Spaghetti with Tomato Basil Sauce

I wanted to use up all of my Roma tomatoes left over, so I decided to make pasta sauce!

I used diced tomatoes (I kept the seeds in), and fresh chopped basil and garlic. I put the mixture on stove top on high, along with some olive oil, until tomatoes were soft, then decreased the heat to low. I added various seasonings. I decided to use black pepper, salt, agave, thyme, and rosemary. I let the sauce simmer until most liquid had been evaporated.

For the spaghetti noodles, I used 100% whole buckwheat soba noodles.

Comments on Final Outcome:
This is the first time I made FRESH pasta sauce! I felt like an Italian, hehe. I was really proud of myself. The blend of all the seasonings tasted terrific! I plan to make this again when I have an abundance of tomatoes to use up. I didn’t have any onions this time, but next time I want to include that as an ingredient.

Basil Sweet Potato Fries

French fries used to be my favorite junk snack, but since I’m trying to cut down on the junk, I switched to sweet potato fries since it’s lower on the glycemic index. I searched to find a healthy sweet potato fries recipe.


After cutting the sweet potatoes into a wedge size, I mixed it in some olive oil, then baked it. Afterward, I sprinkled fresh basil pieces, salt and pepper.

Dipping sauce:
I also made the dipping sauce that the recipe suggested. It’s a mix of mayonnaise (I like using OrganicVille mayo, since it’s vegan, sugarless, and without any processed ingredients), lemon juice, and garlic.

Comments on Final Outcome:
YUM! Definitely will be making this often. I like soft fries so the wedge size worked perfectly. For the dipping sauce, my hubby thought he was dipping the fries in ranch! It added a nice complementary flavor and it’s also a good way to get more lemon into my diet!

My reason for keeping this ingredient around in my life:
-Sweet potatoes contain caretenoids, which act as antioxidants. They also have antiinflammatory properties.
-Basil is antiinflammatory.

Basil Broccoli

I had a lot of  broccoli florets left over from juicing their stems, and also a lot of cherry tomatoes and basil needed to use up. I found the perfect recipe that would use up these produce!

(from Cancer-Fighting Kitchen Cookbook)

Broccoli cooked with cherry tomatoes, garlic, and basil, with some salt, pepper, lemon juice, and lemon zest.

Comments on Final Outcome:
This might become one of my staple broccoli cooked dishes. It’s simple and completely healthy, and yet tasty!

My reason for keeping this ingredient around in my life:
-Broccoli is part of the cruciferous veg family, and this family is really high in anticancer power.
-As mentioned previously, tomatoes have anticancer properties. This is due to them having lycopenes. Lycopenes actually are released better from tomatoes when they’re cooked. However, cooking tomatoes also increase their acidity if you are trying to be more on an alkali diet. I’m not sure which one outweighs the other in terms of doing the body better.
-Lemons, part of the citrus family, have…you guessed it, anticancer properties too! Even though lemons are acidic to begin with, they actually alkalize in the body.

Raw Flax Carrot Garlic Crackers

I had so much carrot pulp left over from juicing carrots for my dessert recipe (previous post), I needed to figure out what to do with some of it. I found a raw cracker recipe (from Mama in the Kitchen Blog) using carrot pulp so I decided to try it out.

I blended flaxseeds (I only had ground), water, carrot pulp, fresh ginger, and a little salt, then stuck it in my dehydrator until it was crisp. My first raw cracker experimentation, wahoo!

Comments on Final Outcome:
These are decent crackers. The actual recipe called for certain number of carrots, but I was guesstimating since I was workin with carrot pulp. I think I should have put in more pulp or less salt (since I had less carrot juice to begin with, since it is only pulp and not the whole carrot), because they ended up being on the saltier side. However, I have a feeling that these crackers would go great with some sort of dip, like hummus!

Raw Carrot Mini Cakes with Lemon Frosting

(Recipe from the Bee’s Knees Kitchen blog)

Carrot cake:
Major ingredients include carrot pulp (which I got from juicing), almond flour, coconut flour, chopped raisins and walnuts. Also mixed with some lemon zest, vanilla extract, stevia, cinnamon, and nutmeg. They were mixed and just molded into shape (no water needed!)

Lemon Frosting:
Cashews, lemon juice, coconut oil, agave, and stevia were blended together. Then topped over the cake.

Comments on Final Outcome:
These were just delightful! Tasted great. My frosting had small cashew chunks since I couldn’t blend it into powder fully since the amount I used was too little for my big blender.

My reason for keeping this ingredient around in my life:
-Carrots are rich in caretnoids, which have shown to have some anticancer properties.

Berries “Nutella” Raw Crepe

A raw, flourless, healthy version of a sweet crepe (from Ani’s Raw).

Grounded flaxseeds, banana, and water blended together. Then dehydrated.

“Nutella” Cream:
The actual nutella is hazelnut chocolate spread, and this is exactly that, except made completely fresh and sugarless! It’s raw hazelnuts, cocao powder, agave, and water blended together.

I then spread the cream on one half of the crepe, topped with sliced strawberries and blueberries.

Fold crepe over, and there ya go! Great dessert or breakfast crepe.

Comments on Final Outcome:
I enjoy this crepe. The hazelnut cream is not too sweet. This is the second time that I made this, and this time I played with the recipe ratio, adding a little bit more of cocao and agave to give it more of a sweeter chocolate taste, and added more water than I did the first time around so it was easier for the hazelnuts to blend and so it didn’t come out chunky. The banana in the crepe itself added a nice complimentary flavor to the berries and nutella.

My reason for keeping this ingredient around in my life:
Hazelnuts are on the list of super foods because they’re rich in phytochemicals, which serve as antioxidant.

Raw Cheddar Kale Chips

(from Ani’s Raw)

Kale cut into bite size pieces (with stems removed).

For the cheddar flavor, I blended cashews, nutritional yeast, agave, and olive oil, which were then coated onto the kale pieces. Then, placed it in my dehydrator until they were crisp!

Comments on Final Outcome:
This is my favorite raw snack. So good for me and SO yummy!
Note: If you want to make kale chips but don’t have a dehydrator, no need to fret! Before I switched to a raw style diet, I used to make baked kale chips using this recipe. This was also delicious and got me hooked on kale chips to begin with.

My reason for keeping this ingredient around in my life:
Kale is an AMAZING anticancer food. Definitely a major keeper!

Raw Tomato Basil Pizza

This fully raw entree (from Ani’s Raw) has been my most intricate one I’ve made to date, so I’m proud of myself.

It’s made up of mainly flaxseeds and celery, with some oregano and water. This is the final pizza crust product after it was dehydrated.

I made fresh marinara sauce, blending cherry tomatoes with some couple different herbs, spread it over the crust, and topping sliced roma tomatoes over the sauce.

Vegan Cheese:
I processed raw almonds, some lemon juice, garlic, and water. The final consistency was similar to feta cheese with its crumbliness. I placed it over the marinara sauce.

I sprinkled pieces of fresh basil and minced garlic all over. And tada, my raw pizza was ready!

Comments on Final Product:
Before I bit into the pizza, I was nervous that it wasn’t going to taste good. After all, it was my first really complex raw dish that I’ve made. (Also, later on, my husband told me he was telling his co-workers that he was scared to eat my raw pizza when he gets home!) After I bit into my first mouthful, I thought…oh wow, it’s actually good! My hubby surprisingly really liked it too. In fact, he said this was his favorite out of all the raw entrees that I’ve made so far. Score!

My reason for keeping this ingredient around in my life:
-Flaxseeds – high in omega-3, which acts as antiinflammatory.
-Tomato – has good antitumor properties.

Tofu Scramble

Ingredients: Tofu, onions, and mushroom, with a good heaping dose of tumeric and some thyme. Cooked using some olive oil.

Comments on Final Outcome:
O.M.G…I had no idea what a delish combo tumeric and thyme were together!! I am actually looking forward to making this again.

My reason for keeping this ingredient around in my life:
-Tumeric is one of the best anticancer ingredients out there! My anticancer resource book goes through explaining that it is the most powerful natural antiinflammatory identified today.
-Mushrooms – I don’t like mushrooms much, but I try to eat maitake mushrooms sometime. Mushrooms help with the immune system, and I choose maitake in particular because it is thought to have the most pronounced effect. So since I don’t eat mushrooms much, I should just eat the best one for me when I do, right?
-I cook with only olive oil since it is rich in antioxidants. Tip: when you buy olive oil, choose cold-pressed, extra-virgin oil because that has higher concentrations of bioactive components than refined oil.

Raw Ginger Raisin Cookies

Main ingredients include buckwheaties (whole and grounded) and both fresh and ground ginger. I also used 1 apple, 1 banana, and raisins. Blended and mixed all together, and then dehydrated.

Final product is raw, flourless, sugarless, unprocessed cookie!

Comments on Final Outcome:
I thought these cookies were great! Usually, ginger is too strong for me to eat a lot of in one mouthful so I usually need to hide bits and pieces in my food. However,  for these cookies, even though I used a large amount of ginger, the taste was strong but still tolerable. My hubby begs to differ. He felt he was biting into just raw ginger, hehe. I didn’t think that!

My reason for keeping this ingredient around in my life:
Ginger is amazing! It’s a powerful antiinflammatory and a antioxidant, with anti-cancer properties.