what could be better?
This is the best avocado toast I’ve ever had. It takes those amazing textures and adds the smoky spiciness of chipotle chili powder and a hint of coarse ground himalayan salt for the most amazing flavor combination. Add a few hemp seeds for fun (and some extra protein!) and you’re good to go….
You can also add a squeeze of lime juice to add a little tanginess to it.

The simple recipe:

  • Bread of choice (I used sprouted Ezekial bread here)
  • 1/2 perfectly ripe avocado (or a whole one!)
  • sprinkle of chipotle chili powder
  • sprinkle of coarse ground Himalayan salt
  • 1 tablespoon hemp seeds
  • drizzle of lime juice (optional)

About Kelli Roberts
Kelli Roberts is a skilled Vegan Chef with a certificate in plant-based diet from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition.

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