It’s men’s health month and cruciferous are a super food for health and may aid in the prevention of various types of cancers. You’ll Need 1 head cauliflower, cut into, 2-inch pieces ¼ to 1/3 cup olive oil 1 teaspoon salt 1/4 teaspoon pepper ½ teaspoon cumin (more if you’d like) Chopped parsley for garnish Directions Heat the oven to 425° F. Place the cauliflower florets in a large roasting pan and toss with the olive oil (enough to coat), salt, pepper, and cumin. Roast until cauliflower is tender and lightly browned approximately, 35 to 40 minutes ..read more

This tasty smoothie has cancer preventer written all over it! You’ll Need 1 cup orange juice 1 large ripe banana 1 1/2 cups mixed berries – fresh or frozen 1 cup plain yogurt 1 teaspoon honey Directions Place all of the ingredients in a blender and blend until smooth. Top with a pinch of nutmeg or cinnamon if you would like an extra hint of flavor ..read more

This appetizer is a great way to incorporate basil into your diet. Submitted by Linda at Westinghouse. Thank you Linda!! You’ll Need: 2 (12oz) jars roasted red peppers (drain and cut into strips 6oz. goat cheese, crumbled (or other white cheese) 1/2 cup pine nuts, lightly toasted 1 cup fresh basil, torn into strips (or dried equivalent) 4 Tbsp. olive oil 1 cup freshly grated parmesan cheese chopped tomatoes chopped black olives French bread or crackers Directions: Preheat oven to 375 degrees. Coat a 9″ ceramic dish with cooking spray. Layer red peppers, goat cheese, pine nuts and basi ..read more

This dish provides some great color and is a nutritious and delicious side. You’ll Need ½ pound raw beets, trimmed 3 heads of Belgian Endives, medium 1 red onion 1 Tablespoon Dijon mustard 1 Tablespoon red wine vinegar salt and pepper 3 Tablespoons olive oil 4 Tablespoons finely chopped parsley Directions Place the beets in a saucepan and add water to cover. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips ..read more

This wonderful recipe works as a delightful appetizer for potlucks, picnics or simply when enjoying a summertime dinner. You’ll Need: 1 pound fresh mushrooms ¼ cup lemon juice ½ cup olive oil 2 green onions with tops, thinly sliced ¼ cup chopped fresh parsley 1 clove garlic, finely chopped ¾ teaspoon salt ¼ teaspoon freshly ground pepper Directions: Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, salt, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally. J ..read more

Avocado is a great food for heart health and cholesterol control. Become an artist in the kitchen and enjoy your veggies in a variety of ways. You’ll Need 1 small bunch of broccoli Salt to taste 1 large avocado ½ lemon 1 teaspoon Dijon style mustard ½ teaspoon finely chopped garlic 1 tablespoon red wine vinegar Freshly ground black pepper to taste 3 Tablespoons olive oil   Directions Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use. Drop broccoli into boiling salted water to cover ..read more

This tapenade works wonderfully as a dip with pita bread or on top of crostini. It also makes a great sandwich spread.  You’ll need 2 cloves garlic, peeled 1 Cup pitted Kalamata olives 1 Tablespoon capers 3 Tablespoons chopped, fresh parsley 1 Tablespoon lemon juice 2 Tablespoons olive oil Directions Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil. Blend until everything is finely chopped.   Play with your food! Try this recipe with chives instead of parsley or just add some chives ..read more

Whenever you can, incorporate garlic and herbs into your cooking. Try this this dressing recipe, it incorporates both garlic and herbs which are super cancer preventers. You’ll Need: 1 garlic head peeled and minced 1 jalapeno pepper, seeded and finely chopped 2 bunches cilantro, finely chopped ½ cup lime juice ¼ cup extra virgin olive oil 1 teaspoon salt Directions: Toss all of the ingredients together. Spoon over freshly grilled or sautéed fish, or use as a salad dressing. The sauce will keep in refrigerator for up to a week. Save ..read more

Ingredients 2 cups zucchini, diced 2/3 cup corn, frozen or fresh 1/4 cup red onion, finely chopped 1/4 cup poblano pepper, diced 2 tablespoons olive oil 1 tablespoon taco seasoning 1/4 teaspoon salt 1 tablespoon lime juice Directions Place olive oil in a large, heated skillet. On medium-low heat add taco seasoning and let spices infuse oil for one minute. Then add in onions and saute for another minute. Then add in poblanos. Stir for another minute. Next add in zucchini and corn. Continue to stir until all vegetables are coated with oil (if using frozen corn make sure it is heated thr ..read more

Ingredients 1 tablespoon olive oil 3 cups chopped yellow onion 2 teaspoons cumin 1 teaspoon of salt 1 medium carrot, finely chopped 10 cloves garlic, crushed 1 medium zucchini, diced 5 cups cooked black beans 1 ½ cups orange juice Cayenne pepper, to your liking 8 ounces of salsa Directions Place oil in large pot. Heat the oil, and sauté the onion, cumin, salt, zucchini, carrot, and the garlic over medium heat. Sauté until carrot is tender. Add beans. Put heat on low. Mix in orange juice, cayenne, and salsa. Simmer over low heat for 20 to 25 minutes.   Play with Your Food Top wi ..read more