Posted in Personalised Diets

Smoothies can be a great complement to your food plan and can help make “food as medicine” convenient and delicious. When possible, choose organic ingredients. Put the ingredients into a high-powered blender in the order described below. Process the mixture until your smoothie is the desired consistency.  Base Liquid
Use 150 ml of water or brewed tea as the base liquid, if desired. Tea is sold as tea bags or dried bulk herbs. You can also use fresh herbs, if available.
When...

Brazil nuts are tree nuts native to the Amazon rainforest in Brazil, Bolivia, and Peru. Their smooth, buttery texture and nutty flavour are typically enjoyed raw or blanched. These nuts are energy dense, highly nutritious, and one of the most concentrated dietary sources of the mineral selenium. Eating Brazil nuts may benefit your health in several ways, including regulating your thyroid gland, reducing inflammation, and supporting your heart, brain, and immune system. Brazil nuts are very...

Asparagus is a vegetable that is packed with nutrients including fibre, folate and vitamin A. In this recipe, garlic gives the dish a unique flavour and added health benefits, as garlic contains allium compounds, which have been linked with anti-cancer activity. This dish is easy to make and can be added as a side to any meal! Ingredients
450 grams of asparagus (medium width)*
2 tsp. olive oil
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
Lemon wedges, as garn...

Red cabbage is a nutrient-rich, cruciferous, or Brassica vegetable that’s related to cauliflower and kale. It’s sometimes called purple cabbage, since its leaves are a dark purple-reddish colour. Red cabbage typically is a little smaller and denser than green cabbage, and has a more peppery taste. This variety of cabbage gets its purple-reddish colour from the flavonoid anthocyanin and the acidity level of the soil where it’s grown. Like most colourful vegetables, it’...

Two new large research studies found that ultra-processed foods can increase the risk for colorectal cancer, premature death, and heart disease.
The first study found men who ate in the top fifth of ultra-processed food consumption had a 29% higher risk of developing colorectal cancer.
The second study found that those who ate nutrient-poor foods and ultra-processed foods had a higher risk of developing chronic disease or premature death, especially from cardiovascular disease. Eating health...

The easiest way to cook for someone going through cancer is to cook something that helps to soothe the symptoms or side effects they're experiencing at that time. Below are some of the most common dietary issues, together with some suggestions of how to help ease them: An aversion to red meat: Many cancer patients find they can no longer stomach red meat, so it would make sense to serve up other good protein substitutes such as poultry, fish, eggs, cheese, nuts, seeds, beans, pulses or...