Breast Investigators

Spring is a fun time for get-togethers with family and friends. Buffets are the way to go - relaxed atmosphere and plenty of food choices for everyone. Whether you're having your own get-together or attending a spring brunch, this spread makes a great addition to the table. It's healthy, colorful, and ready in no time!

This dip is not just loaded with bold flavor, but also nutrition. Black-eyed peas are powerful! Not only do they symbolize good luck – they are also loaded with iron. And the addition of roasted red pepper adds vitamin C, which amps up your iron absorption. Add a whole-grain bread or chip, and you’ve got a complete protein.

This hummus is topped with a Middle Eastern spice called nigella sativa. You can find it in ethnic markets or online. If you'd prefer, you can substitute cracked black pepper …but I highly recommend investing in a jar of nigella sativa, which has a wonderful toasted onion flavor.

A great dipping option for this hummus is toasted whole-grain bagels. Slice the bagels in half (if not pre-sliced), then cut into quarters. Place bagel pieces on a tray. Bake for 350 degrees until toasted, about 20 minutes (check after 15 minutes).

Black-Eyed Pea & Red Pepper Hummus
1 can black-eyed peas, rinsed and drained (or 2 c. cooked)
1 tbsp. tahini
2 whole roasted red bell peppers (or the equivalent amount of red pepper strips)
1 tsp. garlic powder
1/4 tsp. sea salt or pink salt
1 tbsp. nigella sativa
1/4 c. olive oil
1/4 c. water

Topping: 2 tbsp. olive oil, additional nigella sativa for drizzle

Place all ingredients except toppings into a food processor and blend until smooth. Place hummus in a bowl and drizzle with olive oil and nigella sativa.

 

'Forbidden' rice, also called black rice (or sometimes purple rice), is receiving a lot of buzz these days as the new 'super-food' to fight cancer. Forbidden rice gets its color from 'anthocyanins', the antioxidants which give fruits and veggies a blue-purple color (for example, blueberries). Anthocyanins help to keep disease away, as well as helping to keep our arteries in good shape.

Legend has it that the name 'forbidden rice' came about long ago in Asia, when the nobles would not allow the common people to eat black rice. Once you try it, you will understand why they wanted to keep it all for themselves!

Below is a simple recipe to get you started. The contrast of black and white foods on your plate creates a beautiful effect - with very little effort.

I've topped it all off with pink salt and pink pepper. You may be unfamiliar with these ingredients. I encourage you to try them. You can put each of these seasonings in a grinder, just as you would with other salts or peppers. However, if you'd prefer, you can just stick to your favorite salt and pepper.

'White Tiger' Forbidden Rice
(Makes 3-5 servings, depending on whatever else you plan to serve)

1 c. black rice
2 c. French onion soup (preferably a brand without artificial preservatives)
3 green onion stalks
1/2 tsp. turmeric
1 tsp. ginger
1 tsp. garlic powder
1 bag of frozen cauliflower
1 red pepper
Topping: Pink salt and pink pepper (or salt and pepper of your choice)


Bring French onion soup to a boil. Meanwhile, slice the green onions.

As soon as soup boils, lower to simmer. Add rice, green onions, turmeric, ginger, and garlic powder. Cover and simmer until all liquid is absorbed, about 50 minutes.

While rice is cooking, cut red pepper into strips. Steam cauliflower and red pepper.

Place a portion of rice on a plate. Top with veggies. (NOTE: Do not toss them all together before serving! If you do that, the veggies will change color.)

Sprinkle with Pink Himalayan salt (or sea salt) and pink pepper (or pepper of your choice).

In honor of a fresh start in 2012, here is a recipe loaded with beautiful colors and flavors. It contains all the things you need to appreciate the good people and things in your life…as well as letting go of the bad!

We’re including:

• Papaya – to help your eyes see things clearly (thanks to a heap of beta-carotene)
• Spinach – to perk your mood (B vitamins are great for this)
• Coconut Milk – for a healthy heart
• Caribbean Flavor – for happiness and spice!

Have a colorful year!

‘True Colors’ Caribbean Soup
(4-5 servings)
1 15 oz. can black beans, drained and rinsed (or 2 c. cooked black beans)
1 15 oz. can coconut milk
2 c. vegetable broth
¼ c. pickapeppa sauce (a sweet and slightly spicy Jamaican sauce)
1 medium papaya, diced
1 red onion, diced
2 c. spinach leaves
2 cloves garlic
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. allspice
sea salt to taste
2 1/2 c. cooked brown rice
Topping: hot sauce of your choice (optional)

Place all ingredients except rice & hot sauce into slow cooker. Cook on ‘low’ setting for 3-4 hours.

Place 1/2 c. cooked rice in each bowl. Ladle soup on top. Serve with hot sauce on the side.

When most people think about getting enough iron, one food automatically comes to mind - spinach. But is spinach the only heavy hitter? Not by a long-shot!

This stuffing is a delectable blend of savory and sweet….it is also packed with iron. Both dried figs and hazelnuts are fantastic sources of iron – they contain a much higher percentage than spinach.

Stuffing is versatile even for gluten-free diets, because you can use whichever type of bread you choose.

Hazelnut and Fig Stuffing

1 small loaf of whole grain bread of your choice (whole, not sliced)
2 cups vegetable broth
1/2 cup pear juice (use apple juice if you prefer)
1/4 c. healthy oil of your choice, such as olive oil, walnut oil, or refined coconut oil (refined coconut oil has no flavor)
1/2 cup dried figs, diced
1/2 c. roasted hazelnuts
2 tbsp. extra virgin olive oil
1/2 c. onion, diced
2 cloves garlic, minced (or 1 tsp. powdered garlic)
1/2 tsp. dried thyme
1/2 tsp. dried sage
salt and pepper to taste

Saute onion and garlic in the 2 tbsp. olive oil.

Cut bread into cubes. (This does not need to be perfect. Please! Who is?)

Combine all ingredients in a bowl. Toss.

Lightly grease a baking dish with oil. Pour stuffing mix into baking dish. Bake at 350 degrees F for 30 minutes covered, 10 minutes uncovered.

Breast Cancer Awareness – any breast cancer survivor will tell you that we’re seriously ‘aware’ already. One of my pet peeves is the amount of products out that that claim to be ‘for the cure’, but are loaded with junk….fried chicken, sugar-filled yogurt, corn syrup, M&M’s…give me a break.

Do they really want to ‘cure’ us? Do they even have any clue that these foods do nothing to ‘cure’ anyone – but they can do plenty to hurt us?!

So I felt the need to post these appetizer recipes in various shades of pink. If you want to celebrate survival – I hear that! PINK IT UP, fellow survivor sisters and brothers! We need each other to lean on, confide in, understand where we’ve been and where we’re trying to go. And let’s be real – we need to let loose and party now and again!

But we also need to pursue ‘the cure’ on a very personal level. Friends, listen to me…with all of my heart I need you to hear this – healthy food is part of ‘the cure’. A BIG part. Our power is not in buying products with a pink ribbon slapped onto them. Our power is in the choices we make every day – including the foods that we eat. So when you party in pink, why not kick some cancer-booty while you do it? Now rock that pink wig, pink feather-boa, and whatever other pink item you want to wear – while feasting on these luscious pink appetizers!

Romance is not an easy thing to attain - or maintain - after breast cancer. Let's be brutally honest for a minute - when sensual body parts are altered via surgery or meds, it takes a lot of hard work and creativity in the bedroom to overcome that roadblock.

I miss my body parts. I've spent a lot of time wishing things could be the way they were prior to breast cancer. Nobody gets that if they haven't experienced it. Nobody can really understand the Himalayan-sized uphill climb in the bedroom to enjoy physical romance again.

If you're a survivor who's struggling in the bedroom, I want to help you get your sexy back again by showing you how to become a 'creative romantic'.

Have you ever snickered at eating foods as aphrodisiacs? C'mon, how could food actually improve physical intimacy?

Good news. Aphrodisiacs do work - there is science to back it up! Whole foods create healthinesss in our bodies on all levels...even sexually. Certain foods have very positive effects on the libido.

As a breast cancer survivor who may be missing body parts, sexual drive, or self-confidence in the romance department, I highly encourage you to be creative with foods with the one you love. Your tastebuds can become one of your most provocative body parts if you let them.

I'm not saying that food is a cure-all for your scars, or for the sense of loss for your breasts. Nor am I saying that food can turn back the clock to a time when you were not catapulted into early menopuase and its un-sexy side effects.

What I am saying is this - it is possible to reinvent yourself romantically.  This may entail being touched in different ways. But remember, you also have 4 other senses besides touch - and you can draw upon all of them to create a new sense of intimacy with your romantic partner. This is where food comes into play. Serve some aphrodisiacs by  candlelight, and you've got yourself a romantic spark.

I'll show you what I mean with this sexy pasta dish. We'll start with pecans. The shape alone is sensuous. The taste is sweet and soft.

Now for the arugula....the taste of excitement. Arugula - also called 'rocket' -  has been used as an aphrodisiac since at least the first century.

Peppers contain capsaicin, which gets the blood flowing and the nerves tingling.

In ancient times, tomatoes were called 'love apples'. When you think of the salty, wet burst of flavor in sundried tomatoes, this makes perfect sense.

So where are you now? Feeling a little different than before you started reading? Good.

For once in your life, romance could not be any easier. This recipe is ready in no time. Boil a little, chop a little, done. On to better things...

Provocative Pasta w/Sundried Tomatoes and Pecans

1 box of whole grain spaghetti of your choice
1 cup raw or roasted pecans
1 red or yellow bell pepper (I used leftover baby bell peppers, which come in many colors)
1 c. arugula
8.5 oz. jar of sundried tomatoes in seasoned oil
1/4 c. extra virgin olive oil
Crushed red pepper to taste

Cook pasta according to package directions. Meanwhile, chop pepper into thin strips. Saute pepper strips in 2 tbsp. of olive oil over LOW heat for 2 min. Add arugula and saute 2 more minutes.

Toss all ingredients together. Indulge.

For more delicious and easy recipes to keep you healthy, visit Pink Kitchen at www.pinkkitchen.info

By now you’ve probably heard that bran is good for you. Bran is the outer layer of grains such as oat, wheat, and rice. In many packaged cereals, this layer is removed. This is too bad. Bran is a good friend to your heart. It also helps build up pro-biotics and helps control weight. This is due to its very high fiber content.

But if bran is so good for you – can it actually taste good? Absolutely! C’mon. Give these bran muffins a try. Your heart – and your taste buds – will thank me.

Disclaimer: This muffin recipe requires a bit of prep work - gathering ingredients, and then chopping a few of them. But, the recipe itself is quite easy. Once these muffins come out of the oven, you will be so pleased with yourself. What a perfect little breakfast!

Time-saving tip: Instead of grating the carrots yourself, use prepackaged grated carrots. However, as your kitchen skills improve, you may want to graduate to grating your own carrots. Fruits and veggies hold a higher level of nutritional value – and flavor – when they are fresh.

Apple-Apricot Bran Muffins
¾ c. whole wheat flour (do not skimp)
¾ c. oat flour (or, grind up dried oats)
¾ c. wheat bran or oat bran
¾ c. ground flax seeds
2 tsp. baking powder
1 tsp. baking soda
_____________________
2 apples, diced small
½ c. dried apricots, diced
1 c. grated carrots
_______________________
2 eggs or equivalent egg substitute
½ tsp. vanilla extract
¾ c. milk of your choice
2/3 c. agave nectar
½ tsp. cinnamon
¼ tsp. allspice

Mix dry ingredients in a large bowl.

Beat eggs in a medium bowl. Add remaining liquids to eggs. Mix until blended.

Pour wet ingredients into dry ingredients. Mix in fruit and carrots.

Pour into greased muffin tin. Bake at 350 degrees F approximately 15 minutes, or until muffins are firm to the touch.

Makes 9 muffins.

For more healthy and delicious recipes, please visit me at Pink Kitchen.

The majority of breast cancer survivors have had some form of treatment which has been very tough on their bones. Chemo or surgeries sometimes force female survivors into menopause, years – or even decades – too early. Radiation stunts bone cell renewal. In addition, survivors with metastatic breast cancer in the bones can experience abnormal changes to those bones. The bottom line is this – it is critical for cancer survivors to concentrate on keeping their bones as healthy as possible.

When asked what they need for healthy bones, most people reply “Calcium”. While it’s true that calcium plays a leading role in bone health, it is not the only star on the screen. We also need phosphorus. Think of it like a Hollywood movie. We’ll call the movie “Healthy Bones.” Phosphorus is sort of like a supporting actor whose part is just as critical to the plot, yet she is not as widely recognized for her work because she avoids the paparazzi. On the other hand, calcium loves the spotlight, so everyone knows about her. But the truth is, the movie would be nothing without phosphorus. (There are other important ‘actors’ too, but we’ll cover them at a different time).

What does phosphorus do exactly? It enables growth, maintenance, and repair of all body tissues. Phosphorus is necessary to have proper balance of essential minerals that keep the bones and teeth healthy.

Clams are loaded with phosphorus. They are also high in vitamin B12, which is an part important part of proper brain, liver, and nerve function.

When purchasing canned clams, check the label. Look for a brand without preservatives.

I've posted the recipe for Vegetable Soup with Clams in the "Recipes" section of this site.  Additionally, you can find it at Pink Kitchen.

I got diagnosed with breast cancer during the Easter season. Once I began to clear the cupboards of chemicals, something occurred to me – How do I dye Easter eggs??? My daughter was only 8 years old. I had to figure something out.

Then I came across an article explaining how to dye eggs with natural coloring. For example, beets make a very vibrant pink/red. Turmeric makes a sunny yellow. Yellow onion skins make orange.

For directions to dye eggs with natural colors, click here.

In the picture are the eggs that my daughter and I dyed.
Green –  liquid chlorophyll (sold at Whole Foods in vitamin section)
Pink/red – beet
Purple/blue – purple cabbage
Yellow – turmeric
Orange – yellow onion skin

I set the dye up in coffee mugs - much more sturdy for little hands… less risk of tipping.

We used rubber bands to make the designs. Just put them on any way you like, then plop in the dye.

We wrote on some of the eggs with crayons.

We made our dyes in less than one hour, which gave us pastel-colored eggs. If you prefer the colors to be more vibrant, make the colors the night before and let the ingredients soak until morning.

HAPPY SPRING!!!! And have fun.

It can sometimes be challenging to eat healthy at a Spring holiday brunch. Here is a menu item that is healthy, satisfies a sweet tooth, and looks pretty in a bowl. It’s also very easy to make.

If you can cook rice, then you can cook millet. It's my understanding that no matter which holiday you celebrate, you can eat millet. However, I’d be happy to hear from any of you if I’m incorrect. I'm teachable :)

So….about millet. Millet is a grain widely used in India, the Middle East, and Africa, along with parts of Russia and China. Unfortunately, Americans are not likely to use millet unless they are feeding it to birds in their yard! That’s really too bad, because millet is a low-allergy, gluten-free nutrition powerhouse. It also adds interesting taste and texture to food.

Millet contains more protein than wheat, corn, and rice. It is a good source of iron, as well as phosphorus and magnesium, two minerals that help the body absorb calcium well. In addition, millet contains many B vitamins and lots of fiber.

But millet has another great quality that most other grains do not – it creates an alkaline effect in the body when consumed. More on acid/alkalinity later…but for now, just know that when our body pH is more on the alkaline side, it is harder for cancer cells to live and reproduce.

This recipe can be eaten for at least 3 days once made, cold or at room temperature. So in addition to being a unique brunch item, it is also terrific at home – make it Sunday night, and your healthy breakfast for the next 3 days is already made!

SWEET MILLET with APRICOTS and RAISINS
1 cup millet
1 1/2 cups water
1 cup coconut milk (or milk of your choice – but coconut milk adds a nice creaminess)
1 cup chopped nuts – any mixture or all one kind
1 cup raisins
1/2 cup dried apricots, chopped
(Note: as long as you have 1 1/2 cups dried fruit, use whatever kind you like)
5 tbsp. frozen orange juice concentrate (do not thaw it out or add water)
1 tbsp. natural  vanilla extract
2 packets NuStevia

optional: 1/4 cup shredded coconut

Boil water and milk. Add millet, vanilla, and NuStevia. Cover. Simmer on very low heat until millet is soft and most or all of water is absorbed, about 20 -30 minutes.

Mix in remaining ingredients. Let sit at least 1 hour before serving. Makes about 6 – 4 oz. servings. For a brunch, this amount will serve about 12 people.

For more easy and healthy recipes, visit Pink Kitchen.