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If you enjoy California rolls but haven't ventured to make them at home, may this pictorial serve as a helpful guide. We enjoy our California rolls with avocado and cucumber - combine these fresh fruits with lightly seasoned rice, and you have the perfect mix of creamy, cool, and tangy. Absolutely mouthwatering, especially when dipped in my mom's secret dipping sauce.
To be clear, this is what you'll be creating: Read more about How to Make California-Style Avocado Rolls
Who doesn't enjoy creamy sauce over noodles and crisply cooked veggies? The problem with dairy-based cream sauces is that they are rich in casein, the animal protein that T. Colin Campbell of The China Study has linked with increased risk of cancer.
Thankfully, you can make a dairy-free cream sauce that has lovely flavour and texture and can lower your risk of all types of cancer.
The key ingredient is cauliflower, one of nature's best sources of indole-3-carbinol, a phytonutrient that stimulates cellular detoxification. Indole-3-carbinol also has the ability to prevent estrogen dominance, which makes cauliflower an excellent food choice for cancer prevention, particularly breast cancer. Read more about How to Make a Dairy-Free and Cancer-Fighting Cream Sauce
This creamy cauliflower sauce is very hearty and filling but doesn't leave you feeling heavy. It can be served as a main dish, or on the side of your dinner entrée. Feel free to substitute the zucchini with any vegetables that call out to you. Cauliflower sauce can be stored in the refrigerator for up to 3 days.
6 cups of water
Two handfuls of oyster mushrooms
Two handfuls of king oyster mushrooms
Two handfuls of Shanghai bok choy
Grass-fed chicken - 2 to 3 ounces per person
One large carrot, roughly chopped
One rib of celery, chopped
Extra-virgin olive oil
We had it easy with our firstborn - he was eating handfuls of lightly braised Shanghai bok choy before he turned 2. So it furrowed our brows some to discover that vegetables were not our second son's thing. We started blending our green food powder in with his smoothies from the time he could sip from a straw, but we were still eager to see him eating substantial portions of freshly cooked green vegetables.
Read more about How to Get Kids to Eat More Vegetables
If you have a thing for hummus and don't mind a little variety from time to time, you'll want to give this sweet potato-based hummus a try.
All varieties of sweet potatoes are abundant in vitamin C, carotenoids, and vitamin B-6 (helpful for keeping homocysteine at a healthy level), and even minerals like iron manganese, and potassium. Read more about How To Make Sweet Potato Hummus
Though not as popular as various squashes and hardy greens that take center stage come autumn, fennel stands toe to toe with most other plant foods in nutritional value.
It's a solid source of natural vitamin C, folate, healthy fiber, and potassium. It also provides some calcium, magnesium, and phosphorus for bone-building. Read more about Fennel for Cancer Prevention
During our last visit to see the grandparents, my mom surprised us with a lovely plate of vegetable spring rolls. Not the kind that are deep-fried, but ones made with rice paper and filled with an assortment of fresh vegetables and avocado. Read more about How to Make Healthy Spring Rolls
Contrary to popular belief, soy can be a healthy food choice for the masses. In Korea and Japan, most households enjoy soy in many forms daily. The key is knowing how to prepare it for optimal digestion and nutritional benefit.
If you've never made your own soy milk, I highly recommend that you give it a try. Freshly made soy milk provides flavor and richness that I've yet to find in any store-bought variety. Plus, when you make your own, you can have an entire pitcher of rich, creamy soy milk for about 20 cents. Read more about How to Make Your Own Soy Milk
Korean pancakes, called bin dae duk, are unique in that they aren't made with flour. Traditionally, bin dae duk includes small amounts of pork, but in the interest of healthy eating, this version is 100% plant-based - nothing but hearty beans, fresh vegetables, and a small amount of rice.
The base for traditional bin dae duk is about 2 cups of mung beans. We get ours in a package at a Korean or Chinese food market in Toronto - it's labeled as "peeled split mung beans." Read more about How to Make Healthy Korean Pancakes