Barbeque Menu - Prostate Cancer Foundation

With summer right around the corner, it’s time to fire up the barbeque. Not so fast - you might want to keep the flames low. There have been many studies done discussing the negative effects of charring proteins. In short, that this method of cooking is carcinogenic.

Use a gas grill and keep the flames low.
If using charcoals, wait to grill your proteins and vegetables until the coals are very hot and not flaming. Also, purchase natural briquettes.
Turn the proteins and vegetables every minute.
Do not allow for charring of any kind.
Trim excess fat off of meat.
Marinate proteins.
I also suggest side dishes that are not barbequed.

To see all of the menus and recipes previously featured, click here.

Barbeque Recipes

Marinades
Sides
Dessert

Marinades
Sides
Dessert

Hoisin marinade for proteins and vegetables

3/4 cup Hoisin sauce

1 cup ketchup

2 tbsp rice vinegar

1/2 cup honey

1 tbsp orange zest

1/8 cup orange juice

1/4 tsp chili flakes

1/2 tsp gingerroot

1/2 tsp garlic

1 tsp shallots

1 tbsp olive oil

Marinate proteins at least 1 to 24 hours.

Herb Marinade

4 tbsp extra virgin olive oil

1 1/2 tbsp fresh garlic (chopped)

3 tbsp shallots (chopped)

3 tbsp fresh chives (minced)

2 tbsp fresh parsley (chopped)

1 tbsp fresh basil (chopped)

1/4 tsp crunchy sea salt

1/4 tsp cracked black pepper

2 tbsp lemon juice

1. Mix all ingredients together.
2. Rub on proteins.
3. Allow to marinate at least 20 minutes.

Old Fashioned Coleslaw

1/2 head green cabbage (julienne or shredded)

1/2 head red cabbage (julienne or shredded)

2 large carrots (julienne or shredded)

1/3 cup mayonnaise, fat-free mayonnaise or egg-free mayonnaise

1/4 cup water

2 tbsp organic sugar, agave, or maple sugar

3 tbsp granulated onion

2 tbsp shallots (chopped)

2 tbsp brown rice vinegar

2 tsp Dijon mustard

1/8 tsp sea salt

to taste ground black pepper

1/4 tsp celery seed

1. Place all ingredients in a bowl. Toss.
2. Allow coleslaw to marinate for at least 20 minutes.

Corn Pudding

1 cup egg product

2 tbsp all-purpose flour or corn flour

1 1/2 tbsp maple sugar or natural cane sugar (optional)

1/4 tbsp sea salt

1 3/4 cups vanilla soymilk

4 cups corn off the cob

1. Place all ingredients in a blender and puree.
2. Spray a 9X9 casserole dish with cooking spray.
3. Bake in a pre-heated 350 oven for about 45 minutes.

Crunchy and Chunky Oatmeal Chocolate Chip Cookies

1 3/4 cups all-purpose flour or spelt flour

2 cups organic oats

1/2 cup oat bran

1 tsp flax seeds (optional)

1 tsp baking soda

1/2 tsp sea salt

3/4 tsp cinnamon

1/2 tsp orange zest

1 1/4 cup light brown sugar

1/2 cup natural cane sugar or maple sugar

1/2 cup sweet butter, soy margarine or orange olive oil

1/2 cup unsweetened apple sauce or date puree

2 oz egg product

1 tbsp vanilla extract

1/4 cup walnuts

1/4 cup almonds

1/4 cup currants (optional)

1. Cream butter (or soy margarine or olive oil) with sugars.
2. Add vanilla extract and eggs and zest.
3. In a separate bow,l sift dry ingredients.
4. Add dry ingredients into wet.
5. Fold in nuts and flax seeds.
6. On a cookie sheet with parchment paper, place cookies.
7. You can also roll cookies in parchment and freeze. (Then slice and bake when you are in the mood.)
8. Bake in a 350 oven for 10-12 minutes.
9. Cool and serve.

Other recipes can be found in: