Posted on

Gluten-Free Asian Watermelon Turkey Bowl

Turkey is an underrated meat. We reserve its delectability for Thanksgiving, and ignore that it’s affordable and versatile for the rest of the year. The price of turkey at my local Whole Foods was $6.99/pound. That’s a stellar price for clean meat (ethically raised, without antibiotics or pesticides).

You guys remember my motto: easy, low-stress, affordable. We’re hitting all the marks here.

I understand if you have suffered dry Thanksgiving turkey trauma – I’ve been there. The thought of producing anything delicious out of turkey after that experience can be daunting, but do not fear. This recipe is sure to turn around any trepidation you have about using turkey in new and fresh ways.

This Asian-inspired recipe has very little that is cooked – it’s somewhere between a salad and a rice bowl. Packed with fresh herbs and veggies, this is immune-boosting meal is a direct download of minerals and vitamins that your body needs to protect itself against nasty spring respiratory illness. On top of that, the flavor combinations are out of this world; if you’ve been looking to add some flavor back into your cooking, this recipe is a great way to break out of your routine and try some new tastes.

As you may know, the growing season in California is early and long. All kinds of fruit are flooding into my local produce market – peaches, nectarines, mango, watermelon. Having more seasonal fruit available has been impacting my taste in a big way, and I wanted to figure out how to combine the freshness of fruit into this tangy recipe without ruining the texture.

In comes watermelon – its consistency fit perfectly alongside cucumber and carrot, and the taste combination with the sauce is intergalactic.

I’m excited for you guys to enjoy this fresh, creative, and complex recipe! Don’t let the number of ingredients fool you – this one is dead easy to create, as most of the work is chopping fresh vegetables.  Find the ingredient list and steps below.

Gluten-Free Asian Watermelon Turkey Bowl Recipe

 Course Main Course
 Cuisine American
 Prep Time 1 hour
 Cook Time 25 minutes
 Total Time 1 hour 25 minutes
 Servings 5



  • 3 ½ pounds turkey breast

Turkey Marinade:

  • ¼ cup tamari gluten-free soy sauce
  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • 1 tablespoon fish sauce
  • ½ cup pineapple juice
  • ½ cup orange juice
  • 2 cloves of chopped garlic
  • 2 tablespoons finely chopped fresh ginger
  • ½ jalapeno sliced
  • 1 lemon fresh squeezed juice
  • 1 lime fresh squeezed juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper


  • 1 ½ packets maifun rice noodles
  • 2 cups of chopped crimini mushrooms
  • 1 tablespoon cooking oil of your choice
  • 1 head fresh spearmint chopped
  • 1 head fresh basil chopped ideally Thai basil but I used regular basil
  • 1 head fresh cilantro chopped
  • 1 small or ½ large watermelon cubed
  • 2 English cucumbers cubed
  • 2 carrots shredded
  • ½ head of green onions chopped
  • 3 tablespoons black sesame seeds
  • 3 tablespoons roasted sesame seeds


  1. Marinate the turkey

  2. Chop your mushrooms and season them with a dash of salt.

  3. Prepare your fresh toppings. Chop and cube your cucumber, watermelon, and green onion. Shred your carrots.

  4. Next, chop your herbs that will also serve as toppings. These are your basil, spearmint, and cilantro.

  5. Prepare the turkey. Add a tablespoon of cooking oil to a wok and heat. As your oil is heating, strain your turkey, leaving the leftover marinade in the bowl – when we cook it down this will become our topping sauce. When your oil is sizzling, add the turkey chunks. Cook until they are browned and juicy.

  6. Place your rice noodles in a ceramic bowl and boil a kettle full of water. When your water is boiled, pour over your rice noodles and let sit for 10 minutes.

  7. Pour your leftover marinade into a medium saucepan and heat.

  8. Simmer until you see your sauce start to brown and thicken – this should take about 10 to 15 minutes. Remove the sauce from heat, and strain into a medium bowl.


Roughly cube your fresh turkey breast and put it in a large bowl. No need to spice the meat as the marinade is going right on top.


Next, prepare all your marinade ingredients.


Combine them well and pour over your turkey chunks. Make sure to stir to disperse the marinade evenly all over the turkey. Cover and set aside (ideally for at least an hour, but you could leave for much long, or 30 minutes less depending on time constraints).



Chop your mushrooms and season them with a dash of salt.


Next, put a tablespoon of cooking oil in a medium skillet and heat. When the oil is sizzling, add your mushrooms and saute until they are browned on all sides. Put in a small bowl and set aside, they are meant to be cool when used as a topping.



I always serve this meal family style, meaning that I put all my topping ingredients on big cutting boards and let folks create their own bowl by grabbing what they want. You could put all these ingredients in separate bowls if you’d like – it’s up to your preference.

Chop and cube your cucumber, watermelon, and green onion. Shred your carrots – the texture won’t be as consistent if you cube them. Set aside on your serving table.


Next, chop your herbs that will also serve as toppings. These are your basil, spearmint, and cilantro. Set aside on your serving table.



I use a large wok for this step. If you don’t own a wok, a large skillet or saucepan will do just fine.

Add a tablespoon of cooking oil to a wok and heat. As your oil is heating, strain your turkey, leaving the leftover marinade in the bowl – when we cook it down this will become our topping sauce.


When your oil is sizzling, add the turkey chunks. Cook until they are browned and juicy.


Set aside your cooked turkey chunks in a bowl and cover. The next steps will only take about 15 more minutes, so they will still be hot when you serve up.


Place your rice noodles in a ceramic bowl and boil a kettle full of water. You are boiling enough water to entirely cover your noodles. When your water is boiled, pour over your rice noodles and let sit for 10 minutes. The timing should be pretty exact, so don’t let them go over 10 minutes without straining or they’ll get mushy.


When your timer for 10 minutes goes off, strain the rice noodles and return to the bowl. Place on your serving table.



This is a good step to do in those 10 minutes that your rice noodles are soaking, but if you’re not a multi-tasker, complete this step after you strain the noodles instead of simultaneously.

Pour your leftover marinade into a medium saucepan and heat. Bring the sauce to a simmer.


Simmer until you see your sauce start to brown and thicken – this should take about 10 to 15 minutes. Remove the sauce from heat, and strain into a medium bowl. The straining removes any cooked fat or pieces of turkey that were left in the marinade. After you strain, set the bowl on your serving table with a mint garnish.



Bring everything out to your serving table, and set out two small bowls with your black and roasted sesame seeds for extra toppings.


Let everyone serve themselves, or create their bowls for them. Dig in and enjoy!

This recipe packs a serious flavor punch. It is also deceivingly healthy – it’s filling, but is gluten and dairy free. It is packed with antioxidants, vitamins, and minerals found in the fresh ingredients, but doesn’t feel like a chore to eat. In fact, it feels like the exact opposite.

This recipe would be a great way to use leftover Thanksgiving turkey – you could just marinade leftover cooked turkey instead of raw turkey. It’s also a creative way to get your family to eat their veggies without making them eat yet another salad.

Let me know what you thought about this fresh and easy recipe below! Did you like the watermelon? Did you forgo any of the toppings or herbs?

Happy munching, folks!

Special Thanks to JEN REVIEWS for providing us this recipe:

Posted on

Balsamic Glazed Carrots

  • 1 Tbsp. peanut or canola oil
  • 4 cups baby-cut, or 1/2-inch diagonally sliced, carrots
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. brown sugar
  • Salt and freshly bround black pepper to taste

In large skillet, heat oil over medium-high heat. Add carrots. Sauté until carrots become tender crisp and start to brown slightly, about 11-12 minutes. Reduce heat to medium. Sprinkle vinegar and sugar over carrots, stirring to thoroughly coat carrots. Season to taste with salt and pepper. Remove from heat and serve warm.

Makes 6 servings.

Per serving: 66 calories, 2 grams total fat (0 grams saturated fat), 11 grams carbohydrate,

Posted on

Chicken Fried Rice

Chicken Fried Rice is an easy to make and delicious Asian dish. It takes about 20 minutes to prepare and 25 minutes to cook. In 45 minutes, you’ll be enjoying a savory meal with healthy benefits.


  • 1/2 teaspoon of ground ginger
  • 1 tablespoon sesame oil
  • 3 tablespoons liquid amino acids
  • 1 teaspoon of pepper
  • 1 teaspoon of salt
  • 1/2 cup peanut or vegetable oil
  • 1/2 cup small diced onions
  • 1/2 cup cabbage chopped thin
  • 4 cloves garlic diced small
  • 1 lb of chicken cut to medium dice
  • 3 cups of cooked rice of your choice (we used jasmine rice with chopped carrots)


  1. Pre-heat wok on High
  2. Add 1/2 cup of oil to wok
  3. Add Chicken to wok
  4. Add salt and pepper while stirring and browning chicken
  5. Once chicken is fully cooked (about 3-5 minutes), set chicken aside
  6. Add 1/2 cup of oil to wok again
  7. Add diced onions
  8. Add cabbage
  9. Add salt and pepper
  10. Mix and fry for about a minute
  11. Add garlic
  12. Add rice
  13. Add salt, pepper, and ginger to rice to taste
  14. Add liquid aminos
  15. Stir and mix for 30 seconds
  16. Add chicken to the rice mixture and cook until chicken is re-heated
  17. Plate and ENJOY!


Posted on

Turkey Shepherds Pie with Sweet Potato Top

If you’ve ever had a shepherds pie before you know how good they taste but can they it be healthy too? We found a way to make it healthy. The potato topping on a traditional recipe can lead to having a lot of starch, so we’ve opted to go for a sweet potato topping which is packed full of vitamins and minerals. With vitamin A being the most prominent in this super root it is great for blood circulation.


This pie is also a good beef alternative, using turkey is a great way to achieve a low fat meal that is also high in protein. My super packed pie uses more than just a few ingredients that are healthy for you. Carrots, onions, celery are all in this dish. I like adding in some Italian squash as well as peas and corn. I like the carrot for it’s beta-carotene which is great for vision, celery is a great fat burner, and onions do more then you can imagine.

Combine the pink Himalayan salt with over 85 different minerals in to this pie and oh my oh my it’s like we’re creating our own new super food.

Make sure to use only organic and non-GMO foods.


This is one of my favorite comforting dishes because of the diversity of the dish you really can change it to your own liking. Say you’re in the mood for bison instead, ground bison is a perfect alternative to turkey. Want more vegetables choices try using yellow squash or zucchini, mushrooms and eggplant all of them are packed full of nutrients and vitamins your body needs to live a cancer free lifestyle.



  •  1 LB  ground turkey (remember to try to find free range turkey with no additives)
  •  1 cup red onion small dice
  •  ½ cup celery chop small
  •  ½ cup carrot small dice
  •  1 cup peas
  •  1 cup sweet corn cornel
  •  1 cup zucchini small dice
  •  1 TBS finely chopped garlic
  •  2 TBS pink Himalayan salt
  •  1 TBS chopped or dried parsley
  •  ½ TBS paprika
  •  1 cup of stock (turkey is best but you can use chicken or vegetable)

 Sweet potato top

  •  1 LB sweet potato cut into 2 inch pieces
  •  ½ cup stock
  •  1 TSP pink Himalayan salt
  •  2 TBS butter (unsalted and grass fed)

Procedure for pie filling:

In a large cast-iron skillet bring onion, celery and carrots to medium high heat with 2 tablespoons of olive oil.

Cook for about five minutes or until carrots  start to sweat and onions become translucent.

Remove onion carrots celery mix from pan and reserve, keeping pan hot. In the same pan add ground turkey and continue to cook and separate turkey until it is no longer pink.

Now add in your spices garlic, salt, parsley and paprika mix well and add One cup of stock.

Let mixture come to a simmer then add back in the onions celery carrot mix to this also add the peas the corn and zucchini. Continue to cook until about half the liquid has been absorbed.

Remove from heat. In the same cast-iron skillet spread mashed sweet potatoes evenly and gently fork to create groves in potato.

Place cast iron skillet  in a preheated oven for 60 minutes. Let stand for 10-15 minutes to cool. Preheat oven to 375*F

Procedure for sweet potato top:

Bring 6 cups of water to boil in a medium to large boiling pot. Peel sweet potatoes and cut them into 2 inch pieces.

Foot pieces into boiling water let come back to a simmer and adjust heat so that it only simmers.

Let simmer for 15- 20 minutes, if potatoes gently slide off fork when stabbed they are done.

Drain potatoes in a strainer for three minutes let them sit so the excess water steam is off.

Put them back into the pot for mashing add your other ingredients stock, salt , butter and mash well. They are now ready for your topping.

Posted on

Top 10 Best Cancer Fighting Spices (Part 4: 7 & 8 Parsley and Cilantro)

How cancer patients get the most out of parsley and cilantro and learn how to tell them apart.

The other day my beautiful bride asked me to run down to Sprouts and grab some parsley. I jumped on my bicycle and rode to the grocer. I was amazed to see and realize how much parsley and cilantro look alike. I know the smell of cilantro so I picked a leaf, crush it in my fingers and realized that I was smelling cilantro; it was the other member of the parsley family that she asked me to buy. These sister superfood spices are not the same. Let’s take a look at superfood spices 7 & 8

Here are the, cancer free living, top 10 best cancer fighting spices:

1. Turmeric
2. Ginger
3. Garlic
4. Saffron
5. Rosemary
6. Cinnamon
7. Parsley
8. Cilantro
9. Basil
10. Oregano

The history of Parsley

It looks like the Greeks discovered Parsley first. The name parsley comes from the Greek word, Petroselinum, it starts with ‘Petra’. In the Bible Jesus called, Simon the Fisherman, Peter, and explained that Petra means little stone. Based on folklore, the first parsley was found on a hill side among a lot of small stones. I found a more in-depth discussion on the history of Parsley at:

The Romans used parsley before recorded history. It was discovered in tombs, made into a wreath and hung on the wall to keep the air fresh. The reason Romans and the Greeks did not eat, this superfood spice, is the swamp spice Hemlock, which is extremely deadly and looks a lot like parsley, in the wild.

Commoners throughout Europe began to eat Parsley as a spice and breath freshener long before the upper-class people. Parsley was used as medicine long before it was used for food1.

How does Parsley help fight cancer?

There are some very powerful essential oils that have shown promise in the inhibition of tumors. According to the, Scientific World Journal2 the oils monoterpenes such as myristicin, limonene, eugenol and alpha-thujene have been shown to inhibit tumor growth and the prevention of tumors starting3.
Another powerful part of Parsley are the Flavonoids like apigenin and luteolin they are strong antioxidants that protect the cell from oxidative damage and stress.
Lastly a couple more benefits are: Antibacterial and Anti-inflammatory

Read more:

How to you eat or consume Parsley:

Not all Parsley is the same. There are 3 varieties of this superfood. Flat leaf or Italian parsley, Curley leaf and Soup Parsley. Curley leaf is the most common in the U.S. This is the herb that you place on the salad, along the side, to give your dish that splash of color.
Here is a short video on washing and chopping parsley for a meal like soup:

Last year I grew parsley in my garden just to see if I could. It came on like gang busters. I started using it in teas, garnish on protein meals, and I used it in soups to balance the overall flavors. I found parsley was very refreshing in a smoothie. Finally, I dried a couple batches, which is very easy to do; I stored it for the summer months. In Arizona summer is our off season for gardens and September is the start of our spring. Bottom line, parsley is easy to dry, can be used in numerous soups, salads and main course meals.

The history of Cilantro

No one seems to know the origin of cilantro. There is a historical reference to cilantro and its seeds called coriander, in the Bible Exodus 16:31. Moses is describing the Manna when he writes, “it is like white coriander seed, and the taste of it was like wafers made with honey”. Coriander seeds have been discovered in Egyptian tombs, which date back at least 5000 years. The Chinese have used the cilantro and coriander seeds for centuries. It only conjecture or a guess if cilantro traveled from China to the middle east or the other way around. There is a lot more detail and interesting reading about the history of cilantro and coriander, at:

How Cilantro helps fight cancer

There was a day when cilantro was a big player in the cancer fighting world. Unfortunately, it is now illegal to mention herbal remedies and their ability to fight cancer. What I can say is that cilantro can detox your body. All the toxic waste, like soda pop, builds up in our cells, which causes a breakdown of the DNA and the door is open for cancer. Long term use of cilantro can strengthen your urinary tract which will stave off infection which could degenerate into cancer. Cilantro is a superfood and it will bless your entire body every time you eat it off your dinner plate.4

The best way to eat Cilantro

Cilantro is also called Mexican or Chinese parsley. It is not parsley but is in the same family. Garnish a high protein meal with Cilantro. Chop it into a soup. Learn to juice cilantro; mix it in with a carrot, some spinach, fresh ginger root and a beetroot. Your energy will go off the chart.

Since I was raised in Arizona, I love Mexican food. Cilantro makes every Mexican food meal better. I love cilantro in my eggs and peppers. Remember to always add the cilantro at the very last moment. Unfortunately, it loses some of its flavor and health benefits when it is heated too much. In soup, the flavor blends nicely.

For further reading, Dr. Axe has a very good page on Cilantro:

In conclusion:

We have taken a short but amazing journey studying about the powerful superfood Parsley and Cilantro. Remember the best way to tell them apart is the smell. Even though they are both in the carrot family both parsley and cilantro are unique and powerful superfood spices. Superfoods protect you from cancer, this is an important lesson to remember. Cancer free living begins with being aware of what you are eating.
Please leave your thoughts and tell me your living cancer free story.


Posted on

Bison Tacos Protein Style

Bison is beneficial for people who are trying to live a cancer free lifestyle, because bison meat is usually grass fed and hormone free. According to, the evidence is inconclusive to whether hormones added to cows causes cancer. Despite this study, we believe avoiding added hormones in your food is a key to living cancer free living.


  • 1lbs Ground Bison (grass fed)
  • 1 head organic butter lettuce
  • 1 Red onion chopped small
  • ½ cup minced cilantro
  • 2 minced Organic garlic cloves
  • 1 Tbls Organic cumin
  • ½ Tbls pink Himalayan salt
  • 1 tsp paprika
  • ½ cup clean filtered water


Over med high heat place a 9” skillet let it heat to temp.

Add the bison to the heated pan and cook until the pink is barely visible.

Then add the seasoning cumin, paprika, salt, and garlic.

Let cook for two to three minutes then add the water mix well.

Let the water reduce to almost nothing, remove from heat, let set for another minute.

Mix the onion and cilantro set aside.

Place butter leaves out on a plate as you would a tortilla.

Place about 2-3 tbls of bison taco meat on the lettuce, then put 1 tbls of the onion-cilantro mix on the top of the meat.

Serve and enjoy.


Posted on

Top 10 Best Cancer Fighting Spices (Part 3: Cinnamon and Rosemary)

What is Cinnamon and Rosemary? 

When my children were little I used to pick up my daughter and teller her that she was, “Sugar and spice and everything nice”.  Cinnamon is a sweet herb and rosemary brings the flavor of meat, soups and almost anything to a whole new level of flavor.

Some herbs and spices are more masculine like onions and garlic.  Today’s superfood spices are everything female.

Today we are going to look at 5 & 6.  Someone asked me, why Oregano was #10, the numbers are only numbers, they are not a grade.

As a reminder, here are the, Cancer Free Living, Top 10 Best Cancer Fighting Spices:

  1. Turmeric
  2. Ginger
  3. Garlic
  4. Saffron
  5. Rosemary
  6. Cinnamon
  7. Parsley
  8. Cilantro
  9. Basil
  10. Oregano

History of Rosemary

How long has it been known that Rosemary is good for the memory?

In Shakespeare’s Hamlet, Ophelia says, “There’s rosemary, that’s for remembrance.” (Hamlet, iv. 5.)1

Rosemary originated in the Mediterranean area.  Hunter gathers brought some home to help flavor the evening meal.  They discovered that it not only made the meal taste better it improved digestion and gall bladder function.  (Ok, maybe the cave dude did not realize all of this.)  Rosemary grew wild in and around the Mediterranean Sea.  The Roman’s carried Rosemary to the British Islands where it became eternally famous, thanks to Shakespeare’s Hamlet.  In the U.S. it grows best in the moderate temperature parts of the country; it cannot withstand a temperature of 00F.  Rosemary can function as a hedge that grows as tall as six feet.  It is an easy superfood to grow and a blessing for all, especially women.

A study by Moss, Cook, Wesnes, and Duckett (2003) confirming the effectiveness of inhaling Rosemary, as an essential oil.  It enhanced primary and secondary memories of test participants2.

Rosemary and Cancer:

Rosemary appears to fight with two primary chemicals, caffeic acid and rosemarinic acid.  They are both powerful antioxidants and anti-inflammatory agents.  The Allopathic medicine’s go to drug for breast cancer, Tamoxifen, tends to block the effects of estrogen and has a lot of side effects.  Rosemary is a safe, natural, powerful alternative to Tamoxifen.  Rosemary is a girl’s best friend, it is proving to be able to suppress the development of tumors in several organs including the colon, breast, liver, stomach, melanoma and leukemia cells.4   It is astonishing to realize that a naturally occurring hormone, floating around half the population of the world, can cause cancer.  Women, this is where Rosemary should be your best friend, when estradiol and estrone are out of balance during hormonal changes, the liver increases oxidation of these hormones and balances your system.  This can save your breasts and your reproductive organs from cancer.5

 How to eat Rosemary

With rosemary, fresh is always best.  Fortunately, I have 4 bushes that form a hedge along my driveway.  If you want some for dinner stop by a local spice store or investigate the spice section of your grocer; buy it still on the stem.  Dried rosemary seems to lose something in the drying process.  It is great on most high protein meals like omelets and frittatas, soups, mixed in salads, and cooked with veggies.6

There is an essential oil made from rosemary and many great studies have shown remarkable results for skin and other applications.  Here is a website that has a couple suggestions:

I use rosemary, in a tincture form, and put a couple drops into my water each morning.  Very refreshing and helps with the memory.

The History of Cinnamon:

Did you know that 90% of all the Ceylon cinnamon in the world comes from Shri Lanka?  Here is a short video that explains how cinnamon is grown, harvested and processed:

There are 2 types of cinnamon, Ceylon and Cassia.  Ceylon is the original name for the island of Shri Lanka.  Cassia originates from China and Burma.  Cinnamon oil is mentioned in the Bible, Exodus 30:23 as a holy anointing oil.  Cinnamon oil was so rare and expensive that it is not to be poured over the anointed one but to be carefully touched to the lips or the forehead.  Ancient Egyptians records mention cinnamon in their embalming practice.  This was most likely Cassia cinnamon.

The Arabs first discovered the island of Ceylon around 2000 B.C., and kept it a secret until the Portuguese invaded the island near 1600 AD.7   Ceylon is said to be sweeter, and has a less bitter taste.  Cassia is primarily produced in Indonesia, has a stronger smell and flavor.  It is usually less expensive and thus more popular.

Cinnamon and Cancer:

Cinnamon is a woman’s superfood herb/spice.  Cinnamon made into an Aqueous Cinnamon Extract – cassia (ACE-c) can be looked at as a potent chemopreventive drug in cervical cancer8.

In another study cinnamon induced cancer cell death by starving the cell of its blood supply.9

How to best consume Cinnamon:

I sprinkle it into my coffee each morning.  It is part of my ‘brown rice milk’ receipt. I saw a commercial on TV with cinnamon being “GREAT” as part of your breakfast cereal.  With the tests demonstrating cinnamon leveling blood sugar, healing cancer, and refreshing your breath it is no wonder this superfood spice was once more expensive than gold.

Another great way to consume cinnamon is through the essential oil.  The oil can be infused into the air for a wonderful air fresher or used topically as a perfume or skin irritant relief.

Lastly, I would like to quote from an NIH.GOV article: “Cinnamon used as a spice and flavoring agent, cinnamon is also added to flavor chewing gums due to its mouth refreshing effects and ability to remove bad breath.   Cinnamon can also improve the health of the colon, thereby reducing the risk of colon cancer11.”

Today we studied two amazing superfood spices/herbs that focus primarily on women.  Please take time and investigate how you can integrate Rosemary and Cinnamon into your diet.

This information is important for all your friends and family.  Please share this post on your face book page and let me know how it has improved your life.


Posted on

Oatmeal Breakfast for Regular People

Years ago, I had a patient who answered the question: “Are you regular”?  He replied with a no nonsense “Yes”.  He volunteered that he has a bowl movement once a week like clockwork.  I thought that is more like calendar work.

One of the problems with chemotherapy is the chemicals destroy the lining of the digestive system.  For example, the cells of your stomach are replaced every 2 minutes and up to 2 days when you are fasting.1   What this means for a person doing allopathic medicine and taking chemotherapy is the chemotherapy drugs are killing your digestive cells.  Chemotherapy targets cells that divide and reproduce very rapidly.  Stomach cells look like cancer cells to chemotherapy drugs.2

Oatmeal the Breakfast for Regular People:


  • ¼ teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon pink salt
  • 1 ¼ cup of water (pH of 9.5 if possible)
  • ¾ cup raw organic rolled oats
  • ½ teaspoon chia seeds
  • 1 tablespoon golden flax seed   Grind Chia and flax in coffee grinder before cooking
  • 1tablespoon brown flax seed
  • 1 tablespoon raw shelled organic sunflower seeds
  • 1 tablespoon virgin olive oil
  • ¼ cup organic raisins

Cooking time:

Set aside oatmeal, chia seeds, sunflower seeds, flax seeds, in a container.  Have the olive oil and raisins in separate containers.  I usually just dump some olive oil, without bothering to measure it.

Using a 1 quart stainless steel pot bring the water, salt, cinnamon and nutmeg right up to the start of boiling, do not let it boil.  Turn the heat off.  Place the oatmeal and the seeds into the almost boiling water, quickly dump the olive oil into the mix and stir to insure all are thoroughly mixed.  Finally stir in the raisins.  Cover the pot and let it cool / cook while it absorbs all the water into the mix.

In about 30 minutes you have the making to a very regular day.

Here is the Why:

Oatmeal is one of nature’s best water soluble fibers.  This means it absorbs water and toxins which are then eliminated from the body.

Chia seeds and flax seeds are extremely mucilaginous, providing a protective coating on the digestive system.  Both providing superfood grade health benefits.

Chia seed – omega 3 fatty acids, fiber and vegan friendly protein.  Great side effect is, chia can turn diabetes II around.  Defends against breast and cervical cancer.3

Flax seed – is a pre-biotic, it turns into good gut bacteria, also anti-inflammatory reduces the risk of breast and ovarian cancer4

Sunflower seeds – a superfood providing vitamin E and a strong antioxidant.  My favorite part is they taste and chew like nuts.

Organic raisins – 50% of all raisins come from about 50 miles surrounding Fresno California.  They are sprayed with poison, bug killer and then dried; concentrating all the residue into the raisin.  Please spend a little more money and buy organic raisins.5


When I was in medical school we were instructed to have a bowel movement after every meal.  The whole class grunted with uniform agreement, “Yea, like that is going to happen”.  Guess what, it does not take long with this regular oatmeal breakfast.  You can once again become a regular person and eat a lot less in the meantime.

Please leave a message below.  I look forward to hearing from you.





Posted on

Organic Brownies with Xylitol

This is a great alternative brownie recipe for cancer patients that still want a sweet treat.

The xylitol, used as a sugar substitute is a 5 carbon sugar. This type of sugar is too large to pass through the intestinal tract and into the blood stream.

Using organic ingredients also reduces the exposure to cancerous pesticides.

Using butter from grass fed cows is better because these cow are not injected with hormones.

Flour such as rice and coconut are gluten free, gluten can cause sluggish blood flow as well as bloating and swelling.

Cage free eggs are also important because they will have a better nutritional value then bleached conventional eggs.


  • 1 cup organic grass fed melted butter
  • 2/3 cups cocoa powder organic
  • 4 cage free eggs
  • 2 cups xylitol
  • 1 tsp organic vanilla
  • ½ cup rice flour
  • ½ cup coconut flour
  • ½ tsp baking powder


  1. Preheat oven to 375*
  2. In a bowl put melted butter and cocoa powder mix well.
  3. In a separate bowl combine eggs, xylitol and vanilla and mix well.
  4. Combine the cocoa mix with the xylitol mix and stir well.
  5. Mix the flour, the salt and the baking powder.
  6. Gently add the flour mixture to the wet mixture stir well.
  7. In a greased 9”x13” oven safe baking dish add the brownie mixture
  8. And bake for 35-40 minutes. Remove from oven let cool 15-20 minutes
  9. Serve and enjoy.



Posted on

Butter Steamed Cod With Broccoli And Mashed Acorn Squash, Red Bell Peppers

This recipe is great for people with O blood type.



Serves (4)

  • 1 ½ lbs. wild caught Alaskan Cod
  • ½ stick or 4 tbls grass fed butter melted
  • 2 lbs organic broccoli blanched
  • 1 organic acorn squash cut lengthwise and seeded
  • 2 oz small dice organic red bell peppers
  • 1 oz olive oil
  • 1 tbls pink Himalayan salt
  • ½ tbls organic Italian seasoning


  1. Pre-heat oven to 425*
  2. For the fish use a glass casserole dish, pour 2 tablespoons of butter in the dish and spread evenly. Place the fish in the dish (put sliced lemon on the fish; optional) season with salt. Bake for 13-17 minutes.|
  3. Blanch broccoli (boil water add broccoli for 2 minutes then submerge in ice water) set aside. Bring olive oil to high heat in a 12 inch skillet, add broccoli and salt sauté for 3 ½-4 minutes.
  4. After removing the seeds, pour one tablespoon of butter in each half of the squash add 1 oz of the diced red bell peppers to each half. Season with salt and bake for 45 minutes.