Dr. Funk's Breakfast Breast-rito!
- 1 package (8 oz) organic firm or extra firm, well drained tofu (prep technique below)
Soy is anti-estrogenic and anti-carcinogenic; studies in humans show that daily soy consumption can drop breast cancer incidence and recurrence by 60%, and death from breast cancer by 29%.
- 1 onion
Immunity-boosters like onion, garlic, shallots, and scallion unleash antioxidant protection. A French study showed an astounding 75 percent drop in breast cancer with 11-12 weekly servings of these allium vegetables.
- 1 large green pepper
- 1 large red pepper
- 2 handfuls chopped spinach
Gotta love all cruciferous vegetables - broccoli, cauliflower, cabbage, brussel sprouts, kale, bok choy - they are like little superheroes with their isothiocyanates and indole-3-carbinol running around stomping on cancer cells and making you pee excess estrogens out.
- 2 tomatoes
As a powerful anti-inflammatory, lycopene colors tomatoes bright red and is most concentrated in the skin. Unlike most plant nutrients, which are best consumed in their raw state, heating tomatoes for fifteen minutes increases the lycopene bioavailability by 300 percent. They are also fat-soluble – so, avocado to the absorption rescue!
- 1 tsp. turmeric
Could turmeric be the reason breast cancer rates in India are five times less than in Westernized countries? Curcumin decreases estrogen, induces cancer cell cell suicide (aka “apoptosis”) but it is fairly useless without the piperine in pepper…
- A few churns of the peppercorn mill
makes curcumin 2000% more bioavailable. Ps. no turmeric if you have gallstones as it stimulates gallbladder contraction.
- 2 tsp. Bragg Liquid Aminos (or tamari)
- Veggie broth (no oil in this recipe)
- 1 Avocado
Excellent source of healthy omega-3 fatty acids and it delivers 13.5 grams of the 30 grams of fiber I want you eating each day to decrease breast cancer risk by as much as 50 percent! How many American adults fail to consume enough daily fiber? 97%. You and I will be in the 3 percent.
- 100% Whole grain tortillas
- Heat pan with a tiny bit of broth just covering the bottom of the pan.
- Once the broth is simmering, add the chopped onions and peppers. Sauté until they start to get soft (about 6-8 mins). Keep adding broth by the tablespoon when pan is gets too dry.
- Crumble tofu (I use my hands), add turmeric and Bragg Amino acids and sauté until everything is starting to brown just a bit.
- Add spinach and diced tomatoes, turn OFF heat, and toss for a minute or so. Taste and decide if you want to add a little more Bragg’s.
- Heat tortilla until soft and fill with mixture. Add salsa, cilantro and avocado and wrap into a burrito.
Tip: Draining tofu completely is important. Cut the tofu block in half and press in clean kitchen towels, then wrap in a dry towel and place under a heavy pan (or a stack of books (I use a 15 pound weight!). Leave for at least 20 mins and change out towels if they get too saturated. Or buy a tofu press... I bought one, but I still use my weight trick instead!