September Menu - Prostate Cancer Foundation

Beth Ginsberg’s Fall-Inspired Menu for Prostate Cancer Awareness Month

(serves 6-8)

Make a Loving Point While Making a Delicious, Healthy Meal: Chef Beth Ginsberg offers seasonal menu to stimulate taste buds and discussion during Prostate Cancer Awareness Month

Cream of Tomato Soup with Fresh Basil

Turkey and Chicken Meatloaf

Corn Pudding

Soybeans, Peas and Wild Mushrooms

Apple Cobbler

Cream of Tomato Soup with Fresh Basil

2	28oz cans organic tomatoes
7 cups	vegetable or chicken stock
1 cup	rolled oats
2 tsp	chopped garlic
1	small onion, diced
1 cup	carrots, peeled and diced
3/4 cup	celery, peeled and diced
1 tsp	dried basil
2	fresh basil leaves
3/4 tsp	sea salt
1/2 tsp	ground black pepper
	cooking spray
	fresh basil chiffonade for garnish

1. Spray a soup pan
2. Sauté garlic and onions until onions are clear
3. Add all other ingredients
4. Bring to a boil and turn down to a simmer
5. Cook about 25 minutes
6. Remove from heat allow to cool
7. Puree in a blender or food processor
8. Heat and ladle into bowls
9. Garnish with basil chiffonade

Turkey and Chicken Meatloaf

	cooking spray or 1 tbsp olive oil
1 lb	ground white meat turkey
1 lb	ground white meat chicken
1	onion julienned
2	carrots julienned
1/2 cup	egg whites
3/4 cup	organic ketchup
1/4 cup	tamari soy sauce (low sodium)
1 tbsp	poultry spice
1 tsp	fresh thyme, chopped
1 tsp	granulated garlic
1 tsp	granulated onion
3/4 cup	rolled oats
to taste	sea salt
to taste	ground black pepper
1/4 cup	organic ketchup or marinara sauce for top of meatloaf

1. Sauté Onions in cooking spray or olive oil cook about 5 minutes or until clea
2. Add carrots sauté 1 minute remove from heat
3. Place all other ingredients in a bowl
4. Add onion mixture
5. Blend well
6. Place mixture in a loaf pan lined with parchment paper
7. Top with ketchup, score in diagonal crisscross using a paring knife
8. Bake at 350 degrees about 1 ½ hours or until 170 degrees when using a meat thermometer

Corn Pudding

1 cup	egg product
2 tbsp	organic all-purpose or corn flour
1 1/2 tbsp	maple syrup or natural cane sweetener (optional)
1/4 tsp	sea salt
1 3/4 cup	1% vanilla soy milk
4 cups	fresh corn off the cob

1. Place all ingredients in a blender and puree
2. Spray a 9”x 9” baking pan once, pour in batter
3. Bake in a pre-heated oven (350 degrees) for about 45 minutes or until golden brown

Soybeans, Peas and Wild Mushrooms

1 tsp	olive oil or truffle olive oil
1 lb	organic green peas
1 lb	shelled soybeans
1/2 cup	sliced shitake mushrooms
1 cup	sliced crimini or button mushrooms
2 tbsp	shallots chopped
to taste	sea salt or truffle sea salt
to taste	cracked black pepper

1. Sauté shallots in olive oil on low heat
2. Add mushrooms, sauté for 1 minute
3. Add peas and soybeans and sauté for 5 minutes until hot
4. Season to taste with sea salt and cracked black pepper

Apple Cobbler

Filling
Mix all ingredients together (you can use right away or warp in plastic and refrigerate or freeze until ready to use)

8	large apples
3/4 cup	organic cane sugar or maple sugar (agave syrup may also be used)
1/2 cup	apple juice divided
2 tsp	cinnamon
1 tbsp	vanilla extract
2 tbsp	cornstarch

1. Peel and core apple, cut into 1/8” slices
2. Place apples, sugar, ¼ apple juice cinnamon and vanilla in a sauce pan and cook until apples are tender about 10 minutes
3. Dissolve cornstarch in remaining apple juice. Add to hot apple mixture stirring constantly until mixture thickens. About 4 minutes. Remove from heat.
4. You may use this mixture warm, chill it down or even freeze it for a use in the future.

Cobbler Topping

1 cup	organic flour (spelt, white, oat, whole-wheat can be used)
2 each	egg whites
1/4 cup	organic cane sugar or agave nectar
1 1/2 tbsp	vanilla yogurt
pinch	sea salt
1/2 tsp	vanilla extract
1 1/2 tbsp	citrus flavor olive oil
1/2 tsp	lemon zest

1. Place apples in a pie pan
2. Evenly place cobbler topping on top
3. Bake in a 350 degree oven for 40- 50 minutes or until crust is golden

Other recipes can be found in:

The Taste for Living Cookbook

The Taste for Living WORLD Cookbook