Crunchy, Yummy Cancer-Fighting Salad

by Christine Taylor, Holistic Health Counselor

asian salad


1 bag of Trader Joe’s Cruciferous Crunch Collection salad mix
1 cup each: shredded brussels sprouts, kale, broccoli, red cabbage, green cabbage

1 bunch cilantro, finely chopped

2 limes, juiced
1 small red onion finely diced
1 Tbsp. freshly grated ginger
2 Tbsp. Bragg’s Liquid Aminos or Nama Shoyu
1 package tempeh, cubed
3 Tbsp. Trader Joe’s Spicy Peanut Vinaigrette or a drizzle of toasted sesame oil

Optional Garnishes

Gomasio or black sesame seeds, kelp flakes, crushed red pepper flakes


Cube the tempeh. Place it in a bowl and add the Bragg’s Aminos and the grated ginger. Toss and let sit.

In a large salad bowl, combine the remaining ingredients and toss together. Add the tempeh and toss.

Garnish and enjoy.



Curried Cauliflower Soup

cauliflower soup

From the book Raw and Simple by Judita Wignall


  • 2 cups coconut milk
  • 2 cups chopped cauliflower
  • 1/2 cup water
  • 1/4 cup chickpea miso paste
  • 3 Tbs fresh lemon juice
  • 2-3 Tbs curry seasoning depending on your blend, and preference
  • 2 Medjool dates, pitted


Process all ingredients in a blender until smooth. Use additional water if needed, and adjust seasonings to your liking.

This soup will keep for two to three days in the refrigerator.

Gently warm the soup if you prefer.

Reinvented Shepherds Pie

From an upcoming book: Alive to Thrive!–by Luana DeAngelis, YCT founder



  • 1lb turkey ground or diced firm tofu or tempeh (depending on your preference vegan or not)
  • 1 medium onion
  • 3 cloves of garlic
  • 1 cup or 8 oz can of tomato sauce
  • 1 cup of organic corn
  • 1 cup organic peas
  • 2 peeled medium carrots, cubed
  • mushrooms (optional)
  • salt
  • pepper
  • 1tbsp Olive Oil
  • 2 tsp worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 tsp tamari
  • 1 tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ cup organic tomato catsup
  • ¼ cup water

Topping :

  • 1 medium-large head of cauliflower
  • 1 3 oz of Smoked Gouda Cheese, 3 oz of Sharp Cheddar Cheese OR ¼ cup nutritional yeast (depending on your preference for vegan or not)
  • Milk or almond milk (based on preference)
  • Salt and Pepper


Cook garlic onion and Olive oil in a large skillet over medium heat until color starts to form. Add turkey and do the same. Add all other ingredients a brown/red sauce should start to form. Cook for 10 minutes while you are working on the topping. Season liberally and taste often.

For Topping:

Steam cauliflower until it is fairly soft. Use blender to blend it together with salt, pepper, and cheese (or nutritional yeast) and a splash of milk if needed.  Add Salt and Pepper to taste

Spoon frying pan browned mixture into a pie dish or small pyrex dish. Then smooth ‘mashed cauliflower’ over that mixture with a rubber spatula. Sprinkle with a tiny bit of smoked paprika and bake at 350 for 30 minutes.

Magic Mineral Broth


This recipe is from the book, “The Cancer Fighting Kitchen,” by Rebecca Katz and is great for giving nourishment during treatment when it’s hard to eat, but it’s still a staple in my house, years after cancer treatment.

Homemade broth is a economical, easy to make and rich in nutrients.  Store bought broth can not even come close to the flavor and nutrition found in homemade.  It’s a great thing to have on hand.  I make mine, use what I need that day for soup or cooking, then freeze the rest.  I use it for soups, cooking liquid for quinoa or other grains to boost the flavor and nutrition.  I also use it to reheat leftovers on the stovetop.

This recipe offers a vegetarian and a chicken option.  Adding the chicken infuses the soup with even more minerals, especially calcium and phosphorous, which are vital for bone health.  The vinegar or lemon juice helps to pull these minerals from the bones and put them into your broth.

I believe organic ingredients are always best, particularly in this recipe that includes the peels of many vegetables. Consider that a broth is an extraction of its ingredients and everything goes into the broth water, so you want to keep pesticides, herbicides and chemical fertilizers out of your soup!

If you don’t have all the ingredients, don’t worry. Use what you have on hand, or what you like.  Your broth will taste like what  you put in it.

–Christine Taylor, Holistic Nutrition Counselor


  • 6 unpeeled carrots, cut into thirds
  • 2 unpeeled yellow onions, cut into chunks
  • 1 leek, white and green parts, cut into thirds
  • 1 bunch of celery, including the heart, cut into thirds
  • 4 unpeeled red potatoes, quartered 2 unpeeled sweet potatoes, quartered
  • 1 unpeeled garnet yam, quartered
  • 5 unpeeled garlic cloves, cut in half
  • 1/2 bunch flat leaf parsley 1
  • 8 inch strip of kombu (dried seaweed containing a full range of minerals)
  • 12 black peppercorns
  • 4 whole allspice or juniper berries
  • 2 bay leaves
  • 8 quarts cold, filtered water 1 teaspoon sea salt
  • For bone broth
  • 1 organic chicken carcass or 2 lbs of bones 1 tablespoon vinegar or juice of 1 lemon


Rinse everything well, including the kombu.  Place all ingredients except water and salt into a large stockpot, then fill with water to 2 inches below the rim.  Cover and bring to boil.  Remove the lid, decrease the heat to low.  Simmer uncovered for at least 3 hours.  As the broth simmers, some of the water will evaporate. Add more if the vegetables begin to peak out.  Simmer until full richness of the vegetables can be tasted.  Strain the broth through a large, coarse mesh sieve (remember to use a heat resistant container underneath), then add salt to taste.  Let cool to room temperature before refrigerating or freezing.

Mulled Apple Cider

Cold and Flu season has arrived! Try this delicious recipe for mulled apple cider that uses therapeutic grade essential oils for deep flavor and immune boosting properties. Clove and cinnamon oils are very strong antimicrobials and have been used since ancient times to ward off illness and infection.  Nutmeg oil is also antiseptic and increases melatonin for a restful sleep. Orange oil stimulates circulation and boosts immune function and is rich in limonene, which has been studied extensively for its ability to combat tumor growth in over 50 clinical studies. If you don’t have oils you can use dried spices.  Before flu shots and pharmaceuticals, people did this to their cider and their wine during winter months because the spices killed germs and helped stop them from spreading.


4 cups of good quality apple cider
2-5 drops of cinnamon essential oil or 2 cinnamon sticks or ground cinnamon
2-5 drops of clove essential oil or a sprinkle of cloves
5-10 drops of orange essential oil
1 orange, sliced
2 drops of nutmeg, or a sprinkle of ground nutmeg

optional ingredients cardamon essential oil, anise essential oil


Warm the cider, orange slices and any dried spices together on medium-low heat for an hour.  Add oils once you’ve taken the cider off the heat.

Vegan Butternut Squash and Apple Soup


4 tablespoons coconut oil (or olive oil)
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash, peeled and (2 large if using whole squash)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 cups water or vegetable broth
2 cups apple cider


Warm the coconut oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. OR use precut squash and save tons of time!

Add the squash, apples, salt, pepper, and 2 cups of water or broth to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a blender or use an immersion blender to smooth.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Fig and Kale Salad


Figs are in season. Get ‘em while they’re hot! This easy salad is not only delicious, but full of micronutrients to help you thrive.

Please note: kale is on the dirty dozen list!

  • ORGANIC kale leaves, removed from stem and chopped
  • Fresh figs, cut in half
  • Olive oil
  • Sea salt
  • Lemon juice
  • Feta cheese
  • Fresh mango cubes
  • Sliced radishes
  • Chia seeds

Massage the kale squeeze it and bruise it to make it easier to digest. Mix up olive oil, lemon juice and salt and add this. The lemon oil will ‘cook’ and soften the leaves. Toss in the rest of the ingredients and garnish with chia seeds. Yum!

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