November 09, 2017

Cancer Fighting Brazilian-Style Greens

Garlic and shallots add just the right amount to tang and flavor to this traditional, yet simple side dish.


2 bunches collard greens

2 Tbsp. extra virgin olive oil

1 Tbsp. butter

1 large shallot minced (about 1/3 cups)

2 cloves garlic, minced

Sea salt, to taste

Ground pepper, to taste


Cut tough end stems off collard greens also, make sure to cut the center vein of the stem out of the leaf leaving a V type shape. Rinse leaves and gather them together into 2 piles. Take each pile and roll tightly. Cut them into thin strips crosswise. You should have about 8 cups.


Heat oil and butter in a large, heavy skillet over medium heat. Saute shallot with garlic, stirring often, until they are lightly browned, about 3 minutes. Add greens, salt and pepper. Cook, stirring often, for about 5 minutes or until greens are tender but bright green. If necessary, cover with a lid and cook an additional couple of minutes to tenderized greens.

November 09, 2017

Cancer Fighting Mexican 5-Bean Soup

This will take 5-10 hours to cook in a slow cooker or crock pot.


1 can red kidney beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 can navy beans, rinsed and drained

1 can navy beans, rinsed and drained

1 can black beans, rinsed and drained

1 large onion, diced

1 can diced green chilies, undrained

10 oz. frozen cut green beans

4 tsp chili powder

1 1/2 tsp. dried basil

1/2 tsp dried oregano

1/4 tsp Tabasco sauce

3 cups water

28 oz. low-sodium chicken broth

12 oz. beer (or water - but the beer really adds a geat flavor and smell!)


Combine all in a slow cooker and stir. Cook on HIGH for 5-6 hours or LOW 9-10 hours. Sprinkle shredded cheddar or mozzarella cheese on it when served.

** NOTE:  I have a smaller crock pot, so this recipe actually fills my crock pot 2 times.

November 09, 2017

Cancer Fighting Chunky Minestrone

3 (14 oz.) cans low-sodium fat-free chicken broth

2 (14 1/2 oz.) cans no-salt-added diced tomatoes with roasted garlic, undrained

1 (15 1/2 oz.) can canellini beans or great northern beans, rinsed and drained

1 (10 oz.) can package frozen chopped spinach, thawed

1 cup water

1 1/2 cups frozen chopped onion, thawed

1 medium carrot, chopped

1medium zucchini, quartered and sliced

2 tsp. olive oil

1 tsp. dried Italian seasoning

1/4 tsp. pepper

1/2 cup uncooked small shell pasta

2/3 cup pre-grated Parmesan cheese or part-skim mozzarella cheese

Combine first 11 ingredients in a 4-quart slow cooker

Cover and cook on LOW 5 1/2 hours. Add pasta and cook on LOW 30 more minutes. Sprinkle each serving with cheese.

November 09, 2017

Cancer Fighting Summer veggie roast

Diced Onions

Minced Garlic

An assortment of veggies like carrots, potato, squash, zucchini, eggplant, kale, broccoli etc.

Fresh, minced or dried parsley

Dried oregano

Dried basil

Fresh, minced or dried parsley

Dried basil

Fresh rosemary, minced

Pepper and Salt

Olive oil

Chop all veggies into small cubes.

Place in large baking dish.

Pour enough olive oil to coat veggies

Mix in spices, garlic and onion, pepper and salt, to taste

Bake at 350 degrees for 45 minutes to 1 hour, until desired consistency.

November 09, 2017

Cancer Fighting Black Bean & Orange Salsa

1 navel orange

1 Can (15 oz.) black beans, rinsed and drained

1 small yellow bell pepper, seeded and finely chopped

1 jalapeno pepper, seeded and finely chopped

1/2 finely chopped cilantro leaves (stems removed)

1/2 finely chopped scallions or green onions, white and green parts

1 Tbsp. fresh lime juice

1 tsp. canola oil

salt and freshly ground black pepper, to taste

Grate 1 tsp. of zest from orange, and set aside. Peel and section orange, holding it over a medium bowl to reserve juice. Chop sections and place them, with all juice collected into bowl. Add beans, yellow pepper, jalapeno, cilantro and scallions.



Whisk together lime juice and oil in small bowl. Mix it into salsa, tossing with fork to combine.  Season to taste with salt and pepper.


Mix in orange zest. Let salsa stand 30 minutes before serving to allow flavors to develop and meld.


Salsa can be the basis of a great and quick meal. Simply eat it with crackers or baked chips, put it on salad lettuce or serve it over fish.

November 09, 2017

Cancer Fighting Granola Recipe

4 1/2 Cups of oats

1 cup almonds, sliced

1/3 cup coconut

1 cup cashews, crushed

1/4 cup sesame seeds

1 cup chopped walnuts, crushed

3/4 cup olive oil

1/2 cup Honey

1 tsp. cinnamon (or vanilla, nutmeg, chocolate, etc.)

Place the oats in a pan in a 275 degree oven for 50 minutes. Stir 1-2 times.  Add the almonds, coconut, cashews, sesame seeds and walnuts, stir with the oats and place in the over for 20 minutes, stirring once.


Heat olive oil, honey and flavorings in a pan (heat, but don't boil).  Mix with granola, turn over to 300 degrees for 30 minutes and stir occasionally. Take granola out of the oven and allow to cool, stirring occasionally to prevent clumping.

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