I’m back with another recipe packed full of nutrients for breast health — this time it has raw veggies, which are cancer choking super stars. Why do I call raw veggies cancer choking? Because we know that oxygen and a healthy PH are cancers’ enemies.

When our bodies are too acidic from eating sugar, dairy, animal protein, or refined foods, we set the stage for a slew of ailments, ranging from chronic degenerative diseases to fatigued body to cancer.

What we know, thanks to Nobel-prize winning scientist Otto Warburg, is that cancer thrives in an oxygen-depleted environment and can’t survive in an oxygen-rich environment. So we need to eat foods that are high in oxygen, to choke out the cancer cells.

An alkaline environment, on the other hand, floods our body with oxygen, keeping us energized and healthy. And the best way to increase the alkalinity of our bodies is to eat a raw, vegetarian diet. Don’t worry: I don’t expect you to go totally raw (remember, I’m a flexitarian), but strive to eat  80% raw cuisine and 20% cooked. For example:  a green smoothie for breakfast, a salad for lunch, and then for dinner, have something (but not everything) cooked.

This week’s recipe, Raw, Julienned Broccoli, Beet and Carrot Salad, fits the bill for breast health. I love this recipe – especially the dressing! It was adapted from one of my fav cookbooks, “Clean Food” by Terry Walters.

Raw, Julienned Broccoli, Beet & Carrot Salad

This raw fall salad is healthy, colorful and full of flavors and textures and lends balance to a variety of menus. I like to make it at the beginning of the week to dip into for lunch or as a side for dinner. It could be a refreshing side dish for Thanksgiving!

Serves 6

Salad Ingredients:

• 1 raw golden or red beet, peeled and julienned

• 3 raw broccoli stems, peeled and julienned (or bagged broccoli slaw )

• 2 carrots julienned (you can find this bagged, too!)

• 1 cup cooked chickpeas

• 1/2 cup dried cranberries

• 1/4 cup fresh parsley or cilantro, chopped

• 1 cup toasted cashews, chopped

Dressing Ingredients:

• 1 small shallot, minced

• 1 Tbs lemon juice

• 2 Tbs honey mustard

• 2 Tbs brown rice syrup or maple syrup

• 1/2 cup extra virgin olive oil

• 1/4 tsp sea salt

• Freshly ground black pepper, to taste

Directions:

Combine beet, broccoli stems, carrots, chickpeas, dried cranberries and parsley in a large bowl.  In separate bowl, whisk together dressing ingredients until combined or emulsify with handheld blender (makes about 1 cup of dressing).

Pour desired amount of dressing over vegetables, toss to combine, top with toasted cashews and serve.

Notes from Denise:

Wondering what Brown Rice Syrup is? It is a naturally processed sweetener derived from fermented brown rice; it is less destructive to our natural mineral balance then refined sugars. It can be used instead of refined sugars, corn syrup, maple syrup, honey or molasses. When substituting, use 1 1/2 cups brown rice syrup to one cup sugar and reduce 1/4 cup of liquid when baking. You can find it in most grocery stores.

Download this recipe now!

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So start today by making this salad and get more of the raw into your daily routine. You will be so surprised at how much energy you will have! Remember, you are what you eat – live food makes a live person 🙂