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Day 17 | Chickpea Tacos by Breast Cancer Surgeon Kristi Funk MD

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Day 17 | Chickpea Tacos by Breast Cancer Surgeon Kristi Funk MD

For advice about breast awareness to your overall health, Dr. Funk has you covered!

Welcome to DAY 17 of Physicians Committee for Responsible Medicine‘s 21-Day Kickstart on LunchBreakLIVE featuring Kristi Funk, MD, a board-certified breast cancer surgeon and co-founder of the Pink Lotus Breast Center in Beverly Hills, California with her husband, Andy Funk. Today we are preparing chick pea tacos, Japanese sweet potato toast and colorful corn salsa. Join host, Lisa Karlan and learn how to improve your health the scientifically proven whole-foods, plant-based way! Dr. Funk is not only an awesome cook, but she is also a wealth of beneficial knowledge for your health! Watch along as she gives us helpful tips to keep our bodies and health in tip-top shape! Download the FREE “21 Day Vegan Kickstart” app to your iPhone or Android for recipes, grocery lists, tips and nutrition videos.

Dr. Funk poses with her incredible life-saving Pink Lotus Breast Center team!

The Pink Lotus Breast Center fuses state-of-the-art screening, genetic testing, diagnosis and treatment with preventive strategies and holistic, compassionate care. Dr. Funk has helped thousands of women traverse breast treatment, including well-known celebrities, such as Sheryl Crow and Angelina Jolie., who turned to Dr. Funk for her surgical expertise. Dr. Funk is the “Go-To” breast expert for Good Morning America, The Doctors and has appeared on The View, Today Show, Dr. Mehmet Oz, CNN, and The Rachael Ray Show. She successfully authored Breasts the Owner’s Manual: Every Woman’s Guide to Reducing Cancer Risk, Making Treatment Choices, and Optimizing Outcomes. Her research in nutritional science led her entire family to become 100% plant-based. Recently, Dr. Funk created a life-empowering program called “Cancer-Kicking!” that teaches people how to maximally reduce the chances of ever facing a killer disease. In fact, you can participate either in person or virtually at the Cancer Kicking Summit, which will take place on April 25-26, 2020 at the Terranea Resort in Southern California. Get information about this summit at pinklotus.com. In addition, Dr. Funk enjoys Half-Ironman Triathlon races, vegan cooking and card games. She resides with her husband, Andy and their triplet sons in the Los Angeles, CA area.

Sweet potatoes add a new sweet twist to toast!
Today, Dr. Kristi Funk is making us a lunchtime feast that’s just what she would prescribe to her patients! She starts with making Sweet Potato Toast which can be topped with sliced avocado or sliced tomatoes. She mashes up the Japanese sweet potatoes and adds some lemon and pepper. This recipe is super simple and a great deviation from the usual avocado toast. Dr. Funk shows us how to determine if we are using a good wheat bread for our toast. She explains that if the first ingredient is “enriched flour” or any kind of sugar, it’s no good. The first ingredient should be organic whole wheat. We should also take the number of carbs in the nutrition panel and divide that by the dietary fiber number. If that number is 5 or less then you have a good bread on your hands! Today she is using Ezekiel 4:9 bread. Then, she shows us how to cut an avocado and remove the pit without getting “avocado hand,” which means slicing your hand. Within no time at all, Dr. Funk has the toast ready! She recommends “fibering it up” every day with meals like this toast. By doing this we can cut our risk of breast cancer in half and say goodbye to constipation.
A salsa that can help us lose weight?? Tell us more!
Next, she gets right to work on the Colorful Corn Salsa! We can eat it with the tacos coming up next or on its own with chips, sliced peppers or cucumber. Dr. Funk uses frozen corn and says not to fret because frozen fruits and veggies have just as much if not more phytonutrients as fresh produce because they are frozen at the peak of freshness. She then adds some apple cider vinegar, which she points out is great for weight loss, while pointing out that she uses apple cider vinegar for a salad dressing base with turmeric and pepper. Next, she explains that we have to use black pepper and healthy fat like avocados or olives in order for the curcumin in the turmeric to work optimally, reducing inflammation.
These tacos are sure to tantalize your taste buds!
Lastly, Dr. Funk makes Chickpea Tacos. She uses canned chickpeas, which she mashes up with ease. Then, she adds a great tip of adding lemon to your daily green tea to increase the antioxidants by at least 5 times! While she’s sautéing the chickpea filling, she reminds us to eat organic produce whenever possible so we can avoid eating harmful pesticides. She educates, “If we can’t buy organic, then get non-GMO at the very least, and be sure to focus on getting organic of the ‘dirty dozen’ of fruits and veggies.” Before you know it, Dr. Funk has the tacos ready for tasting, along with the avocado toast and salsa! They’re all delicious. Don’t sacrifice a thing while you follow the vegan doctor’s orders. Thank you so much for preparing this lunchtime feast for us, Dr. Funk!
Wow, this lunch is as colorful as Dr. Funk’s festive plates!

Follow Pink Lotus Breast Center on Facebook and Instagram!

Check out The Pink Lotus Breast Center’s website!



See Also
coconut curry

Lisa Karlan reports for JaneUnChained News Network.

Photos provided by Lisa Karlan.

Just a few simple ingredients and your family will be enjoying sweet potato toast in a flash!

Sweet Potato Toast with Avocado and Sliced Tomatoes

Elevate every day toast with the addition of deliciously satisfying sweet potato. We used baked Japanese Sweet Potatoes here. Feel free to add plenty of pepper and more lemon juice for an additional savory boost! Finish this meal with your fruit of choice.
(Makes 1 Serving)


  • 2 slices sprouted whole grain bread
  • 1/2 cup mashed cooked sweet potato peel removed (see note below)
  • 1/2-1 tsp lemon juice
  • 1-2 pinches pink Himalayan salt
  • 2 Tbsp sliced avocado
  • 2-3 slices Roma tomatoes
  • top with freshly ground black pepper to taste
  • garnish with sliced red sweet bell pepper and thinly sliced red onion


  • Toast the bread
  • In a small bowl, mash the peeled sweet potato, with the lemon juice (adjusting to taste)
  • Add pepper and salt (if using)
  • Distribute the mashed sweet potato open face on toast and top with sliced avocado or tomato
  • Note: It's useful to bake sweet potatoes in advance. Place whole sweet potatoes on a baking sheet lined with parchment. Bake at 450 F for 40 to 60 minutes, or until very soft. (Cooking time will depend on the size of the sweet potato.) Store in the fridge until ready to use (up to 6 days) or in the freezer for a couple of months.
Tried this recipe?Let us know how it was!
Chop up these ingredients for a versatile salsa you can pair with other dishes or eat it on its own!

Colorful Corn Salsa

This nutrient-packed salsa is rich in fiber, lycopene, and other antioxidants. Pair it with baked chips or vegetables. (Makes 4 Servings)


  • 1 cup corn fresh or frozen
  • 2 medium tomatoes chopped
  • 1/4 cup medium red onion chopped
  • 1/2 cup red bell pepper chopped
  • 10 fresh basil leaves
  • 3-4 Tbsp lime juice
  • 3 Tbsp apple cider vinegar


  • Cut fresh corn from the cob and rinse well and let drain in a colander. If using frozen corn that has not completely thawed: blanch in boiling water for 2 minutes, drain and rinse in cold water or thaw it in the microwave.
  • In a large bowl, combine all the ingredients and set aside for 15 to 20 minutes to allow the flavors to meld
  • Serve at room temperature.
Tried this recipe?Let us know how it was!
A can of chickpeas, some produce, and spices can transform your lunch into a fiesta!

Chickpea Tacos

Serve this mildly spicy taco filling with the "Colorful Corn Salsa" (Makes 4 Servings)


  • 2 15-ounce cans chickpeas, rinsed and drained
  • 4 organic corn tortillas
  • 2 Tbsp water more if needed
  • 3/4 cup onion chopped
  • 1 cup zucchini minced
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp allspice
  • 1/4 tsp crushed red pepper flakes; or fresh minced chili pepper to taste
  • 3/4 tsp pink Himalayan salt sea salt
  • 3 Tbsp freshly squeezed lime juice
  • 1 tsp molasses
  • 3 radishes sliced
  • garnish with fresh cilantro or parsley


  • Mash the chickpeas by pressing with a fork or the bottom of a measuring cup on a cutting board. (This doesn't have to be thorough, just a rough mash to squish of most of the beans.)
  • Heat the water in a skillet over medium-high heat. Add the onion, zucchini, chili powder, cumin, paprika, garlic powder, oregano, allspice, and salt. Cook, stirring occasionally, for 6 to 8 minutes, until the onion has softened. If the mixture is drying out and sticking, add another splash of water.
  • Add the mashed chickpeas, lime juice, and molasses and stir thoroughly. Reduce the heat to medium and cook, stirring, for 4 to 6 minutes, until mixture is heated through. Taste, and if you'd like extra salt or heat, add additional seasonings such as chopped jalapeño or crushed red peppers. If the mixture is still dry or sticking, add another 2 to 3 teaspoons of water, increase the heat briefly, and scrape the skillet to help bring up the spices from the bottom of the skillet.
  • Assemble the tacos adding the Colorful Corn Salsa, sliced radishes and top with fresh cilantro or parsley
Tried this recipe?Let us know how it was!
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