FROM THE ARCHIVES, NEWSWORTHY

KUTV 2 News SLC promotes a vegan diet!


Watch the video here

http://www.kutv.com/health/features/check-health/stories/vid_619.shtml

 

Diet Change After Cancer Fight

(KUTV) A simple change in her diet gave one woman the hope she lost after being diagnosed with breast cancer. Kate Dowden learned she had cancer in 2010. She had surgery, chemotherapy and radiation. During her treatments, Kate’s doctor also encouraged her to change her diet. “She told me that ‘Kate, you should eat meat only as a condiment, rarely or never.’ And then she kind of sent me on my way and I was like ‘what does that even mean’.”Dowden, a registered nurse and Westminster College graduate, turned to scientific journals. She found there was a correlation between food and chronic diseases. “There was evidence that diet is linked to cancer.”

So the nurse changed to a plant-based diet. She doesn’t eat processed food or meats. Everything Nurse Kate cooks is fresh and organic. “This is a diet that you eat if you want to live a nice, long, rich, healthy life.”

Nurse Kate says the diet has given her a sense of control over her health. But she admits there are side effects. “Weight loss, increased energy, increased athletic endurance. There are some pretty big side effects. People should be aware of that.”

Nurse Kate is also educating people about a plant-based diet. She teaches cooking classes at Harmons City Creek. She has also launched her own website, http://www.resilientbodynutrition.com/

Nurse Kate has also provided the following recipes for you to try at home.

Portobello Tacos ”
Kate Dowden, RN!
Resilient Body Nutrition” ”
3-4 large portobello mushrooms thinly sliced”
1 sweet onion finely chopped”
1 yellow onion chopped”
4-5 Romaine lettuce leaves thinly sliced”
2 avocados chopped”
3 medium tomatoes chopped”
2 limes”
1 cup No Chicken Broth (Pacific Foods) ”
4 cloves garlic roughly chopped ”
1/2 t cumin”
1/4 t pasilla pepper powder”
1/4 t mexican oregano”
1/4 t sweet paprika”
dash cinnamon”
dash allspice”
salt and pepper to taste”
12 corn tortillas (I prefer Rico’s handmade) ”
(makes about 6 tacos)! ”
Instructions: Prepare toppings: slice avocado, chop tomato, thinly slice lettuce, finely
chop sweet onion, wedge 1 lime and set aside. ” ”
In a large non-stick pan on med-hi heat add chopped yellow onion 3 cloves chopped
garlic and 2 T no chicken broth. Sauté until onions begin to brown. If there is some “bits”
of brown on the pan that’s ok. Pour in 1/4 c broth to deglaze pan. Add thinly sliced
mushrooms and spices. Simmer for aprox 15 min on med-low heat adding broth as
needed. Juice one lime into mixture right before serving. ”

To prepare tortillas ”
Juice one lime into spray bottle with one clove garlic and 4T water (best if left in
refrigerator overnight) Plain water will also work. ” ”
Heat small non-stick pan on high heat. Spray water on one side of tortilla and place wet
side down into pan until air pockets form on tortilla, spray opposite side and flip tortilla
with tongs until air pockets form. Place hot tortilla in tortilla container or aluminum foil,
keeping covered until all tortillas are toasted. (Optional shortcut: wrap a stack of tortillas
in a wet paper towel or clean dishcloth and place on a glass plate. Microwave for 1-2min
until hot)” ”
Using 1 or 2 tortilla (for better structure) place approximately 1 Tablespoon of mushroom
mixture in each tortilla. Load in toppings and sauce as desired.” ”

“Creamy” Cilantro Lime Sauce ”
Kate Dowden, RN”
Resilient Body Nutrition” ”
In a high speed blender:”
1/2 C raw cashews”
1/2 pkg firm non-gmo organic tofu”
3 T apple cider vinegar”
Juice of 2 limes”
1/2 t salt”
1/4 c no chicken broth”
1/2 t cumin”
Aprox 2 T fresh onion (a piece the size of a walnut)”
Aprox 1 cup fresh cilantro”
blend until smooth!
add pepper to taste”
(yield aprox 17 oz)

(Copyright 2014 Sinclair Broadcasting.)

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