The Cancer Project Web site has seasonal menus that feature cancer-fighting ingredients. The fall and spring 2006 newsletters offered two innovative breakfast ideas that feature grains we normally associate with dinner. Try them as is, or substitute ingredients (such as milk for rice milk, or oatmeal for quinoa). But do give some of these alternative foods a try; quinoa, for example, is a delicious, tender, fluffy grain and a nice change from the oats that most of us have been eating for most of our lives. The best way to introduce new foods into your diet? Gently and gradually.

Fruited Breakfast Quinoa
From Foods That Fight Pain by Dr. Neal Barnard and Jennifer Raymond
Six 1/2-cup servings

1/2 cup well-rinsed quinoa
1 1/2 cups vanilla rice milk
2 tablespoons raisins
1 cup chopped fresh or canned apricots
1/4 teaspoon vanilla extract

Combine quinoa and milk in a medium saucepan. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in raisins, apricots and vanilla. Transfer about 1 1/2 cups to a blender and puree. Return pureed mixture to plan and stir to mix. Serve warm or chilled.

Breakfast Rice Pudding
From The Survivors Handbook: Eating Right for Cancer Survival by Dr. Neal Barnard
Six 1/2-cup servings

2 cups cooked brown rice
(substitute white rice or other grains if you prefer; the Cancer Project recommends that you make the switch to whole grains from refined grains slowly, to give your digestive system a chance to adapt)
1 1/2 cups vanilla rice milk
3 tablespoons raisins
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Combine ingredients in a medium saucepan and bring to a slow simmer. Cook uncovered, stirring occasionally, for about 20 minutes, or until thick. Serve hot or cold.