Life Over Cancer Blog

Tangy Cabbage

Serves 2 

Sweet/sour and lightly salty, this dish adds mellow zest to a spring or fall supper. (Add fresh cut corn kernels in summer).

Ingredients:
1 C. green cabbage
1 slivered onion
1 ear fresh corn (optional) 
1 umeboshi* plum

Umeboshi* is a salt-pickled plum used often in Oriental cooking. Very alkaline, it aids digestion. Its tangy sour flavor also helps detoxify the liver (which gets stressed on a diet high in fats).

Directions:
Slice cabbage and onion very thin, so they will absorb the tangy plum taste.
Mash plum and spread on the bottom of a skillet. Add 1/3 C. water.
Bring to a boil, then layer first the onion, then cabbage and corn on top.
Cover and simmer until tender: about 5 minutes. Stir to blend flavors

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.

Tempeh Sausage Patties

 Makes 12 Patties

http://www.vegancoach.com/vegan-breakfast.html

Ingredients: 
8 ounces tempeh, grated
½ cup vegetable broth
1/4 cup rolled oats (can use Bob’s Red Mills Gluten Free Oatmeal)
2 Tablespoons Tamari, or Bragg's Liquid Aminos
1 Tablespoon organic canola oil
1 teaspoon each of sage, thyme, and marjoram
Water as needed
Spray oil for baking

Ugli Kale Salad

 Yield: 6-8 Servings                                                                                                           Recipe adapted from: Whole Foods     

  

Ingredients:

1 bunch Curly Kale, finely grated by hand or using a food processor

½ avocado, peeled and pitted

2 tablespoons lime or lemon juice

2 cups grated carrots

¼ cup thinly sliced red onion

1 Ugli fruit, peeled and sectioned

Directions:

Smoosh avocado, kale, and citrus juice together to coat kale uniformly

Toss with remaining ingredients

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.

Miso Soup

Makes 4 servings

Ingredients                                                                                    

4 cups Filtered Water or Vegetable Broth
3-4 tbsp Miso Paste
2 stalks Green Onion, diced
1/2 package of firm or extra-firm organic tofu
3-4 dried pieces of wakame
1/2 cup of Daikon, shredded

Directions
Bring water or vegetable broth to a boil. Reduce heat.
Add green onion, tofu, wakame, and daikon and leave on medium heat for 8-10 mins.  Reduce heat to low.

Add miso paste and use a whisk to fully dissolve. You can add 3 or 4 tbsp but do this to taste as some like their soup saltier or stronger than others.

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.

Chili Verde

From 30 Minute Vegetarian Mexican Cookbook
 Ingredients:
3 green bell peppers
1 bunch scallions, chopped
5 tomatillos, if available
4 c fresh spinach
2 tbsp canola oil
4 cloves garlic, minced
2 large onions, roughly chopped