Anti-Cancer Diet: Recipes!

sweetbean

OK, folks, this thread is for your best and healthiest anti-cancer recipes.  This thread is NOT for arguing about diet.  If you see a recipe that doesn't fit your diet (say it contains tempeh and you don't like to eat soy), please don't post a criticism about it - just post YOUR favorite anti-cancer recipe.  I don't want to put any restrictions on ingredients, although I will recommend that anyone eating meat or dairy choose the organic, grass-fed variety. I'm also going to dig up the Clean Fifteen and the Dirty Dozen - the two lists of which fruits and veggies you should buy organic.

I'll kick it off with my Mango and Black Bean Salad!

sweetbean

Sweetbean's Mango and Black Bean Salad with Red Quinoa and Avocado

2 cans of Eden's Organic Black Beans (or 1 1/2 cups dried black beans, rinsed, soaked and cooked)

1/2 cup red quinoa

1 mango

1 avocado

1 tsp of cumin

juice of 2 limes

1/2 cup cilantro, chopped

kosher salt

Directions:

If using dried beans, prepare and cook them according to directions.  If using canned beans, whip out your can opener!  Cook the 1/2 cup of red quinoa in 1 cup of water.  Dice mango and avocado and chop cilantro.  Put beans in medium bowl, add quinoa and cumin and mix.  Add mango, avocado, lime juice, and cilantro.  Salt to taste. 

Can be eaten warm or chilled.  Enjoy!

Heidihill

Heidi's Vermicelli Noodles with Green beans and Chicken

This is what I had last night. I don't do recipes, just go by the feel of it. But maybe someone can try to follow along.

Boil two chicken fillets in salted water with turmeric/curcumin and dash of pepper. Remove fillets and slice.

Add some water to the pot, boil and throw in frozen green beans. Boil again, remove from heat and soak mung bean vermicelli noodles covered for 3 minutes. Drain. Saute noodles in peanut oil with chicken, cilantro or parsley, and soysauce. Add more turmeric if desired. Add lemon juice. Salt and pepper to taste.

KatRNagain92

Salad parfait! 

Layer the following in a tall container. 

1/4 cup feta cheese (this is the first ingredient at the bottom of the container)
1/4 cup chopped artichoke hearts 
1/4 cup black beans
1/4 cup chick peas
1/4 cup prepared quinoa
1/4 cup pinto beans
1/2 cup baby spinach (this is the last ingredient at the top) 

When you're ready to eat, just spread the layers out one by one on a salad plate starting with the baby spinach and working your way down and ending with the feta cheese.  I use a tart greek dressing.  Yum~!

PLJ

Monkey Around Smoothie

1 cup mango, fresh or frozen

1 cup frozen blueberries

1 banana

3 leaves of kale

1/4 cup whole raw almonds

1 can Blue Monkey coconut water with pulp

A bit more water if needed to blend. I use organic ingredients and a Vitamix to blend well.

Momine

I will contribute roasted veggies, although it is not much of a recipe. But I make this about once a week.

Peel and cut in large chunks 2 sweet potatoes.

Peel and quarter 2 large onions. 

Peel 6-10 cloves garlic.

Wash 6 small zucchini and cut in chunks.

Scrub 4-6 beets well, trim ends (but no need to actually peel) and halve.

Toss all the veggies in large roasting pan and mix well with some olive oil, salt and pepper. Roast in oven, turning a few times, until tender and lightly browned.

Eat, hot or cold, with a little organic feta or goat cheese crumbled over the top. 

KatRNagain92

Momine...Yum!

sweetbean

Sweetbean's Portabello Burgers

2 Portabello mushrooms

1-2 cloves garlic chopped

1/4 cup Soy sauce

2 Tbsp Worcestershire sauce

Chop garlic, combine with soy sauce and worcestershire sauce.  Marinate mushrooms in mixture for 20 minutes, gill side up with garlic and marinade in the gills.  Bake at 350 for 20 minutes, or grill gill side up.  If grilling, do NOT flip.

You can eat these mushrooms on top of spinach salad or as a burger on a whole wheat bun or sprouted grain english muffin. 

sweetbean

This is the best thread that I have ever created! 

Momine, can you roast them on the grill in aluminum foil?

KatRNagain92

Where's the like button sweetiebeanie?

mdg

Black Bean/Corn Salad

1 can Eden Organics Black Beans - rinsed

1/2 cup red onion, diced

1/2 red pepper, chopped

1 1/2 cup fresh corn (I use frozen/organic...I just thaw it or warm it and then cool it off)

1 cucumber - seeded and diced

2 large tomatoes, seeded and chopped

1/2 cup fresh cilantro - chopped

1/2 tsp garlic powder

2 tsp cumin

Salt and pepper to taste

Extra Virgin olive oil

Red wine vinegar

Juice from one lime

Mix all the veggies in a large bowl.  Add in some EVOO, vinegar and the juice from one lime.  Toss and serve.  It will stay good for a few days.  Sometimes I put it over a bed of spinach and just make a large salad out of it. 

sweetbean

Kat, I KNOW, right?  We need a like button!

These recipes look delicious!  Keep 'em coming!

Momine

Sweetbean, you probably could although I have not tried it.

I do portobellos too, but instead of soy, which I avoid, is use olive oil and a sprinkle of balsamic, then sliced garlic where the stem was and a slice of tomato and in the oven till cooked. 

KatRNagain92

Hey Momine...I hope you don't mind me embellishing on your roasted veggies.  This is one of my favorite things too...I like to add some panko crusted chicken breasts to a shallow roasting pan about 30 minutes into the veggies going.  Then, I push those more to one side, add the chicken breasts with coating (1/4 c panko, 1/4c grated Parmesan cheese and 1/4c olive oil mixed well together)

Since the veggies take more time (50-60min) and the chicken only takes 25 min you can stagger the cooking times for a one pan meal.  The flavors just marry each other and it's fabulous!

I wish it wasn't so hot out, I would make this tonight but think it's Bacon Lettuce and Tomato sandwiches instead!

Momine

Not at all, sounds like a good idea.

Mallory107

Great thread!!  I hated Kale until I discovered Kale chips.  I just take chopped Kale and toss with olive oil and a little bit of salt.  Bake at 350 for 15-20 minutes  (toss once during cooking)  I grate some parm over it when done.  I can eat a whole thing of Kale this way in one sitting!

KatRNagain92

Thanks Mallory, I've never had Kale.  I'm going to try this though!

Adey

Robo!  (Hi)

How much EVOO and Red Wine Vinegar?

mdg

I have made the kale chips too.  They were good! 

I also like to make spinach salad with red onions, sliced mushrooms, dried cranberries, chopped raw walnuts and goat cheese.  I toss it in EVOO and balsamic vinegar.  So good!

 As long as we are talking about roasted veggies...roasted cauliflower or brussel spouts are super good!

Just cut the cauliflower up and place it in a large bowl.  Toss it with EVOO.  Then add in garlic powder, S&P to your liking.  Spread it out on a cookie sheet.  Bake at 425 for about 40 minutes.  I toss the veggies while cooking every 15 minutes or so.  SO GOOD!

For brussel sprouts - just cut them in half.  Season and cook the same way.  I have also added chopped onions to these and tossed them in EVOO and a little balsamic.  The onions turn super sweet......nice mix with the brussel sprouts. 

BikerLee

Brussel sprouts are evil.... I've tried them so many times... And the best I've ever had them? The Brussel sprout lovers were in love... And I was saying - more for you!



Anyway.... Roasted veggies rule.... And if my child is watching, I will eat the Brussel sprouts.... But if he's not watching, then I give them to my sweetie....



Thick cut, organic oatmeal

Twice the volume of water

Heat to boiling....

Boil six minutes.

Let stand 15+ minutes (aging step is crucial)

Serve up a bowl

Add loads of cinnamon, tich of salt, and the sweetener of your choosing (agave or maple syrup or even turbinado sugar)

Surprised by the tich of salt? That brings out the extra cinnamonny yumminess.... Rally - just a teeny itty bitty amount.



Yum!



ALT: steel cut oatmeal... Use three c water to one cup oatmeal. Heat to boiling... Let boil for around ten minutes. Turn off. Cover. Walk away for a hour or so....



We make two cups of dried oatmeal at a time... And it lasts about two days incur house.... With me and the child both loving it. I like mine with loads of cinnamon, which apparently is really good for your blood sugar.



Fiber and cinnamon = good.....

Recipe = simple

Comforting for the belly....

mdg

I never liked brussel sprouts....but roasted they taste good. My five year old even eats them this way!

BikerLee

Your five year old can have mine!

sweetbean

Sweetbean's Quinoa and Mushroom Salad

2 Tbsp Olive Oil

1 small onion, diced

3/4 pounds assorted mushrooms (I like a package of shittake and 2 packages of button)

1 1/2 cup quinoa

3 cups vegetable broth (or chicken, if you prefer)

2 Tbsp chives, chopped

2 Tbsp dill, chopped

Heat oil in Dutch oven over medium high heat.  Add chopped onion and simmer until tender.  Add mushrooms and simmer until mushrooms soften and start to brown.  Reduce heat to medium and add broth and quinoa.  Cook until quinoa is cooked and broth is completely absorbed. 

Remove from heat and add dill and chives.  (I always wind up adding more herbs because I like them.)  Salt and pepper to taste.

KatRNagain92

I made your dish above for lunch today Sweetbean and it was delicious!  I spooned it over organic blue chips and drizzled that greek dressing I like.  Yum! 

Even have plenty for tomorrow !

sweetbean

Yay!!!

candygurl

Soya Sauce Substitute 

• 4 teaspoons balsamic vinegar
• 2 teaspoons unsulphured molasses
• 1/4 teaspoon ground ginger
• 1 pinch white pepper
• 1 pinch garlic powder
• 1 1/2 cups organic beef broth or chicken broth
• salt, to taste (if needed)

In a saucepan over medium heat, stir together all of the ingredients, except salt. Bring to a boil. Continue to boil gently until liquid is reduced to about 1 cup, for about 15 minutes.

Store the sauce tightly covered, in the refrigerator for up to a week. Shake before using. (Use as a substitute for Soy Sauce or Worcestershire Sauce.)

Makes 1-cup sauce.

For other natural recipes go to www.cookinggodsway.com I love this site!

Marilyn33

Here's a good website loaded with information about what to eat and what not to eat, as well as recipes:

http://eatandbeatcancer.wordpress.com/

Enjoy!! It certainly is a learning experience for me, but feeling much more healthy than before.

mimikitty

Thanks for sharing that great link Marilyn.  I am going to try the soy sauce substitute that zuvart provided.  I miss soy most of all!

Momine

Sweetbean, that sounds really good. Thanks!

Tazzy

I haven't a recipe to add yet... just saw this thread - what a great idea.  thanks for starting sweetbean.  Added to my favs

Momine

Specially for Joy and adapted from Joy of Cooking, when you just need some carby goodness, but you want to be sort of good all the same.



Oatmeal scones:



Turn oven on to 425 (225 celcius) and line a baking sheet with non-stick baking paper.



In a bowl whisk together well:



1.5 cups buckwheat flour

1 tablespoon baking powder

1 teaspoon stevia

1 teaspoon ground cinnamon

a bit of lemon zest

1.25 cups rolled oats



Add 0.5 cup chopped nuts and 0.5 cups blueberries, fresh or frozen.



In a separate bowl, mix 0.5 cups oil (I use olive, but grapeseed oil would probably work better), 0.5 cups kefir or low-fat milk and two eggs.



Add wet to dry with a spatula. You will get a stiff sort of batter. Dump it on the baking sheet and pat it into a circle, about 3/4 inch thick, with the spatula. Cut it into 8 wedges with a sharp knife, but do not separate them. Bake 15-20 minutes, until nicely browned, and immediately transfer to wire rack to cool a bit.