1. 1. Bone Marrow Soup:

• • Cover bones with water, add soup herbs and place over low to medium heat. Slowly bring to a simmer and let simmer slowly for about one to one-and-half hours.

• • Add vegetables. Cook over low heat for about 1 hour.

• • Blood-building vegetables: kale, collards, beets

• • Nourishing & mineralizing vegetables: celery, zucchini, carrots, burdock, Shiitake mushrooms, garlic, ginger, leeks, etc.

• • Add medicinal herbs the last 30-45 minutes (CNH as mixture)

• • Around the middle to the end, add cooking herbs according to your taste, such as parsley, rosemary, thyme etc.

• • Optional: Miso, Botanical Extract concentrates

• • Soup herbs are: astragalus 1 oz, Goji berries 0.6 oz, Wild Yam 1 oz, Angelica Sinensis 0.2 oz, Processed Rheuhmannia 0.4 oz

I have thought about it and played with the recipe for myself. I don’t eat meat. First I tried to make it in vegetable broth. The taste of herbs overpowers everything else. I decided to then cook the herbs in water and this allows me to add the resultant brew to anything being it my soup or my tea. I will see how my blood counts hold and make further adjustments.

2. Smoothie

 

5 oz of Fage plain full fat yogurt

berries (blackberries, raspberries, strawberries – whatever is in the refrigerator)

1 tbsp chia seeds and 2 tbsp of hemp seeds

almond milk or almond milk with coconut milk

1/2 of a small avocado

optional: ginger, fruit concentrate (Dr. Mitchell’s fruit antocyanines) 1 tsp

to me this smoothies is a drink and a meal at the same time. This is often my lunch – there is enough protein, fiber, and fat in it with only small amount of carbs and no processed carbs. I add whatever I have at home – it can be kale, it can be mango

3. Spring Vegetable Frittata

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Prep Time:  15 minutes

Cook Time:  25 minutes

Serves:  6

Per Serving (1 slice):  169 calories, 10g fat (3g saturated), 7g carbs, 13g protein, 1g fiber, 165mg sodium

NOTE:  This recipe is OK for those on the LMD (Low Microbial Diet).

Ingredients:

5 large eggs and 5 egg whites

½ cup freshly grated Parmesan cheese

1 tablespoon chopped, fresh parsley

1 tablespoon olive oil

½ cup cooked and peeled red potatoes, cut into ½-inch pieces

¾ cup chopped onions

Freshly ground pepper

Salt to taste

½ cup fresh asparagus, cut into 1-inch pieces on the diagonal

Cooking Directions:

Place the skillet under the broiler for 30-45 seconds to finish cooking the top.

Whisk the eggs, cheese, parsley, salt and pepper together until thoroughly combined.

In an 8-10 inch oven proof skillet, heat the oil over medium heat.

Add the onion and asparagus and cook until the onion is soft and translucent, about 5 minutes.

Add the potatoes and turn the heat to low.

Add the egg mixture (do not stir) and cook over low heat until the eggs are set, about 15-20 minutes. Meanwhile, preheat the broiler.

Put the skillet under the broiler for 35-45 seconds

Options: avocado oil instead of olive oil (more neutral flavor). I love adding cilantro, but one can also add sage or thyme. I also love chives on top. One can use cauliflower instead of potatoes and nopales (cactus) cleaned and cut instead of asparagus. This recipe is borrowed from Stanfordhealthcare.org

4. Cauliflower stakes:

This recipe does not require detailed instructions or ingredients. Take a head of cauliflower, slice it longitudinally so that you get “steaks”. Season them with the mixture of olive oil (avocado oil), salt, pepper, garlic and either red pepper flakes or paprika. You can bake/roast them at 450F or grill them. They should be browned but not charred. My mom says about 30 minutes on one side and 15 on the other. I checked a few recipes and they say different times – I guess one can experiment with that. Steaks go well with sauce – tartar, Cesar, honey mustard – your choice. Everything in the brassica family (broccoli, Brussels sprouts, broccolini, cauliflower) seems to help prevent recurrence of breast cancer. Then why not?

5. Vegetable Broth

6. Lentil Soup

This recipe is not really a recipe.  I have this broth cooked once a week and it makes about 3.5 quarts.  We chop a lot of vegetables and then add water – 4-5 quarts.  Vegetables vary.  I like the following ones: tomato, beet, carrot, parsnip, sweet potato, onion, garlic, leeks, rutabaga, thyme, parsley, turmeric, celery.  However, one can add many more spices and vegetables like celery root, potatoes, mushrooms, etc.  Same holds true about herbs and spices – rosemary, oregano, sage.  Salt and pepper to taste.  Bring to a boil and simmer for 30 minutes.  Strain.  I love the color and taste.  When I do my pre chemo fast it is a nice change from the tea.

This recipe is from a book 400 soups.  In my view dishes made with lentils are the healthiest – you get protein, fiber, vitamins and a touch of iron as well.  Hearty lentil soup – what can be better!

 

7. Haroseth

The following recipe has been borrowed from “The New York Times Passover Cookbook”.  It has nothing to do with cancer but there is life besides cancer.  I make it once a year but there is nothing to say it cannot be enjoyed throughout the year.  It is good for those who love nuts and dried fruit:

8. Mocked chopped liver

This is another Passover recipe that can be used any time. It is vegetarian, very simple and healthy.

1/2 lb fresh mushrooms (white button)

2 medium onions

1/2 cup of walnuts

Saute mushrooms in avocado oil until all the liquid is gone and they are browned a little. In another skillet saute onions in avocado oil until caramelized. Chop walnuts in a food processor then add mushrooms and onions. Chop until desired consistency (paste or rough chop). Transfer to a bowl. Add salt and pepper and mix well. There are variations of this recipe that include adding chopped celery or hard boiled eggs. Your choice.

9. Dubai Chocolate

This recipe is for the morning of chemo treat and very rare occasional sin.

You will need: 125 grams (about 4 oz) of Kataifi (shredded Filo dough)

about 7-8 oz of pistachio paste

11-12 oz of chocolate (your choice of milk, semi-sweet, bitter-sweet or white)

chocolate molds

How to: melt chocolate in the mircowave or double boiler until it is liquid, pour into the mold. You can turn the mold upside down over parchment paper and let the chocolate coat bottom and sides (you can reuse whatever drips onto the paper later). Put the mold covered with in chocolate in the refrigerator. In the meantime fry or bak Kataifi that is broken into small pieces with butter until it is caramel color. Keep turning frequently whether you are baking or frying (they say baking gives more even color but frying gives more control). Set aside to cool down. Mix Kataifi with pistachio paste in a bowl until it is mixed well. Put the paste into your mold. Cover with more liquid chocolate and smooth the surface with either icing or scraping spatula and put back into the refrigerator for at least an hour or until hard. Remove the chocolate from the mold, trim the edges. You can paint it with edible gold if you want to be really fancy and voila! Here you have Dubai chocolate molds- 12 bars at less than $2.00 each. Like I said it is good as a snack for chemo days and once in a while. Other than that there is a lot of joy in making it and a lot of fun.

10. Turkish Salad

(recipe is taken from YouTube Channel Food in Israel) https://youtu.be/JE27Xnc4JhM?si=iYRJrFrZWcjcIjrx

Ingredients:

• 4 Tomatoes (Finley chopped and drained in the strainer
• 1 red bell pepper (fire roasted and finely chopped, seeds removed)
• tomato paste 4-5 oz 
• hot pepper to taste (jalopeno or similar one or less)
• 1 white onion finely chopped
• 2 garlic cloves finely chopped or minced
• juice of 1/2 of lemon
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 6-7 tbs olive oil
• salt (1/2 tsp adjusted to taste)
• sugar (1/2 tsp adjusted to taste)
• chopped parsley to taste

Skin 4 tomatoes, finely chop and leave in the strainer to drain liquid. Mix in the bowl tomato paste, finely chopped onion, garlic, and pepper (jalapeño). Add spices, lemon juice, and olive oil. Add chopped parsley. Finally, add tomatoes. Mix well. Adjust salt, parsley, sugar and olive oil to taste. Refrigerate for an hour for everything to marinate together.

11. Moroccan Fish

I love fish and eat it almost every day. It is my important source of protein and omega-3 especially because I do not eat meat. I first tried Moroccan fish made by one of Israeli moms in my daughter’s school. And I absolutely loved it. There are many variations but the essence is the same – fish is cooked in a sauce made from vegetables and middle eastern spices.

Ingredients:

• • red bell pepper, cut into thin strips

• • 3 tomatoes, sliced

• • 6 (6 ounce) tilapia fillets

• • 1 cup water

• • ¼ cup olive oil

• • 2 tablespoons paprika

• • 1 teaspoon cayenne pepper

• • 1 tsp cumin

• • 1 tsp coriander

• • 2 tbsp tomato powder

• • 1-2 onions

• • salt and ground black pepper to taste

• • ¼ cup chopped fresh parsley

• • 3-4 cloves of garlic

Fish can be grouper, rockfish, halibut, salmon, trout, etc. Vegetables – one can add zucchini, green peppers, carrots, potatoes and chickpeas. Spices – some recipes call for hot paprika and sweet paprika, some add cinnamon, cloves, and cardamomum. I have combined a few recipes but the whole point is the principle of the dish.

Directions:

1. 1. Start by slicing up your veggies and sauteeing them in olive oil for a couple of minutes. 

1. 1. Add the spices and tomato paste and mix together for another couple of minutes.

1. 1. Pour in the water and cilantro, then cover the pot to let the veggies cook for 12-15 minutes. Here’s where I like to adjust the salt or spiciness. 

1. 1. Once the veggies are tender, place the fish fillets into the sauce. They should be covered at least 3/4 of the way through with the sauce. Spoon the sauce over each fish fillet, then cover the pot to let it simmer for 20-25 minutes. 

1. 1. The fish should flake easily with a fork when ready. I like to finish this off with fresh lemon juice before serving.

12. Skunk stench removal solution

• • One quart of hydrogen peroxide

• • 1/4 cup of baking soda

• • 2 teaspoons of dishwasher liquid

Pour peroxide over baking soda, add dishwasher detergent. Lather your pet or yourself with the solution and leave for 5 minutes. Avoid the eyes. Rinse thoroughly. Repeat again for no more than 5 minutes if needed. Pet’s fur can change color

13. Chive Cream Biscuits (Williams-Sonoma Holiday Favorites)

This recipe is from Williams Sonoma Holiday Favorites book.

Ingredients:

2 cups all purpose flour

1/2 cup minced fresh chives

1 tbsp baking powder

1/2 tsp salt

1 tsp freshly ground pepper

1 and 1/3 cups of heavy cream

2 tips melted butter

Directions:

Preheat oven to 425 F

In a large bowl combine flour, chives, baking powder, salt, and 1 tsp of pepper. Mix well. Gradually stir in enough cream to form a dough that comes together in a ball. Transfer the dough to a floured work surface and knead gently, adding flour as needed to prevent sticking until smooth, about 10 turns. Roll out the dough 1/2” thick. Using a round biscuit cutter 2 1/2” in diameter, cut out the biscuits. Transfer them to an ungreased baking sheet, spacing them 1” apart. Gather together the scarps and roll out to cut additional biscuits. Brush the biscuits with the melted butter and sprinkle with pepper to tastes. Bake until light brown, about 15 minutes. Remove from the oven and serve hot or transfer to a wire rack to cool and serve warm (makes 12 biscuits). I personally prefer less salt and more chives.

14. Vegan Stew (Quinoa and Red Lentil Khichdi)

Ingredients:

• 1 cup of red lentils and 1/2 cups of quinoa washed thoroughly and soaked for 30 min
• 2-3 tbsp olive (avocado) oil
• 1 1/2 cup onions diced
• 1/4 tsp salt
• 1 tbsp ginger
• 1 tbsp minced or finely chopped garlic
• 2 tbsp tomato paste
• 1/4 tsp cayenne pepper
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cups diced tomatoes
• 5 1/2 cups of water
• 400 gm (3 cups) diced sweet potatoes
• 100 gm (one cup) of cut green beans
• 1 1/2 cups of broccoli (150 gram) (we used broccolini)
• 1/2 up of chopped cilantro
• Juice of 1/2 of lemon

Directions:

Soak lentils and quinoa for 30 minutes. In the meantime put olive oil in a skillet and add onions and salt and fry on medium heat until onions start caramelizing. Then add ginger and garlic and fry for onother minute until golden brown. Next add tomato paste, spices, tomatoes, and salt to taste and keep frying for another 1-2 minutes. Next add soaked lentils and water, bring to a boil, reduce heat to medium-low and cook for 25 minutes. Mash the lentils with potatoe masher. Add soaked quinoa, diced sweet potatoes, green beans and increase the heat to medium. Cook for 7 minutes, increase the heat to medium high and add broccoli (broccolini). Mash with the spatula. Add cilantro and lemon juice to taste, drizzle with olive oil and your stew is ready. Below is how mine looked today (with salsa and baba ganush):

15. Lemon Garlic Roasted Eggplant

This recipe is from facebook post https://www.facebook.com/groups/3621749484743882/permalink/3889821997936628/.

Ingredients:

1 large eggplant, sliced into 1/2 inch rounds

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon lemon zest

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

Instructions:

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the eggplant slices on the baking sheet.

In a small bowl, mix together olive oil, garlic, lemon zest, lemon juice, salt, and black pepper.

Brush the eggplant slices with the lemon garlic mixture, making sure to coat both sides.

Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and golden brown.

Sprinkle with chopped parsley before serving.

Prep Time: N/A | Cooking Time: 25 minutes | Total Time: 30 minutes

Kcal: N/A | Servings: 4

Tips:

You can sprinkle some red pepper flakes for a spicy kick.

Serve the roasted eggplant with a dollop of Greek yogurt on top for extra creaminess

16. Korean Carrots

This is not actually a Korean dish but rather a product of Soviet culinary traditions. The legend has it that Koreans who settled in the former Soviet Union could not find their faved pickled foods and started preparing carrots this way. I first got the recipe when I was 22 and it was very simple. I cooked it but could not really eat it because it was super spicy. It reminded me the scene from my favorite children’s book by Astrid Lingren “Karlson who Lived on the Roof” when Karlson who had always been hungry and greedy ate the sauce prepared by a housekeeper and said it was food for the tribe of little fire eaters. The recipe here is not nearly as spicy and can be tweaked in every/any direction.

Ingredients

• 1 lb carrots
• 1 tbsp soy sauce (some like using vinegar instead)
• 1 tbsp granulated sugar (optional)
• 1 medium yellow onion
• 4 tbsp of neutral oil like avocado or olive oil
• 1 tsp salt (skip if using say sauce)
• 1 tsp freshly ground coriander seeds
• ¼ tsp paprika
• ¼ tsp cayenne pepper
• ¼ tsp ground black pepper
• 2 large cloves of garlic

Instructions

1. Wash and peel carrots.
2. Use julienne peeler or slicer to shred carrots into noodle-like shape and length. (You can put carrots in the food processor but they come out short and never become crunchy)
3. Place in a large mixing bowl. Set aside.
4. Peel and chop onion.
5. Smash garlic with the side of your knife and mince until very fine (using garlic press works just fine too).
6. Heat up a sauté pan over medium low heat, add the oil and sauté chopped onion till softened but not browned. Remove from heat.
7. Transfer softened onions into mixing bowl with carrots. Add the rest of the ingredients and mix until well-combined.
8. Transfer to a glass container with lid and refrigerate for at least an hour before serving.