Tomato Basil Cucumber Salad with Balsamic Vinaigrette

This salad is rich in lycopene, a powerful carotenoid that has proven its importance in prostate cancer prevention and survival. Serve it with fresh bread or as a starter with light pasta dishes.

Tomato Basil Cucumber Salad with Balsamic Vinaigrette Directions Makes 6 servings 4 tomatoes, quartered and sliced 1/2 large cucumber, peeled, quartered, and sliced 1/2 cup fresh basil leaves 3 to 4 tablespoons balsamic vinegar 1/4 teaspoon ground black pepper Arrange the tomatoes and cucumber in a shallow bowl. Scatter the basil leaves on top, add the balsamic vinegar, and sprinkle with the vinegar and pepper. Tomato, Cucumber, and Basil Salad is best served at room temperature shortly after it has been made. Nutrition Information Per serving (1/6 recipe): 20 calories 0.2 g fat 0 g saturated fat 10.4% calories from fat 0 mg cholesterol 4.3 g carbohydrate 1.3 g fiber 2.5 g sugar 1 g protein 5 mg sodium 11.8 mg vitamin C 487 mcg beta-carotene 0.5 mg vitamin E 17 mg calcium 2110.9 mcg lycopene Recipe from The Cancer Survivor's Guide

Karmic Raw Apple Pie

I made this pie yesterday and it was a hit. Such a good alternative to regular apple pie.

Crust

2 c.
Almonds, Walnuts or Pecans

1 c.
Dates, pitted & chopped

splash
Coconut Water

1 tsp.
Cinnamon

Filling

5
Apples, Cored & Chopped with skins on into ¼ inch slices (I use a mix of
apples, make sure to include 1 or 2 granny smith to give a tartness to the
mixture)

1 cup
Golden Raisins, soaked in 1 C. water for 4-8 hours (save soaking
water)

1 cup
Raw Cashews, soaked 4 hours

2 TBL.
Agave Nectar or Maple Syrup or to taste

1 tsp.
Cinnamon

1 tsp.
Nutmeg

½ tsp.
Allspice

1 tsp.
Vanilla

dash
Cardamom

1 Tbl.
Lemon Juice

Place cut up apples in a bowl with water to prevent them from turning brown.

Meanwhile, combine crust ingredients into
the bowl of a food processor and process until combined into a sticky ball. If
too thick add a little OJ or coconut water. Press into glass pie
dish.

Place cashews in blender with 1/4 raisin soak water, vanilla, spices and agave.
 Blend until creamy. If too thick, add more raisin water. Pour into
a bowl. Add raisins and stir by hand. Drain apples and pour cashew mixture over
the apples and stir to mix. Once evenly coated, pour into pie crust and chill
for 2 hours or until firm.

Garnish with fresh berries, cinnamon,
grated coconut or sliced almonds!

from Karmachow.com