A journal of my experiences with breast cancer to inform those who are interested and to help any one else who might have just been diagnosed.

“[She] will have no fear of bad news; [her] heart is steadfast, trusting in the Lord.” Psalm 112:7

Tuesday, December 8, 2015

Cancer Fighting Kitchen: Yogurt and a recipe with Chopped Kale Salad and Creamy Yogurt Dressing

Like milk, yogurt has lots of calcium, and the good bacteria in it boots the immune system and reduces the risk of developing colon cancer.

Yogurt can be used to substitute for mayonnaise and sour cream in all sorts of ways and recipes.

Chopped Kale Salad

6 cups chopped Kale (about 12 oz.)
1 tomato, diced
2 stalks celery, diced
1/2 red onion, diced
1/2-1 cup chickpeas
4 Tab. Kalmata black olives, sliced (or regular black olives)
2 oz. Parmesan, rough grate or small cubes

Chop kale leaves into bite-sized pieces, discarding the stems.
Top with the remaining ingredients and serve with dressing.

Creamy Yogurt Dressing


1/2 cup plain Greek yogurt
2 Tab. olive oil mayonnaise
2 Tab. red wine vinegar
1 clove garlic, minced
1 tsp. lemon or lime juice
1 tsp. cilantro
pinch salt

Combine all ingredients in a small bowl.

Variations:
Asian Twist: Add a little soy sauce and grated ginger
Mexican Flair: Make with lime juice, a little lime zest and some taco seasoning.

source: modified from the recipe from Healthy Living


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