Studies show that diets high in fiber and low in fat can help prevent cancer. Like tofu, tempeh is made from soybeans, but tempeh is a whole soybean product with different nutritional characteristics and textural qualities. It has a higher content of protein, dietary fiber and vitamins compared to tofu. In the past five years tempeh has grown so much in popularity that it is now available in the refrigerated section of many supermarkets. Here is a simple way to prepare tempeh that both kids and adults love.

Vicki's Spicy Tempeh Soft Tacos
Serves 4

1 block tempeh crumbled
1/2 vegetable broth or water
1 red bell pepper chopped
1 onion chopped
1 tbsp chili powder
1 tbsp garlic powder
1/2 tsp cayenne pepper (can leave out if you don't want spicy)
2 tbsp olive oil
1 cup cooked black beans or pinto beans drained
1 tomato chopped
handful chopped lettuce
grated hard soy cheese if you want vegan or cheddar if vegetarian
8 whole wheat tortillas

Recipe directions

Saute the tempeh in the olive oil on medium low heat for about 3 minutes. Add red pepper and onion and continue to saute for about 5 minutes more. Add the spices, 1/2 cup broth or water and the beans and cook for about 5 minutes or until most of the liquid has evaporated.

Serve in the tortillas with the chopped lettuce, tomato and cheese.

Green peas are bursting with nutrients. They provide very good amounts vitamin K, vitamin C, vitamin B1 or thiamine, vitamin A vitamin B6, B3, and B2 and lots if dietary fiber, manganese, folate, phosphorus, magnesium, copper, iron, zinc and potassium. Green peas are that little food that is supercharged with nutritional and can supercharge your health.

Green peas are one of the important foods to include in your diet if you oftentimes feel fatigued and sluggish. That is because they provide nutrients that help support the energy-producing cells and systems of the body. They provide nutrients that are important for maintaining bone health. With its great source for iron green peas build normal blood cell formation and function. Low amounts of iron can result in anemia, fatigue, decreased immune function, and learning problems.

Vicki's Green Pea Salad
2 cups fresh green peas. (You can substitute with a 16 ounce package of frozen green peas. Rinse and thaw them for use in the salad.)
1 cup chopped fresh cauliflower ( make sure pieces are chopped about the same size as the peas.)
1 - 8 ounce can sliced water chestnuts (drain and rinse thoroughly and cut into strips)
1 - 8 ounce container sweet grape tomatoes or cherry tomatoes sliced in half
1/2 onion minced
1/2 cup chopped celery
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon dry dill

Whisk together the lemon juice, dill, and mayonnaise.
In large bowl mix all of the vegetables. Pour in the mayo and dill dressing and toss.

There's a bit of breast cancer news in just about every magazine out there -- news about treatments and protocols and studies, news about celebrity diagnoses, news about lives lost to breast cancer and lives conquering breast cancer, news that is scattered here and there and everywhere. But now, there is a magazine all about breast cancer -- and just about breast cancer. All sorts of breast cancer wisdom is conveniently packaged into one slick, glossy publication that debuted on newsstands yesterday, September 19.

Beyond: Live & Thrive After Breast Cancer is a semi-annual publication from Meredith Special Interest Media, part of the Meredith Corporation -- a leading media and marketing company and home to magazines such as Better Homes and Gardens, Ladies' Home Journal, Parents, and Fitness. Meredith's new breast cancer venture provides women living with the disease -- and those who may one day encounter it -- with support and with the latest information on treatment and recovery.

The Fall/Winter 2006 premiere issue of Beyond features a cover story about Dallas Mayor Laura Miller, a survivor forging ahead into a life beyond breast cancer. Also filling the pages are inspiring real-life profiles and stories, nutritional advice, up-do-date medical information, fashion tips, the Pink Pages -- a resource guide that details upcoming races and products that support breast cancer -- and much more.

Behind the scenes of this issue is an advisory board of leading experts in the breast cancer field. Experts include Susan Brown, the health manager at Susan G. Komen Foundation; Carolyn M. Kaelin, director of Comprehensive Breast Health Center and breast cancer survivor; and Lillie Shockney, Administrative Director at Johns Hopkins Breast Cancer.

If there is one theme common to women surviving breast cancer, it must be the desire to live beyond the control of this life-threatening and life-changing illness, to recapture an existence that resembles something normal, to embark on a journey outside the confines of cancer. Tips, techniques, strategies, and inspiration for accomplishing these feats are printed on the pages of this new magazine that is sure to reach its intended audience -- that today includes two million women who are living with breast cancer.

I am struggling to find healthy lunch items for my kindergartner who has been a picky eater since the day he was first introduced to food. He won't eat a sandwich -- well, he will eat a peanut butter sandwich but for some reason he thinks it must be warmed in a microwave. But microwaves are not available in his school cafeteria, so peanut butter sandwiches won't work -- nor will anything else that must be heated to satisfy Joey's picky palate. And he won't eat lunch meat or cheese or tuna fish or anything that seems to fill most kids' lunch boxes. He does eat fruits and vegetables -- which is primarily what I send him with to school -- but it seems he needs something more. Something with a kick of protein. But I'm stuck. So today I went to the grocery store in search of the magic item that will both satisfy Joey and satisfy even the smallest of nutritional needs. I ended up with yogurt.

I have never been a huge fan of yogurt because it's loaded with sugar. But yogurt does contain some vitamins and some calcium and a little bit of protein -- 5 grams -- and I opted for the light, fat-free variety which makes me feel better about my purchase. And tomorrow, my experiment begins. If the yogurt container is missing when I open Joey's lunch box after school, I will assume he has eaten the yogurt. If the container is still in the lunch box -- and is still full of yogurt -- I will start back at square one. And I'll just hope he doesn't figure out that he can toss the whole unopened yogurt container right into the trash. Surely, a five-year-old wouldn't think of that. Okay, yes he would.

Even though Joey may not take to my yogurt idea, something good has already come from my purchase of 10 servings of Yoplait Yogurt -- each one features a lid reading Save Lids to Save Lives with a pink breast cancer ribbon printed on the pink foil top. I didn't even notice this until I was in the check-out line, but now I know that for every pink lid I send in, 10 cents will be donated to the Susan G. Komen Breast Cancer Foundation. Yoplait will contribute up to $1.5 million and guarantees a $500,000 donation. So regardless of Joey's decision regarding the yogurt, someone will benefit from this purchase -- if only I can convince Joey to save the lids.

And so somehow, helping fund a cure for breast cancer seems easier than convincing my child to try new foods. Both are difficult ventures. And hopefully, a remedy will one day surface for both.

Studies provide compelling evidence that garlic is an effective inhibitor of the cancer process. Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. Mushrooms have also been determined to contain a source of novel anti-cancer agents. These two combined in a very healthy soup give you another reason to curl up on a couch with a hot bowl in your hand. This personal recipe is a favorite among my friends. This soup is nutritional, hearty and packed full of earthy flavors.

Vicki's Mushroom Garlic Soup
8 garlic gloves minced
1 large onion diced
8 ounces shiitake mushrooms chopped
8 ounces portabella mushrooms chopped
8 ounces white button mushrooms chopped
1/4 cup fresh chopped parsley (2 tablespoons dried if you do not have fresh)
1/4 cup fresh chopped basil (1 tablespoon dried if you do not have fresh)
1 tablespoon course ground black pepper
1/4 cup lite soy sauce
1/2 cup merlot or non sweet red wine
2 tablespoon coconut oil
1 beef bouillon cube (if vegetarian just leave out)
1 cup heavy cream (if you do not want to add cream and 1/2 cup water instead)
6 cups water
2 tablespoons of arrowroot (can use 4 tablespoons of flour if you don't have arrowroot)

In saucepan saute garlic and chopped onions with coconut oil on low heat to slightly caramelize the onions to a translucent state. Add the merlot or red wine of choice along with the soy sauce and the mushrooms. Simmer on low covered for just a few minutes to soften the mushrooms and to let them absorb the flavors. Add water and beef bouillon cube and bring to a boil. Turn back heat to medium low and add heavy cream and let simmer for five minutes. Be sure to stir often to prevent scorching. Mix arrowroot or flour in 3 to 4 tablespoons of water to make a thin paste and stir it into the soup whisking briskly so as not to cause lumps. Continue simmering on low for a few minutes so the soup broth will slightly thicken. Stir in black pepper, fresh chopped parsley, and fresh chopped basil just before serving.