Green Gazpacho

Green GazpachoSpring time cold soup. Two steps only to create this creamy avocado soup that is vegetarian and full of anti-angiogenic ingredients (click here for the full list). I wasn’t sure what to call this other then the obvious “Cold Avocado Soup”. It was my husband who said after his first bite, “this is like a green gazpacho”. So there you have it, “Green Gazpacho”. The raw vegetable blend was totally driven by what was in my refrigerator at the time I decided to put this together. It turned out to add just the perfect crunch component and the sweetness from the corn was the perfect compliment to the tangy lemon. But I think some diced grape tomatoes and even a little cucumber would be nice here too. I say play with it and see what you come up with. Read More →

Beans, Brown Rice & Egg Bowl

Bean Rice and Egg BowlBeans and other legumes have uniquely high levels of fiber and resistant starch, carbohydrates that are not broken down by our digestive system. Though indigestible, these carbohydrates have a number of valuable health effects. First, because they are indigestible they reduce the total number of calories that can be absorbed from beans. Fiber and resistant starch also limit the glycemic (blood sugar raising) effects of beans. Finally, when resistant starch and some fibers reach the colon, they act as food for our healthy gut bacteria, which then ferment it into anti-cancer compounds in the colon. Our goal is to eat 1 cup of beans per day. So you are likely to start seeing more bean driven dishes on this site :) I think you’ll enjoy this one. When you break the yolk and it runs into the beans and rice you’ll understand why beans and eggs have been around for a very long time. Read More →

Peanut Butter Banana Dog Treats

Crunchy Peanut Butter Molasses BiscuitsCrunchy Peanut Butter Molasses Biscuits. Sounds good and is good for your pet. Frodeaux loves these treats and you will too because you’ll know what all is in them. They have unsulphured blackstrap molasses, flax meal, and coconut oil, all of which is so good for your fur baby. Did you know molasses is full of minerals and a few other nutrients, the combination of which has proven effective at combating both acute and chronic ailments. Some report using molasses successfully as a remedy for dogs suffering symptoms of bereavement and even for tumors. This dough is dark from the blackstrap molasses so while they bake keep a close eye on them so as not to over cook. You can see from the pictures below that I didn’t make them very thick, you can obviously make yours as thick as you like just adjust the baking time accordingly. Read More →

Gluten-Free Irish Soda Bread of Sorts

Irish Soda Bread of SortsThis bread makes a great dessert, breakfast or snack bread. It’s perfectly sweet and so moist. Ok so it’s probably a far cry from traditional Irish Soda Bread, but that’s what I’m calling it because I made it for my Irish husband to enjoy tomorrow for his St. Patty’s day breakfast. But as you can see he could not wait; truth be told neither could I. So we enjoyed our first slice this evening :) So good. This puts you to the test to remember to eat mindfully as you enjoy this treat. Read More →

Lox, Capers, Red Onion & Truffle Cashew Cream

Lox, Capers, Red Onion and Cashew Truffle CreamThis dish is such a treat. It makes me feel as though I’m dining out enjoying a special dish. But the beauty is it’s so easy to make. Keeping cashew cream cubes in your freezer is key, click here for the easy recipe. The rest comes together in a snap. :) My husband prefers this dish with thin slices of lox as the first layer on the plate, followed by a layer of tomato slices, then sprinkling of capers and last but not least thin slices of red onion. This is finished with a drizzle of extra virgin olive oil. He also enjoys his with a slice of gluten free bread if I’ve made a loaf or in a pinch, Udi’s multi grain gluten free rolls work too, pop them in a 400°F oven and they are ready in approximately 8 minutes. However if you want to put a different spin on this , then follow the recipe below. Either preparation will delight. Read More →

Rotini Red Lentil Pasta with Mushroom Truffle Sauce

Rotini with Creamy Mushroom Truffle SauceWho doesn’t like truffle oil :) ? My yummy recipe, is sure to please your palate and your body. :) It is made with Organic “Tolerant” Rotini red lentil pasta. This pasta is rich in protein and fiber, and falls in line with Dr. Fuhrman’s GBOMBS program, (Greens, Beans, Onions, Mushrooms, Berries and Seeds).  Honestly, it’s so easy to eat healthy and not sacrifice on flavor. This pasta sauce is not weighed down with butter or oil, it gets its delicious creaminess from cashew cream. (which is so easy to make, find the link here on my blog; homemade cashew cream) In particular to mushrooms here is what Dr. Fuhrman has to share.

Did you know mushrooms are unique in their breast cancer preventing (anti-aromatase) effects? Frequent consumption of mushrooms (approximately 1 button mushroom per day) has been linked to a 64 percent decrease in the risk of breast cancer. Mushrooms are thought to protect against breast cancer particularly because they inhibit an enzyme called aromatase, which produces estrogen. Mushrooms are one of the very few foods that inhibit aromatase (pomegranate is another), and several varieties of mushrooms, especially the commonly eaten white button and Portobello mushrooms, have strong anti-aromatase activity.

It doesn’t stop there, mushrooms protect against all cancers. Consumption of mushrooms does not only protect against breast cancer. Mushrooms contain specialized lectins (ABL) that recognize cancer cells, and prevent the cells from growing and dividing. In addition, white, cremini, portobello, oyster, maitake, and reishi mushrooms each contain a number of bioactive compounds with the potential for anti-cancer activity. These mushroom phytochemicals have anti-angiogenic, anti-proliferative, and other anti-cancer effects, which have been studied in relation to stomach, colorectal, breast, and prostate cancers. Read More →

Curried Quinoa Apple Salad

Curried Quinoa Apple SaladI can’t take credit for this lovely recipe but I can tell you it is positively DELICIOUS. It is from Dr. McDougall and is loaded with nutrients that your body and taste buds will thank you for. I make it just as shown on the McDougall recipe app. with one small exception; I use coconut oil to sauté my onions. The original recipe calls for a water sauté.

As noted in the recipe below I do not peel the apples since most of the nutrients are in the skin. For this reason it’s best to use organic. 90% of the ingredients in this recipe are naturally occurring anti-angiogenic substances. See the list found here to learn more about these important substances and how their properties can starve the microscopic cancers that develop in our bodies all the time. Read More →

Cilantro Lime Cauliflower “Rice”

Cilantro Lime Cauliflower "Rice"There are many variations of this dish floating around out there. Some people include a disclaimer “does it taste like cauliflower” which they feel yes it does so if you don’t like cauliflower this may not be for you. But we don’t feel it taste like cauliflower, not this recipe anyway. My husband and I both like cauliflower but when he took his first bite of this he said “I don’t think I would have known it was cauliflower”. The texture is great and the limey spiced up flavor just makes for a great party in your mouth. So enjoy and remember to eat mindfully. Read More →

Black Bean Cheddar Nachos

Black Bean Cheddar NachosSometimes you just have to indulge a little. This dish is a skinny downed version of most nacho dishes out there. We don’t go crazy with the chips and we don’t drown them in cheese. Guess what; they are still delicious and very satisfying. Eat mindfully ;) Read More →

Balsamic Mushrooms Potato Egg and Cheese

Balsamic Mushrooms Roasted Potatoes with Pecorino cheese Goat Cheese Poached EggsWho doesn’t like eggs for dinner.  This recipe is a great way to highlight the egg.  It was inspired by halfbakedharvest.com. Originally made with polenta, fontina cheese and goat cheese. Sounds yummy right? :) My version is made with potatoes (thinly sliced roasted golden Dutch potatoes) since I had a bounty of these in my pantry. I also used way less butter (actually no butter) and in place of Fontina cheese I substituted *Pecorino Romano Cheese since it gives us those omega 3’s. Read More →