Sunday, October 30, 2011


If you are dealing with nausea and vomiting from illness or medication, try this recipe for a homemade Cinnamon Ginger Tea. Make your own or have someone make it for you. To get the full benefit, you need to use the fresh ingredients.
4 cups water
1 stick cinnamon
4 (1/2-inch) slices peeled, fresh ginger
2 tsp honey
In a saucepan bring the water, ginger, and cinnamon stick to a boil. Cover the pan and simmer for 10 minutes.
Remove and discard the cinnamon stick; stir in the honey. Serve immediately.
May be stored, covered, in the refrigerator for up to 5 days. So keep some in the 'fridge for those nausea moments.

4 servings
Per serving: 13 calories, 0 fat, 3 grams carbohydrates, 0 protein, 0 sodium, 0 fiber.

Thursday, October 27, 2011


Are you feeling down or depressed? It is a known fact that depression increases in the winter time. So if the darker dreary days or Fall and Winter 'get to you,' increase your intake of complex carbs. Eat more whole grains, fruits, vegetables, and legumes. Yes, these are carbohydrate foods but they are the complex (or good) carbs. These carbs boost your serotonin levels. Serotonin is a mood-elevating chemical in the brain. By the way, these are good foods you should be eating anyway.


Wednesday, October 26, 2011


Flaxseeds are possibly the best source in nature for lignans, a phytoestrogen that may help women who are dealing with estrogen-sensitive breast cancer by blocking receptor sites in the body.  If you are battling this type of cancer, it would no doubt be worth adding flaxseeds to your diet.

Tuesday, October 25, 2011


Bay Leaf have a soothing and relaxing effect on the digestive tract.  If you need relief from abdominal cramps and gas, eat foods cooked with bay leaf.  Fresh or dried bay leaves have a  distinctive flavor and fragrance this is used to flavor soups, stew, and braises.The flavor is similar to oregano and thyme.  The fresh leaves are very mild and do not develop their full flavor for some time after picking. 

Many of the properties in bay leaves may make them useful for treating high blood sugar, both bacterial and fungal infections, and gastric ulcers.  Bay leaf and berries properties have been used in astringents, digestives, diuretics, and stomach remedies.  Bay oil is used in liniments that are used for bruises and sprains.  Bay leaf has been used as an herbal remedy for headaches since it contains compounds which have proven useful in the treatment of migraines.  Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels.  Bay leaf contains a property called eugenol which has anti-inflammatory and antioxidant properties.  Bay leaf is considered an antifungal and antibacterial, and has been used to treat rheumatism. 

Monday, October 24, 2011


"Cancer patients who are well fed during treatment enhance their quality of life, and improve their chances for recovery."  Keith I. Block, MD

Friday, October 21, 2011


1 bunch of fresh broccoli
2 tbsp extra-virgin olive oil
pinch of red pepper flakes
1 tbsp fresh lemon juice
1/4 cup fresh basil, finely chopped
sea salt
1 tbsp finely chopped garlic
1/2 cup quartered cherry tomatoes*
2 tsp lemon zest

Bring a large pot of water to a boil. 

Cut the broccoli florets off the stalks and peel the stems.  Cut stems into bite-sized pieces.

Add a pinch of the sea salt and the broccoli to the boiling water and blanch for 30 seconds. Drain and run cold water over the broccoli to stop the cooking process - broccoli should still retain its bright green color.

Heat the olive oil in a saute pan over medium heat.  Add the garlic and pepper flakes to the oil and saute 30 seconds.  Add the tomatoes and a pinch of salt; saute another minute.  Stir in the drained broccoli and 1/4 tsp of the sea salt, if needed; saute 2 minutes.  Broccoli should still be firm.  Gently stir in the lemon juice, lemon zest, and the basil. 

*May substitute diced red bell pepper, if desired.

Serve immediately.
Leftovers may be stored in the refrigerator for 5 to 7 days in an airtight container.

Yield: 4 servings
Per serving: 125 calories, 7.7 grams total fat (1.1 saturated), 13 grams carbohydrates, 5 grams protein, 5 grams dietary fiber, and 125 mg sodium

Tuesday, October 18, 2011


"I'm a chef and a teacher who believes everyone has the ability to nourish themselves, even in the most dire of circumstances." by Rebecca Katz who has a Master's in Nutrition and is a chef who works with oncologists, nutritionists, and cancer wellness professionals.

Saturday, October 15, 2011


This is an item I posted here from my Diabetic Enjoying Food blog.

I know I repeat myself sometimes, but this is important. As a diabetic, you cannot just purchase and eat an item because it is labeled "healthy." Many foods, including those labeled "healthy" and many times especially those labeled "healthy," have way too much sugar! For example; a popular Yogurt Parfait with Fruit has 38 grams of sugar per parfait! An average Bran Muffin has 16 grams of sugar, and granola cereal - how often are you told to eat healthy granola? - averages around 13 grams of sugar per serving. I am not belittling these foods, just reminding you that the word "healthy" does not mean low in sugar. Beware and read the nutrition labels of all "healthy" foods.

Friday, October 14, 2011


"Breast cancer patients who keep insulin levels under control - a factor most often associated with diet and lifestyle - cut their risk of cancer recurrence in half and decrease cancer mortality by two-thirds."  Keith I Block, MD Medical Director of the Block Center for Integrative Cancer Treatment and Director of Integrative Medical Education at University of Illinois College of Medicine.