for breast cancer survivors, How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 4

How to Enjoy Eight-Plus Servings of Vegetables and Fruits Every Day, part 4

Here are some helpful tips:

16. For a treat, fresh fruit is nice for salads too. Try orange slices, raspberries,
apple chunks, kiwis, pomegranate pearls, red grapes, mango, or grated orange
or lemon zest.

17. When baking muffins, cookies, or other treats, add grated carrots or zucchini
to the recipe to boost fiber and carotenoid intake.

18. Use applesauce or prune purée to replace half of the fat in baked goods. You
can use puréed prunes (or baby-food prunes) to replace all the fat in chocolate
brownies or baked goods. They add a chewy texture and a sweet flavor. Place
w cup of dried, chopped, pitted prunes in a blender and add 3 tablespoons of
very hot water. Blend until the prunes are smooth.

19. For a quick favorite family meal, top an organic frozen pizza with extra
vegetables (onions, broccoli, red pepper, artichoke hearts, spinach, dried
tomatoes).

20. For a simple dinner, try roasted vegetables. Dice onion, leek, fennel, rutabaga,
turnip, yam or sweet potato, zucchini, burdock root, red pepper, portobello
mushrooms, peeled whole garlic cloves, and sprigs of fresh rosemary
(optional). Toss with olive oil and roast uncovered in the oven at 375°F for 1
hour. Make extra; they are delicious as leftovers.