Diet
Diet should consist mainly of fruits, nuts (except peanuts), salads, beans, fish and vegetables. No Sodium. No processed sugar. No microwave. Avoid carbs if you can because they break down into sugar. Sugar feeds cancer cells. The best way to beet cancer is a raw food diet of water, veggies, nuts, smoothies, juices, budwig, fruit, herbs and supplements
Avocados
Broccoli,
cabbage,
cauliflower
Carrots
Chili peppers and jalapenos
kale,
Brussels sprouts
Figs
Flax
Garlic
Grapefruits,
oranges
lemmon
Grapes
green and yellow leafy vegetables
Kale
Mushrooms - Maitake mushroom
Nuts Brazil nut
Papayas
Raspberries
black raspberries
blueberries
Rosemary
Soy products like tofu
Sweet potatoes CARBS ONLY 2 times a week
Green Tea and Black tea
Tomatoes
Watermelons,
red peppers
Tumeric
Turnips
Ginger
Artichoke
raw Cacao
Spinich
Wheat Grass
Mustard Greens
Plain fat free yogurt
Tuna
aloe juice
Probiotics
cashews
almonds
lentel beans
Wallnuts
Fennell
Kindney Beans
sunflower seeds
Purple cabbage
Red Onion
Yellow Pepper
Healthy Salad dressing
Goat milk cheese
The flax seed (linseed) oil
sprouted and ground chia or flax
Have breakfast before 9
Grapes (organic purple), Organic avacado.
smoothie
I love the instructions on the case:
1) Hold knife in one hand and coconut in the other hand
2) Insert straw and flower
Here’s the recipe:
1-2 cups of Frozen Organic Berries
I buy them prepackaged in the frozen
section of my local Whole Foods Market, and you may find them at conventional
supermarkets as well. They usually cost around $3.99 for a 1 lb bag.
They usually contain blueberries, raspberries, blackberries, and strawberries;
and a package should have about three servings. I recently discovered
that Costco also sells huge bags of Organic Berries. Score!
Some of the known anti-cancer nutrients in these fruits:
Blueberries contain ellagic acid, anthocyanins, OPC, and caffeic acid.
Raspberries and Strawberries contain ellagic acid, and laetrile.
Blackberries also contain ellagic acid and have anti-mutagenic effects as they
protect cell dna from damage
1 Frozen Organic Banana
The frozen banana makes it sweet, thick, and frosty like adding ice cream would.
Ice is optional, if you like it icey.
Next the fun part: Getting the coconut open. The goal is to cut the top off the coconut without 1) injuring yourself or 2) spilling the juice everywhere. You will need a strong and sharp serrated knife. A bendy blade ginsu knife is not going to get it. I’m partial to Cutco Cutlery.
Here’s how you do it:
CAREFULLY
insert the blade straight down with a stabbing motion into the top of the
coconut (Hi-ya!), then make a sideways cut about 2-3 inches long. Repeat this 4
to 6 times, working your way around the top of the coconut connecting the cuts
until you can easily remove the octagon-shaped top.
-Pour the coconut juice into a blender.
-Scoop out the white coconut meat with a spoon and put it in the blender.
-Blend the juice and meat together to make coconut milk.
(I use and highly recommend the
Vita-Mix 5200 Blender.)
In most blenders you’ll need to blend up the juice and
meat before adding other ingredients. It will be lumpy if you don’t.
-Blend in 1 cup of frozen organic berries
-Blend in 1 banana (frozen is best, if your blender can handle it)
Of course there are lots more ingredients you could
add to jazz it up, but that’s the basic simple smoothie I drink nearly everyday.
So prepare to enjoy a delicious, super healthy, high anti-oxidant,
cancer-fighting smoothie!
juicing juice
Garlic, tomatoes, kale, broccoli, ginger root, turmeric root, orange
The Giant Cancer Fighting Salad
To strengthen your body’s ability to fight cancer, you need to eat what I
ate:
The biggest baddest healthiest salad on the planet!
It consists of raw organic vegetables, sprouts, seeds, nuts and homemade
dressing.
This salad is super healthy, delicious and will fill you up without zapping your
energy.
The Raw Vegan Diet was a huge part of my anti-cancer strategy and I ate this salad every day, sometimes twice a day, during the first few years of my Chemo-Free Cancer Battle.
I wanted to put as many vitamins, minerals, nutrients and enzymes into my body as possible and there’s no better way than Juicing and eating fresh raw organic fruits and vegetables.
There’s really no secret formula to this salad, but there are some guidelines to follow:
Absolutely no cheese, meat, or store-bought salad dressing.
It’s also a good idea to avoid fruit which can cause some indention when eaten with vegetables.
It is important that you use organic produce, which is free
of toxic chemical fertilizers and pesticides.
And of course wash everything before you eat it. Then just chop it all up and
throw it in a bowl!
Note: You’re might need some bigger bowls. Mine doesn’t look very big in the photo, but it holds over 6 cups. That’s six servings of vegetables! 6-10 servings per day of fruits and vegetables is ideal for cancer prevention and healing.
The Giant Cancer Fighting Salad
-Start with the most nutrient dense dark leafy greens: Kale and Spinach. (Do not
exceed 10 cups per day)
-Broccoli (The best source of sulforaphane which promotes liver
detoxification, and Indole-3-carbinol, an anticarcinogenic
compound )
-Broccoli Sprouts (Concentrated sulforaphane & I3C. Do not exceed four cups of
sprouts per day)
-Cauliflower
-Purple cabbage (cheapest source of antioxidants per ounce in the world!)
-Slice of red onion, (yellow or green onions may actually be better)
-Leeks
-Artichokes
-Red, Yellow, or Green Peppers
-Mushrooms Bella, Cremini, Shiitake, etc.
-1/2 an Avocado
-Squash
-Zucchini
-Raw Sunflower seeds (sprouted is better)
-Raw Almonds (sprouted is better)
-Sprouted Garbanzo Beans
-Sprouted Mung Beans
-Sprouted Red or Green Lentils
Then I top it off with either one of these naturally fermented foods:
-Bubbies Old Fashioned Sauerkraut
Bubbies is made with only three ingredients: cabbage, water and salt. It is
fermented and cured with all natural enzymes intact and there is no vinegar
added. (Bubbies Kosher dill pickles are super tasty too.)Look for it in the
refrigerated section of your local grocer or health food store.
-Kimchi (Pronounced “Kim Chee”)
Kimchi is a spicy Korean version of sauerkraut typically consisting of fermented
cabbage, onions, garlic, and pepper. Kim Chi has high concentrations of Vitamin
C and Carotene in addition to Vitamin A, B1, B2, Calcium, Iron and beneficial
lactic acid bacteria.
Recognized as one of the Top Five “World’s Healthiest Foods” by Health
magazine. Also in the refrigerated section.
Fermented foods are great for digestion and repopulate your intestinal flora with beneficial bacteria essential for health.
Repeat: Absolutely no cheese, meat, fruit, or store-bought salad dressing.
I know it seems weird to exclude fruit. Here’s why:
Fruits and vegetables need different digestive juices, and when eaten together can create excess acid and indigestion. That is why it’s a good idea to eat them separately, especially if you are sick. This even includes non-sweet fruits like tomatoes and cucumbers.
My Homemade “Zesty Italian” Salad Dressing
This is hands down the healthiest salad dressing on the planet!
It’s super easy and delicious. Here’s how you make it:
-Add 1 tbsp Bragg organic extra virgin olive oil to your salad
-Add 1 tbsp Barleans cold-pressed flax oil to your salad
-Lightly drizzle
Bragg Organic Apple Cider Vinegar to taste (another super healthy fermented
food!)
Then shake on as much of these
Four Cancer Fighting Spices as you can stand:
-Organic Oregano
-Organic Garlic Powder
-Organic Turmeric or Curry Powder
-Organic Cayenne Pepper (this will spice it up quick, go easy the first time)
Green tea with honey and lemon juice. A pinch of cayenne may be helpful too.
Because of the changes in agriculture, I suggest this updated 21st century version of the Budwig Protocol:
Make water with.
Water The Alkaline Water Pitcher - 2.5 Liters
Essiac Tea
Beta-1 3-d glucan 500mg 60 caps
35% Food Grade Hydrogen Peroxide
EcoNugenics PectaSol-C Modified Citrus Pectin, Powder/454g, 1 lb
salt
Lemmon
tumeric mushroom Soup
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 garlic clove,finely chopped
1 thumb-sized piece of fresh ginger, peeled and grated
1 teaspoon ground turmeric
zest and juice of 1 orange
1 teaspoon salt
Lots of shitake mushrooms
freshly ground black pepper
500 grams (17.6 ounces) carrots, peeled and chopped
· Heat the olive oil in a large saucepan over medium heat. Add the onion and sautee for about 5 minutes, until translucent. Add the garlic, ginger, turmeric, orange zest, shitake mushrooms, salt, pepper and sautee for 2 minutes or until the spices are fragrant. Add the carrots and sautee for 3 minutes.
· Pour orange juice, bring to a boil and lower to simmer. Cook for 20 to 25 minutes, or until the carrots are cooked through.
· Puree the soup in batches in a high speed blender. Taste and add more salt and pepper if necessary.
· Return the soup to the pan and reheat, adding more liquid if you prefer a thinner consistency.
top with chopped toasted wallnuts and a sprig of fresh thyme.