Help Us Meet the Healing Foods Program Match

$25,736
51%
Raised toward our $50,000 Goal
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days left
Project ends on February 28, at 11:59 PM PST
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New Year - New Great Recipes - Curried Couscous with Almonds + Carrot Dip

January 17, 2019

We want to share these two great recipes with you- Enjoy!

 

~ The Healing Foods Team

 

Curried Couscous with Almonds

Recipe #169

Yield: 4 (1/3 cup servings)

Ingredients

  • 1 cup whole wheat couscous

  • ¼ cup Thai yellow curry sauce

  • 1 cup chicken broth

  • 1/2 cup slivered almonds

  • ¼ cup sliced green onions

Preparation

  1. Heat yellow curry sauce and chicken broth in medium saucepan. Once liquid comes to a boil, add in couscous and stir to combine. Cover pan, remove from heat and allow it to stand for about 5 minutes.

Carrot Dip

Recipe #141

Yields: About 10 (¼ cup servings)

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided (1 Tablespoon and 2 Tablespoon)

  • 2 pounds carrots, peeled and sliced ¼-inch thick

  • ½ teaspoon of salt

  • 2 cloves of garlic, minced

  • ¾ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ¾ teaspoon ground ginger

  • Pinch chili powder

  • 1/8 teaspoon ground cinnamon

  • ½ cup water

  • 1 tablespoon white wine vinegar

  • 1 tablespoon minced fresh cilantro (optional)

  • Salt and Pepper

Preparation

  1. Heat 1 tablespoon of oil in large saucepan over medium-high heat. Add carrots, and ½ teaspoon salt and cook until carrots start to soften, about 8 minutes.

  2. Stir in garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer.

  3. Cover and reduce to low heat and cook for about 20 minutes, stirring occasionally, until carrots are fork tender.

  4. Remove from heat and puree in a food processer to desired consistency. Stir in remaining 2 tablespoons of olive oil and white vinegar.

  5. Scoop into a serving bowl, cover and refrigerate until carrot dip is chilled, about 45 minutes. Add salt and pepper, to taste, before serving. Sprinkle cilantro over top before serving (optional).

Per Serving: Calories 68; Fat 4 g; Sat fat 1 g; Protein 1 g; Carbohydrates 7 g; Fiber 3 g; Added sugar 0 g; Sodium 187 mg.

Two Great Recipes - Chocolate Cupcakes with Butterless Buttercream + Caramelized Brussels Sprout Flatbread

December 21, 2018

Chocolate Cupcakes with Butterless Buttercream

Recipe #090

Yield: 12 cupcakes

Ingredients

  • 1 15-ounce can garbanzo beans, drained and rinsed

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ¾ cup sugar

  • 1 ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup dark chocolate chips

    Frosting

  • 8 ounces dark chocolate

  • ¼ cup plus 1 tablespoon coconut milk

  • ½ teaspoon vanilla extract

  • ½ teaspoon instant espresso powder

  • 3 tablespoons canned pumpkin puree

  • Pinch of fine sea salt

    Preparation

  • Preheat oven to 350 degrees and line the cupcake tins with paper liners.

  • In a blender or food processer, mix garbanzo beans, eggs, vanilla, sugar, baking soda, salt and chocolate until smooth.

  • Pour batter into the cupcake tins and bake for about 20 minutes or until a toothpick comes out clean. Remove from the oven and let cool on wire rack.

  • While cupcakes are baking, in a medium bowl, melt chocolate (for frosting) in microwave or over double boiler.

  • Once melted, add coconut milk, vanilla, espresso powder, pumpkin puree and salt and mix with spatula until smooth or use immersion blender.

  • Allow to chill for 30 minutes in fridge before spreading on cupcakes.

 

Caramelized Brussels Sprout Flatbread

Recipe # 154 

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil

  • 3 cups shaved Brussels sprouts

  • 1 whole-wheat lavash bread (about 8x10-inches)

  • 1/2 cup (1 ounce) mozzarella cheese, shredded

  • 1 ½ ounces blue cheese

  • Oil spray for the lavash

  • 1 tablespoon balsamic drizzle

  • 1 tablespoon dried cranberries, chopped

Preparation

  1. Preheat oven to 400°F. 

  2. Spread shaved Brussels sprouts on a rimmed baking sheet. Toss with olive oil, salt and pepper. Roast in a single layer until the edges start to turn brown and crispy, approximately 10 minutes.

  3. Lightly brush both sides of flatbread with olive oil. Place on a baking sheet. Top flatbread with a layer of shredded mozzarella and bake for 4 minutes.

  4. Place Brussels sprouts on top of the mozzarella. Dot the Brussels sprouts with small hunks of blue cheese. Bake for about 4 minutes until the cheese melts.

  5. Remove flatbread to a cutting board and top with dried cranberries. Drizzle with balsamic glaze and cut into squares to serve.

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Your donation of $50 helps to cover the costs for a patient, friend or caregiver to attend the class. Keeping the classes free and accessible.

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Your donation of $250 enables our team to continue to develop high quality patient and caregiver support materials, providing evidence based information.

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Your donation of $500 enables our team to build, test and vet recipes that will be most helpful to patients and caregivers as they go through the cancer treatment process.

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