Tag Archives: anti-cancer

The PROM photos… and Golden Beets and Radish Side Dish

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I said I would get permission to post Prom Day photos of my son and his sweetheart. He said it was fine to do so.

Having gone to high school overseas where we don’t have a Prom equivalent, I never experienced this event myself, but I surely was excited for them!

Prom 2013, Darin and Olivia 2

Prom 2013, Darin and Olivia

On to the Beets. . . !

I love golden beets!

I also like the color they turn the dish they’re in.. Golden.

This is a simple, healthy (of course) and quick side dish that will add pizzaz to a meal.  We will use green tea to cook the vegetables, adding an antioxidant boost to the already super good for you veggies.

Golden Beets and Radish Side

  • 4 organic Golden Beets, cut in quarters
  • 4 – 5 large organic Radishes, cut in quarters
  • 1 organic White Onion, cut in half and then quartered
  • 1/2 c. brewed green tea (a mild flavor like Sencha)
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 2 Tbs. Extra Virgin organic Olive Oil
  • Dash of Turmeric
  • Dash of Ceylon Cinnamon

Place cut up vegetables in a medium pot and add tea.  Bring to boil.  Add salt and pepper and turn heat to low.

Simmer for 15 – 20 minutes or until beets are just tender.  Do not over cook… (I like mine with a little crunch).

Strain into a bowl.  Drizzle olive oil on top and sprinkle lightly with turmeric, cinnamon. Adjust salt to taste.

OTHER OPTIONS:

  1.  You can drizzle a little lemon juice on the veggies, and instead of turmeric add a dash of cumin.
  2. Chop parsley and add when served.
  3. Mix in cooked quinoa pilaf.
  4. Add apples cooked with a generous sprinkle of cinnamon and a bit of nutmeg.golden beets, radish and onion

~ Bon Apetit! ♥

High-Fat Dairy Intake Linked to Mortality – Research Study

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High-Fat Dairy Intake Linked to Mortality

Kroenke CH, Kwan ML, Sweeney C, Castillo A, Caan BJ. High- and low-fat dairy intake, recurrence, and mortatlity after breast cancer diagnosis. J Natl Cancer Inst. Published online March 14, 2013.cheeese

Women who consumed the most high-fat dairy products were more likely to die during a 12-year follow-up, compared with those who consumed the least, according to a new study published by the National Cancer Institute. Researchers followed 1,893 women who had previously been treated for early-stage breast cancer as part of the Life After Cancer Epidemiology Study.

They found that the participants who consumed one or more servings of high-fat dairy products per day, compared with none to less than half a serving, were at a 64 percent increased risk for dying and 44 percent increased risk for dying from breast cancer. Dairy products monitored included cow’s milk, cheese, dairy-based desserts, and yogurt.

Read Abstract here.

~ Be Well!

 

 

Papaya Star and Kale-Apple-Almond Salad with Japanese Red Pepper

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I just adore the sweet, refreshing flavor of Papaya.  I revel in the color and texture. I love it with a light drizzle of lemon juice.

I have had extremely good luck in choosing just the right moment in a Papaya’s ripening life to slice through the green/gold skin, and expose the caviar-like black seeds.

I did just that a few days ago, and was greeted by a lovely, perfectly shaped STAR!

Papaya star

Once again, I had chosen a lusciously ripe papaya, and it was enjoyed by us all.

Talking of texture, kale has become one of my favorite Salad Greens.  The chewy leaves make me feel like I’m having a very substantial meal, not just a salad.  I like the complex flavor and the challenge of finding dressings that compliment this slightly bitter leaf.

Below is a salad that was new to me, and I thought you might enjoy it too.

Kale-Apple-Almond Salad 

Kale

The surprise ingredient in this salad is Ichimi Togarashi - Japanese red pepper. You can find it in Asian markets, or purchase it online.

Makes about 4 servings.

  • 2 Tbs. organic extra-virgin Olive Oil
  • Zest and juice of 1 medium organic Lemon
  • 2 c. thinly sliced organic Kale
  • 1/4 c. finely shredded Parmesan cheese (use Almond cheese for Vegan)
  • 1/4 c. roughly chopped dry roasted Almondslemon zest
  • 2 tsp. Xylitol + 2 tsp. water (or 2 tsp. Maple Syrup)
  • 1 organic  Honeycrisp Apple, cored
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • Ichimi togarashi

Whisk together the oil. lemon zest and juice in a small bowl and set aside.

Place almonds in a small pan over medium heat.  Add the 2 tsp. Xylitol + 2 tsp. water, or maple syrup. Cook stirring until syrup coats the almonds.  Scoop almonds onto parchment paper and let cool.

Toss kale, cheese and almonds and dressing in a medium bowl.

Cut apple into 4 pieces and slice thinly with a mandoline or knife. Add to salad and toss to coat.

Season with salt, pepper, and ichimi togarashi (to taste).

Per serving: 170 cal. per serving; 5.1 g protein, 13 g carb and 3.4 g fiber.

kale - apple salad

~ Bon Apetit! ♥

Spring Blossoms and My Tasty Tuna-Salmon Salad

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Two days ago my co-worker brought a lovely, arrangement to the office.  She cut branches from one of the early blooming trees in her back yard, and simply placed them in a large glass vase with a pink bow to match the vibrant color of the tiny blossoms.  It lifted the atmosphere in seconds, as only flowers can do.

pink blossoms

Awesome pink blossoms

I got home HUNGRY today, after rushing to an appointment straight from work.  My 17-year old was home, and stated he was just as famished.  So we threw together one of our favorite quickie snacks… an upgraded Tuna Salad.

Just a little chopping of ingredients on hand, a few spices, dressing and Voilà…

My Tasty Tuna-Salmon Salad

This light meal features:

  1. Healthy fats
  2. High fiber
  3. High protein
    PLUS
  4. Onions are a major source of a Quercetin, a super-antioxidant
  5. Parsley (one of the world’s seven most potent disease-fighting spices) is an antioxidant, anti-bacterial, immune booster, powerful kidney healer, and enriches the liver!
  • 1 can Light meat, dolphin-safe Tuna in water, drained
  • 1 – 7.5 oz can Wild Salmon, drained
  • 3 – 4 organic Green Onions, chopped
  • 1/4 c. organic Red Onion, chopped
  • 1/4 c. organic Parsley, chopped
  • as many Black Olives as you like, chopped
  • 3 Tbs. or more organic Bread and Butter pickles, chopped
  • 1 Hi-Omega-3 organic Egg, boiled and chopped
  • 1/2 organic Red Apple, chopped (opt.)

Dressing

  • 4 – 5 Tbs. Vegenaise
  • 2 tsp. Mustard (I like spicy Dijon, choose your favorite)
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Celery Seed
  • 2 tsp. fresh Lemon Juice, Cider Vinegar or half and half
  • Sprinkle of Sea Salt
  • Dash of Cayenne (to taste)

In a large bowl mix all dry ingredients together.

In a separate glass bowl,  mix Dressing ingredients until well combined.  Add to dry ingredients and combine with wooden spoon.

Serve on toasted Gluten Free Chia Millet or other whole grain bread.  Top with Avocado and/or Tomato slices.

Can also be served in large organic Romaine Lettuce leaves.

Tuna Salmon salad

My Tuna Salmon Salad

~ In Good Heath! ♥

Gluten Free Cinnamon Rolls

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At the beginning of each week, I try to make sure I have baked something to satisfy my sweet tooth.  Since I am a low-carb and no sugar person, I have to adapt recipes that appeal to me, like the one below.

Cinnamon, as you know very well if you’ve followed my blog, is a SUPER antioxidant and anti-bacterial food.  Good to consume if you feel a cold coming on, or want to ensure you get your antioxidants for the day.  I happen to absolutely LOVE this spice, and will sprinkle it on bananas, my toast (with a smear of coconut oil), cereal, cocoa, soup and much more.

If you’re like me, you are bound to like this recipe.

Gluten Free Cinnamon Rolls

For the Pan

  • 2 Tb. melted organic grass-fed Butter (or Coconut Oil)
  • 3 Tb. Xylitol
  • 2 c. Almond Flour
  • 1 c. Coconut Flour
  • 4 Tbs. freshly ground Flax Seeds
  • 1/2 c.  Xylitol
  • 1 3/4 tsp. Baking Soda
  • 1/4 tsp. Sea salt
  • 1/4 c. of Flax Meal mixed with 1/4 c. warm Almond milk
  • 3 Large Omega-3 Eggs

Topping:

  • 2 Tbs. melted Coconut Oil
  • 1/2 c. Xylitol + 2 Tbs. organic Cinnamon

Preheat oven to 350º.

Add melted butter and Xylitol to 8 x 8 Pan.

Combine almond flour, 4 Tbs. ground flax, Xylitol, baking soda and salt in a large bowl.

Combine warm milk with the 1/4 c. flax meal. Add this and the 3 eggs to the dough, and mix well.  You want the consistency of cookie dough.GF Cinnamon Rolls 4

Place dough on a sheet of parchment paper coated with oil. Oil your hands to prevent sticking, and press the dough into a rectangle between ½ – 1 inch thick.

GF Cinnamon Rolls 1

Gently spread the melted butter or coconut oil on the dough and sprinkle evenly with Xylitol and cinnamon.

GF Cinnamon Rolls 2

Starting with a long side, roll the dough into a log with the help of the parchment paper.

Using a sharp knife, slice the rolls to desired thickness.

GF Cinnamon Rolls 3

Place rolls in buttered pan side by side.  Brush a little more butter on top.

Bake 30 minutes. Cover with foil and bake another 10-15 minutes.  Remove from oven and allow to cool 30 minutes for perfect texture.

GF Cinnamon Rolls

The rolls will keep several days stored covered at room temp.  They can also be frozen.

~ Bon Apetit! ♥

Lentil Sprouts and Barley Mushroom Leek Pilaf

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One of my favorite childhood memories is sprouting lentils, pinto and garbanzo beans at home for science class.  It was so fun to watch the lentils sprout to 2-3″ in just a handful of days. Beans take a little longer, but not much.

lentil sprouts1

lentil sprouts day 4

Aren’t they adorable?

lentil sprouts

lentil sprouts day 6

Add sprouts to salads or sandwiches for a delightfully different wholesome crunch.

Barley was on my mind tonight.  J decided to go get Chinese for the kids, so I made Brown Basmati rice for them, and a Barley pilaf for myself. (Brown rice does not have enough fiber for our Good Carb test.)  I asked the restaurant to simply steam a fish filet and some Bok Choy for me, and to add a small container of chili paste.

I had fresh mushrooms and a bowl of chopped leeks in the fridge, so I decided to enliven the barley with these delightful ingredients.

After I concocted this dish, I realized that it packs ONE BIG PUNCH of healthy goodness.

It is believed that the benefits of eating barley, oats and other whole grains are related to their beta-glucan content.

Beta-glucans are found in the bran of oats and barley, and to a lesser extent in rye and wheat. They can also be found in certain varieties of mushrooms! So this meal gives you a double dose of happy heart food from both the beta-glucan content as well as the fiber!

NOTE: If you are gluten intolerant, you need to avoid barley.  But if it’s wheat you’re allergic to or avoiding, this is a wonderful grain to cook with.

Barley, Mushroom and Leek Pilafmushrooms_3

  • 1/2 c. chopped organic Mushroom, choose your favorite (Shiitake, Maitake, Button, Portobello..)
  • 1/4 c. chopped organic Leeks
  • 1-1/2 c. organic Barley, rinsed
  • 3 c. freshly brewed Green Tea, while hot (or vegetable broth)
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 oz. organic, Grass-Fed Butter (use coconut or olive oil for Vegan version)

Place mushrooms and leeks in a 1.5 quart pot over medium heat, and let cook for 5 minutes, stirring occasionally.  It’s ok if the mushrooms stick a little.

Add rinsed barley and stir together.

leeks, chopped

Add hot water and remaining ingredients. Stir, cover and simmer until barley is done, about 20 minutes.  Adjust seasoning to taste. Scoop into a bowl and serve warm.

I like to sprinkle a little cinnamon on top, or chopped toasted almonds… or both!

barley mushroom pilaf

~ Sahtein (double health)  ♥

The Awesome Benefits of Barley Grass Powder

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I have long praised Barley Flour for the high fiber content it adds to baking Gluten Free, and now I have discovered that BARLEY GRASS is an AWESOME, powerful nutrient.

Barley Grass

Barley grass

(Hordeum vulgare) is the seedling of the barley plant. It is usually harvested about 200 days after germination.

Benefits

Barley contains eight essential amino acids. According to a recent study, eating whole-grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption.

The antioxidant alpha-tocopherol succinate – the potent half of vitamin E, may be responsible for much of the plant’s anti-tumor action, according to Allan L. Goldstein, Ph.D., head of the biochemistry department at George Washington University’s School of Medicine and Health Sciences in Washington, D.C.

It seems to seems to inhibit several types of cancer, including leukemia, breast cancer, brain tumors, and prostate cancer.

In an experiment at GW University, Goldstein and his colleagues exposed leukemic cancer cells to dehydrated barley grass extract. The extract killed virtually all the cancer cells.  They then subjected brain cancer cells to the extract. It wiped out 30 to 50% of those cells. In a third trial, the extract inhibited the growth of three types of prostate cancer cells by 90 to 100%!

Nutrients

Barley grass contains rich amounts of vitamins, minerals and essential amino acids. The cereal grass is enveloped in chlorophyll, a disease-fighting substance which gives grass blades their emerald color.

BY WEIGHT, dehydrated barley grass has 11 times the calcium of cow’s milk, 5 times the iron of spinach, and more protein than sirloin steak.

The wealth of health benefits found in barley grass may be easily explored by drying the grass and grinding the blades until

barley flour

it becomes a fine powder. The powder maintains the original benefits of the grass with an added bonus of a nutty flavor can be easily utilized in teas or culinary dishes.

       Read article on this topic on Livestrong by clicking here.

How To Use Barely Powder

Barley grass  powder is best taken on an empty stomach, 30 minutes before or two hours after a meal.
Dr. Yoshihide Hagiwara, the creator of Barleygreen, looked at all green plants in Japan, and then narrowed his search down to 150 leafy green varieties. He found many plants with satisfactory nutrition, but none that covered as wide a spectrum of nutrients as green barley.
For disease prevention, Hagiwara advises taking 2 to 6 g of powder – dissolved in water or juice – two or three times a day.

To treat skin or stomach ailments, you may need to take up to 12 g of powder two or three times a day. Expect improvements within three months.

CAUTION:  People with eczema or acne may notice some skin aggravation when they first take barley grass.
Also, barley grass may initially cause nausea, diarrhea, or constipation. If any of these symptoms occur, you may want to cut back to 1/2 g twice a day, then slowly increase your dosage until your body adjusts.  Always consult your Medical Practitioner before beginning any new regimen, to make sure there is no interaction with medications/supplements you may be currently taking, or a condition you are being treated for.

~ Be Well!  ♥

The Top 10 Anti-Cancer Vegetables – re-blogged

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I literally stumbled on this wonderful blog while I was doing a little research on the latest ‘foods that heal cancer’ information, and was very happy to read the following, well-written post, and Chris’ story.  His blog is titled Chris Beat Cancer.

I wanted to share it with you… I am attaching the opening paragraphs.  Click on the link at the end of the excerpt for the full article.

~ Be Well. ♥

~~~~~~~

The Top 10 Anti-Cancer Vegetables

If you haven’t noticed, we are constantly bombarded with pleas from charities for cancer research money.

“Race for the Cure, Stand Up to Cancer, Buy Pink products, grow a Movember mustache….”

This is often accompanied by the message  that “we are running out of funding for cancer research”.  And of course this is a problem, because “without funding for more research, we will never find a cure”.

Cue the shots of bald women and children poisoned by chemo, accompanied by dramatic music. Then insert a high-profile celebrity to say, “The cure is just around the corner.  Together we can make cancer history. Please give today.”

Here’s the reality. The mega billion dollar pharmaceutical industry has plenty of money to fund research, they would just prefer that you fund it with your donations instead of theirs.

Real problem #1  They are running out of your money.

Real problem #2 They are only interested in medicines they can patent.

Real problem #3  Research on nutrition and natural therapies is ignored.

There are literally thousands of published peer-reviewed studies demonstrating that the 100,000+ phytonutrients in plants have the ability to prevent and reverse cancer.  But because the pharmaceutical industry can’t figure out how to extract these compounds, synthesize them, and patent them for profit, they are ignored.

Doctors can’t even use this published information or they risk losing their license.

But you can!

One of my favorite studies was published in Food Chemistry, January 2009 called, “The Anti-proliferative and Antioxidant Activities of Common Vegetables: A comparative study”

The title is so boring I almost fell asleep typing it, but hold on, because the results are awesome.

Researchers studied the inhibitory (cancer-stopping) effects of 34 vegetable extracts on 8 different tumor cell lines.

They basically just ran vegetables through a juicer and then dripped the extracted juice on different cancer cells to see what would happen. Here’s what they found…

The #1 most powerful anti-cancer food was Garlic.garlic

Garlic stopped cancer growth COMPLETELY against these tumor cell lines:

Breast cancer, brain cancer, lung cancer, pancreatic cancer, prostate cancer, childhood brain cancer, and stomach cancer.

~~~~  Read the rest of this post by clicking HERE.

Anti-Cataract Drug Shown to Combat Leukemia

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One of the ingredients in a much debated cancer-fighting formula called Protocel is Tetrahydroxyquinone.

A friend of mine with early stage Breast Cancer decided against conventional treatment and has been taking Protocel for a number of months around the clock as prescribed.  Her diet is veggie-full and she walks almost every day (a HUGE benefit for breast cancer patients).

Through sensitive ‘circulating tumor cell’ count in the blood, Protocel has done a good job for her.  Her count came down by more than three fold.

The following study shows great promise for Leukemia patients.

Read this article on the NIH site by clicking here.

Tetrahydroxyquinone induces apoptosis of leukemia cells through diminished survival signaling

Source:

Departamento de Bioquímica, Instituto de Biologia, Universidade Estadual de Campinas, UNICAMP, Campinas, São Paulo, Brasil.

Abstract

OBJECTIVE:

Tetrahydroxyquinone is a molecule best known as a primitive anti-cataract drug but is also a highly redox active molecule that can take part in a redox cycle with semiquinone radicals, leading to the formation of reactive oxygen species (ROS). Its potential as an anticancer drug has not been investigated.

METHODS:

The effects of tetrahydroxyquinone on HL60 leukemia cells are investigated using fluorescein-activated cell sorting-dependent detection of phosphatidylserine exposure combined with 7-amino-actinomycin D exclusion, via Western blotting using phosphospecific antibodies, and by transfection of constitutively active protein kinase B.

RESULTS:

We observe that in HL60 leukemia cells tetrahydroxyquinone causes ROS production followed by apoptosis through the mitochondrial pathway, whereas cellular physiology of normal human blood leukocytes was not affected by tetrahydroxyquinone.

The antileukemic effect of tetrahydroxyquinone is accompanied by reduced activity of various antiapoptotic survival molecules including the protein kinase B pathway. Importantly, transfection of protein kinase B into HL60 cells and thus artificially increasing protein kinase B activity inhibits tetrahydroxyquinone-dependent cytotoxicity.

CONCLUSION:

Tetrahydroxyquinone provokes cytotoxic effects on leukemia cells by reduced protein kinase B-dependent survival signaling followed by apoptosis through the mitochondrial pathway. Thus, tetrahydroxyquinone may be representative of a novel class of chemotherapeutic drugs, inducing apoptosis in cancer cells through diminished survival signaling possibly as a consequence of ROS generation.

Power Juicing 3

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Stand back! I’m armed with my Omega Juicer and a crazy mix of berries and vegetables!

It’s Sunday.. a good day to experiment with foods and flavors. Who says?  Why, me of course.  After all I am mistress of my kitchen, ruler of my diet, ex-cafe owner, ex-caterer, current mom and fighting cancer with food consultant, and of course… overall food combination testing nut.

So with those credentials we move on..

My Berry-Carrot-Ginger Juice with a Twist of Lime

(that has a ring to it.. yes?)

This recipe is anti-oxidant rich with an unlikely pairing of flavors.  Play around with quantities to arrive at one you like best.

Berry Carrot juice 2

Berry Carrot Ginger juice – CUTC

  • 2 medium organic Carrots, rinsed
  • 2 inch slice of organic Parsnip cut into quarters
  • 1 1/2 c. frozen organic Strawberries *
  • 1/2 c. fresh or frozen organic Blueberries *
  • 1 thin slice fresh organic Ginger, no larger than a 25 cent coin
  • 1 tsp. Kaffir Lime juice or 2 tsp. regular Lime juice

Juice all veggies, berries and ginger with your masticating Juicer, and add lime juice.

* If you are using frozen berries as I did .. a SURPRISE is in store for you!  Here is what you’re going to get:

Juicing frozen berries

Frozen Berries turn into Sorbet in juicer

No JUICE~ just frozen sorbet!  So BEFORE you put the berries through the juicer, place a clean cup under the spout that will eject pulp, and capture the berries.  Add this frozen mix to your juice and stir for a smoothie like consistency!

Berry Carrot juice 3

Berry Carrot Ginger Juice – CUTC

Don’t’ you just love kitchen surprises…

~ Enjoy! ♥