Medical News

Filed under: Prevention, All Cancers, Research, Diets, Cancer prevention foods, Recipe Healthy Living

Scientists have long believed that the carotenoids found in fruits and vegetables have a cancer preventive effect. In particular, epidemiological studies have found that as the consumption of tomato products increases, risk of certain types of cancer decreases.

Vicki’s Tomato, Cauliflower, and Tempeh Salad.
1/2 head cauliflower
1 block tempeh crumbled and cooked crisp
2 medium tomatoes chopped
10 to 12 scallions sliced
1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp chili powder
1 tsp garlic powder
Salt and pepper
Lettuce leaves for serving (optional)

Put the cauliflower through a food processor with the shredding disk or finely chop by hand. Put in boiling water, cover and reduce heat and let sit for 2 minutes then drain water and place cauliflower in large salad bowl.

Crumble the tempeh into a skillet on medium heat with 2 tablespoons of olive oil. Add the chili powder and garlic powder and sautee for 7 minutes getting the tempeh crunchy. Add to the cauliflower along with the chopped tomatoes and sliced scallions.

Combine the mayonnaise and lemon juice to make dressing and pour over salad and toss. Salt and pepper to taste. Serve over a bed of lettuce leaves. Makes 4 to 6 servings.

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Original post by Vicki Blankenship

Filed under: Prevention, All Cancers, Research, Diets, Cancer prevention foods, Recipe Healthy Living

Scientists have long believed that the carotenoids found in fruits and vegetables have a cancer preventive effect. In particular, epidemiological studies have found that as the consumption of tomato products increases, risk of certain types of cancer decreases.

Vicki’s Tomato, Cauliflower, and Tempeh Salad.
1/2 head cauliflower
1 block tempeh crumbled and cooked crisp
2 medium tomatoes chopped
10 to 12 scallions sliced
1/2 cup mayonnaise
2 tbsp lemon juice
1 tsp chili powder
1 tsp garlic powder
Salt and pepper
Lettuce leaves for serving (optional)

Put the cauliflower through a food processor with the shredding disk or finely chop by hand. Put in boiling water, cover and reduce heat and let sit for 2 minutes then drain water and place cauliflower in large salad bowl.

Crumble the tempeh into a skillet on medium heat with 2 tablespoons of olive oil. Add the chili powder and garlic powder and sautee for 7 minutes getting the tempeh crunchy. Add to the cauliflower along with the chopped tomatoes and sliced scallions.

Combine the mayonnaise and lemon juice to make dressing and pour over salad and toss. Salt and pepper to taste. Serve over a bed of lettuce leaves. Makes 4 to 6 servings.

Permalink | Email this | Linking Blogs | Comments

Original post by Vicki Blankenship