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Cooking with Carrie Episode 1 – Prepping Your Kitchen for Cancer Prevention

November 29, 2016

Welcome to BeatCancer.Org’s Cooking with Carrie. We will be cooking up recipes from our two recipe books, Hungry for Health and Hungrier for Health. Both books can be purchased in our e-store. Join us as Carrie introduces you to setting…

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Cooking with Carrie Episode 2 – Holy Guacamole


Blend avocados, salt, lemon juice and garlic in a food processor or bowl until creamy. Mix in a bowl with the chopped ingredients. Yield: 4-6 servings Questions or Comments? Join the Conversation in our Forum or Join our Facebook Group…

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Cooking with Carrie Episode 3 – Hummus

January 8, 2017

Drain and rinse chickpeas. In food processor, combine all ingredients except parsley and paprika. Process until smooth and creamy. Place in serving bowl and sprinkle with parsley and paprika. Chill before serving. Yield: 1 2/3 cups Questions or Comments? Join…

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Cooking with Carrie Episode 4 – Chickpea Salad

January 17, 2017

Toss together all ingredients except lettuce and endive. Chill. Place on serving platter atop fan of lettuce and endive leaves. Yield: 6 servings Questions or Comments? Join the Conversation in our Forum or Join our Facebook Group - Cooking with…

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Cooking with Carrie Episode 5 – Red Lentil and Sweet Potato Soup

February 9, 2017

In a large soup pot, steam-fry the onions over medium heat until soft, adding water by the teaspoon to prevent sticking.  Add broth, potatoes, lentil, cumin, salt and pepper, and stir well.  Bring to a boil, then simmer, covered for…

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Cooking with Carrie Episode 6 – Beet Salad Vinaigrette

February 13, 2017

Combine vinegar, scallions, syrup, mustard, salt and pepper in a blender and mix well. While blender is still running, slowly add oil until emulsified. Toss beets with 1 tsp dressing and set aside. Toss greens with remaining dressing. Place mound…

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Cooking with Carrie Episode 7 – Pasta Primavera

March 13, 2017

Over medium heat, saute garlic and onion 2 minutes in 4 T water, stirring occasionally.  Add broccoli and cook one minute.  Add red pepper, zucchini, and mushrooms and cook for 5 minutes more.  Add herbs and olive oil, cover, and…

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Cooking with Carrie Episode 8 – Carrot Avocado Soup

April 7, 2017

In a blender, combine the carrot juice and avocado. Add the lemon juice, vanilla, apple juice, salt and spices and blend again. Garnish with sprouts and serve cold. Yield: 3-4 servings Questions or Comments? Join the Conversation in our Forum…

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Cooking with Carrie Episode 9 – Thai Curry Chicken

April 19, 2017

Place all ingredients in wok and cook, covered, over high heat for 25 minutes. Stir occasionally. Serve over basmati rice. Yield: 4 servings Questions or Comments? Join the Conversation in our Forum or Join our Facebook Group - Cooking with…

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Cooking with Carrie Episode 10 – Homemade Mayonnaise

June 14, 2017

Recipe In a measuring cup, pour the grapeseed oil. Add an egg, apple cider vinegar, and lemon juice. Use an immersion blender to blend the ingredients together. Add a pinch of salt and pepper to taste. Keep in the refrigerator…

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