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5 Vegan recipes for optimal prostate gland health

human organs prostate cancer

Problems with the prostate gland is fairly common for men over 50, according to webmed. But, developing prostate issues is something that men want to avoid, as the gland plays an important role in male fertility as well as the proper functioning of the urinary tract. An enlarged prostate gland, for example, can block the flow of urine from the bladder causing an urinary tract infection. Mayoclinic suggests that a diet packed with nutrients have a positive impact in prostate health. So, the 5 vegan recipes below will provide all the needed nutrients for optimal prostate gland health.


It important to note that an abnormality in the size and function of the prostate gland cannot be only blamed on aging. This is because an enlarged prostate has been associated to (herpes simplex virus type 2) HSV-2 infection, which has been linked to a higher prostate cancer risk. This is because herpes virus plays an important role in the pathogenesis of cancer via the inhibition of cell apoptosis (death) and stimulation of DNA synthesis, which may ultimately lead to cancer.

Therefore, the foods for optimal prostate gland health must not only be packed with nutrients, but also offer antiviral activities within the body. The foods reported to be ideal foods for optimal prostate gland health, are:

beans, peas, lentils, garlic, onions, flax seeds; pomegranate, and coffee, banana and mushrooms, So, the 5 Vegan recipes for optimal prostate gland health are based on the ingredients aforementioned.

1) winter bean soup


1 cup bean mix – ensure it includes red lentils, green and yellow split peas and barley.
6 cups vegetable stock**
1 tbsp. extra virgin olive oil
1 onion, diced
2 carrots, diced
2 parsnips, diced
1 large potato, peeled and diced
1 bay leaf
sea salt
white pepper
chopped parsley to serve


Assess of your legume mix needs to be pre-soaked and follow instructions provided above.

Heat the olive oil in a large soup pot. Add onions and fry for about 5-7 minutes on a medium-high heat, until translucent.

Add the carrots and parsnips and cook for about 5 minutes, stirring regularly. Next add the stock and bring to a boil. Now add the soaked and drained legumes as well as the chopped potato and bay leaf.

Turn down the heat to medium and simmer with the lid half off for about 30-40 minutes, stirring regularly.

Taste to ensure all legumes are cooked through. Season. I think the white pepper makes this dish but that might be a personal preference.

Garnish with chopped parsley to serve. Freeze any leftovers for an easy go-to meal.

2) Asian greens and shiitake mushrooms


2 tablespoons peanut oil
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
100g fresh shiitake mushrooms, thinly sliced
1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves
1 bunch baby bok choy, trimmed
1 x 425g can baby corn spears, drained
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons water


Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.

Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss to combine.

Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.

3) Italian Espresso Mocha Smoothie Recipe


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1 cup strained home-made almond milk (can be bought, unsweetened)
¼ cup Italian espresso
1½ tablespoons raw cacao powder
¼ peeled and crushed avocado
1/3 cup chopped crushed dates, add more to taste
1 teaspoon natural vanilla extract
1/8 teaspoon cinnamon powder, add more to taste
Agave syrup
1 cup ice, or more to taste


Combine all the ingredients except the ice in your blender and process at a high speed for about ½ to 1 minute, until it becomes a smooth creamy mixture.

4) blueberry pomegranate and flaxseed smoothie


1 cup plain Greek Yogurt
½ cup pomegranate juice or fresh seeds
½ cup frozen organic blueberries
½ frozen bananas
1 Tablespoon ground flaxseed


Place all ingredients in a blender and blend until smooth. If the mixture is too thick, add some ice cubes or water.

5) vegan Stroganoff


8 ounces uncooked ribbon noodles
1 tablespoon olive oil
1 yellow onion, chopped
3 tablespoons whole wheat flour, divided
2 cups beefless beef broth or vegetable broth
1 tablespoon soy sauce
1 teaspoon lemon juice
1 teaspoon tomato paste
1 1/2 pounds mushrooms (half Portobello and half White Button mushrooms), cut into large 2-inch chunks
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon white wine vinegar
1/4 cup vegan sour cream (optional)
10 turns of fresh ground, black pepper
1/4 cup flat-leaf parsley, minced


Cook the noodles per the direction on the package. Under cook them a bit because they will be cooked again once incorporated into the sauce.
Drain and set aside.

In a large saucepan, add the olive oil and sauté the onions for 3 minutes over medium heat.

Add the flour and cook for 30 seconds, stirring constantly.

Gradually add the broth, soy sauce, lemon juice, and tomato paste, while stirring at the same time. Stir until mixture becomes thick and bubbly, about a minute.
Add the mushrooms, thyme, sage, and salt. Stir to combine.

Cook for 5 minutes, stirring frequently until mushrooms have shrunk in size.Add the vinegar and simmer for 4 more minutes.

Add the noodles, sour cream, 1 tablespoon of flour, black pepper, and parsley and cook on low for an additional 5 minutes.

Garnish with parsley.

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