Hearty Barley And Shiitake Mushroom Soup Recipe

Easy To Make Shiitake Mushroom & Barley Soup For Breast Cancer

Shiitake mushrooms are promoted to fight the development and progression of cancer by boosting the body’s immune system. These mushrooms are also said to help prevent heart disease by lowering cholesterol levels and to help treat infections such as hepatitis by producing interferon, a group of natural proteins that stops viruses from multiplying. Promoters claim that eating both the cap and stem of the mushroom may be helpful. Shiitake contains proteins, fats, carbohydrates, soluble fiber, vitamins (A, B, B12, C, D, niacin), and minerals. We have included this hearty soup recipe that is healthy, easy to make and a meal in itself. Make a batch and freeze in single portions.

Indgredients

  • 1 package fresh shittake mushrooms, sliced
  • 3/4 cup pearled barley
  • 2 veggie cubes
  • 1 cup carrots, diced
  • 1 cup celery, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 1/2 bunch fresh parsley, minced
  • 1 to 2 cloves (left whole)
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme
  • Alkaline water to cover

Throw everything in a large pot. Cover, bring to a boil, and then turn down the heat and simmer slowly until the vegetables and barley are tender, about 1 hour.

The optimal diet to prevent cancer recurrence is not clearly defined yet.  Your diet should be based on the best interpretation of the scientific information available at this time.  It is Breast Cancer Authority Blog’s hope that our recipes will help cancer survivors maximize their odds for long-term survival.

Picture Source: Vegalicious Recipes
Recipe Source: FATFREE: The Low Fat Vegetarian Recipe Archive

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.

Super Immunity Soup Recipe

Super Immunity SoupBy: Kelli Roberts – Skilled Vegan Chef, Certified Health & Nutrition Counselor.

Here is a fantastic addition to your arsenal of immune-boosters and germ fighters ~ my superimmunity soup. This is really good stuff.  As soon as you start to eat it, you can feel all the little helpers getting into action.

Tarragon leek soup is known as the “vegetarian’s chicken soup”. I decided to take it up a notch and add in some more things that will help fight off the bad guys and make you feel invincible!

  • Leeks are part of the allium family, which are found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Garlic is also in the allium family and also has found to have anti-bacterial, anti-viral and anti-fungal properties.
  • Ginger contains compounds that help reduce nausea and influence gastrointestinal function.
  • Tomatoes contain lycopene, a phytonutrient that helps prevent cancer, and tomatoes are also known to benefit urinary tract health.
  • Turmeric has anti-fungal and anti-bacterial properties, and is being researched for its effects on cancer, diabetes, arthritis and more.

So without further ado, here is your recipe to feeling better in these cold months still to come 🙂

  • 2 leeks, halved and sliced. (Leeks tend to hold dirt in all those layers, so wash them well!)
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tablespoon coconut oil
  • dash Himalayan salt
  • 3 cups water or veggie broth
  • 2 teaspoons dried tarragon or 1/4 cup fresh
  • 1/3 cup tomatoes, chopped
  • salt and pepper to taste
  • 1/2 cup cashew cream (optional)
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon turmeric
  • 2 shakes cayenne pepper

Melt the coconut oil in a medium saucepan, then add the garlic, ginger and leeks and stir well.  Add a dash of salt to help bring out the water in the leeks while cooking. I used a fairly narrow pot with tall sides so the steam stayed close and helped the veggies to be steamed more than sauteed.

Once the leeks are soft and turning transluscent, add the water or veggie broth, tarragon and tomatoes. Bring to a boil, then lower to a simmer for about 10 minutes. Add salt & pepper to taste.

If you’re going to add the cashew cream, you can do that now (just blend 1/2 cup cashews with about half a cup of water, adding more as needed to reach the consistency you’re looking for). Also add the nutritional yeast, turmeric and cayenne, and simmer for about 5 more minutes.

Curl up in a nice warm blanket and enjoy!

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

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.

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