ETH_logo
Top_photo

For the healthiest , happiest you!

Sign up for my free monthly e-newsletter, EMPOWERED!, and get my 5-part e-course 'The 5 Steps to Breaking Bad Habits'

You can unsubscribe at any time, and I will never share your email.

View more recipes on my blog,
Veg for 30 days!

Royal Red Coleslaw

Coleslaw

Carrots contain the powerful antioxidant, beta-carotene.Apples are rich in fibre, and in the cancer-fighting phytochemical quercetin.Walnuts are high in heart-healthy omega 3 fats.

Red cabbage, like all the members of the Brassica family of vegetables, is loaded with cancer-preventing isothiocyanates. These remarkable compounds neutralise carcinogens (cancer-causing agents), stimulate their excretion from the body, inhibit the proliferation of cancer cells, and cause cancer cells to 'commit suicide'. People who eat the most Brassica vegetables have 40% less chance of developing cancer than people who eat the least.Beetroot is brimming with cancer-fighting, cholesterol-lowering fibres and anti-oxidant compounds including betacyanin, the pigment that bestows beetroot's rich, purple-crimson colour.

Ingredients:

1/4 red cabbage, finely shredded
2 red apples, grated
1 medium carrot, grated
1 raw beetroot, peeled and grated
1/4 red onion, shredded
1/4 cup walnuts, roughly chopped
1/4 cup currants

Method:
A food processor makes quick work of this coleslaw. Make the dressing first by combining all the ingredients in the food processor and blending until smooth, adding water if necessary to reach desired consistency (should be like mayonnaise). Scoop dressing out and set aside. Then use the grating and shredding discs on the food processor to prepare all the vegetables. Turn out into a bowl, add currants, walnuts and dressing, and toss to combine.

Dressing

flesh of 1/2 avocado
2 tablespoons tahini (sesame paste)
1 orange, peeled
juice of 1 lemon
water

Mitch's Famous Anti-Cancer Salad

Pome_salad

Ingredients:

1 bunch fresh asparagus
1/2 cup raw, unsalted macadamia nuts
1 pomegranate (available fresh in supermarkets now)
150 grams snow peas
1 bunch English spinach, or 150 grams baby spinach
1 ripe avocado
2 tablespoons Spanish (red) onion, finely sliced

Dressing
juice of 1 orange
juice of 1/2 lemon
1/2 tsp Dijon mustard

Method:
Trim the tough ends off the asparagus, and steam until just tender. Plunge the cooked asparagus into iced water for 5 seconds. Cut asparagus spears into 4 cm lengths.

Place the macadamias into an oven preheated to 150°C and toast until they are just starting to darken, shaking and stirring frequently to avoid burning. Remove and cool.

Cut the pomegranate into wedges and carefully pull out the pomegranate seeds (wear an apron - the bright red juice stains!). Make sure you keep the white pith out. Trim the ends off the snow peas and slice diagonally into 2 cm lengths. Tear or shred the spinach into small pieces. Dice the avocado.

Whisk the dressing ingredients together, then put all the salad and dressing ingredients in a large bowl and toss to combine.

My 9 year-old son Mitchell LOVES pomegranates! He and I developed this delicious and beautifully eye-catching salad, which, with its shades of green and vivid red, is perfect for a Christmas meal spread.  
Pomegranates and their juice have been found to stop early-stage prostate cancer from progressing;Asparagus is high in the cancer-fighting compound glutathione;Avocadoes contain compounds that prevent mouth and prostate cancer;Phytochemicals from spinach shrink colon cancers, prevent ovarian, stomach and bladder cancer and cause prostate cancer cells to commit suicide.

This may just be the ultimate anti-cancer salad!