Ingredients

¾ cup apple cider vinegar
½ cup olive oil
2 tbsp honey
¼ tsp sea salt
¼ tsp black pepper
2 sprigs fresh rosemary, roughly chopped

Directions

1. Mix all the ingredients together.
2. Pour over cubed chicken breasts, let marinate up to 24 hours in the fridge.
3. Use the cubed chicken on veggie and chicken BBQ kabobs.

The rosemary in this recipe, part of the mint family, is loaded with antioxidant properties, and when used to barbecue with low flame and medium heat, can reduce cancer causing HCAs.

Makes 1 ½ Cups

Ingredients

1 inch piece of ginger
2 cloves of garlic
¼ cup ketchup, preferably organic or homemade
2 tbsp tamari
2 tbsp sesame oil
2 tbsp balsamic vinegar
1 tbsp maple syrup
½ an orange, juiced
Pinch of chili flakes (optional)

Directions

1. Peel and coarsely chop the ginger and garlic.
2. Place everything in the blender and combine until it has a smooth sauce-like consistency.
3. Use it in place of traditional BBQ sauce for ribs, veggie burgers or chicken.

By using organic or homemade ketchup the sugar content of this recipe goes way down. Liquid sugar in commercial brands of ketchup may be high fructose corn syrup in disguise    

Ingredients

1/3 cup coconut sugar (packed) 
6 tbsp grapeseed oil 
4 tbsp apple cider vinegar 
3 garlic cloves (crushed) 
3 tbsp mustard (grainy) 
4 tbsp lemon juice 
Directions

Mix all ingredients in a large bowl or zip bag. Add the meat of your choice; coat all sides. Marinate for a minimum of 10 minutes. You may soak longer to intensify the flavors but research shows that longer marinating times do not increase the anti-cancer benefits. 

Remove meat from marinade and place on hot grill. Remove meat from grill as soon as it's done: Longer grilling produces more carcinogens (cancer-causing agents).

Serves 4

2 Tbsp coconut oil or butter
1 onion, chopped
4 cloves garlic, finely chopped
1 inch fresh ginger, grated OR 1/2 tsp dry ginger
2 Tbsp tomato paste
1/4 tsp black pepper
1/8-1/4 tsp hot pepper (depending on your taste)
1 Tbsp turmeric
4 Tbsp garam masala
2 lbs boneless skinless chicken thighs, cut in bie size pieces
1/2 head cauliflower
2 cups vegetable or chicken broth
1 can of coconut milk

1. Fry the onion, garlic and ginger in the coconut oil until golden
2. Add the chicken and cook until no longer pink
3. Add the paste, black and hot pepper, turmeric and garam masala. Stir until the chicken is completely covered
4. Add the broth and simmer for 1 hour, stirring regularly
5. About 10 minutes before serving, add coconut milk and stir

Serve over rice or quinoa.

Tip: If it needs to be thicker, dissolve 2 Tbsp corn starch in warm water and add to chicken dish.