Anti-cancer foods recipes

My collection of recipes for anti-cancer foods and meals includes cannabis recipes and plant based eating which I have found to be Anti-cancer foods - cannabis recipeshelpful. I hope you too will discover that these aid holistic healing for breast cancer.

You will find further anti-cancer foods recipes in these Holistic healing books: A Cannabis Christmas and Get Alkaline Get Healthy are both just 99 cents.

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Hemp Milk

1 cup raw, shelled hemp seeds
3 cups water, preferably filtered
4 medjool dates, pitted
1/2 tsp vanilla
1 tbsp Baked Butter (see “Baking Basics” for recipe)
Pinch of sea salt
1-2 grams leaves, stem, or bud, roughly ground

Mix cannabis with water and let sit for several hours.
In a blender mix all the ingredients.  Sieve it through a piece of cheesecloth or fine sieve.  Store in the refrigerator for up to five days.  Enjoy on cereal, in coffee in smoothies wherever you would use non-dairy milk.

Baked Butter

1/2 cup butter, preferably unsalted
8-10 grams chopped or ground cannabis
2.5 cups water

Add water to a small medium sized saucepan and bring to a boil.  Turn temperature down to medium-low, add butter and stir until completely melted.
Add cannabis and stir well.  Simmer for half an hour.
Mixture should reduce and thicken slightly but the water should not fully evaporate.
Strain the mixture through a cheesecloth or a fine sieve and transfer to a glass container.  Put in the refrigerator for 5-6 hours until butter separates and solidifies.
Once the layers are formed, skim the top layer and discard the remaining water.  Store in a glass container.

Crockpot CannaButter

This recipe is perfect for larger batches of butter to use in a variety of recipes.  You can keep it in the fridge or freeze a batch for later.  Since the active ingredients in cannabis are fat soluble, they will absorb into the butter creating a potent alternative to smoking.
1 Lb. butter
1-2 ounces ground leaves/trim OR ¼ ounce of bud
2-5 quarts of water

Turn your crockpot onto high and add all ingredients.  Cook on high for 4 hours.  Turn down to low and cook for an additional 20 hours.
While the mixture is still hot, strain out most of the leaf or bud with a slotted spoon and place it on a piece of cheesecloth.  Squeeze out the liquid and discard leftover cannabis.
Transfer the butter/water mixture to a glass container and refrigerate overnight.  The mixture will separate, the CannaButter will be the top layer.  Remove the CannaButter and store in glass containers in the fridge or freezer.

Pot Balls of Energy

1 1/2 cups Baked Butter (see recipe under “Baking Basics”)
2 cups rolled oats
1 cup shredded coconut
2 tbsp cocoa powder
2 tsp cinnamon
1/4 cup peanut butter, preferably organic
3 tbsp honey

In a large pan, melt the Baked Butter over medium-low heat.  Add the rest of the ingredients and mix until combined.  Remove from heat and chill in the fridge for 30 minutes. With slightly wet hands, remove tablespoon sized scoops and roll into balls.  Refrigerate for later enjoyment.

High Tea

1 cup of ground cannabis leaf
3 bags of chai tea
5 cups of water, preferably filtered
1 cinnamon stick
(Optional) hemp milk (see recipe under “Cannabis Cocktails and Drinks”)
(Optional) honey to taste

Bring the water to a boil, add the tea bags, ground leaf and cinnamon stick and let simmer for half an hour.  Strain the liquid to capture the ground leaf and tea bags, discard.    Add hemp milk and honey to taste.  Enjoy.

Easy Peasy Anti-Oat Meal

This recipe is super easy to prep in bulk for multiple meals, just double or triple the dry ingredients and store.
Serves 2.
1/4-cup chia seeds
1/4-cup hemp hearts
1/8-cup buckwheat groties
1 1/2-cups almond, coconut, or hemp milk
2-tsp cinnamon
2-tbsp honey, agave, or maple syrup
Handful of fresh or frozen blueberries
Handful of chopped walnuts
Stir together chia seeds, hemp hearts, buckwheat groties, milk, cinnamon, and sweetener.  Cover and refrigerate overnight or soak for 10 minutes if you’re low on time.  Option to transfer to small saucepan and heat over medium-low until warm, or enjoy chilled.  Add blueberries and nuts, serve.

Detox Smoothie

This smoothie is an excellent way to refresh your body.  Feel free to alter the recipe to your taste!
1-cup berries of your choice, fresh or frozen
1 small banana
1/4-inch cube of ginger, minced
1/2-lemon, remove skin and add the rest of the lemon into the blender
Handful of parsley, including stems
1 stalk of celery, roughly chopped
1 pear, cored and chopped
1-tbsp flax oil
1-cup water or coconut water
(Optional) 1-heaping tbsp. protein, whey or hemp powder
(Optional) Pinch of turmeric

Add all ingredients to blender.  Blend and serve.

Super Simple Buddha Bowl

The dish is chocked full of sulforaphane, an excellent source of antioxidants.
Serves 4.
5-cups chopped broccoli
1-cup cooked quinoa
2-tbsp coconut oil
1-tsp turmeric
1-tsp sea salt
1/2-cup pumpkin seeds, soaked for 4-6 hours
1/2-cup walnuts, soaked for 4-6 hours then roughly chopped

Steam broccoli and add to a large bowl.  Add the rest of the ingredients and mix well.  Can be served warm or cold.


Marinated Alkaline Veggies

This healthy medley is a lovely addition to any meal. The green beans in this recipe provide the benefits of an antioxidant alongside many other rich vitamins and minerals.
Serves 4.
2-cups cauliflower florets
2-cups broccoli florets
1-cup button mushrooms
1/2-one red bell pepper, cut into strips
1-cup green beans, halved lengthwise
8-10 small white pickling onions
1 medium carrot, cut into rounds
1-cup red wine vinegar
1-tsp dried oregano
1-tsp dried tarragon
1/4-tsp Stevia
1/2-tsp salt
1/4-tsp black pepper
1/4-cup olive oil

In a large bowl, combine all vegetables, mix.  In a medium saucepan, heat vinegar and spices.  Add oil and pour over vegetables.  Cool for 10-15 minutes.  Transfer to a large glass bowl, covered, and refrigerate for 24 hours.  Serve.

Non-Dairy Awesome Alfredo

This creamy sauce will have you coming back for more and more. It’s so delectably rich but lacking in all of those pesky fats.
Serves 4.
1-cup raw cashews
2-tbsp raw pine nuts
1 1/2-cups water
4-tsp lemon juice, fresh if available
1-tsp minced garlic, approximately 2 cloves
Pinch of ground nutmeg
1 1/2-tsp salt
1/2-tsp pepper, freshly ground if available
Gluten-free pasta of your choice

In a blender or food processor, grind cashews and pine nut into a fine powder.  Add lemon juice, water, salt, garlic and nutmeg and blend until smooth.
Pour into a small pan over medium heat and whisk as you bring it to a boil. Reduce heat to low and simmer for 7-8 minutes, whisking regularly.  Whisk in black pepper.
Serve over your favorite gluten-free pasta and garnish with additional pepper

Vegetable Curry

Root vegetables are the main feature in this recipe.  They are a rich source of vitamins, minerals and antioxidants.
Serves 4-6.
2 to 2 1/2-cups of your root vegetable(s) of choice, peeled and diced (carrot, beetroot, parsnips, etc.)
3 large cloves of garlic, chopped
1 large onion, chopped
1 can of organic chopped tomatoes
Handful of fresh coriander leaves
2 cinnamon sticks
3-tsp ground turmeric
2-tsp cumin seeds
1-tsp fennel seeds
2-tsp coriander seeds
1 square inch of ginger, minced
1/4-cup coconut oil, divided
Himalayan salt or sea salt
Freshly ground pepper
1 lime, quartered for garnish
(Optional)  1 red chili pepper, finely chopped

Preheat oven to 400 degrees Fahrenheit.  Dice the root vegetables and put in a bowl.  Coat with oil, approximately 1/8 of a cup, and season with salt and pepper.  Cover a baking tray with parchment paper and spread root vegetables evenly on top.  Roast for about 35-40 minutes, flipping halfway through.
Toast the coriander, fennel seeds and cumin in a dry frying pan for a few minutes.  Grind them into a rough powder and mix in the turmeric.
Put the ginger, garlic and onion in a blender or food processor and make a puree.
Heat approximately 1 tsp of oil in a frying pan over a medium-low heat, add spices. Fry spices for a minute then add the puree.  Stir for about 5 minutes until the puree has softened and reduced in volume. Add more oil if needed.
Stir in the coconut milk, tomatoes and cinnamon.  Simmer for 10 minutes, stirring frequently.  Season with pepper to taste.
Pour the sauce over the roasted vegetables and bake for 25 minutes until the vegetables are tender and the sauce has thickened.
Garnish with coriander leaves and a lime wedge, serve.

Simple Stir Fry

This is a flexible recipe.  Add or remove the veggies of your choice.  Be creative!
Serves 2.
3 small to medium sized carrots, peeled and sliced into thin rounds
1 small red pepper, seeds removed and sliced into strips
1 small green pepper, seeds removed and sliced into strips
10-12 small mushrooms, quartered
Handful of broccoli florets
2-packed cups of spinach
2 servings of buckwheat or rice noodles
3-tbsp tamari
3-tbsp tahini
1-tbsp dried herbs of your choice
1 lemon, juiced
1-tbsp coconut oil
Salt to taste

Cook noodles per labelled instructions.
Heat oil in a large frying pan or wok at medium heat.  Add carrots and broccoli, cook for 2-3 minutes.  Add mushrooms and pepper, cook for another 2-3 minutes.  Add spinach, tamari, tahini, lemon juice, herbs and salt, stir well.
Serve over noodles.

Autumn Inspired Chicken Salad

This colorful and delicious dish will inspire you to make it again and again.  It’s packed full of nutrients and taste!
Serves 4.
8 shallots, halved lengthwise
8 Brussels sprouts, halved lengthwise
3 parsnips, peeled and chopped into ½ inch chunks
2 sweet potatoes, peeled and chopped into ½ inch chunks
1/4-cup lemon juice, divided
1 1/2-tsp chili powder
1-tsp ground cumin
1/4-tsp ground cinnamon
Sea salt and pepper to taste
4-tbsp olive oil, divided
10 oz cooked chicken, cooled and chopped into chunks
1/2-cup pomegranate seeds
1/2-cup feta (preferably goat or macadamia feta)
3-tbsp toasted pumpkin seeds

Preheat oven to 450 degrees Fahrenheit.
In a large bowl, toss shallots, Brussels sprouts, parsnips and potatoes.  Drizzle with 3 tbsp lemon juice, add spices and toss until coated.  Add 2 tbsp olive oil, toss.
Arrange in a single layer on two parchment-lined baking sheets.  Roast for 40-50 minutes until vegetables are tender and lightly browned.  Turn trays and toss vegetables halfway through cooking process.  Cool for 5 minutes.
Transfer roasted vegetables to a large bowl and toss with remaining 1 tbsp lemon juice, chicken and oil.  Season with salt and pepper.
Garnish with pomegranate seeds, feta, and pumpkin seeds.  Serve.

A further good source of anti-cancer foods recipes and resources is available from the Eat to Beat Cancer.