Anti-Cancer Recipes?

kkstef

Rewriter said:

Karen--I LOVE healthy Mexican food, and this recipe sounds delicious. Do you think the taste would suffer if I omitted the soy sauce? I try to stay away from all of that sodium, and I really don't care for the flavor. I even eat sushi with just the wasabi.

Yesterday, I made a big pot of quinoa, lentil, and vegetable stew. I cooked the quinoa and lentils while oven roasting some yams and onions covered in Hungarian paprika and olive oil. When both were cooked, I combined them in a pot on the stovetop, added Muir organic fire roasted tomatoes and some shredded Swiss chard, and topped it with lots of turmeric and freshly ground black pepper. I then cooked it for about 20 minutes, letting the flavors blend and the chard wilt. My company said the meal was delicious. This is something I make all of the time and will now be a staple of my diet along with the chick pea and tomato curry.

Have you ever tried a raw kale salad with lemon juice and parmesan cheese? The cheese is heavily acidic, but I think it's balanced out by the kale and lemon. This dish is fantastic and extremely high in fiber. Someone told me that kale is considered the broom of the system.

Thanks so much for another fantastic-sounding recipe. Keep them coming!

Jill

P.S. What do you think about swapping the flour tortillas for ones made of corn?

Corn and Black Bean Salad
This is one my husband and I like. I make it a lot in the summer.

Corn and Black Bean Salad

2 c. corn canned or frozen (if frozen, thaw and pat dry, if canned, drain and pat dry)- Can also use fresh corn cut off the cob (about 4 ears)
1 c. diced red bell pepper (about 1 large)
1/2 c. thinly sliced green onions
1/2 c. chopped fresh cilantro or Italian parsley
1 (15 oz) can black beans, rinsed and drained
1/4 c. red wine vinegar
1 teaspoon sugar (I omit...sometimes I will put just a little agave nectar in, if I have any.)
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 tsp. Ground cumin
1/2 tsp chili powder
1/2 tsp freshly ground black pepper
Dash of salt

Combine corn, bell pepper, onions, cilantro and beans in a medium bowl

Combine vinegar and remaining ingredients in a small bowl. Drizzle mixture over corn mixture: toss well. Cover and chill at least 30 minutes.

Yields 10 servings- ½ c. size

Calories 74, Fat 2.3g, Protein 3.4 g; Chol 0; Fiber 3.4 g; CHO 14.4g

(From Cooking Light)

Enjoy!
Karen

Kaleena

kkstef said:

Corn and Black Bean Salad
This is one my husband and I like. I make it a lot in the summer.

Corn and Black Bean Salad

2 c. corn canned or frozen (if frozen, thaw and pat dry, if canned, drain and pat dry)- Can also use fresh corn cut off the cob (about 4 ears)
1 c. diced red bell pepper (about 1 large)
1/2 c. thinly sliced green onions
1/2 c. chopped fresh cilantro or Italian parsley
1 (15 oz) can black beans, rinsed and drained
1/4 c. red wine vinegar
1 teaspoon sugar (I omit...sometimes I will put just a little agave nectar in, if I have any.)
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 tsp. Ground cumin
1/2 tsp chili powder
1/2 tsp freshly ground black pepper
Dash of salt

Combine corn, bell pepper, onions, cilantro and beans in a medium bowl

Combine vinegar and remaining ingredients in a small bowl. Drizzle mixture over corn mixture: toss well. Cover and chill at least 30 minutes.

Yields 10 servings- ½ c. size

Calories 74, Fat 2.3g, Protein 3.4 g; Chol 0; Fiber 3.4 g; CHO 14.4g

(From Cooking Light)

Enjoy!
Karen

Sounds Great!
Thanks Karen:

It sounds just like want I want right now! I believe I already have the ingredients so I will make it. Thanks for sharing.

Kathy

Kaleena

Rewriter said:

Karen--I LOVE healthy Mexican food, and this recipe sounds delicious. Do you think the taste would suffer if I omitted the soy sauce? I try to stay away from all of that sodium, and I really don't care for the flavor. I even eat sushi with just the wasabi.

Yesterday, I made a big pot of quinoa, lentil, and vegetable stew. I cooked the quinoa and lentils while oven roasting some yams and onions covered in Hungarian paprika and olive oil. When both were cooked, I combined them in a pot on the stovetop, added Muir organic fire roasted tomatoes and some shredded Swiss chard, and topped it with lots of turmeric and freshly ground black pepper. I then cooked it for about 20 minutes, letting the flavors blend and the chard wilt. My company said the meal was delicious. This is something I make all of the time and will now be a staple of my diet along with the chick pea and tomato curry.

Have you ever tried a raw kale salad with lemon juice and parmesan cheese? The cheese is heavily acidic, but I think it's balanced out by the kale and lemon. This dish is fantastic and extremely high in fiber. Someone told me that kale is considered the broom of the system.

Thanks so much for another fantastic-sounding recipe. Keep them coming!

Jill

P.S. What do you think about swapping the flour tortillas for ones made of corn?

Flour v. Corn Tortillas
Jill:

I just had some corn tortillas. Although they are probably better for you, the corn tortillas first of all don't roll. They crack apart. They are a little thicker. I would use them more for something you can break apart and maybe dip, but if you are using corn tortillas for rolling, it may not work. It may also be the brand too. I don't remember what brand we used. We could check that out.

By the way, your stew sounds delicious!

Kathy

Kaleena

Kaleena said:

Sounds Great!
Thanks Karen:

It sounds just like want I want right now! I believe I already have the ingredients so I will make it. Thanks for sharing.

Kathy

Can you believe this? They recalled my cucumbers.
Ok. I decided to make one of my recipes and I bought all of the ingredients. I made it and it came out really good. I ate some. Later that night I had a call on my answering machine from the food market where I bought the vegetables indicating that they had a recall on the cucumbers that I recently bought and I should either throw them away or return them to the store. They were being recalled for possible salmonella! I ended up throwing away the whole thing. But luckily I didn't get sick.

Tried to eat healthy and they take that away too! lol.

Kathy

Rewriter

Kaleena said:

Can you believe this? They recalled my cucumbers.
Ok. I decided to make one of my recipes and I bought all of the ingredients. I made it and it came out really good. I ate some. Later that night I had a call on my answering machine from the food market where I bought the vegetables indicating that they had a recall on the cucumbers that I recently bought and I should either throw them away or return them to the store. They were being recalled for possible salmonella! I ended up throwing away the whole thing. But luckily I didn't get sick.

Tried to eat healthy and they take that away too! lol.

Kathy

Kathy--Unbelievable! Maybe the food gods were telling you that you are eating TOO healthy?

Can I ask you what recipe you made? I generally have cukes in the house all of the time, but I just went shopping and now have a fresh batch. I thought I would make a gazpacho, but I am open to anything.

Karen, your chickpea and tomato curry recipe has become a staple of my diet. I make plenty and freeze it. I've gone a bit off the diet, so tonight I made kasha with onions and whole wheat fusilli topped with vegetables. I feel better already.

Kaleena

Rewriter said:

Kathy--Unbelievable! Maybe the food gods were telling you that you are eating TOO healthy?

Can I ask you what recipe you made? I generally have cukes in the house all of the time, but I just went shopping and now have a fresh batch. I thought I would make a gazpacho, but I am open to anything.

Karen, your chickpea and tomato curry recipe has become a staple of my diet. I make plenty and freeze it. I've gone a bit off the diet, so tonight I made kasha with onions and whole wheat fusilli topped with vegetables. I feel better already.

Pepper Tomato Salad
Jill

I made the pepper tomato salad and it was really good. I actually had all the ingredients this time. I also use this recipe and put in with fish, or with eggs.

I think I am going to try the chickpea and tomatoe curry.

What other recipes are good in hot weather? I am looking for something different to make. I am a little tired of chicken.

Kathy

Rewriter

Kaleena said:

Pepper Tomato Salad
Jill

I made the pepper tomato salad and it was really good. I actually had all the ingredients this time. I also use this recipe and put in with fish, or with eggs.

I think I am going to try the chickpea and tomatoe curry.

What other recipes are good in hot weather? I am looking for something different to make. I am a little tired of chicken.

Kathy

Hot weather recipes
I eat little meals during the summer, almost all of them cold. Among my favorites are:

--homemade hummus, which can be used as a dip for fabulously alkaline cucumbers or as filling for a sandwich

--gazpacho, with cucumbers, peppers, tomatoes, red onions, cilantro, a little apple cider vinegar

--cold cucumber soup

--guacamole

--black bean, light cheddar, homemade salsa, and guacamole burrito in whole wheat tortilla

--raw chopped kale salad, dressed with lemon juice and Parmesan cheese

--cold black bean salads, with additions like red, green, and yellow peppers; corn; tomatoes; cilantro; mild chili peppers; dressed with lime juice and olive oil

Since I am mostly vegetarian, I also make salads with quinoa, lentils, and nuts.

Happy eating!

Jill

Kaleena

Rewriter said:

Hot weather recipes
I eat little meals during the summer, almost all of them cold. Among my favorites are:

--homemade hummus, which can be used as a dip for fabulously alkaline cucumbers or as filling for a sandwich

--gazpacho, with cucumbers, peppers, tomatoes, red onions, cilantro, a little apple cider vinegar

--cold cucumber soup

--guacamole

--black bean, light cheddar, homemade salsa, and guacamole burrito in whole wheat tortilla

--raw chopped kale salad, dressed with lemon juice and Parmesan cheese

--cold black bean salads, with additions like red, green, and yellow peppers; corn; tomatoes; cilantro; mild chili peppers; dressed with lime juice and olive oil

Since I am mostly vegetarian, I also make salads with quinoa, lentils, and nuts.

Happy eating!

Jill

Yummmm
It all sounds sooo good. I am definitely going to make them. Although, I am not the greatest cook.

Thanks, Jill, that should really get me on the right track! I'll let you know how my stuff turns out.

Kathy

kkstef

Rewriter said:

Hot weather recipes
I eat little meals during the summer, almost all of them cold. Among my favorites are:

--homemade hummus, which can be used as a dip for fabulously alkaline cucumbers or as filling for a sandwich

--gazpacho, with cucumbers, peppers, tomatoes, red onions, cilantro, a little apple cider vinegar

--cold cucumber soup

--guacamole

--black bean, light cheddar, homemade salsa, and guacamole burrito in whole wheat tortilla

--raw chopped kale salad, dressed with lemon juice and Parmesan cheese

--cold black bean salads, with additions like red, green, and yellow peppers; corn; tomatoes; cilantro; mild chili peppers; dressed with lime juice and olive oil

Since I am mostly vegetarian, I also make salads with quinoa, lentils, and nuts.

Happy eating!

Jill

A Delicious sounding menu!
Jill, your meals sound so interesting, and of course healthy! What hours is your "cafe" open? Just sounds yummy... I would love to drop in!!

It will be a bit before we have local tomatoes and cucumbers, but may just have to settle for organic at Whole Foods....am needing some gazpacho and want to make your cucumber soup!

Thanks for sharing your ideas!! You inspire me to make meals in a more creative way.

Hugs, Karen

kkstef

Rewriter said:

Hot weather recipes
I eat little meals during the summer, almost all of them cold. Among my favorites are:

--homemade hummus, which can be used as a dip for fabulously alkaline cucumbers or as filling for a sandwich

--gazpacho, with cucumbers, peppers, tomatoes, red onions, cilantro, a little apple cider vinegar

--cold cucumber soup

--guacamole

--black bean, light cheddar, homemade salsa, and guacamole burrito in whole wheat tortilla

--raw chopped kale salad, dressed with lemon juice and Parmesan cheese

--cold black bean salads, with additions like red, green, and yellow peppers; corn; tomatoes; cilantro; mild chili peppers; dressed with lime juice and olive oil

Since I am mostly vegetarian, I also make salads with quinoa, lentils, and nuts.

Happy eating!

Jill

Quinoa Salad with Asparagus, Dates and Oranges
Attached is a link to this salad which is very tasty especially now with all of the fresh asparagus! One of my favorites.

http://www.myrecipes.com/recipe/quinoa-salad-with-asparagus-dates-orange-10000001723399/

Enjoy!

Karen

Rewriter

kkstef said:

Quinoa Salad with Asparagus, Dates and Oranges
Attached is a link to this salad which is very tasty especially now with all of the fresh asparagus! One of my favorites.

http://www.myrecipes.com/recipe/quinoa-salad-with-asparagus-dates-orange-10000001723399/

Enjoy!

Karen

Spring/Summer Recipes
Thank you for your support and encouragement regarding the meal ideas I've shared. All I can say is WOW about the dishes that you have shared, and I can't wait to make them.

Today, I think I'll try Karen's quinoa salad and will share the recipe with friends in Western MA, where asparagus is one of their most plentiful and delicious crops.

Last night, I went to a dinner party where the host served a dish called mafe, a Senegalese peanut stew that she made with roasted vegetables (variations can include meat and seafood). All kinds of recipes for this stew are available on the Internet, and it seemed pretty easy to cook.

Keep the recipes coming! The anti-cancer diet can be the most delicious way of eating!

Oh, and if you are ever in Brooklyn, my cafe is open from morning until night.

Jill

Rewriter

kkstef said:

Quinoa Salad with Asparagus, Dates and Oranges
Attached is a link to this salad which is very tasty especially now with all of the fresh asparagus! One of my favorites.

http://www.myrecipes.com/recipe/quinoa-salad-with-asparagus-dates-orange-10000001723399/

Enjoy!

Karen

Spring/Summer Recipes
Thank you for your support and encouragement regarding the meal ideas I've shared. All I can say is WOW about the dishes that you have shared, and I can't wait to make them.

Today, I think I'll try Karen's quinoa salad and will share the recipe with friends in Western MA, where asparagus is one of their most plentiful and delicious crops.

Last night, I went to a dinner party where the host served a dish called mafe, a Senegalese peanut stew that she made with roasted vegetables (variations can include meat and seafood). All kinds of recipes for this stew are available on the Internet, and it seemed pretty easy to cook.

Keep the recipes coming! The anti-cancer diet can be the most delicious way of eating!

Oh, and if you are ever in Brooklyn, my cafe is open from morning until night.

Jill

Honordon

Rewriter said:

Spring/Summer Recipes
Thank you for your support and encouragement regarding the meal ideas I've shared. All I can say is WOW about the dishes that you have shared, and I can't wait to make them.

Today, I think I'll try Karen's quinoa salad and will share the recipe with friends in Western MA, where asparagus is one of their most plentiful and delicious crops.

Last night, I went to a dinner party where the host served a dish called mafe, a Senegalese peanut stew that she made with roasted vegetables (variations can include meat and seafood). All kinds of recipes for this stew are available on the Internet, and it seemed pretty easy to cook.

Keep the recipes coming! The anti-cancer diet can be the most delicious way of eating!

Oh, and if you are ever in Brooklyn, my cafe is open from morning until night.

Jill

Fantastic Ideas
am completely changing my Diet and Lifestyle , am trying to have mainly vegetables and only fish and organic chicken . These Reciepes are great thankyou. Am on radio/chemo cystplan atm but as soon as I finish one week to go and vomiting and gastro ease I am doing diet overhaul atm eating anything that will stay in is hard .

Seems like just the best thing to do for my longterm survival of this made perfect sense to me. Can;t wait to get more reciepes and maybe even add some of my own

kind regards Donna hopeing and praying to kick butt ( pappilary serious carsnoma of cervix spread to lymph nodes in pelvis one kidney stem and praying its not in lungs waiting for ct scann next wednsday and results on Friday then will be told if I can have enternal Brachy seems everything is hanging on this last scann my PET scann about 4 weeks ago said it wasn;t in my lung but my first mri and ct scann around 1st april said was shadow there am so hopeing it was just a left over infection from bad flu )

RoseyR

Rewriter said:

Spring/Summer Recipes
Thank you for your support and encouragement regarding the meal ideas I've shared. All I can say is WOW about the dishes that you have shared, and I can't wait to make them.

Today, I think I'll try Karen's quinoa salad and will share the recipe with friends in Western MA, where asparagus is one of their most plentiful and delicious crops.

Last night, I went to a dinner party where the host served a dish called mafe, a Senegalese peanut stew that she made with roasted vegetables (variations can include meat and seafood). All kinds of recipes for this stew are available on the Internet, and it seemed pretty easy to cook.

Keep the recipes coming! The anti-cancer diet can be the most delicious way of eating!

Oh, and if you are ever in Brooklyn, my cafe is open from morning until night.

Jill

Thanks for all the Recipes - What I Ate During Taxol/Carboplatin


Jill and others,

Thanks so much for all these fabulous recipes. I was just starting to get tired of my usual fare a week ago and dreading the same ol' routine. Dinner, especially, seems a challenge at times, but you've given me new ideas.

Want to share what I typically ate while on chemo (with very good results--no nausea, fatigue, or loss of appetite):

Breakfast: Quick-cook steel-cut oatmeal (with half a banana and two handfuls of blueberries or raspberries--for flavenoids--topped with diced walnuts and pecans. (Walnuts have anti-cancer e. acid and are high in Omega-3s; walnuts are high in vitamin B-6; both are high in magnesium and zinc; magnesium is depleted by chemo and zinc preserves our sense of taste.) I never get tired of this breakfast!

Lunch: Usually sauteed chopped brussel sprouts and scallions and perhaps a carrot in virgin olive oil seasoned
with a hearty dash of pepper and tsp of turmeric. Served over brown rice and black beans. Added ginger at times for variation. Delicious and filling for several hours. And NO CONSTIPATION FROM CHEMO.

Dinner: A yam with a touch of organic butter and sometimes pumpkin seeds is a favorite. On the side, either a cooked green vegetable (asparagus, spinach) or salad. Dressing: organic virgin olive oil or flaxseed oil ONLY with cider or rice vinegar.
Two to three times a week, added small portion (palm size) of organic chicken or fish--even canned sardines in olive oil.

Finally was taught how to make good kale and chard: thought I should steam or fry them but my macrobiotic chef friend told me, NO: bring them to a boil and let simmer no more than 3-4 minutes. He was RIGHT: add lemon, just delicious and brimming with Vitmain A, maganesium, iron, anti-oxidants.

Before bed (sometimes): whey protein powder smoothie. (Google "whey protein and cancer" to see how anticarcinogenic whey protein is--but it needs to be a good brand, such as Designer Whey. See Dr. Mercola's web site on the best whey protein powders. ) I used one scoop of vanilla whey powder, 2 tbs flaxseed oil, one banana, half cup of blueberries (or other variation). Sometimes add half cup of lowfat organic yogurt (buy brands with lowest carb and sugar counts!) for extra calcium and digestive help. THIS RECIPE IS IDEAL IF YOU'RE ON CHEMO: SOOTHES INTESTINES, PROVIDES PROTEIN, AND PREVENTS CONSTIPATION.

As I need to return to chemo soon, will likely resume this general eating pattern, which worked fine for me last time around.

Rosey

Honordon

RoseyR said:

Thanks for all the Recipes - What I Ate During Taxol/Carboplatin


Jill and others,

Thanks so much for all these fabulous recipes. I was just starting to get tired of my usual fare a week ago and dreading the same ol' routine. Dinner, especially, seems a challenge at times, but you've given me new ideas.

Want to share what I typically ate while on chemo (with very good results--no nausea, fatigue, or loss of appetite):

Breakfast: Quick-cook steel-cut oatmeal (with half a banana and two handfuls of blueberries or raspberries--for flavenoids--topped with diced walnuts and pecans. (Walnuts have anti-cancer e. acid and are high in Omega-3s; walnuts are high in vitamin B-6; both are high in magnesium and zinc; magnesium is depleted by chemo and zinc preserves our sense of taste.) I never get tired of this breakfast!

Lunch: Usually sauteed chopped brussel sprouts and scallions and perhaps a carrot in virgin olive oil seasoned
with a hearty dash of pepper and tsp of turmeric. Served over brown rice and black beans. Added ginger at times for variation. Delicious and filling for several hours. And NO CONSTIPATION FROM CHEMO.

Dinner: A yam with a touch of organic butter and sometimes pumpkin seeds is a favorite. On the side, either a cooked green vegetable (asparagus, spinach) or salad. Dressing: organic virgin olive oil or flaxseed oil ONLY with cider or rice vinegar.
Two to three times a week, added small portion (palm size) of organic chicken or fish--even canned sardines in olive oil.

Finally was taught how to make good kale and chard: thought I should steam or fry them but my macrobiotic chef friend told me, NO: bring them to a boil and let simmer no more than 3-4 minutes. He was RIGHT: add lemon, just delicious and brimming with Vitmain A, maganesium, iron, anti-oxidants.

Before bed (sometimes): whey protein powder smoothie. (Google "whey protein and cancer" to see how anticarcinogenic whey protein is--but it needs to be a good brand, such as Designer Whey. See Dr. Mercola's web site on the best whey protein powders. ) I used one scoop of vanilla whey powder, 2 tbs flaxseed oil, one banana, half cup of blueberries (or other variation). Sometimes add half cup of lowfat organic yogurt (buy brands with lowest carb and sugar counts!) for extra calcium and digestive help. THIS RECIPE IS IDEAL IF YOU'RE ON CHEMO: SOOTHES INTESTINES, PROVIDES PROTEIN, AND PREVENTS CONSTIPATION.

As I need to return to chemo soon, will likely resume this general eating pattern, which worked fine for me last time around.

Rosey

thankyou Rosey
your meal plann will realy help me atm as i have gastro and vomiting that seems to get out of control . I been eating the pumpkin seeds as I am magnesem deficiant but didn;t know about walnuts I love them will get some tomrrow

Regards Donna

kkstef

RoseyR said:

Thanks for all the Recipes - What I Ate During Taxol/Carboplatin


Jill and others,

Thanks so much for all these fabulous recipes. I was just starting to get tired of my usual fare a week ago and dreading the same ol' routine. Dinner, especially, seems a challenge at times, but you've given me new ideas.

Want to share what I typically ate while on chemo (with very good results--no nausea, fatigue, or loss of appetite):

Breakfast: Quick-cook steel-cut oatmeal (with half a banana and two handfuls of blueberries or raspberries--for flavenoids--topped with diced walnuts and pecans. (Walnuts have anti-cancer e. acid and are high in Omega-3s; walnuts are high in vitamin B-6; both are high in magnesium and zinc; magnesium is depleted by chemo and zinc preserves our sense of taste.) I never get tired of this breakfast!

Lunch: Usually sauteed chopped brussel sprouts and scallions and perhaps a carrot in virgin olive oil seasoned
with a hearty dash of pepper and tsp of turmeric. Served over brown rice and black beans. Added ginger at times for variation. Delicious and filling for several hours. And NO CONSTIPATION FROM CHEMO.

Dinner: A yam with a touch of organic butter and sometimes pumpkin seeds is a favorite. On the side, either a cooked green vegetable (asparagus, spinach) or salad. Dressing: organic virgin olive oil or flaxseed oil ONLY with cider or rice vinegar.
Two to three times a week, added small portion (palm size) of organic chicken or fish--even canned sardines in olive oil.

Finally was taught how to make good kale and chard: thought I should steam or fry them but my macrobiotic chef friend told me, NO: bring them to a boil and let simmer no more than 3-4 minutes. He was RIGHT: add lemon, just delicious and brimming with Vitmain A, maganesium, iron, anti-oxidants.

Before bed (sometimes): whey protein powder smoothie. (Google "whey protein and cancer" to see how anticarcinogenic whey protein is--but it needs to be a good brand, such as Designer Whey. See Dr. Mercola's web site on the best whey protein powders. ) I used one scoop of vanilla whey powder, 2 tbs flaxseed oil, one banana, half cup of blueberries (or other variation). Sometimes add half cup of lowfat organic yogurt (buy brands with lowest carb and sugar counts!) for extra calcium and digestive help. THIS RECIPE IS IDEAL IF YOU'RE ON CHEMO: SOOTHES INTESTINES, PROVIDES PROTEIN, AND PREVENTS CONSTIPATION.

As I need to return to chemo soon, will likely resume this general eating pattern, which worked fine for me last time around.

Rosey

Good suggestions
Rosey....those are very good suggestions! Thanks for sharing. Look forward to hearing about some more of your cooking adventures!

Karen

kkstef

Rewriter said:

Spring/Summer Recipes
Thank you for your support and encouragement regarding the meal ideas I've shared. All I can say is WOW about the dishes that you have shared, and I can't wait to make them.

Today, I think I'll try Karen's quinoa salad and will share the recipe with friends in Western MA, where asparagus is one of their most plentiful and delicious crops.

Last night, I went to a dinner party where the host served a dish called mafe, a Senegalese peanut stew that she made with roasted vegetables (variations can include meat and seafood). All kinds of recipes for this stew are available on the Internet, and it seemed pretty easy to cook.

Keep the recipes coming! The anti-cancer diet can be the most delicious way of eating!

Oh, and if you are ever in Brooklyn, my cafe is open from morning until night.

Jill

YUM!
Jill, I made your cucumber soup....very good and SOOOO fast!

Here is another one if you eat shrimp: Cucumber Gazpacho with Shrimp Relish from Cooking Light http://www.myrecipes.com/recipe/cucumber-gazpacho-with-shrimp-50400000111102/

I would use regular cucumbers instead of the English cucumbers which we don't have here. I think the combo of chicken broth and the Greek Yogurt might be very much like the buttermilk in your recipe. I might try this one the next time I entertain the book club.

Love these cooler meals!

Karen

RoseyR

Honordon said:

thankyou Rosey
your meal plann will realy help me atm as i have gastro and vomiting that seems to get out of control . I been eating the pumpkin seeds as I am magnesem deficiant but didn;t know about walnuts I love them will get some tomrrow

Regards Donna

More Advice re Chemo

Donna,

Don't know what your chemo regimen is but an integrative doctor I've been seeing ALSO advised me, for taxol and carboplatin,
to take the following supplements:

fish oil (3 teaspoons a day); it has NO taste, honestly; soothes intestines and prevent loss of appetite
brand to buy online - Finest Pure Fish Oil by Pharmax (it has a touch of orange in it so no fishy flavor!). Take 2 tsp in morning after breakfast, one teaspoon after dinner.

glutamine ( a white powdery amino acid)
I was advised to take one teaspoon, three times a day before meals, in a glass of water. No taste at all. Helps to protect intestines from chemo and to prevent PN (peripheral neuropathy) as well. Instructions from my doctor were to start it one day before chemo and continue for first four days of chemo. I was terrified of PN but had nearly no symptoms of it at all after three rounds of carbo/taxol.

AHCC
This one, alas, is expensive. It's a mushroom extract routinely given to all chemo patients in Japanese hospitals. it boosts your white blood counts, bolsters "killer T cells," and softens the effects of chemo. Ideal dosage is six capsuels 500 mgs each per day BETWEEN meals. Brand I'm taking is Protocols for Life: quite expensive, alas. At six capsules a day, it's costing nearly three hundred dollars a month. But had NO effects from first three rounds of chemo so it might be worth it. You can also take three capsules, twice a day, inbetween meals. You need to wait two full hours after earing a meal before taking each dose, by the way. And ideally, an hour before next meal.

Whether or not you want to try these supplements, do try the eating patterns I described earlier. Lunch can be cabage or broccoli not always brussel sprouts, but they all belong to the same family of highly anti-cancer compounds.

Best,
Rosey

Honordon

RoseyR said:

More Advice re Chemo

Donna,

Don't know what your chemo regimen is but an integrative doctor I've been seeing ALSO advised me, for taxol and carboplatin,
to take the following supplements:

fish oil (3 teaspoons a day); it has NO taste, honestly; soothes intestines and prevent loss of appetite
brand to buy online - Finest Pure Fish Oil by Pharmax (it has a touch of orange in it so no fishy flavor!). Take 2 tsp in morning after breakfast, one teaspoon after dinner.

glutamine ( a white powdery amino acid)
I was advised to take one teaspoon, three times a day before meals, in a glass of water. No taste at all. Helps to protect intestines from chemo and to prevent PN (peripheral neuropathy) as well. Instructions from my doctor were to start it one day before chemo and continue for first four days of chemo. I was terrified of PN but had nearly no symptoms of it at all after three rounds of carbo/taxol.

AHCC
This one, alas, is expensive. It's a mushroom extract routinely given to all chemo patients in Japanese hospitals. it boosts your white blood counts, bolsters "killer T cells," and softens the effects of chemo. Ideal dosage is six capsuels 500 mgs each per day BETWEEN meals. Brand I'm taking is Protocols for Life: quite expensive, alas. At six capsules a day, it's costing nearly three hundred dollars a month. But had NO effects from first three rounds of chemo so it might be worth it. You can also take three capsules, twice a day, inbetween meals. You need to wait two full hours after earing a meal before taking each dose, by the way. And ideally, an hour before next meal.

Whether or not you want to try these supplements, do try the eating patterns I described earlier. Lunch can be cabage or broccoli not always brussel sprouts, but they all belong to the same family of highly anti-cancer compounds.

Best,
Rosey

Thankyou writting it all down
wow you are a godsend that is great advice I was very much wondering about the benifits of some added vitimns and minerals the japanese one is interesting and I will even though now am finished my chemo start on them straightaway it can not hurt one bit ...........kind regards and Thankyou Donna

Rewriter

kkstef said:

YUM!
Jill, I made your cucumber soup....very good and SOOOO fast!

Here is another one if you eat shrimp: Cucumber Gazpacho with Shrimp Relish from Cooking Light http://www.myrecipes.com/recipe/cucumber-gazpacho-with-shrimp-50400000111102/

I would use regular cucumbers instead of the English cucumbers which we don't have here. I think the combo of chicken broth and the Greek Yogurt might be very much like the buttermilk in your recipe. I might try this one the next time I entertain the book club.

Love these cooler meals!

Karen

Vegetable Tagine
Karen, I'm glad you liked the cucumber soup. I think I will make some over the weekend--should be just the thing for these 97 degree days that we've been having. Thank you for the interesting gazpacho recipe, which I will try but without the chicken broth. Do you think that will ruin the recipe? I eat only a little bit of fish and almost never have chicken or meat.

Here's a recipe for vegetable tagine. I used to make a version of tagine with chicken, prunes, apricots, and chickpeas; but this is an interesting variation that I just found but have not yet tried:

For the tagine:

6 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 teaspoons ground cumin seed
1 cinnamon stick
1 teaspoon grated fresh ginger
3 medium cloves garlic, thinly sliced
3 medium carrots, peeled, medium dice
1 cup canned diced tomatoes in juice
1 quart (4 cups) vegetable broth
Pinch saffron threads
1 medium head cauliflower, large dice
1 1/4 cup green olives, such as picholine, pitted and halved
2 cups cooked chickpeas, drained
1 preserved lemon, seeds removed, finely chopped
1/2 cup dried currants

To serve:

3 cups dry couscous
3 cups water
1/2 cup olive oil
1 cup whole almonds, toasted
1/2 cup sliced scallions
1/2 cup plain Greek-style or whole-milk yogurt

INSTRUCTIONS

For the tagine:

Heat olive oil in a large Dutch oven or heavy-bottomed pot with a tightfitting lid over medium heat.

When oil shimmers, add onion, season with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 minutes.

Stir in cumin and cinnamon stick, and toast until aromatic, about 1 minute; add ginger and garlic, and cook until just softened, about 1 minute more.

Add carrots, season with salt and freshly ground black pepper, and cook until slightly tender, about 3 minutes.

Add tomatoes and their juice, vegetable broth, and saffron and stir to combine.

Bring mixture to a simmer and cook, covered, until vegetables are almost completely cooked but still raw in the center, about 7 minutes.

Add cauliflower, olives, chickpeas, preserved lemon, and currants and simmer, stirring occasionally, until cauliflower is just tender, about 10 minutes more.

Taste tagine and adjust seasoning if necessary.

To serve:

Place couscous in a large bowl or baking dish. Bring water to a boil. Once water boils, pour over couscous, and let stand until water is absorbed, about 5 minutes. Add olive oil, season to taste with salt and pepper, and stir briefly to combine.

Serve tagine over couscous, topped with almonds and scallions. Pass yogurt on the side.