I’m not going to lie. I was getting truly and fully fed up with all this Mustache growing for “Prostate Cancer Awareness”. Seriously. Isn’t it safe to say we all know it’s there. I wonder if all these people raising the funds for the cause give a thought to where the moolah is actually going.
That’s how this whole idea started. My dad, as you probably know, has prostate cancer. Since his diagnosis, he took a leap and chose to clean up his act- giving up foods that were once favourites, the burgers and fries, coffee and bagels and raise a green glass of veggie juice to living a healthier lifestyle moving forward.
The sad bit is that it took the big C diagnoses for my dad to realize that some changes were needed. This should be the way. We should embrace healthy living as a luxury and love to partake. It is neither torture nor punishment. We have the supreme opportunity to choose the foods we eat, so why wouldn’t we want to due ourselves the respect we deserve and choose the very, very best to avoid the diseases of our times, instead of wait until…
My dad’s friends and colleagues kept asking him what he was doing. He had lost 25 pounds, the inflammation from his arthritis had nearly vanished after 20 years of suffering and the cancer was showing no sign of making any sudden moves beyond the prostate (Though sadly, the most recent biopsy did reveal a slight growth in the cancer- though the docs say it may have been like that before. They have no way of knowing for sure, just as we have no way of knowing what my dad’s health status would be had he not embraced these vital lifestyle changes.
My dad suggested I do a class for the guys. This was a brilliant idea. I knew these guys needed the info- but also knew there was no way any one of them would come on their own and sit in my pink kitchen with a mostly female population.
I designed a workshop just for them, and selected extra special and uber simple recipes in the hopes that they might actually go home and make something! We talked about foods to boost to testosterone, how to bring down estrogen, the
power of green juices and smoothies, and I had a group of men talking about how my quinoa salad was the best they’d ever had.
We also even had a rockstar in attendance. Recognize who that is?
There were two incredibly special parts to the night. The first is that through the info I shared- these guys opened up, over their kale topped salads and peppermint spiked waters, about their own health. This class got the guys talking about their struggles, what’s worked for them and what hasn’t. That was absolutely the best bit ever. They were forming a health supportive community founded on the desire to live an awesome life for as long as possible.
The other great part was, of course, having my dad there. It was the first class of mine he had come too and I was excited to show him my nutrition song and dance. And I think he was excited to see it.
What was the hit dish of the evening? It was my tempeh bacon sandwiches. I wasn’t sure I could spring tempeh on these manly men. I figured though, if they have ever cooked bacon in their lives, than these guys could absolutely pan fry some tempeh.And didn’t I love to bits having these 10 men sitting around my dining table in my pink kitchen, declaring their absolute love of my Tempeh Bacon sandwiches that used a homemade cashew sour cream/mayo type spread in place of the real deal creepy mayonnaise.
2 One Buns (ours were courtesy of Ozery Bakery)
1/2 cucumber, sliced
1 tomato, sliced
1/2-3/4 of an avocado, sliced
1 Tbs cashew sour cream or pesto of choice|
1 tsp mustard
1/4 cup mixed sprouts
6 slices prepared tempeh
1/2 block tempeh, defrosted and sliced in thin, lengthwise strips
3 Tbs olive oil
2 Tbs tamari
- Heat olive oil in a large skillet on medium heat
- Add tamari and using a wooden spoon, mix together in the pan.
- Add stripes of tempeh, with the wide edge down, so the oil/tamari covers the larger surface area.
- Allow tempeh to cook for 5 minutes and then flip over to cook the other side.
- Cook for another 3-4 minutes until tempeh is browned and lightly crispy.
- Remove from pan and set aside.
Cashew Sour Cream
1/2 cup cashews, soaked
1/4 cup sunflower seeds, soaked
1/4 cup red pepper, chopped
1/2 lemon, juiced
2 Tbs olive oil
1 Tbs cider vinegar
1/2 cup water
3/4 tsp sea salt
- Place all ingredients in blender or food processor. Process until smooth
Question Of The Day: What do you find helps you stay on track with your healthy living adventures?