We're on a soup kick here at the Block Center. And with below-zero temperatures here in the Chicago area, can you really blame us? Soups are great during these winter months – serve with crusty whole wheat bread for a quick and comforting meal, and reheat leftovers for a delicious lunch the next day! … Continued
African Tomato Stew serves 6 Ingredients: 2 Tbsp canola or grapeseed oil 2 onions, chopped 6 garlic cloves, minced 1 Tbsp chili powder 2 tsp ground cumin 5 cups water 1-8 oz can tomato sauce 1-28 oz can diced tomatoes 2 cups collard greens, chopped 2 tsp sea salt ¾ cup almond butter Directions: … Continued
For patients whose immune function is compromised from chemotherapy, avoiding the flu is a necessity. This is because patients undergoing treatment for cancer are more vulnerable to complications like pneumonia if they do get the flu. In Life Over Cancer, Dr. Block details his recommendations for an immune support program. At the foundation of this self-care program is, of course, the Life Over Cancer diet. These are a few additional recommendations that can help support immune function.
The letter below was recently forwarded to us from a gentleman whose wife is battling breast cancer. We truly appreciate his kind words and eagerness to tell others about integrative cancer treatment and the positive effects it can have in patients' lives. We'd like to share his recommendation with you. Dear Friend, I'm sorry this … Continued
Directions: Squash 1. Preheat oven to 400° 2. Cut squash in half lengthwise. Scoop out and discard the seeds. Place skin side facing up in a casserole pan. Add water to pan to cover ½” of squash. Bake for 30 to 40 minutes, until the squash is tender. * May take longer depending on squash size. … Continued
Recipe by Eric C. Sharer, MPH, RD, LDN Ingredients: 1 pound block firm tofu, drained 3 ½ cup pureed sweet potato, pumpkin or butternut squash 4 tbsp. sweetener of choice such as agave nectar, brown rice syrup, etc. 1-2 tbsp. Pumpkin pie spice or ground cinnamon Directions: 1. Place … Continued
Ingredients: 1 tbsp. Miso of choice 2-3 tsp. lemon juice ¼ -1/3 cup water (enough to make sauce creamy) 1 lb. tofu, firm or extra firm, cut into at least 8 slabs 1 tbsp. … Continued
Recipe from The 30 MinuteVegan By: M. Reinfeld & J. Murrary, pg. 272 Makes 1 8” Pie Ingredients: 1½ cups vegan semi-sweet/dark chocolate chips (such as sunspire ® grain sweetened) 1/3 cup agave nectar, or ½ cup organic maple syrup 1 each 12 oz. package of firm organic tofu or ¾ of a 16 … Continued
Recipe By: Eric Sharer, MPH, RD, LDN Yield: 4 servings Serving Size: ½ cup Ingredients: 2 each Organic Apples, cored & diced 1 ½ cup Organic Apple Juice or Organic Apple Cider ½ cup Water 1 cup Quinoa ¼ cup … Continued
Ingredients: 4 ½ cups vegetable broth 1 each small onion, chopped 2 each garlic cloves, minced 3 tbsp. chili powder 1 each 15 oz. can diced tomatoes 1 each medium zucchini, chopped 1 each medium yellow squash, chopped 1 cup frozen corn, thawed 1 each … Continued