Sherry wants to make the most of every meal in her ongoing fight against cancer, so I work hard to develop recipes that include top cancer-fighting ingredients. Today, I’m sharing two of Sherry’s favorites:
- Blueberry Oat Muffins
- Pan Roasted Lacinato Kale with Brown Rice Noodles and Turmeric “Parmesan”
Blueberry Oat Muffins
Breakfast is the most important meal of the day. This whole-grain, low-sugar quick muffin provides protein, whole grains and the nutritional value of blueberries. Blueberries contain phytonutrients, vitamin k, manganese, vitamin C and fiber.
Researchers compared traditionally grown to organically grown berries and discovered the organic variety had more phenol and anthocyanin antioxidants overall. With the addition of ginger, this muffin is a powerful anti-inflammatory start to the day.
Prep:
Preheat oven to 350 degrees
Ingredients:
- 6 medjool dates, pitted
- 1 cup oats
- 2 eggs or egg substitute (banana works great!)
- 3T-1/4c non dairy milk (just needs to get to a batter consistency)
- 1T fresh ginger, very finely minced
- ½ cup fresh blueberries (frozen are OK, too)
Put all ingredients except blueberries in a food processor and blend until smooth. Fold in blueberries, then pour batter into oiled muffin tin.
Bake at 350 for 18-20 min until batter is set in the middle. Enjoy!
Pan Roasted Lacinato Kale with Brown Rice Noodles and Turmeric “Parmesan”
The antiviral property of garlic along with kale’s array of vitamins, minerals and antioxidants make this dish an immune-booster, especially when you factor in the anti-inflammatory turmeric ‘parmesan.’
Ingredients:
- 1 pkg brown rice noodles
- 2T coconut or olive oil
- 1 lg bunch lacinato kale, chopped into ribbons
- 1T ground turmeric
- 2-3T nutritional yeast (depending on how “cheesy” you like)
- Salt and pepper to taste
- ¼ cup unsalted cashews
Cook pasta in salted water to al dente, drain and set aside.
Heat a large sauté pan and add the oil of your choice. Add kale ribbons and leave alone 2-3 min. You want the leaves to roast in the pan. Add salt and pepper and toss, then let cook another 1-2 min. Add pasta to kale in pan, then add in remaining ingredients except cashews with ¼ cup water. Sauté 3-5 min until well combined. In food processor finely chop cashews into powdery consistency, plate pasta and top with cashew powder.
Enjoy!
