Bright colors mean good for you!

#JaneUnChained LIVE #OrangeIsTheNewPink. Tracy Childs of Veg-Appeal is joined by Donna Pinto of Give Wellness. Tracy teaches the series “How Foods Fight Cancer” in San Diego area with the Physicians Committee for Responsible Medicine. Here we are making delicious Thai Spring Rolls with Almond Butter Sauce. Yum!!! October is Breast Cancer Awareness Month. But year-round women are confused daily about the best way to prevent/detect this deadly all-too-common disease.

Physicians Committee for Responsible Medicine‘s handout/meme demonstrating orange foods that have cancer-fighting properties.  Photo from Pcrm.org. Google Orange is the new pink PCRM” and click images.

Orange is the new pink is a campaign focused on cancer-fighting plants. Orange plants like carrots are packed with beta carotene and help prevent cancer. The Physicians Committee for Responsible Medicine has a great hand our that Tracy demonstrates with plenty of examples of cancer-fighting orange foods.

Tracy and Donna delicately preparing their cancer-preventative spring rolls.

In 2010, Donna received a terrifying diagnosis of DCIS (Ductal Carcinoma in Situ), also known as “stage zero breast cancer.” Her life was transformed overnight, but ultimately Donna was guided into a new way of thinking, eating and living. Tune in to listen to her story about pressures she felt from the medical establishment, choices around aggressive treatments and her research and “alternative” guidance that lead to taking control. She currently helps thousands of women through her blog DCIS 411 and also works in the breast cancer research field, which she will share about during the broadcast. Her focus is to help women take a step back and empower themselves with knowledge before they jump into treatment. 

The final product looks delicious and nutritious!

Turmeric and black pepper sautéed tofu for extra cancer-fighting power!

To begin, Tracy and Donna use turmeric to make their spring rolls because it is cancer fighting anti-inflammatory properties. When paired with black pepper it helps keep the turmeric in your system by making it more bio available.  Wow these spring rolls look delicious and healthy too. Prevent cancer and enjoy your food with the recipe below!

Tracy and Donna pose with the final product!Tracy: Www.veg-appeal.com (follow for the cruciferous veggie guide) PCRM.org. www.GiveWellness.Life (for recipes and info). Facebook Group – “Donna’s Choice: Global Healing from the Inside Out” www.NutritionFacts.org, Dr. Caldwell B. Esselstyn, Jr. (heart diease)

Follow Donna’s Blog for more info this month about new tests/studies here.

Tracy Childs reporting for Jane Unchained News Network.

Report edited by Ellen Dent

Photos courtesy of Tracy Childs.

The wraps that bring it all together.

Rainbow Spring Rolls or Collard Wraps

7-8 rice spring roll papers or collard leaves

1 beet or carrot, scrubbed or peeled and grated

1 ripe avocado, sliced into about 16 thin slices

1/2 yellow, orange or red pepper, seeded, thinly sliced

2 Persian or ½ English cucumbers, thinly sliced lengthwise

1 large bunch mint leaves

1 large bunch cilantro, cut from stems

warm water

OPTIONAL: 8 ounces baked or Turmeric Tofu, 1 cup cooked quinoa, or 8 ounces cooked maifun noodles

  1. Prep veggies and set aside for easy assembly.
  2. Add warm water to a large shallow dish. And submerge a rice paper or a collard leaf to soften. It should only take about 5-10 seconds, depending on the temperature of the water.
  3. If using collards, use a small paring knife to thin the stem and remove the thick portion.
  4. Once soft, transfer to a clean, slightly damp surface (a wooden cutting board or flat plate), and gently smooth out into a circle.
  5. Add your chosen fillings to the edge nearest to you along with a healthy handful each cilantro and mint.
  6. Fold bottom over the fillings, then gently roll over once and fold in the side to seal, then roll until completely sealed. Place on a serving plate. If not eating immediately, you can place a damp towel loosely over the completed rolls.
  7. Repeat process until all toppings are used – about 7 or 8. Serve with dipping sauce and sriracha, if desired.
  8. Store leftovers covered in the fridge for up to a couple days, though best when fresh.

Lower-Fat Red Thai Peanut Sauce

Makes about 1.5 cups

1 inch chunk fresh ginger root

1 inch piece of fresh turmeric root (or ½ teaspoon turmeric powder) – Optional

1 small zucchini, cut into chunks

¼ to ½ teaspoon crushed red chili pepper

1/4 cup natural peanut butter

1 lime, juiced

2 large pitted dates or 1 tablespoon another sweetener

1 + 1/2 tablespoons rice vinegar

1 tablespoon Braggs Aminos, soy or tamari sauce

1 + 1/2 tablespoons red Thai curry paste

 Blend all ingredients and serve the sauce with spring rolls, collard rolls, ancient grains (or rice), and/or tofu satay.

 Oil-Free Turmeric Tofu

 1 package extra firm or firm tofu

¼ cup vegetable broth

1 tablespoon Braggs Aminos

1 teaspoon turmeric

¼ teaspoon black pepper

  1. Cut the tofu into strips that can be easily added to a spring roll.
  2. Heat the remaining ingredients in a skillet and add the tofu strips.
  3. Bring to a boil
  4. Turn the tofu over to coat with the liquid, turn down to a simmer and allow the tofu to cook and brown until the broth dissipates.