Category : Food

Kale is the green’s green – thick, hearty, and full of nutritional value. And like any self-respecting green, it tastes like one. At least until you add a few simple things, then everything changes. Flavor happens. People start asking you to “make that kale thing you made that other time,” and all sorts of good stuff that’ll lower your karmic debt.

Hell, it’s one way to get some meaningful veggies down your throat!

I cooked this at my best friend Kelly’s house in Pennsylvania. She, like me, is always looking for better eats and health, and well, there I was. This simple dish will add flavor and pleasure to any meal, and is also a pretty good snack on its own.

All you’ll need are: 

First, you’ll want to disassemble your bunch of kale and slice the leafy parts of the leaves off the stems, rip them into bite-size pieces and place them in a pan with just a little water, say a couple of tablespoons. The easiest and fastest way I’ve found to de-stem kale leaves: Use kitchen shears. They will save you time you will want to waste procrastinating on facebook.

But seriously, a good set of kitchen shears will keep the time spent and the lacerations to a minimum.

Once the kale is in the pan, cover then heat it on a high heat setting to get the kale to start boiling. Kelly’s stove had knobs like this, so I used an 8 for a gentle boil.

After the kale has boiled for a few minutes and started to darken, add in your garlic, butter and a couple dashes of the sea salt, turning your stove’s heat setting down to medium:

Cover the whole lot and let it simmer for several more minutes. I find that boiling and simmering for a total of 10 minutes works well – it softens the kale and mingles the garlic, butter and sea salt perfectly with it. I like soft kale, not the tough stuff, and I’ll take flavorful versus rabbit food anytime. Stir and taste test a piece when approaching 10 minutes to see if it’s the right amount of doneness for you.

Dee-lish! And a health-giving, colorful addition to any plate. Makes a great, hearty side for red meats, beans, and it’s great with potatoes and other starchy vegetables, such as squashes, or root veggies, like parsnips. Kale pairs well with things that have a sweetness about them, and that makes it one of the sweetest thangs 🙂 …so dig in!

Yours in Great Health,

Alison

Given all the advice I’ve gotten to rid my system of heavy metals (and radioactive elements – and keep them out), I’ve taken to eating seaweed salads on a pretty regular basis.

Seems seaweeds have a real knack for drawing heavy metals, et. al., out of sewer systems – and human bodies. They hide no secrets, and carry with them the histories of the systems they’ve travelled through. Just such a confession does a body good.

Not to mention my Chinese Doctor here in Vegas keeps reminding me they’re jus’ plain ol’ good for my type as well as my biochemical makeup, and there’s nothing like a really healthy seaweed salad to remineralize the works while wicking out the baddies.

This recipe is one which I categorize as On-The-Fly – that is, you add ingredients, not in exact amounts, but in relation to each other, depending on what you have on hand. It is entirely flexible, but here’s where I start (and by all means, use organic wherever possible):

You’ll also want to have on hand:

Pour your dried seaweed of whatever type into your glass storage container, just enough to cover the bottom, as in the middle thumbnail shot, above. Next, add about 1/2 – 3/4 inch of spring water. You’ll see the seaweed start to rehydrate, which is cool to watch. Cover loosely with the container’s lid and give it 20-30 minutes to totally rehydrate, stirring it around midway just a bit to distribute the water evenly and make sure there are no dried holdouts. It should look like this:

If there’s any excess water, drain it off into a shot glass and drink up – it’s got plenty of minerals, so don’t let ’em go to waste:

Now you’ll add your greens and/or veggies – if you buy them pre-packaged, it’ll save you loads of time, if you chop ’em yourself, just eyeball the amount you’ll need. I add enough cabbage to fill the container so it’s slightly heaping:

Don’t worry about everything fitting – the next step, you’ll use a pair of kitchen shears (or a very clean pair of office scissors) to “scissor” the cabbage so it starts to reduce in volume – and look more like confetti. I also rinse and add a healthy fistful of mixed salad or microgreens and scissor them a bit as well to de-vol:

You’ll start noticing how the salad is becoming more dense after adding and scissoring. This creates the best conditions for spicing and marinading. To start, drizzle some olive oil over your scissored veggie-rehydrated seaweed mix:

At this point, I’ll show you the spices I like to use at the moment – Fresh & Easy’s Rustic Tuscan, which has a selection of dried Italian herbs, vegetables and sea salt that makes this salad a winner. Pour enough on to give the top a nice coating, for flavor’s sake:

To finish out the marinade, drizzle vinegar over the whole thing. How much olive oil, spices and vinegar do I use? Approximately just under one tablespoon of olive oil, around the same for spices and slightly more for vinegar. It’s pretty scant, but these ingredients are the ones I’d categorize as “add to taste” – so start small, and if you don’t think there’s enough flavor, add a little more vinegar and/or spices later on.

Finally, gently and ever so slightly stir around your salad, just enough that the dried herbs and spices get mixed up in the oil and vinegar – they’ll need time to reconstitute, longer than the seaweed.

Once your mix is slightly stirred, secure the lid onto the container and place the whole container into the fridge for a few hours. At that time, take it out, stir it around so that everything is uniformly mixed together, then place it back into the fridge for another hour or two.

In just a few hours, the marinade will work its wonders and you’ll have a healthy salad to eat for days. And it can be extended or stretched to save you time and money – if you have extra chopped veggies or greens – or any old veggies that need using – you can add them and just a little more vinegar, oil and spices, stir them around, and you have salad for another couple of days.

Enjoy!

Yours in Great Health,

Alison

I first started eating fruit seeds some time ago after being told they contained beneficial and cancer-fighting substances like laetrile, which is found in apple and apricot seeds.

In 2012, while dealing with the nipple cancer lesion in my left breast, I came across a recommendation to use ellagic acid to help my body fight off tumors, my naturopathic MD in Los Angeles telling me that as long as I had enough antioxidants, I was protected.

Ellagic acid is a naturally-occurring phenolic antioxidant contained in many fruits and vegetables, and had been recommended to me as being suitable for my needs. At first, I tried a supplement that combined ellagic acid with graviola, which had long been my standby for helping fight cancers.

To my disappointment, the supplement didn’t agree with me – it was too concentrated for me at a time when I was also doing a very intense, year-long heavy metals detox on a three-days-on/four-days-off schedule using zeolite, cilantro and blue-green algae, including spirulina and chlorella.

The positive changes taking place in my body during this detox were nothing short of spectacular, and as bodies so often do, mine was changing. For the better. For me, it meant I had less and less use for supplements in general, including ellagic acid in concentrated supplement form.

In short: I needed to find something more food-like and body-compatible, rather than a refined and super-concentrated supplement.

I researched a little deeper and found that ellagic acid had precursors known as ellagitannins, that provide quite a bit more bioavailability in a much closer-to-nature form. That sounded good to me!

Enter Raspex Red Raspberry Seed Powder, made largely from a variety of the berry called Meeker Raspberries – those which contain the highest levels of ellagitannins that break down into beneficial ellagic acid in the body.

This is a powder made of finely-ground Meeker raspberry seeds, and is a beautiful berry color. Mixed with an avocado smoothie, it’s fantastic. Stirred into plain organic yogurt with a little stevia produces an almost parfait-like dessert item. I keep a container of it handy at all times and keep it refrigerated as recommended. I can think of no better way to get tons of beneficial antioxidants into my system.

That said, the powder is a bit hard to swallow by itself or with plain water – it does have some grit to it and unless it’s mixed into something, it can be rather scratchy. But that is a small inconvenience for the amount of antioxidants this lovely powder delivers into your system.

It has become a part of a regimen that includes Chinese and Naturopathic medicine, diet, herbs, exercise – pretty much all the things you’ll read on the My Cancer Protocol page on this site, which I update periodically. As always, do your own research and find what works for you!

I buy mine online from either SMDI or Amazon. It retails for around US $39.95 (or therabouts) and comes in a one-pound tub that can be popped right into the fridge upon arrival.

Yours in Great Health,

Alison

For years, I’d spent considerable money on probiotic supplements, some of them $50 a small bottle (or more). After that, I made water kefir using grains and a kit I’d bought on eBay, which was an interesting experiment in learning how to make yummy freeze-dried strawberry soda. Much cheaper, but it was altogether way too high in sugar.

Flash forward to two months ago when I got a hint from a friend in the know that I could just use some fruit, honey and sea salt to make a fine probiotic drink with a better carb profile…without babysitting any grains or the like. He used some apples, berries and a little bit of honey sans the sea salt for his version, which was where I started. Experimenting some more, I decided to use a time-tested formula that many cancer survivors (and thrivers) I know use for juicing: apples, carrots and ginger root. Except I would ferment them instead of juicing them.

I ended up with a great recipe containing live probiotics that is not only healthful and quite tasty, but produces zero waste in the bargain. Big on taste, zero waste.

Onward. Please gather the following items…and use organic where possible:

You will also want to have on hand:

Rinse the apple and carrot with spring water, brushing lightly and briefly with a veggie brush or a clean scrubbie…don’t overdo it as you want to preserve the soil-based microorganisms that are so beneficial. Slice your carrot into thin slices with knife or kitchen shears into the Mason jar. Eat or compost the ends. Follow with slicing the apple, peel it if you wish and save the peel for either eating or composting…same with the core. The seeds are full of natural, cancer-fighting laetrile and should be eaten with the core while making this drink 🙂

Next, lightly peel and slice your ginger. As with the carrot and apple, the thinner you slice it means more surface area for the good critters to grow on. Follow by adding enough spring water to come up about an inch – 2.5 cm – below the jar’s top lid.

Now, add the honey and pinches of sea salt. Stir until all the honey is dissolved using the long teaspoon. This will take a few minutes, and will get all the ingredients mixing together nicely for the fermentation. The honey and salt may seem counter-intuitive, but these are essential for minimizing any bad critters that might try to grow into your mix.

You’ll notice the apples will float, so the next step is to place your ceramic carefully into the jar such that it keeps all the fruit and veggies down. Use the long teaspoon for this as well.

If the water level comes to about 1 – 1.5 cm – or about half an inch – below the jar’s top lid, you’re golden. Seal it up! If it’s not quite there, add a little water. If it’s too close to the lid, spoon off a couple spoonfuls into a shot glass and drink up.

Let the mixture sit for 2-3 days before tasting. You should see small bubbles start to form, and when the lid cannot be pressed down, it is a good sign that you’ve got a good fermentation going. Letting the mixture ferment for 3 days is good before taking the first drinks, and I keep my shot glass nearby for the purpose. Smell the mix, if it smells warm and mildly sweet, you’re doing great. The Day 3 mix tastes mostly mellow and sweet, maybe a little tang, and just a little bite-y or fizzy. The longer you ferment, the more the sourness of the flavor grows…and I’ll point out here that it is good to smell the mix to make sure it hasn’t gone “off” – truth be told, I’ve never had a bad mix, but use common sense, pretty please.

I find that Day 4 produces the flavor and the amount of fizz (quite a bit!) in the drink that I like most, so I take the most shots on this day…and yes, I’ve even had “die-off” or Herxheimers on occasion – this stuff does the job. After Day 4, I either let it sit out one more day and drink a more sour version, or I put in in the fridge on Day 4 to slow down the fermentation, though this reduces the fizz to almost nothing. I try and use up everything, liquid, solids and all, by Day 5. That seems to be the optimal time frame for taste, etc.

I often add a small amount of stevia to my shot glass with the probiotic drink – delicious! It tastes like a fizzy, slightly soured version of ginger ale, the stevia adding just the right amount of sweetness to make a sweet-tart and healthful drink.

As you drink and the liquid level lowers, the remaining apple-carrot-ginger solids and liquid can be refrigerated for a kvass-style probiotic digestive (click the “+” button at the top right of this page to see that image) that makes a great and very healthful side dish to any meal. Just a spoonful or two is wonderful, and soon you’ll have consumed all the liquid and the solids, meaning zero waste for this one.

Enjoy!

Yours in Great Health,

Alison