Spring Recipe Series: Grilled Fruit Kabobs With Chocolate

As the days are getting longer and we enter into summer, we thought it was only appropriate to round out the Spring Recipe Series with this delicious creation from the one and only Pam Bruan!

This is a fun dessert to serve to company in the summer, and a great way to use the grill.
2 mangos, peeled and cut in1 inch pieces
2 bananas, peeled and cut in 1 inch chunks
2 peaches, cut in wedgesTriage Cancer Blog Fruit Kabob
1 cup cherries, pitted
½ fresh pineapple, cut in 1 inch chunks

Skewer fruit pieces randomly onto six 12 inch skewers. Place on a clean, medium-high, oiled grill and cook until fruit is soft and caramelized, about 5 minutes on each side.

Using a pot holder or oven glove, remove skewers and place on a large platter. Drizzle with the Melted Chocolate.

Serves 4

Melted Chocolate
1 cup dark chocolate (at least 70% cacao), cut into small pieces
Place the candy in the top pot of the double boiler and stir until the candy melts and becomes smooth. Be careful not to splash any water into the chocolate in the top of the double boiler or the chocolate will seize and become unusable.

Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way.  

Spring Recipe Series: Grilled Marinated Artichokes with Garlic Dip

We cannot wait to try Pam Bruan’s latest creation.  Perfect for the warmer weather!

The little artichoke is an antioxidant giant! One of the highest ranked foods in antioxidants per serving.

3 large artichokes or 6 baby artichokes, trimmed and cleaned
¼ cup balsamic vinegarTriage Cancer Blog Artichoke
¼ cup extra-virgin olive oil
1 large clove garlic, minced
1 tablespoon Dijon mustard
Juice of 1 lemon
¼ teaspoon salt
¼ teaspoon pepper

Cover the bottom of a large pot with an inch of water and place the artichokes in the pot. Bring water to a boil. Reduce heat to a simmer, cover, and cook until artichokes are par-cooked. When done, remove from pot and allow to cool. Split in half lengthwise and remove hairy choke. Set aside.

Prepare marinade by whisking all the other ingredients in a bowl. Dip each artichoke half into the marinade and then place cut side down in a 9” x 13” baking dish. After all have been dipped, pour remaining marinade over them, cover, and allow to sit in the refrigerator for 2 hours to overnight.

Place artichokes on medium-hot grill. Cook for about 5-10 minutes on each side to create grill marks. Serve warm with Garlic Dip.

Serves 5-6

Garlic Dip
¼ cup nonfat sour cream
¼ cup plain nonfat yogurt
1 clove garlic, minced
Juice of ½ lemon
1 teaspoon raw brown sugar
Pepper to taste
Whisk together and chill until ready to serve

Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way.  

– See more at: http://triagecancer.org/blog/category/nutrition/recipe/#sthash.56gDHN13.dpuf

Spring Recipe Series: Tomato Herb Bisque

She’s back and once again she is making us hungry for lunch!  Big thanks to Pam Bruan for contributing the Spring Recipe Series!

The taste is gourmet, but the preparation couldn’t be simpler. Tomatoes are a carotene-rich food, and studies confirm that eating more carotene-rich foods will reduce not only your risk of cancer, but also your risks of heart disease, hypertension, and stroke.

2 (14-ounce) cans fat free chicken broth or vegetable broth
1 (15-ounce) can garbanzo beans, undrained
1 (15-ounce) can pinto beans, undrained
1 (15-ounce) can diced fire roasted tomatoes
1 (15-ounce) can crushed tomatoes
¼ cup chopped curly parsley
¼ cup chopped flat leaf parsley
¼ cup chopped cilantro
¼ cup chopped fresh basil
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 large red pepper, quartered
1 large orange pepper, quarteredTriage Cancer Blog Tomato Bisque
1 tablespoon balsamic vinegar
1 large clove garlic, minced
2 tablespoons raw brown sugar
1 cup nonfat milk
3 tablespoons cornstarch
1 small hot pepper, diced, seeds removed (optional)
Salt and pepper

This soup is a bit unusual, as it gets blended first, then cooked. All of the ingredients will not fit into one blender carafe, so you will have to fill twice. Place ½ of the broth, garbanzo beans, pinto beans, and red pepper into a blender and puree until the mixture is smooth (with hot pepper if desired). Pour into a soup pot.

Place the remaining broth, orange pepper, diced tomatoes, and crushed tomatoes, both types of parsley, basil, cilantro, garlic, oregano, and balsamic vinegar into blender and blend until mixture is smooth. Pour into soup pot. Add brown sugar. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

In a small cup, dissolve cornstarch in milk. Bring soup back up to a boil and slowly whisk in cornstarch mixture. Soup will thicken slightly. Salt and pepper to taste. Serve hot.

Serves 6-8.

Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way. 

Spring Recipes: Beet Salad

Our resident chef extraordinaire, Pam Braun, is back with a Spring Recipe Series. Check back for the next couple of weeks for even more wonderful recipes!

Most of us think of beets as red vegetables, but they also come in white and yellow Triage Cancer Blog Beet Salad(golden). I’ve included some golden beets in this recipe, but if you can’t find them, you can use all red beets instead. Red beets may prove to be a powerful cancer-fighting food. The pigment that gives beets their rich red color is betacyanin, and it’s been shown in several studies to be an effective cancer fighter.

2 large red beets
2 large golden beets
¼ cup chopped fresh basil
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
¼ cup walnuts, chopped
3 cups arugula
Salt and pepper

Preheat the oven to 425 degrees F. Trim the tops and roots from the beets and wash the vegetables very well. Separate the golden beets from the red beets. Cut two large pieces of aluminum foil (large enough to fold over and seal beets in). Place the red beets in the center of one piece of foil and the golden beets in the center of the other piece of foil. Fold each piece of foil over and seal each packet so beets are tightly enclosed in the foil packets. Place the beet packets on a cookie sheet, and bake in the preheated oven until the beets are soft, about 1 hour.

Test if they are cooked by poking a beet, through the foil, with the top of a sharp knife. If the knife glides in smoothly, the beets are done. Remove from the oven and allow the beets to cool while still in foil. When the beets are cool enough to handle, open the foil packets carefully. Run the beets under cold water while rubbing them, and the skin will peel off easily. Still keeping the beets separate, slice the beets and place the red beets in a small bowl and the golden beets in another small bowl.

In another large bowl, whisk together the olive oil, balsamic vinegar, and mustard. Add the beets, basil, and walnuts and toss gently. Salt and pepper to taste. Serve on a bed of arugula.

Serves 3-4

Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way. 

Summer Recipe Series: Garlic Salad Pizza

For the final installment of our Summer Recipe Series – Pam Braun shares a wonderful recipe for Garlic Salad Pizza!

Ingredients
1 Whole Wheat Pizza Crust (see directions below)Garlic Salad Pizza
3 tablespoons olive oil
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons low-fat grated Parmesan cheese
¼ cup shredded cheese (part-skim mozzarella, veggie, or soy)
Cornmeal for dusting
1 cup arugula greens
1 cup mixed salad greens
2 tomatoes, chopped
½ cucumber, sliced thinly
¼ cup chopped fresh basil
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Salt and pepper

Directions
Preheat oven to 400 degrees F. Heat 1 tablespoon olive oil and onion in a small skillet over a medium heat. Cook until onion is translucent. Stir in the garlic and set aside to cool.
Sprinkle a pizza paddle with a little cornmeal. Place the rolled out pizza dough onto the paddle or place pizza dough onto a cooling rack that is at least as large as the rolled out dough. Using the paddle, slide the dough directly onto the oven rack in the center of preheated oven, or place the cooling rack in the center of preheated oven. Cook until dough is slightly firm, about 3 minutes. This will allow you to easily slide the pizza off of the paddle or cooling rack once the toppings are on it.

When the dough is slightly firm, carefully remove from oven using the paddle or by removing the cooling rack. Do not turn oven off. Brush dough with remaining olive oil and evenly spread out the garlic/onion mixture over the dough, leaving a ½ inch border. Sprinkle with the two cheeses.

Place pizza back into oven. Continue to cook until the crust is crisp and the cheese melts, about 7-10 more minutes. Check occasionally. While pizza is cooking, in a medium bowl, toss together greens, tomatoes, cucumber, and basil. Dress with olive oil and vinegar. Salt and pepper to taste.

Remove pizza from oven and top with salad. Cut with pizza cutter or large knife.

Serves 2

Whole Wheat Pizza Crust

Ingredients
2 packages active dry yeast
¾ cup water (110-115 F.)
3½ cups white whole wheat flour
2 teaspoons raw brown sugar
¾ cup nonfat or soy milk (110-115 F.)
1 teaspoon salt
1 tablespoon olive oil
Whole wheat flour for dusting
Cornmeal for rolling out 12 inch circle
Olive oil spray

Directions
Dissolve yeast in a small bowl with water. Allow to sit for10 minutes.

Place flour, raw brown sugar, and salt in a bowl and mix well (you can use a mixer with a dough hook or you can do it the old fashioned way, by hand). Slowly add milk, yeast, and oil while mixing, until dough comes together in a ball.

Sprinkle flour on table top and place dough on work surface. Knead until dough is smooth, about five minutes. Spray a large bowl with olive oil spray. Place dough in bowl, cover with plastic wrap, and allow to sit in a warm place until dough doubles in size, about one hour.

Punch dough down, and allow to rise again, about 30 minutes.

Split dough into four balls. Each will make a 12 inch pizza. Sprinkle your work space with the cornmeal. Roll the dough out and stretch into a 12 inch circle. If you own a pizza paddle, sprinkle the paddle with cornmeal and transfer the rolled out dough onto it or place pizza dough on a cooling rack. You’re ready to start loading it up with the good stuff!

Makes four (12 inch) crusts

Pam Braun head shotPam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way.  

Summer Recipe Series: Indian Spiced Cole Slaw

A big thanks to Pam Braun for providing some fantastic recipes!  Make sure to check out her other recipes for even more healthy and delicious dishes!Cole Slaw

This is a “quadruple hitter,” as it has 4 cancer fighters in it, cabbage, garlic, onions, and turmeric! It also has omega 3’s from the oil. Besides all of that, it tastes pretty darn good. Its interesting flavors make for a great side dish, or a first course salad.

Slaw Ingredients
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 small fennel bulb, shredded
1 small red onion, thinly sliced
1 carrot, shredded
½ cup raisins
1 large apple, diced
Salt and pepper

Sauce Ingredients
1 cup plain nonfat Greek yogurt
2 tablespoons canola oil or light olive oil
2 cloves garlic, crushed
1 tablespoon raw brown sugar
Juice of 1 lemon
1 teaspoon cumin
1 tablespoon turmeric
2 tablespoons tahini sauce
1 tablespoon celery seed

Directions
In a large bowl, mix all of the slaw ingredients well. In a small bowl, whisk together all of the sauce ingredients until blended. Add the sauce to the slaw ingredients and mix well. Salt and pepper to taste. Serve chilled.

This is even better if it sits in the refrigerator overnight so the flavors get a chance to
meld together. It lasts a week in the refrigerator and still tastes fresh.

Serves 4-6

Note: For a real gourmet treat, mix this cole slaw 50/50 with a garden salad and dress with olive oil and vinegar. Makes a terrific lunchtime salad!

Pam Braun head shotPam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way.      

Summer Recipe Series: Stuffed French Toast

A big thanks to Pam Braun for providing some fantastic recipes for our Summer Recipe Series!  Check back for the next couple of Thursdays for even more deliciousness!

Who says being healthy cant taste good? Today’s recipe is for stuffed french toast!

Ingredients
4 pieces whole grain or whole wheat bread
4 tablespoons almond butter
2 bananas, sliced thinly long-ways
4 large strawberries, sliced thinly
½ cup fresh blueberries
2 eggs
1 cup nonfat or soy milk
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon almond extract
Zest of 1 large orange
Zest of 1 large lemon
¼ cup chopped walnuts, toasted
Dusting of powdered sugar (optional)
Canola oil spray

Directions
Spread almond butter evenly over 4 pieces of bread, as this will help hold the French
toast together. Place the sliced bananas evenly on top of almond butter on 2 pieces of
bread. Place sliced strawberries evenly on top of banana slices and blueberries evenly
on top of strawberries.

Make 2 sandwiches by placing the almond butter covered pieces of bread on top of
the fruit layered pieces of bread. Press the sandwiches down lightly so that they hold
together when dipped into the egg mixture. Cut sandwich into quarters diagonally.
In a medium bowl, mix the egg, milk, cinnamon, salt, and almond extract, and whisk
together well. Dip the sandwich quarters into the egg mixture to coat thoroughly.
Preheat a griddle or skillet to medium. When you are ready to place the French toast
on the griddle or skillet, spray the preheated griddle or skillet with canola oil spray.
Place the dipped sandwich quarters onto griddle or skillet and cook for 3 minutes on
each side, flipping the sandwiches until both sides have a golden brown color.
When finished cooking, dust with zests and toasted walnuts. Dust with a very light
dusting of powdered sugar, if desired.

Serves 2-3.

Fresh Fruit Compote
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 banana, sliced
1 peach, diced
1 teaspoon cinnamon
Juice of ½ lemon
Canola oil spray

Spray a medium sized skillet with canola oil spray, and place all ingredients in pan. Cook
over a low heat until all of the ingredients meld together and the mixture thickens.

Pam Braun head shotPam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.

DISCLAIMER: This article is intended to provide general information on the topics presented. It is provided with the understanding that the author is not engaged in rendering any legal, medical, or professional services by its publication or distribution. Although this content was reviewed by a professional, it should not be used as a substitute for professional services. Furthermore, Triage Cancer is not endorsing the organization(s) mentioned in any way.