A large amount of the calories in this meal will come from quinoa/beans, avocado, hummus and your choice of dressing. Have no fear, this bowl can be big and can fill up even a mega eater like Theo. This is about a 700-calorie meal, filling, but not heavy.

Have fun and change whatever you want to! We are constantly ad-libbing or being spontaneous with it. Add or subtract anything you want from the recipe. Make it your own. Be creative!

Ingredients

• 1 cup cooked quinoa or beans of choice or both
• 3-5 cherry tomatoes
• 2 cups of mixed greens (suggest spring mix)
• 2-3 large forkfuls of sauerkraut (we regularly make it or grab some from the farmers market)
• 1/4 of a cucumber peeled and cubed, or sliced
• A handful of sunflower sprouts
• 1/2 of an avocado sliced
• 1/3 cup Beet Hummus (recipe below). You can use any hummus you want, but this makes the dish.
• Lemon Tahini dressing (or your favorite)

Ayurvedic option: Add the Vaidya Vegetable Mix (below).

Directions

We love using a big bowl and assembling this in any manner of a way that looks good. We typically put the spring mix in the bowl and then put each these around the sides in little groups:

• Tomatoes
• Cucumbers
• Sauerkraut
• Beet Hummus
• Quinoa

Then, spoon the Vaidya vegetable mix on top, layer the avocado slices, and place sprouts on top. Drizzle dressing over it or on the side. Voila!

Beet Hummus Recipe

(You may be able to buy this pre-made in a health food store.)

• 1 roasted beet (small to medium)
• 1 15-oz. can cooked chickpeas, mostly drained. Or 1 3/4 cup cooked chickpeas from scratch.
• 2 large cloves garlic (minced)
• 1 lemon zested
• 1 lemon juiced (same lemon from above)
• 1 healthy pinch salt and black pepper
• 2 heaping Tbsp tahini (ground sesame seeds made into a paste)
• 1/4 cup extra virgin olive oil
• Peel and quarter the roasted beet and place it in the food processor. Blend until it is just small bits. Add everything except the oil and blend until smooth. Drizzle in the olive oil and mix.

If it is a bit thick, add small amounts of water. Adjust lemon juice, salt, and pepper to taste.

This will make 6 small servings.

Vaidya Vegetable Mix

Have fun with this any way you want. We found this at neat little yoga-centric eatery and loved it. Prepare this in advance or keep it on hand. It is nice to have in the fridge.

Vaidya is a Sanskrit word meaning physician, generally referring to a practitioner of Ayurveda.

• 1-2 carrot shredded
• 1/4 beet (not cooked) shredded
• 1 to 1 1/2 teaspoon grated ginger
• 1/4 teaspoon cumin
• Pinch of salt and pepper
• 1/4 tablespoon vinegar of choice
• 1/2 tablespoon chopped cilantro
• 1/4 lemon: juice and zest

In a bowl, whisk together ginger, vinegar, lemon zest and juice, cumin, cilantro, salt, pepper, and the oil. Mix in the shredded beet and carrot

— Kim and Theo Hanson

The post The VIDA Bowl — a healthy helping of feel good appeared first on Cancer Tutor.

It’s perfect for those who are undergoing panchakarma or a detoxification program.  It also can help with lowering nausea and strengthen the ability to absorb nutrients.

Ingredients:

• 1 three-to-four-inch piece of unpeeled fresh organic ginger root
• 4 to 6 organic lemons
• 1 cup purified water
• ¾ cup raw organic honey (for those who are strict vegans, organic agave nectar can be substituted)
• ¼ tsp. organic crushed black pepper

Directions:

• Cut the ginger into ½-inch pieces.
• Using a powerful juicer, push the ginger through the juicer and juice enough to make 1 cup.
• In a citrus juicer, juice the lemons to make 1 cup of juice.
• Combine the juices in a large bowl.
• With a wire whisk, mix the water, honey, and black pepper into the ginger and lemon juice. Whisk until blended.
• Store in a pitcher or glass jar in the refrigerator.

Note: ginger and black pepper are sprayed with pesticides/herbicides and therefore Organic forms must be used to avoid these toxins and for best results.

Recommended use: One ounce twice daily, 10 minutes before meals.

For more detailed information on 10 steps to optimum health using diet and lifestyle changes and the use of natural anti-inflammatories, please read An Inflammation Nation.

The post Ginger Elixir Recipe appeared first on Cancer Tutor.

Recent studies are also providing us with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. In an environment where inflammation runs rampant and has been linked to many disease processes, it is imperative that we eat anti-inflammatory foods as much as possible.

Next time you have leftover quinoa from dinner or lunch, try this creamy quinoa porridge recipe for breakfast. Leftovers have never tasted so good!

How about you? What do YOU do with your leftover quinoa?

The post Quinoa Porridge appeared first on Cancer Tutor.

They are a rich source of nutrients and fiber and work well in any juice recipe. Try this high energy, cleansing juice recipe and experience the benefits for yourself.

This beet juice blend is perfect to help clean out your digestive system and give you a natural boost of energy!

How about you? What are YOUR favorite cleansing juice recipes?

The post Cleansing Booster Beet Juice appeared first on Cancer Tutor.

I remember the first time it dawned on me that cheese and milk were causing me to be all bloated and tootie and the first thing that came to mind was the fear of changing my routine. I put milk in my oatmeal every day, I ate mozzarella-tomato-basil sandwiches for lunch and downed my dinner with a nice big gulp of 2% or skim cow milk. It was the only thing that I knew so, heck ya, it was scary! Can you tell I’m not the biggest fan of change.

After I took the leap of faith and cut out all dairy from my diet, things starting to change and then it dawned on me that all those GI issues I suffered from as a child was primarily because I was severely lactose intolerant. Back in the 1980s, no one really talked about “lactose intolerance,” so my parents (bless their hearts) really had no clue. In fact, they were doing as good as any parents knew how to back then! Every Tom, Dick, and Harry medical doctor and TV personality were telling parents that “milk does a body good” and was needed to build healthy bones, so I really can’t blame my folks.

It’s been almost 7 years now since I kicked cow milk to the curb and I can tell you that I've never felt better! Today, I only eat raw cow cheese as I have found that the natural enzymes in unpasteurized milk make a big difference. Still, since we live in Georgia and raw cow milk is illegal to drink, I am quite intent with my coconut and almond milk!

Cow Milk Substitutes

Like many people fresh off of dairy, I went through the cycle of soy and rice milk thinking that they were good for me. After I discovered that unfermented soy is just as bad as diary, and rice milk is nothing more than sugar water, I finally found “home.” Coconut and almond milk! These two are absolutely my favorites and I use either one or a combination of the two in all of my dishes calling for milk. Both are extremely nutritious and super tasty and our kids just love them!

Getting Your Hands on Some Good Milk

When shopping for almond milk, make sure that it doesn’t add sugar, evaporated cane juice or “enhanced” flavorings. Our favorite is Blue Diamond Almond Breeze. It’s fortified with vitamins and minerals and is storage-shelf friendly. Just make sure to get the unsweetened one!

Of course, nothing is healthier or tastier than making your own! I highly recommend trying out this recipe created by my very talented little-sister-in-Christ, Kelcie Morgan. She has one of my favorite food blogs, Kelcie’s Kreations.

The post Homemade Almond Milk appeared first on Cancer Tutor.

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Here is the recipe for Enoch's famous Kick’um Juice. He uses this drink to help him fight cancer. Enoch still drinks it to this day to help his immune system stay at peak performance.

Ingredients:

(Note: always use organic if possible)

• ginger
• Hot peppers such as jalapeno, habanero, serrano
• black pepper
• maple syrup
• a couple of your favorite fruits
• water

The post Kick’um Juice appeared first on Cancer Tutor.