Breast Friends have embraced a proactive approach in this appealing culinary collection, which truly inspires health. The gals have collaborated with the Inspire Health Life team of health care professionals to present this beautiful cookbook full of wholesome fare to fuel a recovering body and help maintain optimum health. The old adage, “You are what you eat,” is ringing truer every day. New research continues to link what we ingest, how we spend our life and our over-all health and well-being.
This joint venture represents much more than a cookbook! Breast Friends Inspire Health contains researched, substantiated information, health-conscious ingredients in wholesome recipes, nutrition facts and healthy eating tips, and inspiring cancer stories from Canadian celebrities. Integrated cancer care and health-sustaining strategies accompany the nutritionally sound and tasty recipes. We didn’t want a book full of kelp and tofurkey – we wanted it to be a book people could actually cook from and enjoy - a first step towards cleaner eating. Indulge in inspiring health by supporting this initiative!
Here are two of the recipes featured in Breast Friends Inspire Health:
Peach and Almond Salad
8 cups spinach, washed and trimmed
8 large mushrooms, sliced
¾ cup organic gruyere cheese, grated
1 cup red seedless grapes, sliced in half
1½ cups fresh peach slices
¼ cup almonds, toasted
1 cup plain organic yogurt
1 tablespoon raw apple cider vinegar
½ cup fresh squeezed orange juice
¼ teaspoon ground cinnamon
1/8 teaspoon cayenne or fresh ground pepper
Tear spinach into bite-size pieces. Add mushrooms, cheese, grapes, peach slices and almonds. In small mixing bowl blend yogurt, vinegar, juice, cinnamon and pepper. Just before you are ready to serve, toss salad with dressing. Serve on chilled plates.
Excellent served with fresh fruit
1½ cups rolled oats
2 cups organic buttermilk (or milk alternative)
1 tablespoon baking powder
1 teaspoon unrefined salt
½ teaspoon cinnamon
1 cup spelt or whole wheat flour
1 tablespoon raw/unrefined sugar
2 organic eggs, beaten
¼ cup organic butter, melted
Blend rolled oats and milk. Let stand for 5 minutes. Sift together dry ingredients. Add dry ingredients, eggs and melted butter to oats. Pour ¼ cup of batter onto hot, lightly greased griddle. Fry until golden brown. Turn once.
Note: For fluffier pancake, mix buttermilk and flour in a non-stick plastic bowl and let sit for 12-24 hours at room temperature. Add rest of ingredients as above.
Note: Add 2 tablespoons raw trail mix to batter for a healthier and heartier pancake.