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    • Dairy-free Fudgesicles - a GREAT Summer Treat

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    •  6/29/2011 5:37:36 PM
    •  

      Hooray for summer!  And hooray for these fantastic creamy treats! 

      At my last Cancer Project cooking class I made a Chocolate Mousse found here  in the "Healthy Eating for Life" pamphlet.  In class, one of the students asked if you could freeze the mousse.  I told him I had never done it, but that I would definitely give it a try.  Boy am I glad he asked!!  These might be my favorite treat of the summer.  The recipe below makes quite a big batch which could easily cut into half (or freeze half into popsicles and use the other half in a pie). 

      When my 13 year-old son saw that there was tofu in these he said, "Ew, I HATE tofu and I am NOT eating one of those".  I told him that was fine, but if he changed his mind he was welcome to have one.  He was shocked to see his 3 other siblings gobble them up and ask for more.  He finally gave in to his curiosity and devoured his own.  Wiping his mouth he caught me smiling at him and retorted, "That doesn't mean I like tofu"!  Ahhh, sweet teenagers!

       

      Chocolate Mousse or Chocolate Mousse Pie

      Makes 10 servings

       

      1 cup semi-sweet chocolate chips (many brands are dairy-free, I used Ghirardelli)

      1 cup non-dairy milk, such as soymilk or rice milk

      2 12.3-ounce packages low-fat silken tofu (I prefer firm)

      1 teaspoon vanilla extract

       

      Place chocolate chips and non-dairy milk in a microwave-safe
      bowl and microwave for 1 minute. Let sit for 2 minutes.
      Place tofu, vanilla, and chocolate chip/non-dairy milk mixture
      in a food processor or blender and process until smooth. Transfer
      into popsicle molds and freeze (or into a graham cracker pie crust).

       

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    • Citrus Spinach Salad

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    •  6/22/2011 4:16:40 PM
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      This is a quick and easy salad that tastes delicious.  I was shocked when my husband said "If all spinach tasted this good I would eat it everyday".  He's a bit of a smart alec (and let's just say, not the biggest fan of whole foods), so I was quite surprised that he liked this salad so much.  I took this recipe from Dr. Barnard's "Cancer Survivor Guide" which can be found here.

       

      Spinach Salad with Citrus Fruit  - Makes 6 servings

       

      Brazil nuts in this recipe provide crunch and selenium—a potent cancer-fighting antioxidant. Just one Brazil nut per day supplies your daily requirement of selenium.

       

      10 ounces chopped fresh spinach

      1 cup berries or grapes, or 10 strawberries, sliced

      1 can (10 ounces) mandarin or clementine oranges or grapefruit sections, drained and rinsed, or 1 1/3 cup of fresh fruit

      1 tablespoon sunflower seeds

      1 tablespoon chopped unsalted Brazil nuts

      1/4 cup fat-free raspberry vinaigrette

       

      Toss ingredients together and serve.

       

      This delicious colorful salad should be eaten immediately after tossing with dressing.

       

      Per serving:

      62 calories

      2 g fat

      0.3 g saturated fat

      29.4% calories from fat

      0 mg cholesterol

       

      2.3 g protein

      10.1 g carbohydrate

      5.4 g sugar

      2.4 g fiber

       

      61 mg sodium

      59 mg calcium

      1.7 mg iron

      36.7 mg vitamin C

      2746 mcg beta-carotene

      1.7 mg vitamin E

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    • New Documentary - Burzynski - Watch for Free

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    •  6/15/2011 9:40:39 AM
    • Burzynski: Cancer Is Serious Business from BurzynskiMovie on Vimeo.

       

      A friend told me about this Documentary that is on VegSource right now.  I haven't watched it all quite yet (I think it's about 1hr 48 min), but I will definitely watch the entire thing.

      Important! The producers of this powerful film are allowing a full and FREE viewing of this film through June 13th! Please tell everyone you know to watch this film in it's entirety through June 20, 2011. That is an extension of the date by one more week!


      For even more on this documentary click you can go to VegSource.com here.

       

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    • Easy Fruit Salad

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    •  9/21/2011 10:16:26 PM
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      Isn't it amazing how you can cut up some fruit (or veggies) for your kids and they are so disappointed with their snack...but put it in a cute dish, add a few berries, and they think they are in for a real treat!  I can't say I blame then, but for some reason presentation seems to have  an impact on how good it "tastes".

       

      I am so excited to see the beginnings of summer as I walk through my local grocery stores.  After a long winter, it puts such a smile on my face to see things like blueberries and raspberries on sale in the grocery ads.

       

      Here is a recipe for a very simple fruit salad.  I rarely use yogurt of any, but decided to use a little Greek yogurt for this one.  For a vegan variety, you could substitute soy yogurt or even a little orange juice concentrate.

       

      FRESH FRUIT SALAD (serves 4)

      1 apple, chopped

      1 banana, chopped

      1 mango, chopped

      1 cup sliced strawberries

      1/2 cup blueberries

      1/3 cup plain Greek yogurt, or ideally Soy Yogurt

      2 TBS honey

      Mix all ingredients in a bowl and that's it....a beautiful salad, or afternoon snack.  I opted to top each serving with a few raspberries.

       

      (The mango I used was on the very ripe side, so it kind of blended with the yogurt to make a bit of a "sauce"....still absolutely delicious.

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    • It's finally here!!! (join me in Utah)

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    •  6/2/2011 4:22:57 PM
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      Well the day has finally arrived....I'll be hosting the first Cancer Project Cooking class in Utah!  (I know this post won't really interest any of you non-locals, but please go to www.cancerproject.org and look for a class in your area). 

      So gather together your friends and family and join me for this FREE event at Orson Gygi in Salt Lake City.  (space is limited so please register online)

       

       

      Food for Life Nutrition and Cooking Class Series for Cancer Prevention and Survival

      Orson Gygi
      3500 South 300 West
      Salt Lake City, Utah 84115

      Saturday, June 25, 2011: Introduction to How Foods Fight Cancer

       

      Classes are held from 4:30 to 6 p.m., unless otherwise noted.

      There is no fee to attend this class.

      Register Online

       

       

      For general questions about the Food For Life program, Contact the Cancer Project.

      Saladmaster. We change lives.
      We would like to thank Saladmaster for generously donating the cooking equipment and the Vita-Mix Corporation for generously donating the blenders used in many of our Food for Life Classes.
      Vita-Mix

      Each class includes a nutrition video followed by a cooking demonstration and sampling of the food prepared. Classes are open to cancer survivors, friends, family, and anyone interested in cancer prevention and healthy eating.

      Attendees will receive a loaner copy of The Cancer Survivor’s Guide, which has extensive nutrition information and 100 pages of recipes. These books will be available for use throughout the class series, but must be returned after the series has ended. Or purchase your own copy before the start of the series.

      What can you expect from the Food for Life Nutrition and Cooking Class Series for Cancer Prevention and Survival? Class Descriptions>

      For specific questions on the material presented in the classes or recipes, contact info@cancerproject.org.

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