Recipes/EzineArticles.com, Ezine Recipes For Cancer Disenhancement-Reprinted

Antiangiogenesis Ingredients Rule - Cancer Schmancer

By JW

I wrote an Ezine article last year about my cancer experience. It was accepted but I eventually deleted it as I found it to be a rambling catharsis piece. Hopefully I will find this to be more constructive.
I say that you can live with cancer but not with angiogenesis. Truth don' lie. Rampant tumor angiogenesis will kill 100% of the time. Diet can help. Getting the right balance of protein (60 g. per day) and fiber (30 g.), limiting carbs., and deleting high fructose corn syrup and hydrogenated fats can help. Cheap spices (like cinnamon, turmeric) may save a life. Let me try to give up some good recipes. Let's start with some things that won't scare you to death. Chicago Dogs and New York Dogs, right? Just use soy dogs and multi-grain buns and you are all set. Wienies are all about the condiments anyway. You will have to shake black poppy seeds on the C-Dog buns. No kidding, that's it. Sauerkraut & red onions are good antioxidants on the New Yorkers. White onions & tomatoes are the same on the Chi-towns. A little mustard ain't gonna kill you neither.
Now let's scare you:
CHAR-GRILLED VIETNAMESE CHICKEN
3-4 servings
- 2 boneless, skinless organic chicken breasts
- 2T brown sugar
- 2T soy sauce
- 1 clove garlic, minced
- 3/4 c jasmine rice, organic preferred
- 1 carrot, shredded
- 1/4 c chopped fresh mint leaves
- 2T finely chopped onion
- 3T agave nectar
Cut chicken into bite sized pieces. In a medium bowl, whisk together brown sugar, soy sauce and garlic. Add chicken, turn to coat and marinate in refrigerator 30 minutes.
Cook jasmine rice in 1 1/2 cups water.
Remove chicken from marinade and brush with agave nectar and grill/broil in grill pan, turning frequently, until cooked through (10-5 minutes).
Transfer rice to a serving platter. Top with mixed carrot, onion, mint mixture. Place chicken on top.
Drizzle with dipping sauce=3T Thai or Vietnamese fish sauce, 1/4 c fresh lime juice, 1/4 c brown sugar, 1/2 c boiling water. Whisk these 4 ingredients together.
BLACK BEAN RICE SOUP
makes 7 cups
- 1/2 c chopped onion
- 1 garlic clove, minced
- 2t olive (extra virgin) or canola oil
- 1 1/2 c water
- 14 oz. vegetable broth
- 1 can (15 oz. not in plastic lined can) black beans, drained
- 1 can (14 1/2 oz.) stewed tomatoes
- 3/4 c uncooked jasmine rice
- 1/3 c salsa
- 1t ground cumin
- 1/4t dried oregano
- 2T chopped fresh cilantro
Cook and stir onion and garlic in hot oil in a large saucepan until onion is tender. Add water, broth, beans, tomatoes (with juice), rice, salsa, cumin and oregano. Bring to boil, cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Sprinkle with cilantro before serving.
VEGGIE BURGERS
makes 6
- 1 (15 oz.) can pinto beans, drained
- 4 oz. finely chopped fresh mushrooms
- 1 finely grated carrot
- 1 finely chopped small onion
- 3/4 c panko bread crumbs
- 1T chopped fresh cilantro
- 1 egg white
- 1/4t each salt, pepper, ground cumin
In a medium bowl, lightly mash the beans. Toss in mushrooms, carrot, onion, bread crumbs and cilantro. Mix in egg white and spices. Form into 6 patties. Freeze unused patties (uncooked).
To cook: Heat 2T canola or olive (extra virgin) oil in a non-stick skillet over medium heat. Fry patties until golden brown, approx. 6 minutes per side. (Thaw frozen patties prior to cooking.)
FALAFEL
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 c fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1/4t ground cumin
- 1/4t salt
- 1/4t black pepper
- 1 egg, whisked
- 4T multi-grain flour, divided
- 2T olive oil (extra virgin)
Pulse first six ingredients in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2T flour; form into 6-8 patties. Place remaining flour in a small dish and roll patties in it with floured hands. Tap off excess flour.
Heat oil in a non-stick skillet over medium-high heat. Cook patties 3 minutes per side or until golden brown.
MAYONNAISE
makes about 3/4 pint
- 1 large organic egg
- 3T cider vinegar
- 1/2t salt
- 1/2t dry mustard
- 1 1/4 c oil (canola, extra virgin olive, or combination)
1) Place first 4 ingredients in a blender, along with 2T of the oil. Process for a few seconds.
2) Keep the blender running as you drizzle in the remaining oil. As soon as the oil is incorporated turn off the machine.
3) Store in a glass container in the refrigerator
Note: To make fry sauce just add enough ketchup to turn the mayo pinkish.
INDIAN CHAI MILK TEA
- 1T whole cloves
- 1T whole fennel seed
- 1T whole cardamon seeds (not in pods)
- 2 cinnamon sticks, broken into pieces
- 1 c vanilla soy or rice milk
- 1t agave nectar
Stir together all spices. Add 1T of mixture and "milk" to small saucepan. Bring to a boil. Remove from heat and steep 3 minutes. Strain into a mug and stir in agave nectar. Makes one serving.
Store extra chai mix in an airtight container.
Notes: It is always better organic. Don't use plastic lined canned foods. Generally dried beans and bulk spices (not brand names) will save money. Do not use metal utensils on coated pots and pans unless you like to eat Teflon-use wood.
For a cancer (quasi?) survivor diet is one of the most important considerations. Diet changes for the better are far cheaper than pharmaceuticals, and far less dangerous.

Jim William is a cancer patient in remission. Healthy foods have helped him to recover from surgery. Fast-food is not on the menu
Visit his website at http://themaven.synthasite.com

(Like Some Other Things) We Want Our Chutney Sweet & Hot

General Lee Speaking: Jalapenos to taste (1-2 per pint). Sugar and cider vinegar 1:1 (1/2 cup each per pint). Fruit as desired, diced to cubes (3 cups per pint approx.). Raisins (1/4 cup per pint). 1 teaspoon pickling salt per pint. 1 scant tablespoon grated fresh ginger per pint. Garlic, onion, spices that sound good (to taste).

Simmer approx. 1 hour (to thickened glaze).
10 minutes hot water bath to seal.

SOME SPECIFICS WE LIKE:
Linda Z's Banana & Mango/Apple Chutneys (be aware they make half the amount that the author suggests)
WEBSITE

High on the Weed on the Pacific Coast

No not that kind! We're talkin' free groceries here. Free weeds that you can eat means free eats.
Our favorites are catsears (some call them false dandelions). They are hairier and more rounded than dandelions. Good in salads and not too bitter. (Wild carrots) Queen Anne's lace are good too. They are kinda small, so get a bunch. Dandelion buds (when yellow inside) are good battered and fried. Believe it!
Others that are tolerable are fresh mustard flowers, dandelion leaves (these are good for the liver but bitter).
Bramble leaves here in Oregon can be used for tea, fresh or dry. I mean fresh or dry only, not in-between (shriveled) or they are toxic.
The wild Nodding Onion smells great and the whole plant is edible.
The plantain is o.k. raw. (It has vertical ribs.)
Dock is o.k.
The Cattail is good raw. Strip the fibrous inner stalk.
The fiddlehead fern is good in early spring cooked (rolled tip).
White or red clover (late spring through fall) make good teas.
Catkins (blossom bunches) from maple trees are good battered & fried.
RULE: Lighter color green=less bitter. (Means probably early spring best.)
RULE: Herbs are too late if flowered.
RULE: Boil water first, then add greens.
RULES: On roots, fall-early to early spring is best. SIMMER DON'T BOIL. If there is a flower stalk, the root is bitter.

WEBSITE

Serving = 145 calories, 8 grams fat

Stir-fried Vegetables:
From Publications International Ltd.

2 T. vegetable oil
4-5 cups coarsely chopped fresh vegetables (broccoli, carrots, cauliflower, onions, mushrooms, Chinese cabbage, bell pepper, snow peas, and/or celery)
1 clove garlic, minced
1 14.5 ounce can stewed tomatoes, drained, juice reserved
1 1/2 T. soy sauce
1 T. cornstarch
1/2 t. ground ginger
1/2 t. salt (optional)
2 cups hot cooked rice or oriental noodles
1/2 T. sesame seeds

In a 12" skillet, heat oil. Add the vegetables and garlic; cook and stir over medium heat for 5-6 minutes or until crisp tender. In a small bowl, combine the reserved tomato juice, soy sauce, cornstarch, ginger and salt. Add to the skillet along with the tomatoes. Cook, stirring constantly for 2 minutes or until sauce is thickened. Serve over rice or noodles. Sprinkle with sesame seeds.

Makes 4 servings, 4 cups

Visit my website here.

#7) Turkey Minnestrone

.
1 turkey carcass
2 onions
1 stalk celery
3 parsley sprigs
1 bay leaf
1 carrot

1 onion, chopped
1 T. butter
1 clove garlic, minced
3 c. cooked turkey meat
1 can (about 16 oz.) each: undrained tomatoes, garbanzo beans, navy beans
3 carrots, sliced
3 stalks celery, sliced
2 t. each: salt, basil
1 t. oregano
1/2 t. pepper
1/4 lb. linguine noodles

Put the turkey carcass and enough water to cover in a large kettle. Heat to boil, cover, reduce heat to low and simmer for 1 hour. Then add the next 5 ingredients (onions through carrot) and simmer, covered, for 3 hours. Remove the carcass, strain and save the broth, discarding the vegetables and spices.

Saute the onion and garlic in the butter in a small skillet over low heat for 5 minutes. Add onion/garlic mixture, turkey, tomatoes, beans, carrots, celery, salt, basil, oregano and pepper to soup stock. Cook uncovered, stirring occasionally until vegetables are tender. Add the linguine and cook until done. Serve with parmesan cheese, if desired. Serves 6-8.

A long process but worth it for the rich, unique taste. AN OLD FAMILY RECIPE.

visit my website here.

#6) Firehouse Chili

.
olive oil
3 onions, chopped
4 garlic cloves, minced
1 pound pork, cut into 1/2 inch cubes
3 pounds chuck roast, cut into 1/2 inch cubes
1 pound ground chuck
3 hot red peppers, minced
3 jalapeno peppers, minced
2 T. cilantro, finely chopped
1 12-ounce can beer
1 12-ounce jar salsa
4 T. chili powder
1 t. paprika
1/4 t. each: cayenne pepper, beef bouillon, basil and oregano
1/2 t. each: ground marjoram and thyme
1 1/4 t. ground cumin
3-4 medium tomatoes, chopped
2 ounces whiskey (optional)

Saute onion and garlic in olive oil in large pot. In large skillet, brown meat in portions. Use 1 T. of olive oil for each 1 pound of meat as it is browned. When meat portion is browned, add it to the pot with the onion and garlic. Season with salt and pepper to taste.

Add all remaining ingredients except whiskey. Simmer, covered, about 2 1/2 hours. Add whiskey, if using, and simmer an additional 30 minutes. Serves 6.

Serve with bowls of grated sharp cheese and chopped onions. The guys really love this meaty recipe.

Visit my web site here.

#5) Lasagna

.
The key to good lasagna is a good sauce. There will be plenty of sauce leftover to freeze for another meal.

SPAGHETTI SAUCE
2 T. olive oil
3 carrots, shredded
4 stalks celery, diced
2 onions, diced
1/2 green pepper, diced
5 eyes garlic, diced
1 1/2 lbs. ground beef
4 small or 2 large cans tomato paste
1/4 t. ground cloves
1/2 t. nutmeg
1 t. black pepper
1 T. salt

Heat oil in a large (5 quart) kettle. Add the carrots, celery, onions, green pepper and garlic. Saute over medium heat for 10 minutes. Then add the ground beef and cook until slightly browned. Add the tomato paste. Rinse each can of tomato paste with water to equal 3 cups and add this to kettle stirring all ingredients well. Add all the spices, stirring well again. Cover and simmer on low heat 3-4 hours.

LASAGNA
9 cooked lasagna noodles
1 cup ricotta cheese1 1/2 cups shredded mozzarella cheese

Layer the bottom of a 13" x 9" pan with 3 noodles. Spread spaghetti sauce over the noodles to cover. Drop 1/2 of ricotta by spoonful over the sauce. Sprinkle 1/3 of the mozzarella over this. Repeat twice more, but the last/top layer has only the mozzarella cheese. Bake, covered, for one hour in a 350 degree oven. Serves 6 generously.

This is the dish that guaranteed a successful marriage.The recipe is worth the effort. AN OLD FAMILY RECIPE

Visit my website here.