I like many loved to eat. Fast food, ice cream, oh and don't even get me started on the diet pop! My favorite diet was the Protein Power Plan where I could eat as much meat as I wanted! That was heaven, and I lost weight! Only to have to come back of course with the first carb I put into my mouth! Then the cancer came back. I decided it was time to take matters into my own hands. With the given life expectancy of two to five years, I figured I had to fight like never before. I decided to educate myself. With the help of wonderful loving friends and family, I read, watched, and listened to books, dvds, and advice. I learned about baking soda from my friend Vern at phkillscancer.com. I drew inspiration from his site about the health benefits of Qigong, Meditation, and of course, breathing. From the dvd Cancer vs. Diet, which I enduringly refer to as cancer for dummies, I learned that each and every one of us has cancer cells in our bodies, but eliminate those cells before they become a problem. That in itself gave me comfort. If people everyday are flushing out their cancer cells, what do I have to do to flush mine? Dr. Sherman does a great job in explaining how to do just that through diet. I learned all about turning cancer on and off with diet in Forks over Knives and The China Study. These media resources have convinced me to take on a Vegan Lifestyle. Since my cancer is estrogen positive, I decided to go the full route and give up not only the meat but also the dairy. Since sugar feeds cancer, I gave that up too, along with all the whites; white flour, white rice, etc. I eat pretty close to a whole plant based food diet eating organic as often as possible. I do however, eat a serving or two of fish a week. I know this is not accepted by "true vegans", but the fish feels right for me so it is something that I chose to do for myself at this time. A chiropractic doctor who is very knowlegable about supplementation, who is also a cancer survivor, has taught me that the key to everything starts with digestion. If the liver isn't working right, toxins including cancer cells cannot be flushed out. So I use a liver supplement. That's the key to all this folks, you have to do what's right for you. You have to be your own advocate. If you feel the right path for you is medical only, then that is what you should do. If you feel it's nutrition only, then go for it. I personally do a little medical and a lot of nutrition encompassing the mind, body, and spirit. Along with my vegan lifestyle (including fish), supplementation, qigong, meditation, and praying I do go along with what my doctor says, but only after I research it and make sure it's right for me. Educate yourself. Chose what's right for you. Hold on tight to your faith. And don't forget to breathe!!!

Friday, May 25, 2012


I can not seem to figure out how to post recipes on this blog, so I am going to put them here! Click on comments to view them.  Please feel free to share some of your favorites!

I use organic when possible, using the dirty dozen list as my guide.  You can find this guide at foodnews.org. I provided a link below under my favorite websites.


  1. Asian Green Beans

    3 cups green beans trimmed
    1 tbs olive oil
    1 tsp sesame oil
    2 garlic cloves crushed
    1 in fresh ginger root finely chopped
    1 tbs sesame seeds
    2 tbs soy sauce

    Steam the beans for 6 minutes until tender

    Meanwhile, heat the oils in a saucepan and saute the garlic for about 2 minutes. Add the ginger and soy sauce and cook for 2-3 minutes. Remove from heat and add the sesame seeds. Pour mixture over green beans and let sit for a few minutes and then enjoy!

  2. Barley Mushroom Soup

    1 large onion
    1.5 lbs sliced mushrooms
    2 quarts vegetable stock
    1 cup pearl barley
    10 ounces sliced carrots
    1 tsp each: marjoram, dill, salt and pepper
    .5 tsp garlic

    Peel and slice onion..saute the onions w the mushrooms until soft. Stir in the stock, barley, carrots, and seasonings. Bring to a boil, reduce heat to simmer, partially cover for about 30 minutes until veggies are tender.

  3. Southwestern Style Kidney Bean and Corn Soup

    2 15 ounce cans red kidney beans rinsed and drained

    1 15 ounce can tomato sauce

    1 14 ounce can and 1 3/4 can vegetable broth

    1 14.5 ounce can diced tomatoes with chilies

    1 11 ounce can yellow corn drained

    1 cup mild or medium salsa, fireroasted is good

    1 tbs olive oil

    1 tsp cumin

    Salt and Pepper

    Combine all ingredients and bring to a boil over high heat stirring occasionally. Reduce heat and simmer uncovered 20 minutes. Serve warm. You can garnish with tortilla chips, I use organic whole corn low sodium chips but make sure there is no sugar in the list of ingredients!

  4. Roasted Sweet Potato

    1.5-2 lbs sweet potato
    1 tbs olive oil
    1/2 tsp sea salt
    1/4 tsp pepper
    2 cloves garlic crushed
    1/4 c sliced almonds

    Cut potatoes in half lengthwise and cut into wedges. Place on large baking sheet. Toss with oil, salt, and pepper. Roast in preheated 400 degree oven for 15 minutes, toss and roast for another 15 minutes. Sprinkle with garlic and almonds and roast another 5 minutes. These are yummy!

    1. These sound delicious! One question, do you peel the potatoes?

    2. I do not peel the potatoes. Let me know if you like them!

  5. Roasted Brussel Sprouts

    If you don't like brussel sprouts, try these! You may be surprised! Toss brussel sprouts in olive oil, place on cookie sheet, salt pepper and garlic them, and bake them at 400 degrees for 20-30 minutes. Go ahead and try them...I dare you!

  6. Slow Cooker Split Pea Soup

    16 ounces split peas
    4 medium carrots peeled and sliced
    1 to 1.5 cups white onions chopped
    2 garlic cloves smashed
    1 bay leaf
    1 tbs sea salt
    1/2 tsp pepper
    6 cups hot water

    Layer the ingredients in order listed above. Do not stir. Cover and cook until peas are soft, high 4-5 hrs low 8-10 hours. Remove bay leaf before serving. Warning..this soup gets very thick when standing. I had no idea pea soup did this!

  7. Middle Eastern Stuffed Peppers

    6 sweet red peppers
    1 cup cooked pearl couscous
    1 can chickpeas drained and rinsed
    1 small cucumber peeled seeded and chopped
    2 large scallions trimmed and chopped
    1/4 c parsley chopped
    1/4 lemon juice
    3 tbs olive oil
    3/4 tsp sea salt
    1/4 tsp black pepper

    Remove top of peppers and core. Place cut side down in glass baking dish with 1/2 cup water. Microwave on high 8-10 minutes until tender. In a large bowl combine cooked couscous, chickpeas, cucumber, scallions and parsley. In a small bowl whisk together lemon juice, olive oil, salt and pepper. Stir into large bowl mixture. Stuff peppers with equal amounts of mixture. Serve at room temperature.

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  9. Asparagus with Shitakes, Shallots and Peas

    2 tsp olive oil
    5 shallots halved and thinly sliced lengthwise
    8 ounces shitake mushrooms stems removed
    sea salt
    1-1.5 tsp lemon zest
    1-1.5 tsp tarragon
    2 medium asparagus bunches cut into 2 in lengths
    1 cup frozen peas
    2 tsp fresh lemon juice

    Heat oil. Add shallots and cook for 3 minutes. Add mushrooms, season with salt and pepper and cook for 3-5 minutes. Transfer to a bowl and add lemon zest and tarragon and toss.

    Bring 2 inches of water to a boil in skillet. Add asparagus, season with salt, cover and cook until asparagus is bright green and tender, about 3-4 minutes. Add peas to skillet, warm and drain. Tranfer to the bowl with shallots and mushrooms, add lemon juice and toss.

  10. Non-dairy Cream of Celery/Spinach Soup - From Vernon

    • 1 bunch celery
    • 1 Large potato
    • 1 onion
    • couple handfuls of fresh spinach, kale, or/and chard
    • 1/2 Teaspoon celery salt (regular salt ok)
    • 6 Cups Veggi-chicken stock
    • 1 Tablespoon oil

    1. Dice onion, potato, and celery
    2. Sautee onion and potato in oil until onion goes transparent
    3. Add veggi-chik stock and bring to boil
    4. Once boiling add celery. Bring back to boil and lower heat.
    Add celery salt (regular salt ok - I use sea salt), but
    that extra hit of celery flavor may make a difference. You can
    always grind up or blend up some celery seed w/salt equal parts
    - voila - Celery Salt.
    5. Simmer for around 30 minutes
    6. Blend the soup until creamy consistency.
    Eat . . .


    This one sounds like a lot of work, but it makes a ton so you can save some for later. It is worth it, even my non-vegan family likes this one!

    Makes 10 quesadillas

    2 cups cooked chickpeas (I used the can ones)
    3 tbs. nutritional yeast (look for it in whole food stores in bulk)
    2 cloves garlic
    2 tbs tahini
    2 tbs white wine vinegar
    2 tbs light miso
    1 tbs soy sauce
    1 tsp onion powder
    1 tsp cumin
    1 tsp salt
    1 tsp paprika
    1/2 tsp dried mustard
    twenty 10 in whole wheat tortillas
    1 to 2 jars of your favorite salsa (look for ones w no sugar)
    1 can refried beans
    2 bunches of scallions
    Additional salsa and guacamole for topping

    1. Combine chickpeas, yeast, garlic, tahini, vinegar, miso, soy sauce, onion powder, cumin, salt, paprika, and mustard in the bowl of a food processor fitted with the "S" blade. Pulse until a smooth paste forms. This is the "cheese".
    2. Heat a large skillet over medium high heat if you don't have a quesadilla maker.
    3. Spread a layer of the "cheese" on one tortilla. Top with a layer of refried bean, then salsa, then sprinkle with scallions.
    4. Top with second tortilla and place in heated skillet. Dry-fry for 3-5 minutes, until the tortilla is crispy and starting to brown on the bottom. Flip and cook the other side until crisp and browned.
    5. Remove from skillet and slice into wedges.
    6. Repeat with remaining tortillas.
    7. Serve hot, topped with salsa and guac if desired.


    When I first made this I thought, are you kidding, all that work and I'm not a fan. Then I took a second bite. Five minutes later I found myself scraping the last of it out of the pan. It is really really good!

    Serves 6

    6 cups vegetable stock or boullion
    1 rounded cup raw cashews
    1 medium onion finely chopped
    1 celery stalk finely chopped
    1 large carrot, chopped
    1 garlic clove, minced
    1/2 large red bell pepper, chopped
    2 medium unpeeled potatoes, cubed
    1 large head broccoli, including stem chopped
    2 tsp dried thyme
    1 tsp sea salt
    1/2 tsp black pepper

    1. Puree 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
    2. In a large pot cook the onion celery and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of teh vegetable stock and broccoli, thyme, salt and pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
    3. Add the cashew mixture to the soup and stir until mixed. Removed the pot from heat and puree about half the soup, in small batches, until smooth. Return pureed soup to the pot and reheat stirring well. Serve.

  13. Mexican Burritos
    Makes 4 lg or 8 sm

    1 15 ounce can pinto beans
    2 cups frozen corn
    1 cup salsa
    Mix together in large bowl and smash with potato masher

    1 small onion chopped
    1/2 c veggie broth
    Saute for 5 minutes

    1 tsp chili powder
    1/3 tsp each: ground cumin, cayenne pepper, turmeric
    Add to onion mix and saute 1 minute
    Add bean mixture and stir for another 5 minutes. Remove from heat

    Optional: 1 c nutritional yeast (dry bulk item found at Earthfare acts as cheese substitute very high in protein). Stir yeast into mixture.

    4 large or 8 small whole grain tortillas
    Guac and Sour Cream optional
    Spoon mix onto tortillas, roll garnish, and devour!

  14. Glowing Green Smoothie

    2 cups water
    1 head romaine lettuce chopped
    a bunch of spinach
    3-4 stalks of celery
    1 organic apple cored
    1 pear cored
    1 banana
    juice of 1/2 lemon
    Optional: kale, cilantro, parsley, different fruits

    Blend together with a good blender and enjoy!!!

  15. Bruce's Pine Nut Parmesan

    1 c pine nuts soaked for 2 hrs and rinsed
    1/2 c water
    1/2 tsp sea salt
    1 tbs chopped onion
    3 tbs lemon juice
    1 tsp coconut oil
    1 small garlic clove
    1 tbs nutritional yeast

    Blend all ingredients together until smooth and store in the fridge. Great with sprouted grain crackers or fresh veggies

  16. Raw Chickpea-Less Hummus

    2 zucchinis chopped
    3/4 c raw tahini
    2 tbs nutritional yeast
    1/2 c lemon juice3 garlic cloves
    2 1/2 tsp sea salt

    Blend together until smooth and enjoy with fresh cut veggies!