Charlene’s Cancer-Fighting Cuisine: Episode 6

The absolute best way to prevent, treat, and beat cancer is through nutrition. Unfortunately, finding the right information can be hard. The agricultural industry is doing its best to confuse us with tricky labels and misleading science.

Did you know that over 50% of cancer deaths are preventable? With the right diet, you can drastically reduce your cancer risk – and even help your body heal from most diseases. The medical mafia wants you to believe that drugs are the only way to fight disease and illness. The truth is that there’s very little money to be made in natural treatments. The standard American diet (SAD) is loaded with sugar, toxins, and processed, fake foods.

Each month, I’ll be sharing some of my favorite anti-cancer recipes. These dishes aren’t just good; They’re good FOR you!

Dark, leafy greens such as kale are rich in antioxidants and folate and help decrease inflammation—plus their chlorophyll and sulfur content support the body’s ability to detoxify.

I’ve added fennel for its heart-healthy potassium. Its vitamin B6 and folate also help to lower homocysteine which is known to damage blood vessels and lead to other heart problems. Fennel is another natural diuretic that helps remove toxic substances from the body.

Granny Smith apples lower inflammation and help keep you hydrated, and I’ve included a honeydew melon (an excellent source of vitamin C), which boosts immunity and acts as an antioxidant in the blood and cells.

As with most of my green drinks, I’ve added Ginger, which acts as a powerful anti-inflammatory and antioxidant and helps to reduce nausea. Enjoy!

These health-boosting artichokes can be served alongside most any meal or as part of an antipasto salad plate. The bright flavor of the lemon can’t be missed, and the mint gives the artichokes a fresh, zesty flavor.

Artichokes have the highest antioxidant level of all vegetables. Studies show that antioxidants lower the risk of cancer, heart disease, and many other chronic diseases. They also protect the liver, help it rejuvenate, and reduce the levels of toxins in the blood by eliminating them quickly. Artichokes are great for bone health as they are rich in vitamins and minerals such as magnesium, phosphorus, and manganese.

Mint promotes digestion as the mere aroma is enough to activate the salivary glands, which then secrete digestive enzymes, thereby enhancing digestion. Mint soothes the stomach and calms headaches and migraines. The strong aroma is also helpful for clearing up congestion of the nose, throat, and lungs, offering relief from respiratory disorders that often result from colds and asthma.

This recipe is a variation of Kurma, a traditional South Indian curry dish made using coconut, yogurt, poppy seeds, vegetables, spices, and sometimes meat or chicken. Curry means a dish with gravy, and though it is not clear if it was originally an Indian word or if it was invented by the English, curries have become quite popular in and outside of India. 

In order to keep this recipe vegan, I have swapped the yogurt for coconut milk. However, you can substitute yogurt for coconut milk if you wish. 

Coconut (including coconut oil, yogurt, and milk) is a strong antiviral, anti-inflammatory, and antibacterial food. Coconut fat contains about 40-55% lauric acid, an antimicrobial, and antiviral lipid. Research shows that when we eat coconut fat, our bodies produce monolaurin, a biochemical derivative of lauric acid. Monolaurin has been found to be effective in fighting bacteria and fungus. It can help treat the common cold, flu, Candida, H. Pylori, and herpetic viruses such as Epstein Barr virus.

Poppy seeds add a crunchy texture and unique flavor to many dishes and offer a plethora of nutrients and essential minerals that contribute to optimal health. They have been found to lower the risk of heart disease, support healthy bones and digestive processes, boost brain function, and promote relaxation to improve sleep.