Anti-Cancer Diet: Recipes!

GramE · June 2012

I had this "out" to lunch with my son:

Baby spinach leaves

chunks of pear

chunks of avacado

few bacon bits sprinkled on top

hunk of feta cheese

balsamic vinegar dressing

geewhiz · June 2012

This vegan recipe lasts about 2 days in my house. My kids love it and my tennis team is constantly asking me to bring it to matches. It's super healthy, quick and cheap! We are vegetarian, so we lean on nutritional yeast, inexpensive and available at Whole Foods, or any nutrition store. It gives a great cheesy flavor.

"mock" chicken salad

2 cans chickpeas

1/2 c vegenaise

1 tbs cilantro or parsley chopped

1 red onion diced

2 ribs celery chopped

about a dozen red grapes quartered

small handful of walnuts, chopped

3T nutritional yeast

2 tsp celery salt

salt, pepper to taste

Puree the chickpeas, yeast, spices with vegenaise in vitamix/food processor until relatively smooth. Remove and fold other ingredients in. Yummy!!!

peggy_j · June 2012

I like THE CANCER FIGHTING KITCHEN (cookbook) by Rebecca Katz. I've seen several other anti-cancer cookbooks but liked this one the best. (BTW, i first found it, and other anti-cancer cookbooks, in my library, so it's an easy way to "try before you buy." You can always photocopy the recipes you like).

mimikitty · June 2012

I'm still trying to feel my way around a new diet that is anti-cancer. I used to snack on raw nuts when I was hungry but it wasn't mealtime yet. Since I'm reducing fats, instead of nuts I eat raw oatmeal with chopped up pieces of dried fruits, such as papaya and/or raisins.

Also, sometimes I snack on air-popped organic popcorn, misted with a little flax oil and and sprinkled with nutritional yeast. I don't overdo it on the popcorn since it seems to have a medium to high glycemic index.

sweetbean · June 2012

Geewhiz, you blend the chick peas, nutritional yeast, cilantro or parsley, celery salt, salt, and pepper together, correct? And then blend the other stuff in by hand? Do you eat this on bread? As a dip for vegetables?

geewhiz · June 2012

Right sweetbean. Just blend together, then add the other stuff by hand. It's really versatile. You can add a shot of dry mustard powder, a dash of cumin...whatever sounds good!

We watch our grains because of the glycemic factor. If you cut the main rib out of a romaine lettuce leaf and put a blob in the leaf and roll it up....WOW!! Super healthy and yummy!

For snacks, we put on celery sticks, carrots etc...however you would use chicken salad. It has nearly the same consistency and appearance!

sweetbean · June 2012

I can't wait to try this! I use a collard green leaf for a wrap - tasty and nutritious. This is seriously the best thread I have ever started - so many delicious new recipes for me to try!

mdg · June 2012

Ok a few things I recently found that I enjoy are:

So Delicious Coconut Chocolate Fudge Bars - they are organic and made with agave. Only 80 calories and a nice summer treat after dinner.

Trader Joe's Lemonade Mix

Trader Joe's Pomagranite and Cherry Drink Mix

Both of these drinks come in individual packets and are sweetened with Stevia - not sugar. Sometimes I just need something other than water to drink! I also started freezing them to make popcicles. My 5 year old son keeps eating them all though......

Cereal - Trader Joe's O's (it's their version of Cheerios). The only have 1 gram of sugar per serving. Most cereals have a lot more sugar than that.

I have a few other Anti Cancer recipes on my cooking blog if you want to check it out.

sweetbean · June 2012

Sweetbean's Salmon Salad Recipe

1 can of wild pink salmon (has fewer pollutants than sockeye, apparently)

2TBsp stoneground mustard

1tsp veganaise

1/4 cup diced red onion

1/4 cup diced celery

1/4 cup diced red pepper

1/4 cup chopped fresh dill

juice of half lemon

Mix together. I added the veggies to give some extra crunch and bulk it up without adding calories. I used stoneground mustard because it's delicious and has fewer calories than the veganaise. I generally put this on a collard green leaf as a wrap sandwich or on 2 slices of sprouted grain bread. I like to top it with a 1/3 sliced avocado and a handful of spinach. Enjoy!

sweetbean · June 2012

Thank you for the tip on the So Delicious bars - sometime I need to grab something on the go and they sound good!

Momine · June 2012

Good idea with the mustard for the salmon. In Scandinavia, we make a dill and mustard sauce for salmon.

I make a similar salad, with shrimp or salmon or mussels, the same veggies you use and then small green or black lentils, dressing of olive oil, lemon or lime and lots of parsley. But now I want to try it with mustard and dill.

Shayne · June 2012

Yum!! So glad i found this thread. I also love the Cancer Fighting Kitchen cookbook! And i have a green smoothie every day. Trying new greens as you are suppose to rotate them. Found out how sweet Chard is! Mix with fresh fruit - mangos, strawberries, pineapple......

SelenaWolf · June 2012

Veganaise?

Shayne · June 2012

Vegan Mayonaise.......

SelenaWolf · June 2012

Thanks! *off to google*

sweetbean · July 2012

Sweetbean's Asian Mushrooms

This could not be easier.

1 large package of whole mushrooms, quartered

3Tbsp of soy sauce

1Tbsp Worcestshire sauce

Quarter the mushrooms then marinate them in the soy sauce and Worcestershire sauce for 20 minutes. Saute them at medium high heat for 15 minutes or until brown. Seriously delicious!

painterly · July 2012

Breakfast Green Smoothie

Juice of 1 lemon

1 cup of Bolthouse Green Juice

1/2 cup of cranberry or pommiegranate juice

1/2 package of organic spinach (about 3 ozs) or use 3 leaves of Kale as an alternate

Whisk together in a blender and enjoy.

For a change add 1/2 cup of blueberries.

Joanne_53 · July 2012

Wonderful thread -- I am trying to learn how to eat certain foods and this is going to help me ... Quinoa here I come. I will report after I try the recipes.

Momine · July 2012

Joanne, quinoa is really easy and a good alternative to rice and other white starches.

I put a cup of quioa, 1.5 cups water and a pinch of salt in a heavy saucepan. Bring to a boil, turn to simmer, and let simmer about ten minutes. Then turn off heat and let sit another five with the lid on. It is good both hot and cold. When cold it makes a good base for a salad.

Joanne_53 · July 2012

I am going to buy some next time I go grocery shopping -- I am looking forward to trying it and some of the great sounding recipes above. Thanks.

sweetbean · August 2012

OK, this recipe is seriously delicious! It came from Clean Eating magazine.

Black Lentils and Green Peas with Spiced Yogurt

1 cup dry black lentils, picked over and rinsed

1 tsp olive oil

1 cup fresh or frozen green peas, thawed

2 cloves of garlic, minced

1/2 cup of nonfat plain Greek Yogurt (I used coconut milk yogurt to make this recipe vegan.)

1/2 tsp cumin

1/2 tsp curry powder

1/4 tsp sea salt

Cook lentils according to package instructions. Meanwhile, in a medium saute pan, heat oil on medium-high. Add peas and garlic and saute, stirring often, until peas are bright green and tender, about 2 minutes.

In a medium bowl, whisk yogurt, cumin, curry powder, and salt. Fold in pea mixture and lentils. Serve warm, at room temperature, or refrigerate until cold.

This recipe is AMAZING! Here's the nutritional breakdown per 1/2 cup:

Calories: 152 Total Fat: 1g Sat Fat: 0g Carbs: 24g Fiber: 11g Sugars: 3g Protein: 12g Sodium: 93mg Cholesterol 0mg

mumito · August 2012

Will make it today only with red lentils.Sounds good.

Momine · September 2012

Sweetbean, that sounds good. I use 0-fat or lowfat Greek yogurt a lot for dips and sauces to go with various foods. It is so easy to flavor it with spices or freshly chopped herbs to suit whatever you are eating.

Cyborg · September 2012

I have been having mostly tomatoe and blueberry salads w just a little bit of arugula. Hummus and olive oil for dressing and then sprinkled with some cayenne pepper.

sduch1 · September 2012

Before I was on AC and lost my appetite, I was drinking the following smoothie:

Blend the following ingredients:

-- A couple of kale stalks with the stem cut out

-- An apple chopped up

-- Handful of strawberries

-- 3/4-1 whole bottle of water

And was addicted to the following sandwich:

-- Olivia's organic spring mix tossed with dried cranberries, chopped walnuts and Wild Harvest organic roasted garlic balsamic dressing

-- Wrap it in a whole wheat tortilla/wrap

sduch1 · September 2012

Also, I'm not sure but I think Chipotle uses organic ingredients/vegetables. Not sure if it is all organic. Need to look into it further. I would get their vegetarian tacos or bowls....brown rice, black beans, peppers, onions, guacamole and lettuce. I can't wait to be done with AC and to start eating again. This thread is making me crave all of those good foods again.

sduch1 · September 2012

Thanks Soltantio!

FeelingtheMagic · September 2012

Great forum! This is my favourite drink right now as I go through chemo. Usually it tastes good! ~smile~ I don't add the maple syrup to the whole batch, because I also like it with just hot water, for my morning 'black coffee.' I've also added sparkling water with a touch more syrup to the icy cold version, a touch of nutmeg, and it tastes like good old fashioned ginger beer.

Copied here from http://www.smithandtruslow.com/ThymeOut/commonweals-nourishing-and-healing-tea/

Commonweal's Nourishing and Healing Tea

This recipe was developed at the Commonweal Cancer Help Program, a renowned retreat for patients and caregivers. It is another of the recipes featured in the The Cancer Fighting Kitchen cookbook by Rebecca Katz.
I make a full recipe twice a week, and keep a pitcher on hand in the fridge.

Ingredients
1/3 cup fresh ginger, peeled and sliced into 1/4 inch slices (I usually use more as I like my tea spicey)
10 cups water
4 organic cinnamon sticks
3 Tablespoons organic coriander seed
5 organic whole cloves
1 1/2 Tablespoons organic cardamom pods
1-3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 1/2 cups unsweetened almond or rice milk.

Directions
1.Fill a large stock pan with water and ginger. Bring to a boil, reduce heat and simmer for 30 minutes.
2.Add cinnamon, coriander, cloves, and cardamom, and simmer for 20 more minutes.
3.Strain spices from tea. Add maple syrup and vanilla extract.
4.Serve hot or cold with unsweetened almond milk.
5.I store the tea straight (without the almond milk) in a pitcher in the fridge and just poor out what I need and reheat with the almond milk.
6.You can save the spices and reuse them to make a second batch. They will keep in the refrigerator for 4-5 days. Just simmer the spices with 6 cups of water and 2 Tablespoons of fresh ginger for 30 minutes.

mumito · September 2012

I make a similar ginger tea only add unpasturized honey at the end instead of maplesyrup.

mimikitty · September 2012

I invented this one to eat more cilantro which I was advised helps remove radiation from the body.

Cilantro cucumber salad

Ingredients:

3 pickling cucumbers

1 bunch of cilantro

1 large spoonful of hummus

1 lemon or lime

salt to taste

Peel and chop the cucumbers up small. Chop the cilantro up small but don't mince it, just small enough so you don't end up choking on it. Put the chopped vegis in a large mixing bowl. Add some salt and squeeze the lemon or lime on it. Stir around. Then add a large spoonful of hummus and mix well.

Anti-Cancer Diet: Recipes!

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