SUMMARY OF IMPORTANT INFO:

1. Sugar is a cancer feeder. Avoid sugar. Sugar substitutes like Equal, Spoonful, NutraSweet are made with Aspartame, a chemical that is harmful to the body. A better natural alternative is Manuka honey in small amounts.

2. Milk causes the body to produce mucus. Cancer thrives on mucus. A better calcium alternative is unsweetened soya milk. Milo, Horlicks, Ovaltine are all milk-based, so it is best to avoid.

3. Green tea has anti-cancer properties. It is a better substitute for coffee and tea, which have caffeine, bad for people with cancer. 4. Table salt has a chemical added to make it white in colour. Better alternative is Bragg's aminos or sea salt.

4. Meat like pork, beef, chicken contain livestock antibiotics, growth hormones, parasites, etc which are all harmful for people with cancer. It is better to eat fish, or eat a little free-range chicken. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines become putrefied and leads to more toxic buildup.

6. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

7. Water - best to drink purified water, filtered or distilled, to avoid known toxins and heavy metals in tap water.

8. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

RECIPES - CANCER FIGHTING FOODS

SOUPS - It is not necessary to add sauce, as there is natural sweetness and flavor from the ingredients. Most of these involve cutting the ingredients into bite-sized portions before adding to boiling water. Measure water (filtered or purified) to use with small soup bowls, depending on how many persons are eating. (Pots - use glassware, stainless steel, ceramic or clay)

1. Watercress and carrot soup
2. Radish and carrot soup
3. Lotus root and red dates soup
4. Hipprocrates soup - leek, celery, big onion, potato, tomato
5. Fresh corn and soya beans soup (presoak the soya beans for 3 hours. Discard water. Boil beans in hot water. Fresh corn can be added when the beans are softer)
6. Black beans, white beans and small onions (shallots) soup Presoak black beans about an hour. Discard water. Boil the black beans first. Cut small onions into thick slices. Then add small onions and white beans.
7. Potato, carrot and onion soup
8. Winter melon, carrot and red dates soup

VEGETABLES - Vegetable dishes - most of these tastes nice with just garlic and Bragg's aminos or organic miso. Avoid using non-stick pan as the chemical coating can come off into the food. Instead of heating the pan and adding oil first, we use water to fry the vegetables. This is to avoid letting the oil reach high temperatures, which can be carcinogenic.

Method: Heat pan with a little water. Add minced garlic and cook a while. Add vegetables and a little oil and more water as needed. Cover and let it Steam cook. Turn off fire and add Bragg's aminos or organic miso.

1. Bean sprouts with carrot strips. Cook the carrot first before adding the bean sprouts.
2. Bean sprouts with tau gua. Cut tau gua into small pieces. Cook in water. Remove tau gua. Add some water to pan and add minced garlic. Add bean sprouts. When almost done, add in tau gua, and Bragg's aminos. You may add spring onions or parsley for more flavour.
3. French beans with tau gau (same as for 2)
4. French beans with garlic
5. French beans with carrot
6. Bitter gourd with garlic
7. Long beans with garlic
8. Chye Sim with garlic, or with fresh fish cake cut into slices
9. Spinach with garlic (not to often as it has oxalates)
10. Spinach (puay leng) with garlic and mushrooms
11. Xiao bai chai with garlic
12. Jie Lan with garlic, or with garlic and carrot
13. Angled loofah - cooked with garlic and an egg
14. Tau gua and tau pok in black sauce and garlic
15. Tau gua, gau gee (bean curd sheet) in black sauce and garlic
16. Tau hu with garlic and seaweed
17. Many vegetables can be eaten raw without salad dressing - cabbage, cauliflower, green pepper, celery, cucumber, carrot, asparagus spears, corn on cob, etc or a little olive, and Braggs

FISH (twice a week is sufficient) - steamed or cooked with water, garlic, ginger, spring onions,
tomatoes, parsley and a little Bragg's aminos.

PORRIDGE - Use brown rice, unpolished rice or mixed with some white rice.

1. Sweet potato, unpolished and white rice
2. Shredded carrot with unpolished and white rice
3. White bait (fresh or dried), shredded carrot, ginger, unpolished and white rice 3

RICE - use brown rice or unpolished rice or mixed with some white rice. Unpolished rice takes longer to cook, so cook unpolished rice first before adding white rice.

RAW FOODS - Almonds (presoak 10 almonds in some water and keep in the fridge for 24 hours. Peel and discard skin before eating.) Walnuts, cashew nuts, pumpkin seeds, sesame seeds, nori seaweed (tear into small pieces to eat with some raw vegetables)

FRUITS - require different digestive enzymes from other foods. It is best to eat fruits either one hour before any meal or two hours after a meal. If fruits are eaten after a meal they will ferment in the stomach together with the other food and the nutrients would not be fully absorbed. It is good to eat papayas and pineapples for the enzymes papain and bromelain to digest protein. Apples and apple juice are also good. It is helpful to drink half a glass of warm water with some lemon juice first thing in the morning on waking.

BREAKFAST - rolled oats, wholemeal bread, miso vegetable soul, porridge etc. Bread spreads - almond butter or organic fruit jam are preferred to margarine. Margarine is hydrogenated fat, which is harmful. Avoid all hydrogenated fats.

Better butter:

By adding two sticks of butter with one cup of canola/olive oil. By blending the butter with oil, you are in effect cutting down on the amount of saturated fat you would get in your butter.
Don't worry about a calcium deficiency, especially if you've cut back on meat: vegetables (esp. broccoli), grains, beans, raw seeds (esp. sesame seeds), nuts (esp. almonds), and various kinds of seaweed (esp. kelp).

Fish Congee

Fish congee is also easy to digest. A cooling congee can be made with pot barley or mittet, a less cooling variety with brown rice and more or less neutral congee with oat groats.
Fish congee with pot barley or millet is good for gall bladder inflammation, cystitis, stomach ulcers, and prostatitis due to too much heat in the stomach. People with these ailments should marinate the fish slices in only spring onions, sea-salt and 1 drop roasted sesame oil, and leave out the ground black pepper.
Brown rice congee is suitable for everyone.

White Fish Congee

1 small whole white fish
¼ cup whole grains
Sea-salt
1 thin slice ginger
3 spring onions
3 cups water
Ground black pepper (optional)
1 drop roasted sesame oil

Steamed Fish

Steamed fish is the Chinese way of presenting fresh fish. Great care is taken to steam the fish until just cooked. A minute or two longer can render the flesh tough and fibrous.
The recipe that follows is basic. There are many variations on the same theme the choice is yours.

1fresh fish
Tiny pinch sea-salt
3 spring onions
1 drop roasted sesame oil
Tamari (soy sauce)

BASIC CHICKEN SOUP

1 chicken
3 thin slice ginger
Sea-salt
2 spring onions

Remove the skin and all fat from the chicken. Take the flesh off the bone.
Place the bone in a pot with 3 bowls water, the ginger and a pinch of sea-salt. Finely slice the spring onion whites and add them to the pot. Bring to a fast rolling boil, then simmer the stock until it is reduced to 2 bowls of liquid. Skim off any scum and excess oil.
Meanwhile, finely slice the chicken flesh and marinate it with a pinch of sea-salt and some finely sliced spring onion greens.
When the stock has been reduced, bring it to a fast boil again and add the marinated chicken slices. Cook for 1 to 2 minutes or until the chicken is just cooked. (It will turn white.) Serve immediately.

Variations:
Cooling chicken soups
Add black wood ears to help lower high pressure and high blood cholesterol, or snow ear fungus help to clear heat from the lungs.
Add 5 Shiitake mushrooms to help lower blood pressure and blood cholesterol.
Add marrow, yellow cucumber, fuzzy melon or winter melon.
Add some Chinese boxthorn leaves and berries for excess liver yang conditions, symptoms of which are headaches with red and sore eyes.
Add Chinese or English celery to help lower high blood pressure or high blood cholesterol.

Neutral chicken soups

Add onion.
Add carrot.
Add leek instead of spring onions.
Add fennel bulb.
Add coriander leaves.
Add a bay leaf for arthritic and rheumatic pains

Warming chicken soups

Add 6 dried chestnuts, which have been, soaked overnight in 2 cups of water and use soaking liquid to make the stock. Chestnuts help tonify the qi, blood and jing, and are good for weakness in the lower back and knees.
Add 6 walnuts for the kidneys, especially if you suffer from frequent urination.

Tonifying Chicken Soup

It is for the whole family and should be taken about once a month. Use black-chicken or free-range chicken.

1 whole black chicken
3 thin slices ginger
Pinch of sea-salt

Place 2 ½ bowls of water per person in a large pot. (If using a double boiler, 1 bowl per person is sufficient because the evaporating liquid condenses back into the pot).
Bring all the ingredients to a fast rolling boil. Then simmer gently for 3 to 5 hours. Add more water if it looks like there will be less than 1 cup of soup per person.

Variations:
Add 1 dried scallop per person. Soak them overnight and tear into fine shreds before adding. Use the scallop soaking water for extra flavour. Scallops help tonify the qi, blood and jing, and lubricate the joints to prevent stiffness.
Add 1 dried abalone per person. Clean and brush the side then soak them overnight and use the soaking water for extra flavour and goodness. Abalone also tonifies the qi, blood and jing.
Add Korean ginseng for tonifying the qi and yang of the body. Consult Chinese herbalist for the correct amount. For this you must use only the double-boiling method because boiling spoils the healing properties of ginseng.

Chicken Congee

Congee is easy to digest. Use pot barley and millet for cooling chicken congee, brown rice for more neutral congee and oats groats for warming congee.

Basic Chicken Congee
1 chicken
½ cup whole cereal grains
Spring onions
2 thin slice ginger
Sea-salt
2 drop roasted sesame oil
Tamari to taste

1 Remove skin and all fat from chicken. Take flesh off the bone.
2 Place bone in a pot with: 3 bowls of water, washed whole cereal grains, the whites of spring onions-finely chopped, 2 thin slices ginger and pinch of sea-salt. Bring to a fast boil and then simmer until whole cereal grains are soft and mushy.
3 Meanwhile, finely slice the chicken flesh and marinate with a pinch of sea-salt, 2 drop of roasted sesame oil and finely sliced spring onion greens.
4 Bring the simmering congee to a fast rolling boil again, then add the chicken slices and cook on high heat for 5 minutes or until chicken is just cooked.
5 Serve with a dash of tamari.

Variations: Cooling Chicken Congee

Use pot barley or millet.
Add fresh tarragon or sage leaves.
Serve with raw lettuce leaves.
Add little fresh lemon juice.
Use any of the variations for cooling chicken soups.

Neutral Chicken Congee
Use brown rice.
Add fresh thyme or parsley.
Use any of the variations suggested for neutral chicken soups.

Warming Chicken Congee
Use oats groats.
Add dried chestnuts or walnuts.

Steamed Chicken Breast
2 Chicken breast
Tiny pinch sea-salt
1 thin slice ginger roasted sesame oil
2 spring onions
Tamari
3 mushrooms

Remove the skin and fat from the chicken breast. Wash and drain and cut flesh into strips.
Marinate chicken for 45 minutes with a pinch of sea-salt, 1 slice ginger, 1 drop of roasted sesame oil and the whites of 2 finely slice spring onions.
Bring water to boil in a steamer. When it has come to a fast boil, place the chicken inside, cover the steamer and steam for 1 to 2 minutes or until flesh turns white. (Oversteam will made flesh tough and fibrous)
Garnish with remaining spring onion greens, finely sliced and a dash of tamari.

Variations:
Cooling additions
Add finely sliced Chinese or English celery.
Add fresh or dried tarragon leaves.
Add peel and juice a half a lemon.

Neutral additions
Use minced garlic or shallots instead of spring onions and garnish with parsley.
Add a dash of tamari to the marinade.
Use coriander leaves instead of spring onions
Add finely sliced strips of baby carrot.
Add tender young snow peas.
Add thyme to the marinade.

Warming additions
Use minced garlic or shallots instead of spring onions and coriander leaves.
Marinate the slices in freshly ground coriander seeds and steam with coriander leaves.
Add freshly ground black pepper.

Chicken Rice
3 cups soaked Brown Rice (long grain)
3tbsp. Lecithin Butter
2pcs Ginger
2 cloves garlic
3pcs Lemon Grass
1 bunch pandan leaf
1tsp sea-salt
5 cups of water (1 cup of soaked rice-1 ¾ cups of water)
1tsp unrefined cold-pressed sesame oil
Chicken

1. Soak washed brown rice overnight.
Remove skin and all fat from chicken. Wash, drain and debone it, save bone.
Use small fire to heat pot and sesame oil. Fry garlic, ginger and lemongrass till fragrant. Cover for 10 mins.
Add pandan leaf, sea-salt and drained brown rice into the ginger and lemon grass stir for 2 minutes. Then add 5 cups of water, chicken bone and bring the brown rice to a boil. Simmer for about 45 minutes. Meanwhile, prepare chicken meat as you would for steamed chicken. Steam chicken directly on the brown rice.
When brown rice is cooked, place steamed chicken on a plate, and stir in the Lecithin to the cooked rice. Off the fire.
Leave the lid on for about 10 mins before serving.

Claypot Chicken Rice

The brown rice is prepared and cooked the normal way and the chicken is added when the rice has absorbed most of its water but is still wet. The steam cooks the rice and the chicken, and the claypot and fire enhance the aroma and taste of the dish.

1 Chicken (cut-up)
Tiny pinch sea-salt
1 thin slice ginger
1 clove garlic
3 cups brown rice
1 teaspoons roasted sesame oil
Tamari
1 spring onion
5 cups water
5 fresh (or dried soaked) sliced mushrooms

1 Remove skin and fat from chicken. Wash, drain and cut into bite-sized pieces to ensure quick cooking.
2 Marinate chicken with a tiny pinch of sea-salt, 1 thin slice of ginger and 1 finely minced garlic clove.
3 meanwhile, wash the soaked brown rice and cook the usual way.
4 When the brown rice has absorbed most of the water but is till wet, add marinated chicken, sliced mushrooms and continue to simmer until rice and chicken are done.
6 Mix together 1 tsp. roasted sesame oil, 2 tsps.Tamari, 3 tsps.
Water and 1 finely chopped spring onion.
7 Pour the sauce over the rice and chicken and stir thoroughly.