Cabbage Juice and Cancer

Cabbage has sinigrin-which is a glucosinolate that has received a lot of attention in cancer prevention research, especially colon, bladder and prostate cancers.

The best way are raw-cooked cabbage failed to really show measurable results. If you must cook, steam it and don't microwave it. 

British Scientists at the University of Leicestealso say that eating brussel sprouts and cabbage can kill cancer cells when combined with chemotherapy.

Indole-3-carbinol (13C) could be a powerful cancer fighter and were found to make breast cancer tumors more vulnerable to chemotherapy drugs. They fed cancer cells shopping carts worth of cabbage to get that result-but! JUICING will get more into you than eating.

Remember-cabbage juice will be very strong!

Raw - Marinated Cucumbers

Since we are all entering harvest time, here's a fast raw favorite of ours:

Peel and Slice 1-2 cucumbers. Make slices about 1/4"
Add:
1/3 Cup olive oil
1/4 Cup balsamic vinegar
(this are aprox. I splash it in so bare with me on this one)
2 tsp garlic
Juice of one fresh lemon
salt and pepper.
Fresh chopped: basil.

Yes, we use both the vinegar and lemon, but you can use one or the other.
This saves for a few days-if there are any left, so we do usually make extra.
They are great alone as a side dish or add them to the top of any salad.
Take them to work because marinated doesn't need to be refrigerated!
If you take your salad in one container, without dressing, take the cucs in a separate one and add them as the dressing.

Variation:
we add crumbled feta cheese at serving, and sliced olives for a greek flare!

Variation #2:
Add sliced red tomatoes to the cucumbers before marinating so they are both steeped in the dressing

Raw - Stuffed Tomatoes

6 nice big fat deep red fresh tomatoes! This is the season for them!
Cut off the tops and core them scooping, out the insides so you have tomato cups

save the insides, chop and mix with:
1/3 c each: onion, celery, finely chopped
jalapeno pepper chopped - to taste. If you like it spicy add more.
fresh basil leaves-finely chopped, *I use about 1 big leaf per tomato
I cup chopped fresh parsley
3 cloves garlic, chopped
1/3 cup finely chopped mango
salt and pepper
juice of 1 fresh lemon
a splash or two of olive oil

Mix all ingredients and stuff into the tomatoes until they are heaped full! Garnish with a sprig of parsley and a serve with wedges of fresh lemon or lime and pita bread and more mango!

This is another great on-the-go lunch recipe!

Healthy Lunchtime Eats

Lima Beans Greco
1 bag dried lima beans-soak overnight in cold water, rinse and drain when time to cook. Boil in water until soft. Drain. Remove any loose skins that have separated.

olive oil
red wine vinegar
fresh lemon juice-at least 1 lemon
oregano, basil, parsley (fresh if you have them in the garden-yum!)
hot chili peppers (if you like hot!)
cayenne
salt, pepper
garlic-as much as you like and we like it

add what you have, and here are some we've liked:
onion-chopped fine
celery-chopped fine
carrot-julienne slices
mushrooms-sliced

parmesan cheese or other dry cheese, grated
sesame seeds, sunflower seeds or even chopped walnuts (whatever you have works!)

Toss it all together and let it steep overnight for great second day flavor.

This holds for days, and gets better and better.

You can: eat it on a salad, put it in lettuce rolls, stuff a tortilla. You can have it as a side dish or all alone. This doesn't last long in our house!

This is a taste and test recipe, so allow yourself to play with the spices and go for color and splash!

Raw Edamame Salad

1 red pepper - chopped
1 bag of shelled raw edamame
1 cob of corn - shucked
1 small bag of shredded carrots
1 tbs garlic - chopped
1 zucchini - chopped

Mix all ingredients and keep in the fridge.
I had it with balsamic vinegar and some pine nuts last night for a yummy dinner.

I had some this morning stirred into scrambled eggs with turmeric and curry.

It's been nice to have this made to take for lunch too. Put the dressing on at the end.

Fermented Raw

Here's something I started doing this week, and it might work for you too. I'm enjoying it!

I took a large tupperware container and put in a dressing: a good amount of everything because this is a marinade
balsamic vinegar
olive oil
salt and pepper and (I'm back) cayenne pepper
chopped garlic
chopped fresh basil

Then I've added all sorts of chopped fresh vegetables
a container of fresh chopped mushrooms
a whole bag of shelled edamame
1 chopped onion
1 chopped green pepper
and a package of extra firm tofu, cubed

Then I started adding any leftover cooked vegetables each night.
steamed broccoli one night
steamed carrots another
leftover steamed assorted asian vegetables (water chestnuts, bamboo shoots, pea pods string carrots etc)
Whatever I had, I added.

Each night, I've stirred and turned it and then added more stuff and eaten some.
It's gotten better with age!

Try this! It's good cold, or pull it out and eat it at room temperature. I've added more cayenne as I've gone along btw.

Raw-ish Fresh Rollups

Ok, this is my new favorite.
Llightly saute/simmered in some real butter:
1/2 an onion-chopped
1/2 red pepper-chopped
1/2 zucchini-chopped
chopped garlic to taste
4 fresh basil leaves-chopped
when veges are softish, break 3 eggs in, and scramble
*you definitely could use tofu here, and I'm going to try it tomorrow. I didn't have any on hand or I would have done it today.

In the meantime I took the cast-iron skillet and cooked up 3 raw tortillas. If you haven't tried raw tortillas, do. No fat, just cook on the heat of the skillet. They puff up like they are alive! They all like them though-and they are a great alternative to bread.

Then when the eggs are done, fill the tortilla, top with crumbled feta, and some fresh avocado chunks and roll up burrito style.

Wow is this a good snowy afternoon lunch! Have with some fresh orange slices and pomegranate seeds for a great looking and tasting plate!

Ok ok so it's not raw-it is fresh and homemade. And healthy. And good for you.

Acorn Squash and Sweet Potato Mash

This turned out quite well...
2 acorn squash
2 med sweet potatoes - wrapped in foil
1 whole garlic nob, wrapped in foil.

Put them all on the barbeque, and cook the squash until soft on the inside and black on the outside, and the potatoes are soft to the touch.

Cool so you can handle them. Then cut the acorn squash in half, seed them gently and then scrape out the soft pulp and put in bowl. Peel the potatoes with your hands, and the interior is soft to the touch. Mash everything with a fork.

Open the garlic and squish the cloves and you will find the garlic is mushy and carmelized. It's really good just spread on bread too...but take the soft garlic and add it to the potatoes and squash.

Add:
garlic, s&p, cayenne, olive oil, pine nuts, parmesan cheese.

Marinated Veggies Result

YUM - So I know it doesnt look amazing in the pic but the colors are beautiful and its delicious! MAke sure to spice it well though....I was thinking I woudve added apples if I had had any...

Ps. Im free of the house! Told them I couldnt get the loan today...just waiting to make sure its all kosher and im out 100%... thanks guys for all of the help...

Stuffed Porabello Mushrooms

This is a cooked vegetable dinner-but really worth it. We should cook our potatoes, so for those of you that like Yams like I do, you might want to take this on. It's a great recipe for company.

Ingredients:
4 large portabello mushroom caps (about 4" in dia ea)

marinade for mushrooms:
3 cloves garlic chopped
1/3 c olive oil
some soy sauce or you could use apple cider vinegar

In food processor place:
The mushroom stems
1 lg yam, peeled and cut into pieces
2 carrots
1 sm onion
1 red pepper, seeded
any other root vegetable like squash, parsnips, leeks, whatever you have. I did it tonight with just the above and it made plenty for 4 caps. if you have extra vegetable mix leftover you can save for lettuce rollups the next day.
1/3 cup olive oil
1 tbsp dried or fresh parsley
sea salt and pepper to taste

Directions:
Mix the soy sauce, crushed garlic and olive oil together. Wash the mushroom caps well, and then pour the marinade over them and marinade for at least an hour. Longer is better.

Preheat your oven to 400 F. Place root vegetables in food processor and chop until fine bits. Toss the root vegetables together with the olive oil, parsley and coarse salt and roast for 35-45 minutes, until they are soft and slightly browned. Stir once.

Once the mushroom caps have finished marinating, stuff with the vegetables and place on baking sheet and roast for another 10 min. Top with chopped pinenuts and fresh parsley. Serve with fresh raw salsa and a sprinkle of cayenne.