Have you seen how many different kinds of granola you can buy? 

A lot of the granola you see in grocery stores is loaded with too much sugar and sodium… definitely not something you want if you’re trying to eat healthy (and Granola started off as a health food, remember).

Here’s a better idea… make your own. This is a very easy gluten-free, vegan recipe that shows you how to make the best granola ever. I’ve used brown sugar and maple syrup to give it a subtle sweetness and added just a pinch of salt. The almonds and tart cherries bump up the excitement!

Find the printable recipe below the image!

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My love for sickly-sweet canned cherry pie filling is well-documented. I make no apologies and I’m not ashamed. (And… I am getting help. Really. Not Really.)

I found a can of cherry pie filling in the back of my pantry (how in the world did THAT get there I wonder?)… I immediately thought, “A pie would be nice, but I don’t feel like making one.” Then it hit me… “Hmmm… ice cream! Yes, that’s the enchantment I can create!”

And I did… Cherry Pie ice Cream.

You don’t have to go through the gymnastics (like I did) of making homemade ice cream. Buy a high-quality vanilla bean ice cream, let it soften a bit and stir-in the canned cherry pie filling. I won’t tell. You definitely have to make the streusel because it is so darn delicious. If there’s any leftover, sprinkle it on your oatmeal.

We both know that there are some things in this world that you know aren’t healthy and should be avoided… but then you don’t. Or won’t.

But it’s okay.

As I always say…fat is your friend!  Besides, you don’t eat like this everyday and, well, it’s nice to spoil those you love once in a while.

Especially yourself.

       Print this recipe.    

You can Stand Up to Cancer by making sure you eat lots of these top 10 Cancer-Fighting Foods. How many of these are you eating regularly?

1. Garlic – Hard to say how much of this pungent herb you need to eat each day to prevent cancer… even the experts don’t know. But many studies have shown that garlic helps prevent cancer in the esophagus, stomach and colon. What’s a little bad breath in exchange for something this good for you?

2. Berries – What’s not to love about blueberries, strawberries, raspberries and blackberries? Not only are they a fantastic source of antioxidants, fiber and Vitamin C… they may help prevent cancers of the bladder, lung, breast and esophagus.

3. Tomatoes – Whether you eat them fresh or out of a can, tomatoes are rich in the cancer-fighting antioxidant lycopene (that’s what gives them their red color!). Tomatoes are also full of Vitamin C and beta-carotene, and studies show that they have the potential to fight prostate cancer.

4. Cruciferous vegetables – Veggies like kale, broccoli, cauliflower, cabbage, Brussels sprouts and bok choy all fall into this cancer-fighting category. These vegetables contain phytochemicals that may prevent stomach cancer and cancers of the mouth and larynx, uterine lining and cervix.

5. Green Tea – Over the last 10 years, the popularity of green tea in this country has exploded. As most of us know, it’s been widely consumed in Japan, China and other Asian countries for centuries, where the incidence of cancers of the esophagus, stomach and colon are significantly lower. Green tea contains the antioxidant catechins, which some researchers believe may help protect against cancer and slow tumor growth.

6. Whole Grains – We all need more of the good grains in our diets… whole grains that have all three parts of the grain kernel (germ, bran and endosperm)… like oatmeal, barley, whole wheat and even popcorn! Corn tortillas are made of whole grains… flour tortillas are not. Whole grains are full of fiber that helps reduce the risk of colon cancer.

7. Turmeric – When I was in Grenada, I met a woman selling raw turmeric (it looks like big grub worms when it is raw, and saffron colored once it’s dry and ground). Besides cooking curry, she uses this spice as an herbal remedy to prevent stomach ulcers and other intestinal disorders. Now, new research shows that it may prevent and slow the growth of several types of cancer… including stomach, breast and mouth cancers.

8. Leafy Green Vegetables – If you eat romaine lettuce, kale and spinach, then you are on the right track for preventing breast, skin, lung and stomach cancer. These vegetables, and others like chard, mustard and collard greens are rich in fiber and antioxidants beta-carotene and lutein.

9. Grapes – What? Grapes? I’ve been conditioned to think of grapes as nature’s sugar bombs. Well, they are full of sugar, but the skins of red and purple grapes are packed with the antioxidant resveratrol… which has the potential to keep cancer from forming in the liver, breast, stomach and lymphatic system.

10. Beans – I grew up eating beans, and I still love them, so I’m glad beans are one of the Top 10 Cancer Fighting Foods. Dry beans and peas are mega sources of fiber, protein and folate. Studies have shown that folate helps reduce the risk of pancreatic cancer.

There you have it: easy, simple things that you can eat to lower your risk of getting cancer. So, stand-up! Get to the grocery store or the farmer’s market and start eating better.

It’s easier than you realize… and you have everything to gain.

Note: My information was gathered from the doctors at M.D. Anderson Hospital in Houston, Texas, whom successfully treated my mother for breast and colon cancer. My mother’s cancer is in remission. Other information sources include the American Cancer Society  and The American Institute for Cancer Research.

Blanca asks: “If a recipe asks for coconut milk can I use coconut cream instead?”

If you’re talking about that amazing stuff you use to make those deliciously boozy Piña Coladas that we all love… then the answer is no. Absolutely not. You’ll end up with something way too sweet.

Let’s start at the beginning. Coconut milk, coconut cream, coconut water and cream of coconut are used in tons of recipes in Latin American and Asian cuisines. Sometimes they can be used interchangeably, but you need to carefully read the label. (We’ll assume you’re not making fresh coconut milk from whole coconuts, right?)

Speaking of fresh coconuts, I know a woman from the Philippines who can open a coconut like she’s opening a peanut. But that’s not you and me, Blanca, like most people, we have to rely on cans or cartons, so here we go:

Coconut milk is a little bit thicker and creamier than cow’s milk. It’s made by pouring equal parts of boiling hot water over the freshly grated meat of a brown coconut. The mixture is pressed to release as much liquid as possible, then cooled and strained. Coconut milk is gently fruity and rich because of the high oil content. Most of the fat is saturated fat. It’s has a very subtle sweetness, although canned varieties may have added sugar and preservatives. Coconut milk is often used in savory dishes in place of tomato sauce and as a broth in sauces and soups. Always shake the can before using.

Coconut cream has a paste-like density because it contains less water. It’s made the same way as coconut milk, but the ratio of grated coconut meat to water is higher, about four parts coconut to one part water. After it is strained, refrigerated and allowed to set, the smooth coconut cream is skimmed off the top of the coconut milk. There is barely any sweetness with coconut cream, but the coconut flavor is marvelous. Think of it this way: Coconut cream is to coconut milk what condensed milk is to regular milk… thicker and richer. It’s also sold in wax-like blocks.

Coconut water comes from the liquid inside green coconuts. It’s an excellent thirst quencher. A great source of potassium, coconut water has become the darling of the sports world. It’s packed with naturally occurring minerals and essential electrolytes. It’s not sweet, but is amazingly delicious. Coconut water, straight from a real coconut is tremendously popular in the tropics as an on-the-go drink. Here’s a video from an open market in Grenada:

Finally, cream of coconut is coconut milk that contains sweeteners, emulsifiers and thickeners. It’s used in sweet fruity drinks and desserts. I wouldn’t use this when making savory dishes, but you definitely CAN use it to make a fun cocktail to serve with those savory dishes!

So you see, there is a big difference between coconut milk and coconut cream (as well as coconut water and cream of coconut!). Thanks for asking, Blanca!

If you love coconut as much as I do, check out these recipes:

Coconut Raspberry Ice Pops

Glorious Morning Glory Bread

Holiday Rice Pudding

Dream Cookie Bars