breast cancer

I tried the Rainbow Salad recipe by Dr Ana Negron. Everyone in the family enjoyed it.
I like that I am teaching my children healthy habits that will carry them forward with good health and good life.

good choice, full of flavor

My clients always want to know what they can eat as a snack, so here is one of my clients favorite.

Hawaiian Beet Salad
• 1 large beet, tops, removed, cut into chunks
• 1 cup chopped fresh pineapple
• ½ cup unsweetened shredded coconut
• 5 leaves Boston lettuce
Shred beet in food processor. Toss with pineapple chunks and coconut. Scoop into lettuce leaves.
Double up the recipes so you have plenty of left overs for the next few days.

Did I mention that this recipe was even approved from my 3 year old daughter Lisa!!

I love soups, and with the never-ending supply of kale from my garden, this is one of my favorites. I make a large batch, and freeze in individual serving containers. An easy quick lunch or dinner!

- Sweet Potato and Greens Soup
1 large sweet onion, diced
3 large sweet potatoes, diced
4-6 cups of greens, shredded (kale, chard, spinach, etc)
1Tbs turmeric, 1Tbs cumin, salt and pepper to taste
Water, vegetable broth or chicken stock - amount depending on how thick or thin you like your soup.

Saute the onion in ghee (clarified butter) until soft and translucent. Add the spices and saute for another 30-60 seconds.
Add the sweet potato and cover with water, vegetable broth, or stock; simmer for approximately 15-20 minutes, until soft. Add more liquid for a thinner soup.
Add the greens (firmer more fibrous greens like kale first - they will take longer to cook) and simmer for another 10-15 minutes until all tender.
Cool and blend well in blender or food processor.

Serve with greek yogurt, some lemon juice, mint and my favorite side dish - sweet potato chips!