Eat a rainbow of ingredients for your health!

We’re LIVE on LunchBreakLIVE! Join vegan chefs Tracy Childs of PlantDiego and Veg-Appeal and Kim Alyssa Hellman of Happy Healthy Fit together on JaneUnchainedin Tracy’s kitchen. They’re celebrating Fall and seasonal foods by making beautiful Loaded Delicata Squash and showing the easiest way to make and enjoy kale! It’s October and Breast Cancer Awareness Month, but it’s about more than just awareness! Get proactive with your diet and prevent cancer from ever occurring. Don’t just watch and wait!

Watch Tracy’s technique for shelling the squash!

Tracy and Kim get to work in the kitchen. First, they shell the delicata squash as safely as possible. After it is shelled out, they roast it in the oven on parchment paper, no oil needed. The chili is super simple and easily made in a flash! Tracy mentions that people can have a hard time digesting beans but that has a lot to do with an individual’s microbiome in their digestive system. Make sure to choose your hot sauce according to your spice level and you can always add more heat with hotter hot sauce and or seasonings. Then our plant-based chefs whip up a delicious crema to really make the flavor pop! Then Tracy shows us how to make kale super healthy in a flash boiling it for just a minute to avoid overcooking it. Kale is great for helping prevent cancer by modifying your hormones to reduce extra estrogen. Can you say “kale yea?!” Once the squash is stuffed, Tracy tops it with the cashew lime and white bean crema. She also adds avocado, pepitas, and cilantro. An interesting fact Kim points out is if you have the gene that makes cilantro taste like soap, then you can substitute it with another garnish like parsley. This recipe really proves that you can make food your medicine without making taste like medicine!

Choose food like this beforehand to avoid eating gross medicine in the future! Don’t forget the kale!

Let’s beat cancer with The Physician’s Committee for Responsible Medicine and their amazing Food for Life Program! NutritionFacts.org has great tips for getting the best nutrition from kale! Check the Direct Action Everywhere – San Diego page to get active for exploited animals! Environmental Working Group has great tips on what’s important to buy organic. Visit www.Veg-Appeal.com and sign up for her newsletter and receive the free PDF: “Maximize your Cruciferous POWER! Cruciferous Vegetables, Health & Preparation Tips”. Try making your cancer-fighting food with the recipe below!

Tracy and Kim are two vegan chefs who can show you how to eat to save your life! Cheers to that!

Follow Happy Healthy Fit on Facebook!

Visit Let’s Beat Breast Cancer!

Tracy @tracyteachesvegan and Kim @onedreaminvegan on Instagram

Kale cleanses your system of excess hormones! Juice these ingredients for an anti-cancer juice!

Tracy Childs reporting for Jane Unchained News Network.

Photos courtesy of Tracy Childs.

Video work by Steven Childs.

This dish deserves a close up!

Roasted Delicata Squash Boats with Yes-You-Can Chili and Cashew Crema

Recipe by Tracy Childs

Makes 4 servings

 

For the Roasted Squash

 

2 medium delicata squashes, sliced in half lengthwise, seeds scooped out.

Preheat the oven to 400 degrees. Grind a bit salt and pepper over the cut side of each piece (if you like), and set the squash face down on a parchment-lined baking sheet. Roast in the oven for 15-20 minutes. Or until you can easily insert the tip of a knife into the squash.

Meanwhile, prepare the chili & crema for the filling.

When the squash is done, place a roasted half on 4 plates and top with about ½ – 1 cup of the chili. Top with fresh ingredients like pico de gallo, chopped scallions, radishes and/or cilantro and a dash of hot sauce if you like more spice!

 

For the Chili:

Yes-You-Can Chili

 

Here is a simple way to create a ridiculously yummy and satisfying chili by keeping basic pantry ingredients on hand. It’s all so simple, that at mealtime you’ll find yourself saying “Yes I can!” Serve the chili over roasted squash, potatoes or whole grain with salad for a complete meal. Recipe from PCRM

 

Ingredients

2 cans Black Beans (or 3 cups)

1 16-ounce Jar Salsa of your choice (use 8-ounce jar for dip)

1 teaspoon Cumin

1 cup Frozen Corn (thawed for dip)

1 Lime, juiced

¼ cup chopped Cilantro (optional)

Baked tortilla chips (for dip), cooked sweet potatoes or yams, or cooked brown rice

 

Directions

Drain beans and save liquid. Mix the beans, salsa, cumin and corn in a soup pot. Bring to a boil. Add reserved bean liquid or water to create desired consistency. Cook for around 20 minutes, stirring occasionally. Add the lime juice and cilantro just before serving. Serve by itself, cooled as a dip with baked tortilla chips, or hot as a meal over squash, cooked yams, sweet potatoes or a whole grain.

 

 

Cashew-Lime & White Bean Crema

 

1/2 cup raw cashews soaked for 4 hours just covered in water, drained, liquid reserved

½ cup cooked white beans, drained well

Zest of one lime

3 tablespoons lime juice (about 1 lime)

1 teaspoon apple cider vinegar

3 tablespoons nutritional yeast

1/2 cup of the cashew soaking liquid (as needed)

 

Place all ingredients except for soaking liquid in a hi-speed blender. Blend until smooth, adding the liquid from the top while running to achieve a smooth, creamy consistency.