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Post by suze on May 23, 2010 20:58:31 GMT
Making sense of the diet rules in the anti-cancer diet really does call for a review of your recipes and a much more Eastern approach to your menu planning .. it's quite vegan most days, and I think it is great .. I really like the food I make when I'm being strict on this diet.
I'm proposing to keep a record of some of our fave recipes here, to remind me, and to encourage anyone else who is treading this path with me ..
I hope other members will join in with other recipe ideas and / or comments on the ones I post!
We might also add recipes to the threads for specific foodstuffs, either way will be fine!
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Post by suze on May 24, 2010 12:20:09 GMT
Aubergine slices - this is from a book called Vegetarian Express .. it's SO quick and easy to make! in a shallow bowl mix: spoon runny honey spoon balsamic vinegar spoon soy sauce spoon sesame seed oil (they said tablespoon, but it was more than I needed for two aubergines, so a big teaspoon might be enough) Slice an aubergine in about 1/2 inch slices dip or brush them in the marinade put them under the grill, again they said pre-heated but the sauce is prone to burn so I suggest a low heat to ensure the slices go soft. Or it is easy to do in oven c. 220* grill on both sides - just a few minutes each - the slices do soften quite well - but since mine had got a bit too brown a bit too quickly I actually finshed them in the micro! when nearly ready to serve, sprinkle a few sesame seeds on each slice .. Their tip was to slap into pitta bread with a bit of hummous, which would obviously be very nice (see photo of when we did that) Firs time I made it we had it with pitta and this spinach salad: Spinach SaladThis is a Turkish recipe: Borani Esfanaj 1 finely chopped onion tbsp ghee (worth using this - makes the flavour really good but olive oil would do or flax-oil is more anti-cancer!) 4 cloves garlic small squirt of chilli paste or tabasco sauce or cayenne pepper for a hint of hotnesstsp turmeric tsp cumin tsp ground coriander 1/2 tsp cinnamon 1/2 tsp ground cardomom if you have it in(a good curry powder / garam masala would stand in for this list of spices, tbh! but add extra turmeric big bag of spinach - washed and roughly chopped small pot natural yogurt (organic would be best!) MethodFry onion in ghee or oil - without browning Add garlic and fry a bit more Add spices and fry a bit more Add spinach and cook until wilted and softened Add the yogurt - no need to cook that much, just stir in. Add salt to taste - is good served luke warm or cold. ------------------------------------- These are two of my favourite dishes just now - kind of BBQ-y and salad-y now the sun IS actually shining!
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Post by suze on May 24, 2010 12:34:23 GMT
Part of the anti-cancer diet is trying to eat tumeric every day. Not the easiest of things, so here's a recipe I did today which is lovely .. it was in salad book - the idea is to serve it luke-warm, and it keeps well to the next day. Lentil and Spinach SaladFour portions6oz puy / brown lentils bay leaf sprig fresh thyme (or pinch dried) celery stickRinse the lentils and pick over for stones, etc. Cover with lots of water and the bouquet garni (and for me, salt) Cook till soft, about 40 mins. Meanwhile make a dressing using 2 tsp turmeric 1 tbsp flax seed oil good few grinds of black pepper 1 tbsp virgn olive oil 2 tbsp red wine vinegar 1 tsp dijon mustard small clove garlic - finely chopped grated rind of 1/2 lemon. 2 tsp toasted cumin seeds.gently beat this lot together -- As soon as the lentils are tender, drain them, discard the bouquet garni and pour this dressing over the lentils. Leave to cool med onion - finely chopped bag of organic spinachJust before you serve fry the finely chopped onion in a tiny drop of olive oil. When the onion issoft, but not browned, add the spinach, cook for a minute or two until the spinach is wilted. Stir the veg into the lentils. You can leave to cool more or eat like this. This is a lovely dish In my recipe book there was no turmeric and they added parsely at the end .. I didn't have any to hand, but you might also want parsely in this -- or coriander?
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Post by suze on May 24, 2010 12:44:07 GMT
Tomato Sauciness
This is a lovely filling for jacket potatoes or with a portion of brown rice
This is enough for two ppl, to fill a couple of jacket spuds
Bit of olive oil - or flax oil One finely chopped onion 1 clove garlic, crushed 1 red pepper, seeded and cut into thin strips 1 yellow pepper, ditto 1 tsp smoked paprika (a marvellous ingredient, worth finding in a deli) 150g of sunblush tomatoes chopped a bit 4 fresh toms - chopped quite small
50 g grated cheddar
(if you're a meat eater a few cubes of chorizo sausage would harmonise well with this)
Fry the onion and garlic for a few minutes to soften Add the peppers and paprika powder - soften the peppers Add tomatoes, both types, and fry to warm through. You're not really aiming to "cook" the fresh tomatoes too much.
Add the cheese at the last minute and stir through to melt, then serve with the baked spud
I wonder if this could absorb a bit or turmeric? Might try it next time I make this dish ...
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Post by suze on May 24, 2010 12:49:19 GMT
Spinach and Rocket snackGood snack for on-toast with soup:
fry couple or more cloves of chopped garlic and a spoon of turmeric add bag of spinach and wilt squeeze in a tablespoon of tomatoe puree and blend well - cook for couple of minutes stir in bag of rocket - wilt
Load the lush green mass onto nutty-multi-seed-brown-bread-toast and enjoy ...
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Post by suze on May 24, 2010 19:44:56 GMT
Green and Yellow Pepper Salad.Yellow pepper - sliced Green pepper - sliced
1/2 onion - thinly sliced 1 clove garlic, crushed 2 tsp olive oil or ghee 1 tsp tumeric good grind of balck pepper
1 preserved lemon - finely chopped 2 tsp capers - finely chopped handful of parsely - finely choppedSteam the peppers until warm / slightly soft Fry the onion in oil till soft Add garlic, turmeric, fry briefly Add steamed peppers and stir well. In a bowl mix the pepper mix with the rest of the ingredients. This sits very well on a bed of crisy lettuce dressed with a lemony-garlicky dressing with falx oil ... With this NEW salad we also ate asparagus, a tomato salad and potato salad ... potatoes are not strictly IN the anti- cancer diet (high GI) but I have my limits, and giving up spuds is one of them Two of these salads included fresh herbs (chives and marjoram ) from our own garden .. This food just looks SO pretty!
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Post by suze on May 25, 2010 13:21:54 GMT
Soy bassed Salad dressing - not tried personally, but looks good:
take 20% dark miso paste add 80% water & stir together add 1-2 clove(s) garlic add sprinkle of mixed hemp, sesame, linseed & poppy seeds add splash soya sauce add sprinkle of black pepper add lemon juice if desired shake til thoroughly mixed
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Post by suze on May 25, 2010 19:42:55 GMT
CourgettesCut 2 or 3 large courgettes into chunky slices, on the diagonal works well. Fry, grill or bake until soft and golden (usually takes longer than you expect ... at least 20 mins in fry pan and even an hour or more in a hot over!) Dress them with this mix, (which probably improves with sitting around waiting for the veg to brown .. ) juice and finely sliced peel of one lemon 2 cloves garlic, crushed, 2 tsp linseed oil the leaves from a couple of twigs of mint - very finely chopped .. black pepper saltSeve immediately, or it is good cold too. served here with the aforementioned aubergine with sesame seed and new potatoes .. apparently NEW potatoes are medium GI, not high like old spuds ..
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Post by anne on May 27, 2010 23:10:10 GMT
wow, loads of recipes to try ...
Does the creamy curry sauce come from the Bristol Cancer Centre cookbook? I think I've seen it in there, certainly one using tofu and soya milk.
There is a recipe in there for 'mayonnaise' using tofu - remind me to look it up - I have tried it, quite interesting so long as you try to call it 'salad dressing', it's not so gelatinous as mayonnaise.
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Post by anne on May 28, 2010 21:49:30 GMT
that sounds nice .. the cookbook I have is the Healing Foods Cookbook, written by Jane Sen, while she was in charge of food at the Bristol Cancer Help Centre. She seems to work independently now Jane Sennot a brilliant website actually, a bit too much advert and not very much substance ... but the book is worth a look
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Post by suze on May 29, 2010 19:36:12 GMT
B’s best raw slaw
She made this tonight, with all raw and organic ingredients:
one small beetroot – grated one carrot – grated 1 celery stick finely sliced five leaves of white cabbage finely sliced 2 cm. of ginger grated tbspoon of carrot and apple juice salt and black pepper to taste
Mix them in a small bowl. Enjoy!
B used the juice from a bottle we had to drink anyway, and poss any veg juice could be used to dampen a slaw like this. Or juice of an orange.
A few raisins would go well in it too.
We find it is better to make two or three distinct salads where the diet just says throw a load of salad / raw veg stuff together .. it's more interesting to make variety and distinctive bursts of flavour,and stops every meal seeming the same!
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Post by suze on Jun 5, 2010 16:38:32 GMT
Have been reading this book while we were in someone else's house, and loved the range of recipes which would suit this diet .. have decided to treat us to it:
(clicky) It really is amazing, and the reviewers all sing its praises in ways I'd agree with, tho obviously I've not tried cooking from it, I just can tell I will use it lots and lots, it's clear and practical.
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leah
New Member
Posts: 7
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Post by leah on Jun 7, 2010 21:37:52 GMT
Have you tried using Quinoa? Its a really good alternative to pasta or rice and very very very nutritious. I shall post some recipes up.
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Post by suze on Jun 8, 2010 18:13:34 GMT
yes, please DO post some recipes up,
tonight for tea we are having some mystery grain we bought in France which is supposed to be full of protein, and it is quite chewy so I assume Low GI! I dunno what it is called in the UK, or even if you can buy it .. we're using it in a recipe that called for millet ..
We have millet and buckwheat in the pantry, but have never used them in recipes!
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Post by suze on Jun 19, 2010 17:48:06 GMT
recipe from Jane Sen book (not road-tested myself)
Tofu Mayo
4tbspoons lemon juice or cider vinegar 225 silekn tofu 2 tbspoons olive oil 1 tbspoon tamari (soy sauce) 1/2 tsp black pepper 2-3 tbspoons water ...
Whizz this lot together till smooth in a blender ..
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