Anti-Cancer Recipes?

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?

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?

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

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

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

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

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