Welcome to DAY 17 of Physicians Committee for Responsible Medicine‘s 21-Day Kickstart on LunchBreakLIVE featuring Kristi Funk, MD, a board-certified breast cancer surgeon and co-founder of the Pink Lotus Breast Center in Beverly Hills, California with her husband, Andy Funk. Join host, Lisa Karlan and learn how to improve your health the scientifically proven whole-foods, plant-based way! Dr. Funk is not only an awesome cook, but she is also a wealth of beneficial knowledge for your health! Watch along as she gives us helpful tips to keep our bodies and health in tip-top shape! Download the FREE “21 Day Vegan Kickstart” app to your iPhone or Android for recipes, grocery lists, tips and nutrition videos.
The Pink Lotus Breast Center fuses state-of-the-art screening, genetic testing, diagnosis and treatment with preventive strategies and holistic, compassionate care. Dr. Funk has helped thousands of women traverse breast treatment, including well-known celebrities, such as Sheryl Crow and Angelina Jolie., who turned to Dr. Funk for her surgical expertise. Dr. Funk is the “Go-To” breast expert for Good Morning America, The Doctors and has appeared on The View, Today Show, Dr. Mehmet Oz, CNN, and The Rachael Ray Show. She successfully authored Breasts the Owner’s Manual: Every Woman’s Guide to Reducing Cancer Risk, Making Treatment Choices, and Optimizing Outcomes. Her research in nutritional science led her entire family to become 100% plant-based. Recently, Dr. Funk created a life-empowering program called “Cancer-Kicking!” that teaches people how to maximally reduce the chances of ever facing a killer disease. In fact, you can participate either in person or virtually at the Cancer Kicking Summit, which will take place on April 25-26, 2020 at the Terranea Resort in Southern California. Get information about this summit at pinklotus.com. In addition, Dr. Funk enjoys Half-Ironman Triathlon races, vegan cooking and card games. She resides with her husband, Andy and their triplet sons in the Los Angeles, CA area.
Lisa Karlan reports for JaneUnChained News Network.
Photos provided by Lisa Karlan.
Sweet Potato Toast with Avocado and Sliced Tomatoes
(Makes 1 Serving)
- 2 slices sprouted whole grain bread
- 1/2 cup mashed cooked sweet potato peel removed (see note below)
- 1/2-1 tsp lemon juice
- 1-2 pinches pink Himalayan salt
- 2 Tbsp sliced avocado
- 2-3 slices Roma tomatoes
- top with freshly ground black pepper to taste
- garnish with sliced red sweet bell pepper and thinly sliced red onion
- Toast the bread
- In a small bowl, mash the peeled sweet potato, with the lemon juice (adjusting to taste)
- Add pepper and salt (if using)
- Distribute the mashed sweet potato open face on toast and top with sliced avocado or tomato
- Note: It's useful to bake sweet potatoes in advance. Place whole sweet potatoes on a baking sheet lined with parchment. Bake at 450 F for 40 to 60 minutes, or until very soft. (Cooking time will depend on the size of the sweet potato.) Store in the fridge until ready to use (up to 6 days) or in the freezer for a couple of months.
Colorful Corn Salsa
- 1 cup corn fresh or frozen
- 2 medium tomatoes chopped
- 1/4 cup medium red onion chopped
- 1/2 cup red bell pepper chopped
- 10 fresh basil leaves
- 3-4 Tbsp lime juice
- 3 Tbsp apple cider vinegar
- Cut fresh corn from the cob and rinse well and let drain in a colander. If using frozen corn that has not completely thawed: blanch in boiling water for 2 minutes, drain and rinse in cold water or thaw it in the microwave.
- In a large bowl, combine all the ingredients and set aside for 15 to 20 minutes to allow the flavors to meld
- Serve at room temperature.
- 2 15-ounce cans chickpeas, rinsed and drained
- 4 organic corn tortillas
- 2 Tbsp water more if needed
- 3/4 cup onion chopped
- 1 cup zucchini minced
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/4 tsp allspice
- 1/4 tsp crushed red pepper flakes; or fresh minced chili pepper to taste
- 3/4 tsp pink Himalayan salt sea salt
- 3 Tbsp freshly squeezed lime juice
- 1 tsp molasses
- 3 radishes sliced
- garnish with fresh cilantro or parsley
- Mash the chickpeas by pressing with a fork or the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash to squish of most of the beans.)
- Heat the water in a skillet over medium-high heat. Add the onion, zucchini, chili powder, cumin, paprika, garlic powder, oregano, allspice, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
- Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 4 to 6 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings such as chopped jalapeño or crushed red peppers. If the mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
- Assemble the tacos adding the Colorful Corn Salsa, sliced radishes and top with fresh cilantro or parsley