How to Reduce Your Risk of Breast Cancer By 90%

 

 

I recently came across a study in the International Journal of Cancer, that found that eating mushrooms, at least 1/3 of an ounce of cooked mushrooms every day, reduces your risk for developing breast cancer by 64%. And it further stated that combining mushrooms with drinking green tea reduces your risk by almost 90%.

That is a very impressive statistic. I thought, mmn, I wonder WHICH mushroom gives the greatest preventative benefit. There must be a hierarchy of fungi.  I turned to the The Journal of Nutrition for the answer and it turns out that white button mushrooms are the ones you should be eating. They have the greatest prophylactic benefit.

So I ran to the kitchen and created this recipe incorporating both these ingredients into a simple and delicious ragu. I hope you enjoy it and live a long and healthy life.

 

Mushroom Herb Ragu

Must Have

Ragu

1 medium yellow onion, chopped

½ cup coconut aminos

3 garlic cloves, minced

3 cups roughly chopped mixed mushrooms, (cremini, white button, oyster, shiitake)

2 tablespoons fresh rosemary, chopped

1 teaspoon freshly ground black pepper

¼ teaspoon fine sea salt

2 tablespoons tapioca flour

1½ cups green tea (I use Genmaicha or Matcha)

¼ cup coconut milk

1 tablespoons Grade B maple syrup

8 fresh basil leaves, finely sliced

 

Must Do

Heat the onions in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.

Add the coconut aminos, garlic, mushrooms, rosemary, pepper and salt stir until the mushrooms are tender, about 8 minutes.

Add the tapioca flour to 2 tablespoons of room temperature green tea. Whisk together until a paste forms.

Add the tapioca mixture and remaining green tea to the sauté pan and stir vigorously to combine. Add the coconut milk and maple syrup and simmer for about a half hour, until the sauce thickens.

Take the pan off the stove and add the basil leaves. Serve warm over rice, kasha, quinoa or gluten-free noodles.

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Serving size: 1 cup CALORIES 60; TOTAL FAT 0.5g; PROTEIN 2.9g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 4.3g; SUGARS 4.1g; TOTAL CARBOHYDRATE 13.8g

About the author

admin Debbie Adler is the owner of the gluten-free, vegan, sugar-free bakery Sweet Debbie's Organic Cupcakes, and is the author of the award-winning cookbook Sweet Debbie's Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

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