Anti-Cancer Diet: Recipes!

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  • SoLinda
    SoLinda Member Posts: 120
    edited April 2013

    Thank you, SAB! I can't wait to try the kale chips as I am actually a big fan of kale ...  And kale chips haven't hit this neck of the woods yet, ha ha!  I'm going to make my own ...

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  • SAB
    SAB Member Posts: 1,498
    edited April 2013

    DH crumbled the remaining kale over his veggie chili and salad, and said it was a good topping. On the other hand Golden, I didn't get to find out how long they last Smile.

    Went to visit dd in Oakland yesterday and had my first experience at Berkeley Bowl.  Has anyone shopped there?  Unbelievable. Veggies and fruits I have never seen before, and a whole neighborhood of organic bulk foods, all at relatively reasonable prices. In addition to her purchases I couldn't resist some bulk steel cut oats, red split lentils, steiner bread (whole grain with walnuts) and chai tea leaves/spices. Yum. I wish there were more stores like this.

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  • carol57
    carol57 Member Posts: 3,567
    edited April 2013

    SAB, you're making me jealous--I'm in Michigan hinterlands, with not a chance of finding anything remotely like what you describe at Berkeley Bowl!  We belong to a CSA -community supported agriculture, purchase a half-share of an organic farm's production. Delish, but limited in variety. They sell 1/3 of their production to Whole Foods, which I find ironic, since the closest one is 3 hours away from us...so near and yet so far!

    We put kale (lightly steamed and chopped) as the first pizza layer after the tomato sauce, then continue on with other toppings from there.  And kale chips rock!

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  • SAB
    SAB Member Posts: 1,498
    edited April 2013

    Carol, Berkeley is about an hour and a half drive for me so this was a rare treat!  I do have a Whole Foods within 20 minutes or so, but my wallet doesn't always enjoy it there...

    CSA is a great idea...I think it makes you creative because you have to make recipes around the seasonal goods.  Kale idea sounds great.

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  • SAB
    SAB Member Posts: 1,498
    edited April 2013

    Speaking of kale, has anyone tried the Costco sweet kale salad kit?  Not organic, but boy is it ever yummy.  (I used my own dressing because of sugar concerns.)

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  • ReneeinOH
    ReneeinOH Member Posts: 511
    edited May 2013

    Hi Ladies.  It will take some time for me to read through the pages, but wanted to say thanks for sharing the recipes!  I decided I'll try a new recipe each week, and I started with Sweetbean's Mango and Black Bean Salad with Red Quinoa and Avocado.  Yum! I knew I'd like it so a made a huge batch.   

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  • frankandfernsmom
    frankandfernsmom Member Posts: 195
    edited May 2013

    Just wanted to share that I purchased the book Happily Hungry. Saw it on the Today Show. Developed by a mother whose son had cancer. She ended up going back to school to become a nutritionist and tested her recipes at the hospital her son had been in. I really like that she included a chart that recommends different symptoms like mouth sores, constipation, etc. I haven't tried anything but will soon. My mouth is bothering me with this new chemo.....



    Anyway....just an FYI....





    Linda

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

    Linda, thanks for the ref. Probiotics really helped me with both thrush and stomach issues during chemo. I can warmly recommend them, and my onc said it was fine to take them.

    To add a recipe now that I am here:

    Finely slice or shred a head of cauliflower. Add about 1-1.5 cups fresh, raw peas. Make a dressing of lemon or lime, cilantro, garlic, hazelnuts and olive oil (I use a lot of cilantro and mix everything with an immersion blender). Toss everything together. It will keep several days in the fridge.

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  • jojo68
    jojo68 Member Posts: 881
    edited May 2013

    Wondering if anyone has posted a sweet bean salad recipe yet?

    I made it tonite and it has always been a fave even before cancer!

    1 can of black beans (they soak up estrogen)

    1 can of kidney beans

    1 can of chickpeas

    1 can of green beans

    raw apple cider vinegar

    Flax oil

    stevia and rawhoney

    sea salt/fresh ground pepper

    scallions

    Put all of the beans and chopped scallions in a bowl and salt and pepper to taste...

    next mix dressing...

    1 cup vineagr

    1/4 cup flax oil

    4 tbs of raw honey

    2 packets of stevia

    mix in blender until mixed well and pour over bean mixture...let sit in fridge for 2 hours before eating!

    the dressing is something I wing to taste, so you can vary the tartness or sweetness

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  • sandpiper1
    sandpiper1 Member Posts: 952
    edited June 2014

    Nice yummy salads!!!

    I am going to make the bean and cauli one for work this weekend.

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  • sciencegal
    sciencegal Member Posts: 1,120
    edited May 2013

    Thanks for the thread! I have gone from living on nachos and nukable freezer food in the lab where I work, to being a health nut throughout my treatment - and beyond.
    This change in diet- and starting on turmeric capsules- has completely eradicated my severe asthma, which had been causing a lot of emergency room visits. Go figure- a "good" outcome from cancer.



    Here is the recipe for my morning smoothie (in a "cap and go" bullet blender for my drive to work) -



    1/2 banana

    1/2 cup ice

    handful kale salad (kale, carrots, cabbage)

    about ten blueberries

    one low sugar yakult probiotic, or a few spoons of greek yogurt

    2 strawberries if I have them



    yum!!



    Thanks for all the recipes girls. Have a wonderful day.



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  • Marcia1111
    Marcia1111 Member Posts: 368
    edited June 2013

    SAB, I haven't had the Costco salad mix, but I get one at Publix (grocery store) that is delicious.  It has lots of stuff in it and I wish it had more kale.  I guess I could add my own to it.

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  • carlads
    carlads Member Posts: 241
    edited June 2013

    Hi Ladies,

    I have never posted on this thread before, but I have a question.  If taking Tumeric as a supplement how much per day?  I found out about Turmeric as soon I was diagnosed but I wanted to wait until after Chemo to start taking it. I am going back on this thread to get some of the recipes, I did start juicing back in Dec..  that is really the only way I can get Kale down.

    Have a great evening ladies,

    Carla


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  • SAB
    SAB Member Posts: 1,498
    edited June 2013

    Hi Carla.  The Livestrong site recommends 1-2 teaspoons a day if taken in spice form.  That can be a bit difficult, but I get as close as I can by using it on eggs, soups, chicken, etc.  Also, always use black pepper at the same time because it increases the absorbtion.  If you are taking it in supplement form I can't help you but the Livestrong site probably has that info as well.

    Marcia, I found organic Kale at farmers market for 99 cents, and bought dried cranberry and pumpkin seeds in bulk, along with a package of rainbow veggies (shaved broccoli, cauliflower, cabbage, brussels) and it makes a lot.  It works for me because now I can use a sugar free dressing instead of the one that comes with the package. 

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

    carlads, here's info out of MSK that discloses the amounts of turmeric used in some recent trials.  

    http://www.mskcc.org/cancer-care/herb/turmeric

    I also wanted to share an idea I saw today for gluten-free breakfasts.  I do something similar to this most mornings, but I use Fat-Free Greek Yogurt (Green Valley Lactose free brand is my favorite) instead of the almond milk.  The idea of having everything ready to go in little containers is a great time saver.

    http://www.huffingtonpost.com/2013/06/09/gluten-free-breakfast-grain-free_n_3392053.html

    And speaking of almond milk, is anyone concerned about the carrageenan in them?  

    http://www.naturalnews.com/039638_toxins_ingredients_nutritional_supplements.html

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  • chatsworthgirl
    chatsworthgirl Member Posts: 288
    edited June 2013

    I have a question that may not be in the right forum but I don't know where else to ask it.  It is this.  I see that certain drugs are used for metatastic cancers.  Faslodex which binds to the cell receptors and kills the cancer cell and Xeloda which inhibits the growth of cancer cells for example.

    What I would like to know is why these drugs are not used at the outset?  Instead we are given chemo, rads and then if we are ER and PR postive drugs to stop the production of estrogen or to block aromatase.

    It seems to me that a drug that binds to the cancer cell receptors and kills it would end the disease and no other treatments would be necessary.   

    Any thoughts?

    Kathy

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  • exbrnxgrl
    exbrnxgrl Member Posts: 12,424
    edited June 2013

    Kathy,

    This is the alternative forum, for those interested in doing conventional non-allopathic treatments only. Everything you mention is conventional. You might want to search for threads that deal specifically with those drugs or threads for treatment of your stage bc.

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  • chatsworthgirl
    chatsworthgirl Member Posts: 288
    edited June 2013

    Sorry,  it was just a sort of generic question and I couldn't find a particular forum to post.  I will try somewhere else.

    Kathy

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

    Kathy, I'll PM you with a response to your question, so that we don't go too OT here.    Deanna

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  • kira1234
    kira1234 Member Posts: 3,091
    edited June 2013

    I take turmeric in pill form. I tried putting it on food, but find I really dislike the taste. Deanna did I read the article correctly that the body doesn't metabolise it very well?

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  • sweetbean
    sweetbean Member Posts: 1,931
    edited March 2014

    BRAISED SPANISH LENTILS

    I'm eating this right now - so delicious!  Enjoy!

    ______________________________________________

    Earthy and slightly smoky (use Spanish pimentón, the wonderful smoky paprika). Make it saucy but not soupy— you want enough liquid to sop up with crusty bread. Add a salad and you have a good, simple meal. Double the recipe if you like, because the leftovers will keep in the fridge for a couple of days and reheat perfectly for lunch or a super-quick dinner. Other beans you can use: Earthy-flavored legumes work best, Le Puy or black Beluga lentils if you can find them.

    • 2 tablespoons extra virgin olive oil
    • 1/2 onion, chopped
    • 1 stalk celery, chopped
    • 1 carrot, chopped
    • 2 teaspoons minced garlic
    • 1/2 teaspoon crumbled saffron threads (optional)
    • 1 tablespoon smoked Spanish paprika (pimentón)
    • 1 bay leaf
    • 1/2 cup dry red wine
    • 2 cups vegetable stock or water, or more as needed
    • 1 cup dried brown lentils, washed and picked over
    • Salt and freshly ground black pepper
    • Chopped parsley for garnish

    1. Put the oil in a medium pot over medium-high heat. When hot, add the onion, celery, and carrot; cook, stirring occasionally, until the onion is soft, 5 to 7 minutes. Add the garlic, saffron, and paprika and cook for another minute.

    2. Add the bay leaf, wine, stock, and lentils. Sprinkle with salt and pepper and bring to a boil. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding stock or water if necessary to keep the lentils from sticking and burning, until the lentils are tender, 25 to 30 minutes. The lentils should be saucy but not soupy. Taste and adjust the seasoning, sprinkle with parsley, and serve or store, covered, in the refrigerator for up to 3 days.

    Braised Lentils, Moroccan Style. A more heavily spiced dish: Double the onion and omit the celery, carrot, paprika, and wine. Add 1 teaspoon each ground turmeric, cinnamon, and ground cumin. Replace 1 cup of the stock with 1 1/2 cups chopped ripe tomato with their juices. Proceed with the recipe and garnish with chopped cilantro leaves.

    Braised Lentils, Ethiopian Style. Loads of spices and a bit of heat: Omit the celery, carrot, saffron, and bay leaf. Add 1 tablespoon peeled and minced fresh ginger and 1/2 teaspoon each ground allspice, fenugreek, coriander, cardamom, and cayenne. Replace the Spanish paprika with 2 tablespoons sweet paprika.

    Braised Lentils with Roasted Winter Squash. The caramelized roasted squash adds depth: Add any medium winter squash, like acorn, butternut, kabocha, or turban, peeled, seeded, and cut into 1- to 2-inch cubes (about 2 cups); toss it in olive oil to coat and roast it in a 375°F oven on a baking sheet until tender and caramelized. Eliminate the saffron and paprika and use white wine instead of red. Proceed with the recipe; add the squash to the lentils in the last 10 minutes or so of cooking.

    Braised Lentils with Celery. The clean flavor of the celery pairs nicely with the earthiness of the lentils. Or use 1/2 cup chopped lovage stems and leaves: Double or triple the amount of celery and eliminate the carrot, garlic, saffron, and paprika. Use white wine instead of red and add a teaspoon of grated orange zest.

    Braised Lentils with Parsnips. A great fall or winter dish; add a bit of cream for extra richness: Replace the carrot with about a cup of peeled and chopped parsnip and eliminate the garlic, saffron, and paprika. Use 1/4 cup dry (fino) sherry instead of the red wine. Proceed with the recipe, sprinkling with nutmeg just before serving.

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  • Momine
    Momine Member Posts: 7,859
    edited March 2014

    Sweetbean, those recipes sound very good. I sometimes make a similar thing, adding sliced red cabbage to the lentils.

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  • hopefour
    hopefour Member Posts: 459
    edited March 2014

    Sweetbean....fun to hear from you again. I remember you were on here when I was DX. Thankful for your wisdom back than and have taken some of the recipes off this thread from time to time. Thanks for stopping by...nice to see that your doing well.

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  • sweetbean
    sweetbean Member Posts: 1,931
    edited March 2014

    Hi there Hopefour!  How are you doing?

    And Momine, sliced cabbage sounds amazing!  I will have to try that next time!

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  • Momine
    Momine Member Posts: 7,859
    edited March 2014

    Sweetbean, red cabbage and garlic sauteed, spiced with some cumin, then lentils. It is tasty and filling.

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  • SAB
    SAB Member Posts: 1,498
    edited March 2014

    So nice to see this thread active again!  Thank you for the lentil ideas, I actually printed them out.  I am trying to stay on track, and it's so helpful to have new recipes.  I have been experimenting with grains recently.  Costco now carries organic freekah in our local market, and it's very easy to work with.

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  • sweetbean
    sweetbean Member Posts: 1,931
    edited March 2014

    Ooh, freekah! I have never tried that - I will have to give it a go!

    Thanks, Momine!  I love cumin - it's my go-to spice!  :)

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  • Momine
    Momine Member Posts: 7,859
    edited March 2014

    Sweet, I like it too. Lately I have also been roasting cauliflower quite often. It is so easy and so tasty. I toss it with olive oil, salt, pepper and a pinch of cumin.

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  • hopefour
    hopefour Member Posts: 459
    edited March 2014

    Hey sweetbean...I am doing well. It's nice to see the "oldies" from when I first started reading BCO. I remember reading your posts as they were insightful and informative. Thank you as it helped me form the foundation of life changes I made to recover from treatment and hopefully keep BC away! Do you know how a user named JOY is doing? Maybe I am not to ask but I have wondered how she was doing...she was one of the "oldies". I see you are a bit concerned about a scan...I've had my scares too...bet all will be fine!! Nice to hear from you again!!

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  • Sharon1942
    Sharon1942 Member Posts: 272
    edited April 2014

    Am I the last one to hear about the benefits of peaches to prevent breast cancer? Peaches Prevent Breast Cancer in Elder

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