5 vegan recipes with foods that may be more effective than gardasil against HPV
According to the CDC 14 million people become newly infected with HPV (human papillomavirus) each year. Recently, reports have linked Epstein Barr Virus (EBV) with the development of Cervical Cancer, because lower immunity may create an opportune environment for EBV in the reproductive system, which increases HPV. However, it is possible to reduce EBV and consequently HPV by eating alkaline vegan foods that may be more effective than gardasil against HPV.
Some of the vegan foods that may be more effective than gardasil against HPV, for their alkalinity, have been reported to be: mushrooms, citrus, dates, raisins,spinach, grapefruit, tomatoes, avocado, cucumber, kale, wheat grass, broccoli, oregano, garlic, ginger, green beans, cabbage, celery, red beet, watermelon, figs and ripe bananas.
With that in mind, the 5 vegan recipes with foods that may be more effective than gardasil against HPV are based on some these ingredients aforementioned.
1) green cabbage and mushrooms
1 small green cabbage, cored and diced, about 6 cups
1 cup vegetable broth
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/2 pound mushrooms (shiitake, if possible)
1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
1/2 teaspoon paprika
Salt and black pepper to taste
In a covered pot over high heat, steam the cabbage in the stock for 5 minutes until it is just wilted and still bright green. Remove from heat and remove cover.
While the cabbage cooks, heat the olive oil in a large skillet or wok, and sauté the onion and mushrooms until they brown. Add the cabbage and heat through, mixing well.
Stir the cornstarch mixture well and add it to skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat and season to taste with dill, paprika, salt and pepper.
2) wheat grass green juice
2 tablespoons Chia seeds (pre-soaked)
1 Cup spinach
1 Cup almond milk
½ Cup blueberries
1 tablespoon wheat grass powder
Place all ingredients in a blender jar and blend until smooth.
3) Vegan minestrone soup
Tbsp olive oil
6 green onions
2 green garlic stalks, or 2 large garlic cloves
1 pound baby potatoes, or Yukon gold potatoes cut into 1-inch chunks
1 15-ounce can of diced tomatoes
4 cups vegetable stock
Salt to taste
1/2 pound artichoke hearts (fresh or frozen), chopped roughly
1 15-ounce can of chickpeas (garbanzo beans), rinsed and drained
1 cup peas (fresh or frozen)
1/2 pound asparagus, cut into 1-inch chunks
2 cups greens (dandelion, chard, spinach, kale, arugula, etc), sliced into thin ribbons
Up to 1/4 cup vegan pesto
1 teaspoon black pepper
Prep green onions, green garlic, potatoes, artichoke hearts: Chop the green onions and green garlic and separate the white and light green parts from the green tops. If you are using regular garlic cloves, put them with the white parts of the green onions.
Sauté white parts of green onions and garlic, add potatoes: In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and sauté for 1 minute.
Add the potatoes, and cook 1 minute more. Add tomatoes, stock, salt, then simmer: Add the diced tomatoes with their liquid and the quart of vegetable or chicken stock. Bring to a simmer, add salt to taste, then cover and cook over medium-low heat for 10 minutes
Add artichoke hearts (if using fresh) and cook another 5 minutes. Add the chickpeas and green peas and cook another 5 minutes.
Add the asparagus and artichoke hearts (if using frozen), then the greens: Add the asparagus and artichoke hearts (if using frozen artichoke hearts). Cook 2 minutes.
Add the greens and the green parts from the green onions and green garlic, if using. Stir well to combine and cook 1 minute. Add pesto, salt, pepper
Turn off the heat and stir in the pesto. Add black pepper and more salt to taste (depending on how salty your stock is, you may need to add 1 to 2 teaspoons of salt).
4) Green bean salad
for the salad
6 oz fresh green beans, trimmed + halved
1/4-1/3 cup chopped red bell pepper
1/4 cup chopped tomato, optional
fresh chopped parsley, to garnish [optional]
3 TBSP quality extra virgin olive oil
1 TBSP white wine or champagne vinegar
1 clove garlic, smashed + minced
1/2 tsp fresh or dried parsley
1/4 tsp dried oregano
1/4 tsp dijon mustard
a pinch of salt and pepper
In a small bowl, whisk together oil, vinegar, garlic, parsley, oregano, dijon mustard, salt, and pepper and set aside to allow the flavors to meld.
Trim ends off green beans and cut in half, if desired.
Fill a medium pot with water and set to boil on high.Set aside a medium bowl of ice water.
Once water is at a rolling boil, add green beans and cook for 3-5 minutes or until they reach your ideal tenderness. I like mine al dente; softened but still crisp!
Drain and immediately submerge beans in ice bath to halt the cooking process.
Combine green beans with red pepper and tomatoes and toss with dressing to coat. Top with crumbled feta and fresh parsley to garnish.
Dive in now or set aside for later! This salad can be made in advance and left out at room temperature for several hours. For saucier green beans, allow salad to sit and soak up the delicious dressing, marinade-style! Or you can do what I did and scarf some right away while leaving the rest to marinate a bit. Enjoy!
5) fruity avocado smoothie
half small ( or 1/4 cup ) of Avocado
1 cup (chopped) of Watermelon
1 ripe Banana
1 serving glass of cold coconut milk
1/4 cup of fig & apricot soaked water – ( for this, soak 2 figs & 2 apricots in 1/4 cup of
water overnight for morning shake or minimum 6 hours for evening shake)
Add the avocado, watermelon, banana, fig & apricot soaked water into the blender and blend for a minute.
Pour the cold milk into the blender and blend for a minute.
Pour into the glasses and enjoy!
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