Appetizer Skewers

 Spinach Tortellini, cooked 

mozzarella balls

cherry tomatoes

pesto

After the tortellini has cooled, thread on a skewer with a  mozzarella ball and 2 cherry tomatoes.  Drizzle with pesto.  Can add a large basil leaf for flavor.

Italian Roasted Mushrooms, Cauliflower and Tomatoes

 2 cups mushrooms

2 cups cauliflower

2 cups tomatoes

2 Tbsp olive oil

6 cloves garlic

1 1/2 tsp Italian seasoning

1/4 tsp salt

1/2 tsp pepper

1 Tbsp dried parsley

1.  Preheat oven to 400 degrees.

2.  In a bowl add all the mushrooms and veggies. Drizzle with olive oil then add Italian seasoning. salt, pepper and toss until well combined.

3.  Spread the veggies in a baking sheet and place in the preheated oven.  Roast for 20-30 minutes or until mushrooms are golden brown and cauliflower is fork tender.

4.  Garnish with fresh parsley

Easy Homemade Rolls

 Serves:  32

Prep Time:  4 hours 10 minutes    Cook Time:  8-10 minutes     Total Time:  4 hour 20 minutes

1 Tbsp active dry yeast

1/2 cup sugar

3 eggs (beaten)

1 cup lukewarm water

1/2 cup butter (melted)

1/2 tsp salt

4 cups all-purpose flour

1.  Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.

2.  Add 4 cups flour

3.  Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.  Do not knead the dough.

4.  Turn out dough on a lightly floured surface and divide in half.

5.  Roll each half of dough into a circle about 1/8 thick.

6.  Brush with additional melted butter and cut into 16 pieces, like a pizza.

7.  Roll up each piece from the large end to the point

8.  Place rolls on a baking sheet and let rise 30-60 minutes.

Bake at 375 degrees for 8-10 minutes.

Recipe:  from six sisters

Roasted Salmon and Brussels Sprouts

4 6 oz salmon filets

1-1/2 lbs Brussels sprouts

fresh lemon wedges 

sesame seeds

 

For Seasoning/Marinade:

1 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

2 tsp dry Italian seasonings

1 tsp smoked paprika

1/4 tsp cayenne

3 Tbsp olive oil, or avocado oil

juice of 1 large fresh lemon 

Preheat oven to 400 degrees.  and lline a large baking sheet with parchment paper.

Trim off the ends of each sprout, remove and discard the outer layer if necessary, then cut in half.  Transfer to a large bowl.

In a small bowl, whisk all the seasonings for your marinade together really well with oil and lemon juice.

Place your salmon fillets on the prepared parchment paper.

Add about a tsp of your seasoning/marinadae mixture onto each salmon fillet, then rub it in.

Add the remaining seasoning/marinade mixture onto the sprouts and toss well to evenly coat.

Add Brussels sprouts in a single layer on the sheet pan around your salmon.

Bake in your preheated oven for 15 minutes, or just until salmon is flaky and Brussels sprouts are tender crisp and slightly browned.

Garnish with sesame seeds, and lemon wedges.

Cabbage Wrapped Beef Pot Stickers

 1/2 cup head of cabbage 

1 cup broccoli

8 oz ground beef

1/4 cup chopped green onion

1/2 sesame oil

1 Tbsp soy sauce

1/4 tsp ground ginger

1/8 tsp garlic powder

cooking spray

Bring a large pot of water to a boil.  Wash and cut cabbage in half.  Cut the core from each half of the cabbage by slicing it out in a triangular wedge.  Separate at least 8 or the larger outer cabbage leaves from both halves, and then add to boiling water. 

2.  Boil for 2 minutes, until cabbage is crisp-tender.  Use a slotted spoon to tranfer cooked cabbage to a plate of paper towels to drain.

3.  Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl.  Mix well.

4.  Place a large nonstick pan over medium heat and spray with cooking spray.  Form the filling into thick oval patties about the shape and size of your thumb.  

5.  Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout.  

6.  Wrap cooked patties in cabbage leaves and secure with toothpicks.

Italian Quinoa Salad

 3 cups quinoa, cooked

15 oz chickpeas, drained and rinsed

10 oz organic cherry tomatoes, sliced

1 green bell pepper, seeded and diced

1/2 red onion, diced

basil, fresh, minced

olives, optional, sliced

 

Italian Dressing

1/4 cup water

1/4 cup red wine vinegar

2 Tbsp lemon juice

1 Tbsp dijon mustard

1 Tbsp Italian seasoning

1/4 tsp onion powder

1/4 tsp garlic powder 

1.  Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2.  Add the remaining ingredients to the bowl and stir to combine.

3.  Divide the salad equally among 4 bowls and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa

Healthy BBQ Bowls

 16 oz brown mushrooms, sliced

1/2 red onion, sliced

1 bunch organic kale, stemmed and chopped

3 cups quinoa, cooked

2 sweet potatoes, cooked, diced

hot sauce or barbecue sauce, optional

Hot Sauce

1/4 cup hot sauce, (your choice, preferably without preservatives)

2 Tbsp organic apple cider vinegar

2 tsp pure maple syrup

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp rubbed sage

1/4 tsp cayenne pepper, optional

1.  Pulse the mushrooms in a food processor until they are chewed up.  Set aside.

2.  In a small bowl, whisk together all the ingredients for the hot sauce.  Set aside.

3.  Line a large skillet with a thin layer of water.

4.  Add the onions and saute until translucent.

5.  Add the mushrooms and hot sauce and cook, stirring often, until the mushrooms are soft and the liqud has cooked off, about 10-15 minutes.

6.  While the mushrooms cook, steam the kale.

7.  Divide the quinoa evenly among 4 bowls.

8.  Top with steamed kale, diced sweet potatoes, and mushrooms.

9.  Drizzle with extra hot sauce or barbecue sauce, if desired and serve.

Notes:  1 cup dry quinoa will make 3 cups cooked quinoa.

Stir Fry

 salt

1 cup bell pepper, diced (or carrots, or a combination of both)

1 cup organic corn kernels (or green peas, or a combination of both)

1/2 cup green onions, sliced

1/3 cup organic celery, diced

5 cups quinoa, cooked, or brown rice

1 cup organic potatoes, diced, precooked

1/4 cup organic tamari, reduced sodium, or coconut aminos

1 Tbsp water

 

1.  In a large nonstick skillet over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally.

2.  Cook for 3 to 4 minutes, then add the rice, potatoes, and 1/4 cup of the tamari

3.  Cook for another 3 to 4 minutes, stirring a couple of times.  Add the water if the mixture is sticking, until the rice is heated through.

4.  Taste, add the remaining tamari, and season with salt and black pepper, if desired. 

Notes: You can substitute sliced asparagus, blanched broccoli florets, snow peas etc...

 

Beet Burgers

 4 servings

15 oz black beans, drained and rinsed

4 small beets, cooked

1 cup organic oat flour

2 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

salt

pepper

4 orgnic whole-grain buns

burger toppings (of choice) lettuce, tomato, pickles, avocado

1.  Preheat oven to 375 degrees and line a baking sheet with parchment paper.

2.  Place the beans and beets in a food processor and blend until smooth.

3.  Transfer to a bowl and stir in the oat flour and spices until well combined.

4.  Using your hands, form 4 large or 8 small patties.

5.  Bake for 20-25 minutes, flipping halfway through.

6.  To make the burgers, place the patties on buns and dress with your favorite toppings.

Notes:  If you're cooking your own beans, use 1 3/4 cups for every 1 (15 oz) can of beans.

Cauiflower Bolognese

 12 oz organic spaghetti (dry, whole wheat or legume or quinoa or spaghetti squash)

8 oz brown mushrooms, sliced

6 cloves garlic, minced

1 medium onion, diced

1 Tbsp Italian seasoning

1/2 tsp red pepper flakes, optional

16 oz cauliflower rice (1 bag or make your own in a food processor)

6 oz organic tomato paste

salt

nutritional yeast, optional

1.  Cook the spaghetti according to package directions.  Drain, reserving 1 cup cooking water, and set aside.

2.  While the spaghetti cooks, pulse the mushrooms in a food processor until they are chewed up.  Set aside.

3.  Line a large pot with a thin layer of water.

4.  Add the garlic and onions and saute until fragrant.

5.  Stir in the Italian seasoning and red pepper flakes to coat.

6.  Add the mushroom and cauliflower rice and continue to cook until the cauliflower is soft.

7.  Stir in the tomato paste and 1 cup cooking water and cook until the tomato paste is well incorporated and some of the cooking water has cooked down.

8.  Season with salt nad pepper to taste.

9.  Divide the spaghetti equally among 4 bowls.

10.. Spoon the bolognese on top and serve.

Spaghetti Squash

 1 medium spaghetti squash

1 Tbsp olive oil

Kosher salt

black pepper

Preheat oven to 400 degrees.  Cut spaghetti squash in half lengthwise and scoop out seeds.  Drizzle with olive oil, and season with a generous amount of salt and pepper. Place cut side down on baking sheet and roast until flesh can easily be shread with a fork, 40 minutes.

Easy Banana Cream Pie

 Prep Time:  2hours 10 minutes   Cook Time: 10 minutes  Total Time:  2 hours 20 minutes

1 (12 oz) box Nilla Wafer Cookies, finely crushed

1/2 cup butter, melted

1 (8 oz) package cream cheese

2 cups powdered sugar

2 (8 ox) containers Cool Whip, divided

1 (5.1 oz) box banana cream instant pudding mix

2 cups milk

4 banana, sliced

1/2 cup caramel topping, optional

1.  Mix together the crushed cookies and melted butter.  Press into a 9x13 inch baking pan. or 2 pie pans.  Bake at 350 degrees for 10 minutes.  Let cool.

2.  Beat together the cream cheese, powdered sugar, and one container of Cool Whip.  Spread on top of cooled cookie crust.

3.  Beat together the banana cream pudding with the 2 cups milk.  Let stand for about 4-5 minutes until it has thickened.  Spread on top of cream cheese layer.  

4.  Spread sliced bananas on top of pudding, covering the entire pan.

5.  Spread the last container of cool whip on top of bananas.  Let set in the fridge for at least 2 hours before serving.

6.  Top with caramel sauce and any additional sliced bananas for each serving.

Crock Pot Candied Sweet Potatoes

 Prep Time:  15 minutes    Cook Time:  2 hour     Total Time:  2 hour 15 minutes

6-7 sweet potatoes, peeled and chopped into slices

1/2 cup orange juice

2 tsp vanila extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp salt

3/4 cup brown sugar

2 cups mini marshmallows 

1.  Spray crock pot with nonstick cooking spray.

2.  Spread chopped sweet potatoes in the bottom on the crock pot

3.  In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar.

4.  Pour over the top of the sweet potatoes and place lid on the crock pot.

5.  Cook on low for 4-6 hours or high for 2-3.

6.  Once cooked, pour all the contents from your crock pot into a baking dish.

7.  Top with marshmallows and broil in oven until marshmallows are golden brown.

Potato, Sausage, and Spinach Breakfast Casserole

 Yield: 8-10 servings

Active Time:  40 minutes    Total Time:  1 hour 20 minutes

16 large eggs

1 1/4 cups heavy cream

1 1/2 tsp kosher salt plus more

3/4 tsp freshly ground black pepper plus more

5 Tbsp unsalted butter, divided

12 oz fresh breakfast sausage links

2 cups sliced leeks, white ad pale-green parts only

2 russet potatoes (1 1/2 lb), peeled, shredded, lightly squeezed

1 lb frozen spinach, thawed, squeezed dry, roughly chopped

1 1/2 cups (4 oz) grated Gruyere cheese

1/2 cup (1 1/2 oz) grated Parmesan

Position a rack in top third of oven; preheat to 350 degrees.  Whisk eggs, cream, 1 1/2 tsp salt, and 3/4 tsp pepper in a large bowl; set aside.

Melt 1 Tbsp butter in a 12 inch cast iron or nonstick ovenproof skillet over medium heat.  Add sausages and cook, turning often, until browned all over, about 10 minutes.  Transfer to a plate.  Add leeks to skillet.  Season with salt; cook until wilted, about 5 minutes.  Transfer to a small bowl.

Melt 2 Tbsp butter in same skillet over medium heat.  Add potatoes, spreading out in an even layer.  Cook without stirring until bottom and edges are crisp and golden brown, about 10 minutes.  Slide potato pancake onto a large plate.  Invert onto another large plate. Melt 1 Tbsp butter in skillet.  Slide potato pancake into skillet, browned side up; cook until bottom is golden brown, about 10 minutes.

Scatter spinach, leeks, and sausages over potato pancake, each in an even layer.  Season with salt and pepper, then pour in egg mixture.  Sprinkle both cheese over.

Bake until casserole is puffed and golden brown 35-40 minutes.  Serve warm or at room temperature.

Anti Cancer Oatmeal

 1/4 - 1 cup of dry oats (depending on your appetite)

2 Tbsp of ground flax seeds

Sprinkle on any or all of these super antioxidant spices: cinnamon, allspice, clove,nutmeg, cardamon, turmeric

Add your choice of dried fruit: apricots, figs, mulberries, black currants, raisins, etc. (add as much as you want , to make it taste good)

Or fresh fruit like blueberries, strawberries, raspberries and banana

Acceptable sweeteners: Blackstrap molasses, date sugar, raw honey, and maple syrup.But if you're using fruit you shouldn't need them.

Plant milk is fine, like almond milk, but no animal milk, yogurt or butter.

Put all dry ingredients in a bowl, except fresh fruit.  Stir them to evenly mix. Boil water on the stove. Pour boiling water over the ingredients.  Stir to prevent clumping. Let it sit for 5 minutes.  Add fresh fruit if you are using it.

Recipe:  Square One Chrisbeatcancer

Giant Cancer fighting Salad

 Cruciferous vegetables (broccoli, cauliflower, kale, cabbage, etc.) and allium vegetables (garlic, onions, leeks, etc.) area the most potent anti-cancer foods.  THE Giant Salad is the most nutritious anti-cancer meal possible.  Eat it twice per day every day in order to help your body heal.

Dark leafy greens: kale, spinach, Swiss chard, or arugula 

Broccoli or broccoli sprouts (4 cups of sprouts per day, max)

Cauliflower

Purple cabbage

1-2 slices of red, yellow, or green onion

Red, yellow, or green pepper

Unsalted almonds or walnuts

Seeds: sunflower, pumpkin hemp, or all

Sprouted legumes (garbanzo beans, mung beans, black lentils etc)

Organic sauerkraut or Kimchi

Feel free to add any other veggies you like: radishes, artichokes, squash, zucchini, etc.For extra calories, add avocado and/or hemp hearts.

Feel free to add non-sprouted black beans or garbanzo beans to the salad.

Salad Dressing:

1 Tbsp of extra virgin olive oil or cold-pressed flax oil, or a bit of both

Apple cider vinegar or lemon juice (or both), lightly drizzled to taste

Shake any or all of these anti-cancer spices:

Oregano

Garlic powder

Turmeric or curry powder

Cayenne pepper

Black pepper

Horseradish powder

Bragg Sprinkle

Italian seasoning

Recipe:  Square One Chrisbeatcancer

Fried Scones ( Utah Scones)

 Prep Time:  45 min     Cook Time:  15 minutes    Total Time:  1 hour

Servings:  12 large scones

1 cup hot water

1 Tbsp active dry yeast

1/3 cup oil

1 tsp salt

1/4 cup sugar

3 1/2 cups flour

1 egg, beaten

2 quarts oil, for frying

for serving:  honey, powdered sugar, honey butter, syrup

1.  Mix 3 Tbsp of warm water with yeast adding a pinch of sugar.  Set aside for 10 minutes (mixture will rise and foam).

2.  While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.

3.  Add egg to the yeast mixture and mix well.  Add the egg/yeast mixture to the oil/sugar mixture. Stir well.

4.  Gradually add flour stirring well after each addition.  Knead dough as it stiffens until you get a doughy, elastic consistency (about 5 minutes)

5.  Place dough in a well-greased bowl, turning once to grease the top.  Let dough rise for about 30 minutes or until double in size.

 

Frying Directions: 

1.  Line cooling racks or pates with paper towels.  Fill a large sauce panwith 2 inches of oil ad heat to 350-375 degrees over medium-high heat. 

2.  Meanwhile, punch down dough and divide into 12 balls.  Roll out a piece of dough on a lightly floured surface into 1/4 inch thick circles or squares.  Use your fingers to stretch out the balls of dough.

3.  Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins).  Transfer to paper towels to drain.  Repeat until the dough is all fried.

4.  Serve hot with honey butter, butter, syrup, or powdered sugar.  My favorite is honey and powdered sugar!

Buttery Herb Stuffing

 Yield:  8 people

Prep Time:  45 mins       Cook Time:  50 mins      Total Time: 1 hr 35 mins 

24 oz bread cubes, preferably toasted or stale

1 cup unsalted butter

3 cups diced sweet onion, roughly 2 large onions

2 cups diced celery

6 garlic cloves, minced

kosher salt and pepper

3 Tbsp chopped fresh sage

3 Tbsp chopped fresh parsley

3 Tbsp chopped fresh rosemary

2 1/2 cups chicken or vegetable stock

2 large eggs

a mixture of fresh herbs for sprinkling

1.  Note about the bread cubes! You have options here.  Stale or toasty bread works best.  The first option is that you can cut 1 1/2 lbs of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight.  You can also cut the cubes and put them in oven, toasting them at 350 degrees until they are like croutons, about 15 minutes or so.  Finally, you can buy the toasted bread cubes in bags from the store.  It's your choice!  You can also choose the size of your cubes.  They can be small or larger for a mor rustic stuffing.

2.  You can use a mixture of stale and fresh bread.  Also, I like to use different kinds of bread (usually two), like a sourdough and Italian, and mix the cubes.  It provides great texture.

3.  Preheat the oven to 350 degrees.  Brush a 9x13 baking dish with melted butter, olive oil or spray with nonstick spray.  Place the bread in a large mixing bowl (this may be easier for you to stir) or the 9x13 inch baking dish that you will bake it in.

4.  Heat the butter in a large skillet or dutch oven over medium heat.  Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper- at least 1/2 to 1 tsp each.  Cook until the onions and celery soften, about 8 to 10 minutes.  Stir in the sage, parsley and rosemary.  Cook for another minute.  Stir  in 1 cup of stock.

5.  Pour the onion celery mixture over the bread crumbs and toss well to coat.

6.  In a small bowl or measuring cup, whisk together the remaining 1 1/2 cups stock and 2 eggs.

7.  Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.  Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees.  If the stuffing is getting too browned, you can tent it with foil.

8.  You can make this a day ahead of time and reheat it.  It's just as good!  You can also use this mixture to stuff the bird if you wish.

9.  To serve 4:  Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish.  I bake for the same amount of time.

10.  To serve 12 to 16:  Double this recipe exactly.  Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes.  I bake for roughly the same amount of time, or about 15 minutes longer.

Lemon Garlic Extract (Anti Cancer Drink)

 3-4 bulbs of garlic (cut up)

3 lemons (cut up with skin on)

16 oz water (2 cups)

 

Peel and chop a bulb of garlic. Let the garlic sit for 10-15 minutes after chopping to activate the beneficial anti-cancer compounds. Put the garlic and unpeeled lemons in a blender together with 16 oz of water.

Blend the mixture until it is liquified.  Avoid blending so long that it "cooks" it. 

Pour the liquid into a wire strainer, cheesecloth. Strain the liquid and squeeze every last drop out. Put it in an airtight glass jar and store in the fridge.  It will stay fresh for one week, and maybe up to two weeks.  You can also freeze it.

Drink 100 ml (3 oz) of lemon garlic extract after a meal, 1-3 times per day. 

*  3:1 ratio, 300 grams of lemon and 100 grams of garlic blended in 16 oz of water

Cinnamon Honey Butter Mashed Sweet Potatoes

 3-4 lbs orange sweet potatoes, diced small

1/4 -1/2 cup butter

1/3 cup milk

1/2 tsp cinnamon

1/4 cup honey

In a pot of boiling water cook sweet potatoes. Drain water.  Return sweet potatoes to pot and add butter, milk, cinnamon and honey.  Mix together and mash with hand masher or mixer.  Serve warm.

Small Potato Salad

3-4 potatoes

handful of green onions, chopped

2 Tbsp mayo

1 Tbsp mustard

1 Tbsp water

1 Tbsp olive oil

 

Boil potatoes in salted water for 20 minutes or until soft and pierced with a knife.  While potatoes are cooking make dressing.  In a small mason jar add mayo, mustard, water and oil.  Put on lid and shake a few times until well mixed.  Drain water and let potatoes cool down.  Peel skins and cut into bite sized pieces in a bowl. Add green onions and pour dressing on top of potatoes.  Mix together well and serve warm.