In honor of Breast Cancer Awareness month we are dishing up recipes that honor the pink ribbon in delicious style. Nutrition is important when dealing with health issues such as a breast cancer diagnosis, but that doesn’t mean you can’t treat yourself. Increasing your quality of life by adding a little sweet treat to your meal ever now and then will not only improve your mood but offer an enjoyable end to your meal.
October is National Breast Cancer Awareness Month, but for breast cancer patients, survivors, family and friends it is really year-round. What better way to show your support than with a tasty treat that is the color of this nationwide symbol of solidarity? Some say laughter is the best medicine, but we think that
Breast cancer can strike anyone, men included. While cases are far and few between some men have succumbed to this diagnosis. Women over the age of 40 should be incredibly aware and visit their doctors for yearly mammograms and exams. It saves lives.
We can’t stress enough how serious breast cancer is. It is the most common cancer among women and the second-most deadliest cancer. The good thing is with the advancement in treatments like the ones offered at the University Cancer Centers breast cancer does not necessarily have to be fatal. There are millions of survivors out there who have won their fight against breast cancer.
The warning signs for breast cancer can differ between each women, but most commonly women need to be on the lookout for changes in the appearance of their breasts or nipples, and in some cases nipple discharge. Perform self-exams regularly to check for any suspicious lumps which may be tumors, and if you find any schedule an appointment with your doctor immediately.
We’ve searched high and low for the best rose-colored recipes to satisfy your palate. Ice cream is seen as a comfort food, with its creamy texture and light, fluffy flavor. Strawberries are a fan favorite, and with the roasted strawberry buttermilk-sherbert you can’t go wrong. Take some time out of your day to make indulge yourself.
Roasted Strawberry Buttermilk-Sherbert
Serves: 6
Prep Time: 15 min
Cook time: 30 min
Special equipment:
Ice cream maker
Ingredients:
4 cups strawberries (1 lb.) hulled, halved or quartered if large
1 cup sugar
½ vanilla bean, split lengthwise
1 ½ cup buttermilk
1/3 cup sour cream
Pinch of kosher salt
Directions:
Preheat oven to 425°. Combine strawberries and sugar in a 13x9x2 inches baking pan. Scrape in seeds from vanilla bean and add pod; toss to combine. Roast berries, stirring occasionally, until juices are bubbling, 15–20 minutes. Let cool.
Discard pod. Purée berries, buttermilk, sour cream, and salt in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze until ready to serve.
DO AHEAD: Sherbet can be made 1 week ahead. Keep frozen. Let soften at room temperature 15 minutes before serving.
Per serving: 160 calories