Yield Soak Time Prep Time Cook Time
3-3.5 cups 2.5 hours or 5 minutes 0 minutes
4-6 servings overnight
Chia Pudding Ingredients:
3 cups unsweetened almond milk, 1/2 cup chia seeds, 1-3 tablespoons of pure maple syrup, to taste.
1. Whisk the almond milk, chia seeds and sweetener together in a large bowl. Let sit for 5-10 mins and then whisk again (helps prevent clumping
2. Cover and chill in the fridge for 2.5-3 hours, or overnight. Stir the mixture every so often, but don't worry if you can't.
3. Stir well before serving. Portion into bowls and add desired toppings. Leftovers will keep in air-tight container in the fridge fore 3-5 days.
Granoloa fresh fruit coconut flakes pure maple syrup cinnamon nuts seeds banana soft serve
Cancer Fighting Resources
The Cancer Fighting Kitchen Cookbook - Rebecca Katz
Out Cooking It - Recipes from cancer survivors and supporters
The Encyclopedia of Healing Foods, N.Y. Atria Books, 2006
Food for Health; a Nutrition Encyclopedia. Clovis, Pegasus Press, 2006
Foods That Fight Cancer, McClelland and Stewart, 2006
Life Over Cancer, Keith Block, N.Y. Bantam, 2006
The World's Healthiest Foods; Essential Guide for the Healthiest Way of Eating, 2006
Healthy Frozen Fruit Pops- June 21, 2016
From Block Center for Integrative Cancer Treatment
Quinoa (pronounced “keen-wah”) is a wonderful source of protein! It’s considered a complete protein because it contains all nine essential amino acids. It’s also rich in minerals and fiber.
Cancer Fighting Kale
Anti-inflmmatory - Brassicas, part of the family of crucerifous vegetables
Contains loads of a compound called indole-3-carbinol. May change the way estrogen is metabolized.
Kale Salad - from "Out Cooking It - Recipes from Cancer Survivors & Supporters" edited by Elim Yeoh
salt 1/4 pepper a few grinds
olive oil 1 tbsp walnut or avocado oil would work as well
almonds 1/3 cup or nuts of choice
avocado 1 whole large, diced
red onion 1/4 whole small to medium sized, thinly sliced or diced
raisins 1/3 cup currants or dried fruit of choice, could also use apples
apple cider vinegar 1 tbsp.
COOKWARE small sauce pan, large bowl
1. Soak kale in water to loosen any dirt. Wash individual leaves as you de-stem them (pull leaf away from thickest parts of stem). Shake kale dry, chiffonade (stack, roll and slice into thin ribbons) put in a large bowl.
2. Sprinkle salt, pepper, and olive oil over kale and, using your hands, massage the kale for 2-3 minutes. After about a minute you'll notice a big difference in the leaves - they'll start to soften and turn a dark green almost as though you were steaming them. When done, drain off any liquid that collects on bottom of bowl (mayor may not happen) and set kale aside.
3. Optional: Heat a small sauce pan, toss in the nuts, toasting until nuts start to brown slightly. Shake pan on occasion to ensure even browning and to avoid burning - which is SO easy to do. (I normally just put the almonds in without cooking them.) I use almonds because that's what I usually have on hand. However, walnuts, pecans or even sunflower would be great in this salad too.
4. Remove nuts from pan and give them a rough on your cutting board. Then add nuts to bowl of kale.
5. Add diced avocado, onions and raisins (currants or your fave dried fruit cut into raisin-sized pieces - just use whatever you have on hand) to bowl.
6. Sprinkle apple cider vinegar evenly over bowl of goodies, then toss the whole thing with tongs until all ingredients are thoroughly mixed.
Food and Nutrition are some of the most important tools for fighting cancer. Often a cancer diagnosis forces a patient to re-evaluate what and how they eat.
This page contains links to healthy eating resources and specific sites for persons battling cancer. It also promotes healthy cooking and eating for families.
These are some of the impactful changes that Genevieve made to her diet:
* use of organic fruits and vegetables * eating beans, nuts, seeds *Whole grains
*Limiting wheat (gluten) *Limiting meat *Limiting dairy *Limiting processed foods
*No added sugar *No soy (tofu) - the debate is still ongoing about soy
Basic Chia Seed Pudding
Vegan, gluten-free, grain-free, nobake/raw, oil free, refined sugar-free, soy-free - by Angela Liddon
Throw together in just a couple of minutes! Make in advance so it has time to thicken up. The thickness of the pudding will vary based on the kind of almond milk you use, so don't worry if it looks a bit thick or thin when you first try it. If too thin add more chia seeds and let it sit for 30 minutes - too thick, add a touch more almond milk.
Cancer Fighting Stars