How to Make a Salad That Fights Cancer

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How to Build a Cancer-Fighting Salad

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Healthy Carrot Salad

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carrot salad

 

 

Ingredients

1 pound medium sized carrots, coarsely grated

1/4 cup vegetable oil or extra-virgin olive oil

3 cloves garlic, mashed or minced

3 to 4 tablespoons Lemon or Lime juice

1/4 cup chopped fresh cilantro or parsley

1 teaspoon each of ground cumin, cinnamon and paprika

salt to taste

2 tablespoon minced peppers (any kind you like)

1 teaspoon cayenne pepper (optional)

Preparation

Mix all of the ingredients together, cover and marinte in the refriderator overnight or at least a couple of hours for the flavors to really mingle.

Make it your own

You can really make this your own by using ingredients that you like. If you have kids and they like sweet, try using some crushed pineapple or nuts in place of the peppers. Use ginger or nutmeg in place of cumin.

Image: Tim Sackton

Jorge Cruise’s Mediterranean Chicken Salad in a Jar

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Want a quick and healthy lunch option?

This takes Fast food to a whole new level.

Check out this Mediterranean Chicken Salad in a jar video, featuring Jorge Cruise on the Rachael Ray Show.

Here is the link…

Jorge Cruise’s Mediterranean Chicken Salad in a Jar

Image: canopic

Fattoush

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WHO: Rivka is a healthcare consultant and food blogger living in Washington, DC — and an all-star Food52er.

WHAT: A classic Middle Eastern salad of tomatoes, cucumbers, onion and pita — all dressed up for the peak of tomato season.

HOW: Whisk together a bright, herby dressing, toss with sliced tomatoes, cucumbers, herbs, and pita. Let marinate for a half hour, then serve.

WHY WE LOVE IT: Rivka’s dressing, tart with pomegranate molasses and spiced with mint and sumac, is the perfect outfit for gorgeous greenmarket tomatoes and cucumbers. We’ll be making this salad until summer becomes fall. Note: If you want the pita to stay crunchy, add them in as a garnish just before serving.

 Here is the link…

Fattoush

Image: Food52

Bean Bolognese

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Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese.

 Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.

 Here is the link…

Bean Bolognese 

Image: Recipe.com