Mexican Fiesta!

Cinco de Mayo may be behind us, but Mexican food is always a welcome treat. Below are three Life Over Cancer-approved recipes for your next Fiesta!

White Sangria

Makes 1 large punch bowl

Ingredients:

 2 ½ cups water

1 small bunch fresh mint

6 cinnamon sticks

6 ½ cups white grape juice (or apple juice)

1 – 10 ounce bag  frozen peaches

1 – 10 ounce bag frozen mango

2 medium oranges, sliced crosswise

2 small lemons, sliced crosswise

3 cup sparkling non-alcoholic apple cider

12 ounces sparkling water

Mint leaves, to garnish (optional) 

Instructions:

1. Combine the water, mint leaves, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool.
2. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks. Transfer the remaining mixture to a large serving bowl.
3. Add the grape juice, peaches, mangoes, orange and lemon slices, sparkling apple cider, and sparkling water to the serving bowl. Mix well.  Garnish with fresh mint leaves, if desired. 

 

Guacamole

Makes about 2 cups

Ingredients:

2 large ripe Hass avocados, peeled and pitted

2 tsp. fresh lime juice

2 tbsp. chopped fresh cilantro

1/4 cup finely chopped red onion

1/2 tsp. sea salt

1 serrano chili, seeded and chopped – optional

Instructions: Mash up avocado with a fork or food processor. Add lime juice. Add all other ingredients and blend well. Serve with tortilla chips.

 

Easy Enchilada Casserole

Serves 4

Ingredients:

8 4" corn tortillas – cut in half

1 can enchilada sauce

1 can vegetarian refried beans

1  cup corn

½ cup onion - chopped

¾ cup nutritional yeast

1 ½ cups spinach – chopped

Instructions:

1. Preheat oven to 350F.  Spray an 8×8 casserole pan with canola or olive oil baking spray. 
2. Cut tortillas in half.  Place 2 tortillas (4 halves) on top of the enchilada sauce.
3. Start layering: 1/3 can refried beans, 1/3 cup corn, 1/6 cup onion (about 2 Tablespoons), ¼ cup nutritional yeast, ½ cup spinach, ¼ cup enchilada sauce, 2 tortillas (4 halves) on top
4. Repeat layering two more times.  Top with remaining tortilla halves.
5. Cover loosely with foil. Bake for 45 minutes. Let rest for 10 minutes before serving. 

For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.