Anti-Cancer Diet: Recipes!

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  • Momine
    Momine Member Posts: 7,859
    edited January 2013

    Lily, what diet are you trying to stick to?

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  • Lily55
    Lily55 Member Posts: 3,534
    edited January 2013

    My weight is fine as I had worked hard and lost 44 pounds before diagnosis......but giving up dairy (apart from a drop literally of milk in tea), going vegan, and focusing on loads of vegetables, and no alcohol, over Christmas - New Year I did have about 3 bottles of wine and chocolates and I like a small beer some days,  but as I´m lobular I then feel guilty, I want to eat mopre pulses and vegetables etc but its very hard to do, especially lunch times and since I get a horrid flush every time I eat I find I am not really enjoying food at all either...........need to go back off the biscuits, and chocolate (was doing well pre Xmas which I find a depressing time anyway and I surpassed myself in how low I was this year) ......not sleeping well again and really struggle with limits from radiotherapy, constantly uncomfortable to in pain.......

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  • moonlight60
    moonlight60 Member Posts: 57
    edited January 2013

    Sweetbean, that Roasted Cauliflower and Cannelli Bean spread is AMAZING! I'm fantasizing about having for mid afternoon snack right now! hehehe

    I never cooked before I had to deal with cancer. Now I love finding great recipes like this! Please keep them coming!

    Here is my take on the Green Smoothie-- 205 calories, 13g fiber

     

    1 Lime-- 20 calories, 2g fiber (whole, cut off the peel)

    1 Apple-- 100 calories, 4g fiber (quartered, I cut off the core)

    1 rib Celery-- 15 calories, 2g fiber (cut into 2 or 3 pieces)

    ½ Cucumber-- 8 calories, 0.3g fiber or ½ Green pepper-- 15 calories, 1.5g fiber (I prefer green pepper)

    1 handful Spinach-- 7 calories, 1g fiber

    1 handful Cilantro-- 15 calories, 1.5g fiber

    1 handful Kale-- 33 calories, 1g fiber

    4 ice cubes

     

    Put everything into a Vitamix blend it really well. You have to use the tamper to get everything to the blades.

    This makes two servings, but I usually drink the whole thing.

    You can change it up however you want. I LOVE using green grapes instead of an apple. I tried a pear once and didn’t like it…it wasn’t sweet enough against the lime. An inch of fresh ginger root is really nice to add.

    Use whatever greens you like, just make sure they are nice and dark green.

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    I do a green smoothie in my Vitamix every single day and drink it breakfast and lunch.  Then at least I know i got a ton of greens/fruit for the day.....ok, not a ton, but a lot more than I would otherwise...  And i get a lot of energy

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  • Lily55
    Lily55 Member Posts: 3,534
    edited January 2013

    What is a Vitamix please and is it available outside USA?

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    They can be ordered thru amazon and qvc

    https://www.vitamix.com/

    and ebay

    http://www.ebay.com/itm/AMAZING-Vitamix-5200-Variable-Speed-Blender-INTERNATIONAL-SHIPPING-/251112343735

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  • moonlight60
    moonlight60 Member Posts: 57
    edited January 2013

    I absolutely love my Vitamix...it makes life so much easier! Though it's quite an investment and I wanted one for 2 years before I actually got one. I've had it for more than a year now and it's still at the top of my all-time very best purchases!

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    Great for soups and I make amazing sugar/dairy free sorbets!

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  • Scottiee1
    Scottiee1 Member Posts: 2,329
    edited January 2013

    Shayne...I also have a Vitamix...love it....could you post a sugar/dairy free sorbet recipe??.....thanks

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    The recipe book that comes with the Vitamix - is not very good.  I have found several sites online that have better recipes.  Most of the recipes for sorbet call for agave, sugar or some kind of sweetener.  ITS NOT NEEDED!  When you put the ingredients in - it will blend, then four humps will appear and the blender will stop.  That means its done.  You can eat it right then (thats the best) or put in a container and eat later.

    Sorbet

    10oz bag of any kind of frozen fruit

    2 cups of water

    you can also use coconut/almond/rice milk in place of the water

    Heres links to more recipes


    http://www.elanaspantry.com/vitamix-recipes/

    http://healthyblenderrecipes.com/recipes/type/green_smoothies/

    http://www.incrediblesmoothies.com/green-smoothie-recipes/

    http://inspiredrd.com/category/recipes

    http://www.rawfamily.com/recipes

    http://lindawagner.net/blog/recipes/

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  • Scottiee1
    Scottiee1 Member Posts: 2,329
    edited January 2013

    Shayne.....thank you very much.....can't wait to try the sorbet.

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  • Golden01
    Golden01 Member Posts: 916
    edited January 2013

    I just found this thread and love the recipes you all have shared! I have a Breville juicer and just made a batch of "Bloody Orange" (beets and oranges from my tree!). Delicious. I served it in wine glasses.

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    mmmmmmmmmmmmmm  -- sounds good!

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  • GmaFoley
    GmaFoley Member Posts: 7,091
    edited January 2013

    I hope I can ask this question here: Can getting the refined sugars and flowers out of my system cause foot and leg cramps? I had some muscle aches this last week and then major foot cramps the last two nights that wouldn't stop with stretching.. As soon as I stopped stretching it would go back to its contorted spasm...

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  • dlb823
    dlb823 Member Posts: 9,430
    edited January 2013

    I think the most common cause of leg and foot cramps is a lack of minerals, particularly calcium and/or magnesium.  Letting yourself get dehydrated (easy to do in cold weather when we aren't as aware of the need for water) can exacerbate the problem.  I'm not sure how eliminating processed sugars and flours would cause leg cramps, but is it possible that while trying to eliminate those unhealthy items, you've also eliminated something that was a regular source of minerals for you, such as milk?      Deanna

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  • GmaFoley
    GmaFoley Member Posts: 7,091
    edited January 2013

    I eat greek yogurt every day so that isn't it but I did have a bad flu-like symptoms day 3 of getting off the sugar and carbs... By day 5 I felt better except for the leg and foot cramps.. Edit: My ONC Nutritionist has me on a good amount of supplements so not sure what would be lacking. -

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  • sweetbean
    sweetbean Member Posts: 1,931
    edited January 2013

    Harvest Stuffed Mushrooms

    This is delicious.  I made my own gluten-free breadcrumbs by toasting gluten-free bread and then running it through the food processor.  I store the leftovers in the freezer and the breadcrumbs keep well.  If you don't like mushrooms, the lentil/cashew mixture works really well as a salad.

    1 large yellow onion, small dice

    1 cup cashews

    2 tablespoons olive oil, plus extra for brushing

    4 cloves garlic, minced

    1 cup cooked brown rice (or grain of choice)

    1 can lentils, drained and rinsed

    1/4 cup breadcrumbs

    1/2 cup vegetable broth

    1 teaspoon dried basil

    1 tablespoon fresh thyme leaves plus extra for garnish

    6 portobello mushrooms, stems and gills removed

    1 tomato, sliced in thin rounds

    Sea salt

    Freshly ground black pepper


     

    Preparation

    1. Preheat oven to 350 degrees Fahrenheit.

    2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.

    3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)

    4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)

    5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

    Yield: Serves 6.


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  • sandpiper1
    sandpiper1 Member Posts: 952
    edited June 2014

    Bean, You have the best recipes.

    Wonderful addition as I have been ridding my diet of wheat/gluten.

    Made this Cauliflower crust recipe over the weekend. A little crumbly but rather tastey. I used tomatoes, zucchini and goat cheese for the "pizza topping". Yum

    http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/

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  • Shayne
    Shayne Member Posts: 1,500
    edited January 2013

    Yum - that recipe looks great!

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  • Amrdbit
    Amrdbit Member Posts: 114
    edited January 2013

    Sweetbean, those mushrooms look delish! I am so totally going to make them! Yum!!!

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  • Golden01
    Golden01 Member Posts: 916
    edited February 2013

    Great recipe from a friend of mine that is a Registered Dietitian. Keeps well and is really delicious! Beautiful colors too. I mixed the pine nuts and dried cranberries in after I'd added the dressing to the vegetables.

    SHERYL'S KALE SALAD:

    Chop:
    2 large bunches of kale (remove rib/stem) curly & Dino, red, etc
    1/2 cup walnuts or pine nuts
    3 carrots
    1 small head red cabbage
    1/2 cup dried cranberries

    Dressing:
    1/2 cup mayo
    1Tablespoon lemon juice
    1Tablespoon soy sauce
    1Tablespoon honey
    1Tablespoon sesame oil
    1Tablespoon minced garlic
    1Tablespoon grated ginger

    Mix dressing and let sit. Mix with greens and other ingredients.  Make a day before and refrigerate to  let flavors mingle overnight.


    Serves  8-10 people.

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  • Shayne
    Shayne Member Posts: 1,500
    edited February 2013

    Thought Id post this latest article about eating meat

     http://www.huffingtonpost.com/kathy-freston/cooked-meat-breast-cancer_b_2506072.html?utm_hp_ref=fb&src=sp&comm_ref=false

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  • Shasha10
    Shasha10 Member Posts: 297
    edited February 2013

    I'm reading Life Over Cancer by Dr Keith Block - excellent he combines medical with nutritional advice



    Just bought a nutribullet I don't have time for cleaning my juicer

    This is easy and quick

    Still experimenting with combinations. Just received it this morning

    Tried strawberry blueberry carrot kale this morning



    I'm still getting mix info about Flax seed. When your er positive

    My surgeon told me not to take it because it promotes estrogen

    Anybody have any info on this

    Thx

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  • GmaFoley
    GmaFoley Member Posts: 7,091
    edited February 2013

    Shasha, that is what I heard also. If you google "estrogen promoting foods" the give you a list.

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  • kayladenisse
    kayladenisse Member Posts: 1
    edited February 2013

    Hi I'm Dina, new here, first post ever! I find your comment about flaxseed interesting because i was just about to jump on that bandwagon after the nine billionth stranger/well wisher told me all about how flaxseed oil chases away cancer. I never saw that it could be harmful. My onc told be to stay away from large amounts of soy because it mimics estrogen.

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  • Moderators
    Moderators Member Posts: 25,912
    edited February 2013

    Here's what the main Breastcancer.org site has to say about Flaxseed.

    There are other articles about flaxseed and its oil - just type the term that interests you into the search box at Breastcancer.org to find more references.

    • The Mods

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  • Momine
    Momine Member Posts: 7,859
    edited February 2013

    Mods, I checked the article and it has no sources. Why? Especially this:

    "When a weak estrogen-like substance takes the place of your body's natural strong estrogen in a breast cell's estrogen receptor, then the weak substance can act as a relative anti-estrogen."

    seems to me controversial, but some citations would be really helpful. 

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  • Shasha10
    Shasha10 Member Posts: 297
    edited February 2013

    I also went out and bought Flax seed until my BS told me not too. It's very controversial. So I decided to stay away. The probelm is thats its added to many other energy drinks.

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  • Momine
    Momine Member Posts: 7,859
    edited February 2013

    Shasha, I would think that energy drinks also tend to have sugar and other not so great stuff.

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  • fredntan
    fredntan Member Posts: 1,821
    edited February 2013

    I am teaching myself to make indian food.

    made last night

    a dish had tomatoes, spinach, garbanzo beans and bunch of spices, ginger too. don't know what its called, but it was super easy. it was called chole palak

    and made spicy ocra, and lemon rice. even my picky eater gave it two thumbs up. didn't have all the spices, just used what I had, no one here knows how its supposed to taste

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