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Archive for the ‘Breast Healthy Recipes’ Category

Almond Coleslaw

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1 savoy cabbage, thinly sliced (~8 cups)
1/2 cup of chopped cilantro
1 small onion, thinly sliced into ½ moons
1 tsp. of grated ginger
Juice of 1/2 a lime
2 Tbsp. of apple cider vinegar
2 Tbsp. of Bragg’s soy sauce or tamari
1 tsp. of sesame oil
2 tbsp. of extra virgin olive oil
1 clove of garlic, crushed
4 green onions, chopped
1/2 cup of slivered almonds
Salt and pepper to taste

Combine ginger, garlic, vinegar, Braggs or tamari, lime juice, oil, and green onions in a small bowl. Season with salt and pepper. Whisk and set aside. Combine cabbage, onion, and cilantro in a large bowl. Pour dressing over cabbage and combine. Top with almonds and Enjoy!!

Courtesy of:
Dr. Natasha Zajmalowski, ND
Proactive Healthcare

Sweet Potato Spread

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This recipe is a perfect back-to-school addition to healthy lunches, but more importantly, it’s a breast healthy recipe for Mom!

sweet potato spread

2 medium sweet potatoes
1 carrot
1 onion
½ cup of water
1 Tbsp. of tahini or almond butter
¼ tsp. of curry powder
¼ tsp. turmeric powder
¼ tsp. of ground cumin

In a saucepan, cover sweet potatoes with water and bring to a boil. Simmer over medium heat until potatoes are soft when pierced with knife (about 30 minutes). Remove from saucepan and when cool, remove the skin. While potatoes are cooking, peel carrot and onion and chop into small pieces. Place in a saucepan and cover with ½ cup of water. Simmer until soft, about 8 minutes. Puree sweet potato in a food processor along with tahini or almond butter, curry powder, turmeric and ground cumin until just combined. Add carrot and onion mixture and puree until smooth. Serve with vegetable crudités or brown rice crackers.

Courtesy of:
Dr. Natasha Zajmalowski, ND
Proactive Healthcare

Super Fast Super Salad

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1 package (340 g or 6 cups approx.) cabbage or broccoli slaw
4 sprigs green onions, chopped
1 cup cherry tomatoes (best if organic because on the dirty dozen list)
1 can cannellini beans, well drained

Place in bowl and prep Glorious Green Dressing.

Glorious Green Dressing
2 cloves garlic
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
2 Tbsp organic lemon juice
1 cup baby spinach
1 tsp onion powder
¼ cup fresh dill
1/2  cup fresh Italian parsley
½ cup olive oil
½ tsp sea salt

In a blender, blend all ingredients until smooth. Add a bit of water to thin, if needed. Pour over the salad and top with hemp seeds.

Variations:  Use black beans instead of cannellini beans and add some chili spice to the dressing. You can also top the salad with diced avocado but only after it is in individual bowls. This salad is great for leftovers because it doesn’t get soggy.

Salad Topper Ideas:
Equal mix of ground flax seeds, sesame seeds, sunflower seeds, hemp seeds

Courtesy of,
Natasha Zajmalowski ND
Proactive Healthcare

Iced green tea

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Ingredients:iced green tea

6 bags green tea
2 thin slices of ginger
3 slices of lemon
3 slices of lime
2 Tbsp. of honey or pure maple syrup
1 handful handful ice cubes


In large measuring cup or teapot, place tea bags, mint leaves and orange, lemon and lime slices; cover with boiling water and steep for 10 minutes. Strain into large pitcher; add sugar and stir until dissolved. Serve over ice.

Courtesy of
Dr. Natasha Zajmalowski, ND

Proactive Healthcare

Apricot and Almond Delights

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1 ½ cups almond butter
1 cup of figs
1 cup of dried apricots
2 Tbsp. of agave nectar
2 Tbsp. of dried coconut
2 tsp. of pure vanilla extract
1/2 tsp. of sea salt
1/4 cup of coconut

In a food processor, pulse the nuts until finely chopped. Add the rest of the ingredients, reserving ½ cup of cranberries and 1/4 cup of coconut. Process until well combined. The mixture should be nice and sticky. Roll out 16 balls and coat in the reserved coconut and enjoy. Keeps nicely in the fridge for 7 days.

Courtesy of
Dr. Natasha Zajmalowski, ND

Proactive Healthcare

Sweet Winter Soup

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As cold and flu season approaches, try making this soup to help boost your immune system.

7 cups organic vegetable stock
1 cup red lentils (rinsed)
1 bunch Swiss chard, chopped and rinsed
2 medium sweet potatoes (unpeeled, cut in to 1/2″ cubes)
1 medium onion (chopped) 2 garlic cloves (minced)
1 1/2 tsp. dried thyme
1 tbsp. freshly grated ginger
½ tsp. ground cuminsoup
½ tsp. turmeric
¼ tsp. ground black pepper
3 Tbsp. lemon juice (freshly squeezed)
2 celery ribs (chopped)
¼ cup organic tomato paste
½ cup shitake mushroom (sliced)
1 tsp sea salt

Place vegetable stock and lentil in a large pot, bringing to a boil, then reduce heat and simmer covered until lentils are almost tender (20-25 min). Add sweet potatoes, celery, onion, garlic, and tomato paste, bring to a boil then reduce heat, cover and simmer for 8 minutes, or until potatoes are tender. Stir in the Swiss chard, mushrooms, cumin, turmeric, ginger, thyme, salt and pepper, cover and return to the boil. Immediately reduce heat and simmer until all vegetables are tender. Stir in lemon juice. You can blend the soup, if you like a smooth consistency.

Dr. Natasha Zajmalowski, ND
Proactive Healthcare