Anticancer recipes and menu planning

Rewriter
Rewriter Member Posts: 493 Member
in Uterine/Endometrial Cancer #1
On another thread, I shared the following:

"Is there some way that we could create a thread where we post what we are eating each day? Would that clog up the board? Would anyone be interested? I am just so badly in need of diet partners to help me stay on track. I believe in the power of food the way in which others might believe in the power of religion. Anyone interested in sharing meal plans and recipes?"

I received one favorable response and one recipe, both of which I will include here, so I am starting this thread and we'll see how it goes.

Comments

  • Rewriter
    Rewriter Member Posts: 493 Member
    #2
    From Jan
    I bet if you created a thread to help each other on our daily eating & recipe ideas, you'd have a huge following...myself included. If it's clogging the boards, that's telling us it's a POPULAR subject matter...think?

    Go for it....
    Jan
  • Rewriter
    Rewriter Member Posts: 493 Member
    #3
    Rewriter said:

    From Jan
    I bet if you created a thread to help each other on our daily eating & recipe ideas, you'd have a huge following...myself included. If it's clogging the boards, that's telling us it's a POPULAR subject matter...think?

    Go for it....
    Jan

    From Bea-Mil: A snack the Hunzas make
    to post our recipes is a very good idea. I will share my ideas.
    Here is the first one.

    Very healthy, nutritious and energizing food/snack the Hunzas make. You can store it for a long time and eat as a sweat treat.

    Ingredients:
    1 cup dried apricots
    1 cup hazelnuts
    1 cup dried cranberries (the original recipe are dried blackberries, which is rather difficult to find)
    1 cup of almonds
    Preparation:
    Hunza grind all the ingredients in a stone mortar. You can grind everything in a blender. We need to get the mass, from which we can form a small candy bars or balls.
    This snack is full of B17
  • culka
    culka Member Posts: 149 Member
    #4
    Rewriter said:

    From Bea-Mil: A snack the Hunzas make
    to post our recipes is a very good idea. I will share my ideas.
    Here is the first one.

    Very healthy, nutritious and energizing food/snack the Hunzas make. You can store it for a long time and eat as a sweat treat.

    Ingredients:
    1 cup dried apricots
    1 cup hazelnuts
    1 cup dried cranberries (the original recipe are dried blackberries, which is rather difficult to find)
    1 cup of almonds
    Preparation:
    Hunza grind all the ingredients in a stone mortar. You can grind everything in a blender. We need to get the mass, from which we can form a small candy bars or balls.
    This snack is full of B17

    Jill
    My Vitamix will have no problem with that, but maybe meat grounder should be better.
    And what about dried your own blackberries?

    Green smoothies/Budwig mix

    1 cup kefir
    1 tsp cold press flaxseed oil
    1 bunch of greens (dandelion, purslane, plantain,...any weed is available)
    1 banana
    0.5 cup raspberries
    0.5 cup blueberries

    Mixed together in Vitamix (or your own blender), use some turmeric and black pepper (oil is already there)
  • Rewriter
    Rewriter Member Posts: 493 Member
    #5
    culka said:

    Jill
    My Vitamix will have no problem with that, but maybe meat grounder should be better.
    And what about dried your own blackberries?

    Green smoothies/Budwig mix

    1 cup kefir
    1 tsp cold press flaxseed oil
    1 bunch of greens (dandelion, purslane, plantain,...any weed is available)
    1 banana
    0.5 cup raspberries
    0.5 cup blueberries

    Mixed together in Vitamix (or your own blender), use some turmeric and black pepper (oil is already there)

    Masala sauce for vegetables and fish/chicken
    This might bear no relationship whatsoever to the Indian version of Masala sauce. However, to me this sauce--which I created without a recipe--tastes much like the one I have at the Indian restaurants in Manhattan.

    1. Chop an onion and saute it in olive oil until it's soft and translucent.

    2. Add the best curry powder you can find, ideally at an international or Indian market.

    3. Throw in some of the reddest, ripest organic cherry tomatoes available.

    4. When everything is soft, use a slotted spoon to take out the tomatoes and some of the onions and puree them with a few organic raisins. This adds a bit of sweetness to the curry.

    5. Stir the puree into the mixture in the pan and taste it. If it needs more sweetness, puree the sauce with a few more raisins; if it needs more spice, increase the curry and add extra turmeric. If the sauce is too thick, add a bit of olive oil or even a splash of water.

    Bottle the sauce and use it with steamed or sauteed vegetables and beans (I like kale, chickpeas, cauliflower, and butternut squash).

    Thanks Bea-Mil and Jana for your recipes.

    Jill
  • Rewriter
    Rewriter Member Posts: 493 Member
    #6
    Rewriter said:

    Masala sauce for vegetables and fish/chicken
    This might bear no relationship whatsoever to the Indian version of Masala sauce. However, to me this sauce--which I created without a recipe--tastes much like the one I have at the Indian restaurants in Manhattan.

    1. Chop an onion and saute it in olive oil until it's soft and translucent.

    2. Add the best curry powder you can find, ideally at an international or Indian market.

    3. Throw in some of the reddest, ripest organic cherry tomatoes available.

    4. When everything is soft, use a slotted spoon to take out the tomatoes and some of the onions and puree them with a few organic raisins. This adds a bit of sweetness to the curry.

    5. Stir the puree into the mixture in the pan and taste it. If it needs more sweetness, puree the sauce with a few more raisins; if it needs more spice, increase the curry and add extra turmeric. If the sauce is too thick, add a bit of olive oil or even a splash of water.

    Bottle the sauce and use it with steamed or sauteed vegetables and beans (I like kale, chickpeas, cauliflower, and butternut squash).

    Thanks Bea-Mil and Jana for your recipes.

    Jill

    Winter Stew with kale and beans
    I received this recipe from a friend. First, it made me laugh; then, it made me hungry:

    one head of garlic, one large yellow onion, one large shallot, some olive oil. Cook on low for 20 minutes stirring while doing other things. Add vegetable or chicken broth. Throw in a pound of spinach, pound of kale, and whatever other vegetables need to be cooked. Stew for an hour. Stir and work on the computer. Add a jar of cannellini beans when you feel like it. Take it off the heat, throw in some rock shrimp, or don't, and slice large pieces of raclette cheese to put on top (or a lowfat hard cheese). Preheat the oven to 375 when you think of it, and put the dutch oven uncovered in the oven and take it out when the house smells like cheese. Voila!


    I don't eat much dairy, but I will make this with some organic lowfat cheddar and add all sorts of root vegetables to the stew. Also, lentils or navy beans (both very alkaline) can probably be substituted for the cannellini beans (not sure of their alkalinity and too lazy to look it up).
  • bea-mil
    bea-mil Member Posts: 108
    #7
    Rewriter said:

    Winter Stew with kale and beans
    I received this recipe from a friend. First, it made me laugh; then, it made me hungry:

    one head of garlic, one large yellow onion, one large shallot, some olive oil. Cook on low for 20 minutes stirring while doing other things. Add vegetable or chicken broth. Throw in a pound of spinach, pound of kale, and whatever other vegetables need to be cooked. Stew for an hour. Stir and work on the computer. Add a jar of cannellini beans when you feel like it. Take it off the heat, throw in some rock shrimp, or don't, and slice large pieces of raclette cheese to put on top (or a lowfat hard cheese). Preheat the oven to 375 when you think of it, and put the dutch oven uncovered in the oven and take it out when the house smells like cheese. Voila!


    I don't eat much dairy, but I will make this with some organic lowfat cheddar and add all sorts of root vegetables to the stew. Also, lentils or navy beans (both very alkaline) can probably be substituted for the cannellini beans (not sure of their alkalinity and too lazy to look it up).

    Turmeric soup
    Ingredients (serves 4)
    2 tbs olive oil
    2 brown onions, finely chopped
    8cm piece fresh turmeric, peeled, finely grated
    7cm piece fresh ginger, peeled, bruised
    2 fresh red chillies, deseeded, finely chopped
    2 garlic cloves, finely chopped
    900g sweet potato, peeled, cut in 3cm pieces
    1.125L (4 1/2 cups) vegetable stock
    1 140ml can coconut milk
    Salt & ground black pepper, to taste
    Ground nutmeg, to serve
    Method
    Heat the oil in a large saucepan over medium-high heat. Add the onions, turmeric, ginger, chillies and garlic. Cook, stirring often, for 5 minutes or until the onion softens slightly. Add the sweet potato and stir well.
    Add the stock to the pan, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 30 minutes or until the sweet potato is soft. Remove the ginger and discard.
    Transfer the soup to a blender and blend until smooth.
    Add coconut milk to soup and heat, stirring constantly, over medium-low heat for 2 minutes or until hot (don't let it boil). Taste and season with salt and pepper. Serve sprinkled with nutmeg.
  • Rewriter
    Rewriter Member Posts: 493 Member
    #8
    bea-mil said:

    Turmeric soup
    Ingredients (serves 4)
    2 tbs olive oil
    2 brown onions, finely chopped
    8cm piece fresh turmeric, peeled, finely grated
    7cm piece fresh ginger, peeled, bruised
    2 fresh red chillies, deseeded, finely chopped
    2 garlic cloves, finely chopped
    900g sweet potato, peeled, cut in 3cm pieces
    1.125L (4 1/2 cups) vegetable stock
    1 140ml can coconut milk
    Salt & ground black pepper, to taste
    Ground nutmeg, to serve
    Method
    Heat the oil in a large saucepan over medium-high heat. Add the onions, turmeric, ginger, chillies and garlic. Cook, stirring often, for 5 minutes or until the onion softens slightly. Add the sweet potato and stir well.
    Add the stock to the pan, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 30 minutes or until the sweet potato is soft. Remove the ginger and discard.
    Transfer the soup to a blender and blend until smooth.
    Add coconut milk to soup and heat, stirring constantly, over medium-low heat for 2 minutes or until hot (don't let it boil). Taste and season with salt and pepper. Serve sprinkled with nutmeg.

    Delicious-sounding soup
    Thank you, Bea-Mil. I am going to make a very large pot of this soup and freeze some of it. I LOVE soup, and this one is full of cancer-fighting ingredients.
  • culka
    culka Member Posts: 149 Member
    #9
    Rewriter said:

    Delicious-sounding soup
    Thank you, Bea-Mil. I am going to make a very large pot of this soup and freeze some of it. I LOVE soup, and this one is full of cancer-fighting ingredients.

    dessert
    choko pudding

    1 avocado
    1 banana
    1 spoon (up to you what size) of cacao powder
    Blend it and enjoy. Contained healthy fat, lot of potassium and magnesium.
  • fearlesshoneybadger
    fearlesshoneybadger Member Posts: 9
    #10
    .
    .
  • debrajo
    debrajo Member Posts: 1,095 Member
    #11
    bea-mil said:

    Turmeric soup
    Ingredients (serves 4)
    2 tbs olive oil
    2 brown onions, finely chopped
    8cm piece fresh turmeric, peeled, finely grated
    7cm piece fresh ginger, peeled, bruised
    2 fresh red chillies, deseeded, finely chopped
    2 garlic cloves, finely chopped
    900g sweet potato, peeled, cut in 3cm pieces
    1.125L (4 1/2 cups) vegetable stock
    1 140ml can coconut milk
    Salt & ground black pepper, to taste
    Ground nutmeg, to serve
    Method
    Heat the oil in a large saucepan over medium-high heat. Add the onions, turmeric, ginger, chillies and garlic. Cook, stirring often, for 5 minutes or until the onion softens slightly. Add the sweet potato and stir well.
    Add the stock to the pan, increase heat to high and bring to the boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 30 minutes or until the sweet potato is soft. Remove the ginger and discard.
    Transfer the soup to a blender and blend until smooth.
    Add coconut milk to soup and heat, stirring constantly, over medium-low heat for 2 minutes or until hot (don't let it boil). Taste and season with salt and pepper. Serve sprinkled with nutmeg.

    soup
    Please tell me what exactly is a brown onion? We have yellow, white, red, green, and sweet onion, but not sure what the brown is?Thanks Debrajo
  • RoseyR
    RoseyR Member Posts: 471 Member
    #12
    Rewriter said:

    From Bea-Mil: A snack the Hunzas make
    to post our recipes is a very good idea. I will share my ideas.
    Here is the first one.

    Very healthy, nutritious and energizing food/snack the Hunzas make. You can store it for a long time and eat as a sweat treat.

    Ingredients:
    1 cup dried apricots
    1 cup hazelnuts
    1 cup dried cranberries (the original recipe are dried blackberries, which is rather difficult to find)
    1 cup of almonds
    Preparation:
    Hunza grind all the ingredients in a stone mortar. You can grind everything in a blender. We need to get the mass, from which we can form a small candy bars or balls.
    This snack is full of B17

    Sounds delicious but should I fear the sugar content?

    Bea-Mil,

    Am always in search of anything that is safely a bit sweet (as an occasional, not daily, snack), but fear the huge amount of sugar in all that dried fruit.

    Have also read that cranberries MUST be organic as they (along wih grapes, stawberries and apples) are among the most heavily sprayed fruit crops.

    If you can reassure me re sugar content of all that dried furit, I'd like to try this one.

    Thanks
    Rosey

Discussion Boards