Many discussions exist about the effects of dairy regarding prostate cancer. Some believe it has a direct link. Certainly cancer has been associated with inflammation in the body, and in addition to dairy, there are other foods that tend to promote inflammation such as those containing high amounts of Omega-6 Essential Fatty Acids. Now it's not the Omega-6 that's bad, in fact it's essential for life. The problem arises from the large quantity of Omega-6 we're currently consuming as a society in relation to the amount of Omega-3 we are consuming. Ideally that ratio would be a 1:1 Omega-3 to Omega-6, not the 1:20 or 1:25 most Americans are now consuming. This out of balance ratio creates huge amounts of inflammation throughout the body leading to cancer, and so many other diseases.
Then there are the simple refined sugars. Many believe that prostate cancer feeds on sugar. So why are we eating so much of the stuff. Just look around. It's in nearly every processed food we eat. But beyond the sugars, are the highly processed simple carbs. Refined flours with all the natural nutrition removed are everywhere. These highly refined carbs immediately turn into sugars when eaten creating insulin spikes, fat storage, and more inflammation.
Add to this the GMO's, growth hormones, antibiotics, pesticides, and it's no wonder digestive systems are failing causing food allergies, celiac disease, fibromyalgia, and worse.
In order to cure our bodies we must first fuel them with healthy foods that make them strong.
The following is a list of fun Gluten-free, Vegan, Low Sugar Recipes I enjoy. Hope you will as well. Please feel free to share your own.
Golden Beet Salad
5 small Golden Beets, washed-peeled-cubed
1 dry cup Tru Roots Organic Quinoa (from Costco)
2/3 cup Organic Baby Spinach (from Costco)
4 tbsp Organic Raisins
2 tsp Organic Cold Pressed Olive Oil
1/2 cup Greek Black Olives - pitted & sliced
1/2 tsp fresh Lemon Juice
Dash- Sea Salt and Pepper to taste
Lightly steam washed-peeled-cubed Golden Beets till tender.
Rinse Quinoa then add to 2 cups of water and bring to boil. Turn heat to low, cover, and cook for 15 minutes. Strain off any excess water. Let cool.
In large bowl add cooked beets, Quinoa, chopped spinach,
raisins, olives, salt and pepper. Mix thoroughly.
Drizzle with lemon Juice and Olive Oil.
Chill before serving
Makes 4 Adult Servings
Vegan Bean Burgers
1 cup Cooked Tru Roots Sprouted Bean Trio (from Costco)
1 Large Organic Carrot, grated
1/4+ cup Bob’s Red Mill Gluten Free Rolled Oats
1 tbsp Bob’s Red Mill Gluten Free All Purpose Flour
1/4 cup walnuts -or- pumpkin seeds
1/2 tbsp Organic Cold Pressed Olive Oil
1/2 cup Organic Baby Spinach
1/4 cup Diaya Dairy Free shredded cheddar
1 tbsp Non-GMO Soy Lecithin (grind before adding)
1/2 tbsp Annie’s Organic Ketchup
1/4 tsp Cinnamon
1/2 tsp Sea Salt
Dash- Black Pepper, Cumin, Garlic&Onion Powder, to taste
Preheat oven to 300 degrees.
In food processor coarsely chop oats and walnuts/seeds. Then add grated
carrot, 3/4 cup beans, and all other ingredients. Mix all together. Transfer
this mixture to bowl and fold in remainder of beans. Then form into
6 small patties.
Bake on cookie sheet at 300 degrees for 30 minutes. Turn one time halfway through. Patties may now be grilled on BBQ.
If no BBQ... then bake burgers for total of 40 minutes.
On cookie sheet place dollop of salsa on top of each burger and sprinkle with Diaya Dairy Free shredded cheddar. Melt cheese under Broiler then place on bed of shredded lettuce.
6 medium Organic yellow Sweet Potatoes, peeled & sliced
1.25 cups Organic Vegetable Bouillon broth
2 tbsp Bob’s Red Mill Gluten Free All Purpose Flour
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp dry mustard
1/8 tsp nutmeg
2 cups Organic Rice Milk
1.5 cups Diaya Dairy Free shredded cheddar
1/4 cup Nutritional Yeast
1/2 cup Mary’s Gone Crackers - broken into crumbs
3 tsp paprika
Preheat oven to 350 degrees.
Steam sliced sweet potatoes until tender, drain, and place in 9X13 baking dish.
In saucepan bring to near boil 2 tbsp of Organic Vegetable
Bouillon. Reduce heat and stir in flour, salt, pepper, mustard, and nutmeg. Gradually add Rice Milk stirring constantly until
thickened. Stir in ‘half’ of Diaya cheddar until melted. Pour over Sweet Potatoes and mix lightly.
In small bowl combine remaining broth, cracker crumbs and half of remaining Diaya cheddar . Spoon evenly over potatoes. Sprinkle with remaining Diaya cheddar and paprika.
Bake in preheated oven for 20 minutes.
1 1⁄2 cups water
1 cup Bhutanese red rice (Plan B: long-grain Wehani
3 to 4 delicata squash (about 1 pound each)
1⁄8 cup olive oil, plus extra for brushing
1⁄4 teaspoon salt, plus more to taste
Freshly ground black pepper
1⁄2 cup fresh flat-leaf parsley, chopped
1⁄4 cup unsalted shelled pistachios or walnuts, chopped
1⁄3 cup dried cranberries or cherries, chopped
1 teaspoon fennel seeds
1/2 teaspoon peeled and minced fresh ginger
Zest of 1⁄2 lemon or orange, plus 1 or 2 squeezes of the juice
1⁄8 teaspoon ground chile pepper of choice
Tools: Parchment paper
Kitchen notes: There’s enough filling for eight servings (one squash half per person). For a party of six, you’ll have more than a cup of remaining filling, which you can bring to the table.
Bring the water and the rice to a boil in a medium-size saucepan. Lower the heat to low, cover, and cook at a simmer, 20 to 25 min. The rice will be done when water is absorbed and grains are tender to the bite.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Trim both ends of each squash and slice in half lengthwise.
Scoop out and discard the seeds and the attached pulp. Brush both sides of the squash with the olive oil, and season the inside to taste with salt and pepper.
Roast until easily pierced with a fork, about 30 minutes, and remove from the oven. Lower the oven heat to 350°F.
While the squash roasts, make the filling: Transfer the rice to a large mixing bowl and add the 1⁄8 cup of olive oil, and the parsley, nuts, dried fruit, fennel seeds, ginger, citrus zest, and chile pepper. Stir until the rice is coated with the oil and the mixture is well mixed. Add the 1⁄4 teaspoon of salt, stir, taste, and reseason if necessary.
Fill each squash half with about 1⁄4 cup of the filling. Return to the oven and heat for about 15 minutes, until the rice is warmed through.
From Daphne Oz