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Luscious Pink Appetizers For Breast Cancer Awareness Month

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Breast Cancer Awareness – any breast cancer survivor will tell you that we’re seriously ‘aware’ already. One of my pet peeves is the amount of products out that that claim to be ‘for the cure’, but are loaded with junk….fried chicken, sugar-filled yogurt, corn syrup, M&M’s…give me a break.


Do they really want to ‘cure’ us? Do they even have any clue that these foods do nothing to ‘cure’ anyone – but they can do plenty to hurt us?!


So I felt the need to post these pink appetizer recipes. If you want to celebrate survival – I hear that! PINK IT UP, fellow survivor sisters and brothers! We need each other to lean on, confide in, understand where we’ve been and where we’re trying to go. And let’s be real – we need to let loose and party now and again!


But we also need to pursue ‘the cure’ on a very personal level. Friends, listen to me…with all of my heart I need you to hear this – healthy food is part of ‘the cure’. A BIG part. Our power is not in buying products with a pink ribbon slapped onto them. Our power is in the choices we make every day – including the foods that we eat. So when you party in pink, why not kick some cancer-booty while you do it? Now rock that pink wig, pink feather-boa, and whatever other pink item you want to wear – while feasting on these luscious pink appetizers!


For more on fighting back with healthy foods, listen to my interview with Holistic Health Talk Radio for Women.


 


Apple-Onion Spread

(makes enough for approx. 18 appetizers)

1 medium red onion

2 medium sweet red apples

2 tbsp. apple juice

2 tbsp. lemon juice (this keeps the color nice)

2 tbsp. coconut oil (I used naturally refined, which has no flavor), or extra virgin olive oil

½ tsp. cardamom powder (substitute ginger if you don’t have cardamom)

1 packet of NuStevia

½ tsp. garlic/sea salt blend

½ tsp. cumin powder

2 sprigs fresh marjoram or ½ tsp. dried marjoram

Extra marjoram sprigs and cracked black pepper for garnish


Slice onions and apples (leave apple skins on). Saute over low heat with the oil for 1 minute. Cover pan with a lid and simmer for 5 more minutes.


Place all ingredients (except garnish) in a blender or food processor. Pulse just until smooth, yet slightly chunky.

Spread onto crackers or toasted baguette slices. Garnish with cracked pepper and a sprig of marjoram.


 


Balsamic Beet Pâté with Feta Cheese

(serves approximately 14 guests)

2 cans beets, preferably whole

1/4 c. balsamic vinegar

1 tsp. garlic powder

2 cups feta cheese or feta substitute

1 pack of very sturdy, medium-sized to large-sized crackers, such as Wasa (pictured)


Place beets, garlic powder, and balsamic vinegar in a food processor. Pulse until thickly pureed.

Place beets in a bowl. Place feta cheese in a separate bowl.

Serve with crackers. Instruct guests to spoon on some feta cheese, then spoon beet pâté over the feta cheese.

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