Can you Eat to Beat Cancer?
– Ajit
Patel Sanda Wellbeing
Many
health practitioners claim that eating an alkaline diet can prevent
or even cure cancer, although this is controversial. The premise is
based on Dr Otto Warburg’s discoveries in the early 1900s that cancer
cells thrived in acidic conditions but could not exist in an alkaline
environment. It’s widely believed that modern day diets and many
lifestyle choices are acid forming and create the ideal
internal habitat for cancer to form. In sanda wellbeing and sanda wellness we are
providing food which is good for your health in hygienic manner.
A food is
considered ‘acidic’ or ‘alkaline’ depending on its how its processing
affects body acidity, not on whether it is acidic itself. Alkaline
foods include fresh fruit and vegetables and whole, natural foods and
are believed to help maintain an alkaline pH in the body. Acidic foods are animal
products and all processed, refined and junk foods which create toxic
acidic waste that can contribute to health disorders including cancer.
Though
there are those who dismiss alkaline diets as a cancer cure they do
accept that alkaline foods such as fresh fruits, vegetables, nuts,
seeds and legumes are nutrient rich, contain pre-biotics that
nourish good bacteria in the gut and contain anti-inflammatory
compounds. These factors all help to build a stronger immune
system, healthy gut flora, and fight inflammation and free
radical damage.
Whether
you have any health issues, are at risk from cancer or not, it’s
never too late to make dietary changes that will have a positive
effect on your well-being. Try skipping the meat, refined
sugar, flour and trans fats and fill up with delicious nutrient dense
meals like the ones here and just feel the difference yourself.
Champneys’ Apple
& Kiwi Smoothie
(Serves 2)
Nobel prize winning Dr Linus Pauling was the first to demonstrate the link between vitamin C and cancer prevention and treatment in 1971 and there has since been many more studies confirming his results. Watercress is not only packed with alkalising nutrients like magnesium it also has more vitamin C than oranges. Kiwis provide 273% of the daily recommended amount of vitamin C.
(Serves 2)
Nobel prize winning Dr Linus Pauling was the first to demonstrate the link between vitamin C and cancer prevention and treatment in 1971 and there has since been many more studies confirming his results. Watercress is not only packed with alkalising nutrients like magnesium it also has more vitamin C than oranges. Kiwis provide 273% of the daily recommended amount of vitamin C.
Ingredients
3 apples
Four kiwi fruit
50g watercress
3 apples
Four kiwi fruit
50g watercress
Method
Blend ingredients together and enjoy!
Blend ingredients together and enjoy!
Ingredients
3 organic bananas (not too ripe or green)
5 tbsp raw chocolate powder- cacao powder
1/2 large or 1 whole small avocado
1/4 tsp alcohol free vanilla
2-5 drops liquid stevia ( or powdered) to taste
Dash of coconut water or milk if required
3 organic bananas (not too ripe or green)
5 tbsp raw chocolate powder- cacao powder
1/2 large or 1 whole small avocado
1/4 tsp alcohol free vanilla
2-5 drops liquid stevia ( or powdered) to taste
Dash of coconut water or milk if required
Method
1. Place all ingredients in a blender and process on low speed to mix into a nice creamy pudding consistency. Scrape down sides of blender to incorporate all ingredients.
2. Add coconut water or milk if needed to improve texture.
3. Spoon into individual glasses and add chunks of avocado and a raspberry for decoration. Refrigerate before serving.
1. Place all ingredients in a blender and process on low speed to mix into a nice creamy pudding consistency. Scrape down sides of blender to incorporate all ingredients.
2. Add coconut water or milk if needed to improve texture.
3. Spoon into individual glasses and add chunks of avocado and a raspberry for decoration. Refrigerate before serving.
Grilled Radishes, Fennel and Asparagus Salad with a
Caper Dressing
(Serves 4)
A delicious and colourful salad that can be prepared and cooked in less than 15 minutes. Radishes are packed full of vitamins, iron and potassium so this is a really healthy, but warming option, ideal as a side dish or starter for a family meal or a meal with friends.
(Serves 4)
A delicious and colourful salad that can be prepared and cooked in less than 15 minutes. Radishes are packed full of vitamins, iron and potassium so this is a really healthy, but warming option, ideal as a side dish or starter for a family meal or a meal with friends.
Ingredients
2 tbsp olive oil
150g radishes cut in half
1 large bulb fennel, sliced
200g asparagus, trimmed
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
½ red onion, finely chopped
2 tbsp baby capers
Salt and pepper
Small bunch of dill, chopped
2 tbsp olive oil
150g radishes cut in half
1 large bulb fennel, sliced
200g asparagus, trimmed
4 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
½ red onion, finely chopped
2 tbsp baby capers
Salt and pepper
Small bunch of dill, chopped
Method
1. Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
2. While you are waiting for the griddle to warm up: Mix together in a small bowl the extra virgin olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
3. Grill the vegetables on both sides in a single layer in the griddle pan, until the bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit on the grill.
4. Once cooked, arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.
1. Preheat a large griddle pan and lightly dress all the vegetables in olive oil.
2. While you are waiting for the griddle to warm up: Mix together in a small bowl the extra virgin olive oil and sherry vinegar, then add the onion and capers, season with salt and pepper and set aside.
3. Grill the vegetables on both sides in a single layer in the griddle pan, until the bar marks start to appear. This usually takes a couple of minutes. You may need to do this in a couple of batches if all the vegetables do not fit on the grill.
4. Once cooked, arrange on a serving dish, season with salt and pepper, drizzle over the dressing and scatter with the chopped dill. Serve at once.
Sweet
Potato and Broccoli Salad
(Serves 4)
This vibrant salad is a delicious way to pack antioxidant rich anti-cancer nutrients into every bite. The sweet potato and chick peas help to bulk it up to make a really filling alkaline meal.
(Serves 4)
This vibrant salad is a delicious way to pack antioxidant rich anti-cancer nutrients into every bite. The sweet potato and chick peas help to bulk it up to make a really filling alkaline meal.
Ingredients
145g watercress, spinach and rocket
1 tbsp olive oil
350g sweet potato – peeled and cut into wedges
2 orange peppers, deseeded and cut into wedges
2 cloves garlic, unpeeled
150g long stem broccoli
400g can chick peas – drained
150g cherry tomatoes – halved
25g walnut pieces
145g watercress, spinach and rocket
1 tbsp olive oil
350g sweet potato – peeled and cut into wedges
2 orange peppers, deseeded and cut into wedges
2 cloves garlic, unpeeled
150g long stem broccoli
400g can chick peas – drained
150g cherry tomatoes – halved
25g walnut pieces
For the
dressing:
2 tbsp olive oil
1 tbsp tahini paste juice
1 lemon
Drop of Stevia liquid/1/4 tsp raw honey
salt and ground black pepper
2 tbsp olive oil
1 tbsp tahini paste juice
1 lemon
Drop of Stevia liquid/1/4 tsp raw honey
salt and ground black pepper
Method
1. Preheat the oven to 200°C/180°C/Gas Mark 6.
2. Place the potatoes and peppers and unpeeled garlic cloves in a large roasting tin, add the oil and toss together. Roast for 20-25mins or until the potatoes are tender and golden.
3. Remove the garlic cloves then slip them from their papery skins and place the flesh in a small bowl. Use a spoon to crush the garlic flesh to a paste and mix in the olive oil, tahini, lemon juice and honey/Stevia. Season to taste.
4. Cut each stem of broccoli in half, then cook in boiling salted water for 3mins until just tender. Drain rinse in cold water and drain again.
5. Empty the salad leaves into a large bowl, add the broccoli, chick peas, tomatoes, potatoes, peppers and walnuts. Drizzle over the dressing and toss to mix.
1. Preheat the oven to 200°C/180°C/Gas Mark 6.
2. Place the potatoes and peppers and unpeeled garlic cloves in a large roasting tin, add the oil and toss together. Roast for 20-25mins or until the potatoes are tender and golden.
3. Remove the garlic cloves then slip them from their papery skins and place the flesh in a small bowl. Use a spoon to crush the garlic flesh to a paste and mix in the olive oil, tahini, lemon juice and honey/Stevia. Season to taste.
4. Cut each stem of broccoli in half, then cook in boiling salted water for 3mins until just tender. Drain rinse in cold water and drain again.
5. Empty the salad leaves into a large bowl, add the broccoli, chick peas, tomatoes, potatoes, peppers and walnuts. Drizzle over the dressing and toss to mix.
Roasted
Radishes with Garlic and Rosemary
(Serves 4 as a side)
A beautifully mellow and fragrant dish, ideal as a side dish to be served alongside roast poultry or game but equally at home next to fish. This dish is also a healthy low-GI and alkaline alternative to roast potatoes. Researchers in India’s Jawaharlal Nehru Technological University found that radishes induce apoptosis – meaning they kill cancer cells.
(Serves 4 as a side)
A beautifully mellow and fragrant dish, ideal as a side dish to be served alongside roast poultry or game but equally at home next to fish. This dish is also a healthy low-GI and alkaline alternative to roast potatoes. Researchers in India’s Jawaharlal Nehru Technological University found that radishes induce apoptosis – meaning they kill cancer cells.
Ingredients
800g radishes, topped and tailed
6 cloves of garlic, sliced
Small bunch of rosemary, stalk removed
4 tbsp extra virgin olive oil
Salt and pepper
800g radishes, topped and tailed
6 cloves of garlic, sliced
Small bunch of rosemary, stalk removed
4 tbsp extra virgin olive oil
Salt and pepper
Method
1. Preheat your oven to 200oc.
2. Put all of the ingredients into a medium sized ovenproof dish, mix well and season with salt and pepper.
3. Place in the oven for 20 minutes or until slightly caramelised.
4. Serve at once.
1. Preheat your oven to 200oc.
2. Put all of the ingredients into a medium sized ovenproof dish, mix well and season with salt and pepper.
3. Place in the oven for 20 minutes or until slightly caramelised.
4. Serve at once.
No comments:
Post a Comment