We find that patients can quickly become scared of what to eat and it can lead to a phobia of food. We see patients losing weight rapidly and not getting enough nutrition, simply because they do not know what they CAN still actually eat.
For someone suffering from illness including cancer, they can end up hearing the same warnings about what you cannot eat. So we see patients losing interest and with fading appetites, unable to stay on track with the diet and ultimately losing their battle against cancer.
The common misconception is that all you can eat is raw vegetables, but in fact there is far more you can do in order to keep your diet varied and interesting. It does not have to lack flavor.
The good news is that with a few healthy twists and replacements, you can even still have many of your old favorites, that will not only benefit you th cancer patient, but also help with the health of the whole family.
So heres the list of foods you can eat and some that you can occasionally eat. We have also included the foods you cannot eat for reference, but lets start with the good food:
Potatoes: If you love mashed potatoes, then swap your white potato for sweet potatoes, or casaba instead. If you’ve ever been to Peru then you know just how many different types of potato there are to try and make the white potato seem bland in comparison.
Fresh Breadfruit is a great alternative as well, mashed, fried or turned into a pie with coconut milk and garlic.
Pizza: You can still have pizza. Just make the pizza base with Amaranth flour instead of wheat flower. Tomatoes can be replaced with basil to make the paste and then you can experiment with fresh ingredients from the list below for various toppings.
Flat bread: We have spent nearly two decades trying hundreds of recipes for bread that suit the cancer diet. We understand ‘no wheat and no gluten’ but this can mean a variety of horrors, as these breads can end up looking like ‘bird cake’ that my grandma used to make. It gets all stuck in your teeth, tastes awful and dries your mouth out. It can often be labour intensive, but end up an offense to your senses. This recipe is wheat free but has great taste and texture.
This is my simple and reliable flatbread recipe using coconut flour and psyllium husk. This version is gluten-free, low carb, and soft enough for wraps or dipping.
Ingredients (makes 4 small flatbreads):
1/2 cup coconut flour (60 grams)
2 tablespoons whole psyllium husk (or 1 tablespoon psyllium husk powder)
1/4 teaspoon baking powder (optional, for puffiness)
1/4 teaspoon sea salt
1 cup hot water (not boiling, around 80°C)
1 tablespoon olive oil (optional, for softness)
Instructions:
1. In a mixing bowl, combine the coconut flour, psyllium husk, salt, and baking powder if using.
2. Add the hot water slowly while stirring to avoid lumps. The psyllium will quickly absorb the water and form a dough. If it feels too dry, add 1 to 2 tablespoons more hot water.
3. Add olive oil if using, and knead the dough briefly with your hands until smooth and pliable. Let it rest for 5 minutes.
4. Divide the dough into 4 equal parts. Roll each into a ball, then flatten with your hands or a rolling pin between two pieces of parchment paper until about 1/8 inch thick.
5. Heat a dry non-stick pan or cast iron skillet over medium heat. Cook each flatbread for 2 to 3 minutes on each side, until golden brown and flexible.
6. Serve warm. Store leftovers in the fridge, and reheat gently in a pan.
Tips:
You can add garlic powder, herbs, or seeds to the dough for flavor.
For a crispier version, increase cooking time slightly or bake in the oven at 180°C for 10–12 minutes.
I personally really missed white, soft, tasty bread. I also missed pita bread. I was a bit of a bread lover. So, finally, after years of searching, we discovered something in between the two, that requires only a few ingredients and is quick to make.
It was a wonder to discover this healthy flat bread recipe.
Nuts:
Almonds
Walnuts (English walnut, Black walnut, Butternut)
Cashews
Hazelnuts
Brazil nuts
Macadamia nuts
Pecans
Pistachios
Pine nuts (stone pine, Korean pine, Siberian pine)
Chestnuts
Tiger nuts (chufa)
Acorns (processed, leached white oak and red oak)
Ginkgo nuts
Beechnuts
Barukas
Candlenuts (cooked)
Hickory nuts
Kola nuts
Mongongo nuts
Pili nuts
Seeds:
Sunflower seeds
Pumpkin seeds (pepitas)
Flaxseeds
Chia seeds
Hemp seeds / Hemp hearts
Sesame seeds (black, white, brown)
Poppy seeds
Caraway seeds
Fennel seeds
Coriander seeds
Cumin seeds
Dill seeds
Celery seeds
Nigella seeds
Fenugreek seeds
Mustard seeds (yellow, brown, black)
Watermelon seeds
Cantaloupe seeds
Honeydew melon seeds
Cucumber seeds
Tomato seeds
Grape seeds
Apple seeds (in moderation)
Basil seeds
Perilla seeds
Shiso seeds
Pomegranate seeds
Cranberry seeds
Raspberry seeds
Strawberry seeds
Blackberry seeds
Blueberry seeds
Elderberry seeds
Gooseberry seeds
Currant seeds
Papaya seeds (used in moderation)
Passionfruit seeds
Kiwi seeds
Fig seeds
Dragonfruit seeds
Guava seeds
Jackfruit seeds (cooked)
Breadfruit seeds (cooked)
Lotus seeds
Water lily seeds
Moringa seeds
Apricot kernels (processed safe forms)
Peach kernels (processed safe forms)
Plum kernels (processed safe forms)
Grains & Pseudograins:
Quinoa
Amaranth
Buckwheat
Millet
Teff
Sorghum
Wild rice
Oats (gluten free certified)
Barley
Rye
Spelt
Kamut
Einkorn
Freekeh (green wheat)
Legumes:
Lentils (red, green, black)
Chickpeas
Green peas
Black beans
Kidney beans
Navy beans
Lima beans
Adzuki beans
Mung beans
Cranberry beans
Fava beans (broad beans)
Roots & Tubers:
Sweet potato
Yam
Taro root
Cassava
Plantain
Malanga
Jerusalem artichoke
Lotus root
Burdock root
Carrot
Beetroot
Parsnip
Radish
Turnip
Rutabaga
Kohlrabi
Celeriac (celery root)
Ginger root
Turmeric root
Galangal
Leafy Greens:
Dandelion greens
Kale
Spinach
Swiss chard
Collard greens
Mustard greens
Arugula
Romaine
Lettuce
Watercress
Bok choy
Napa cabbage
Red cabbage
Savoy cabbage
Vegetables:
Broccoli
Broccoli rabe
Cauliflower
Brussels sprouts
Asparagus
Artichoke
Fennel
Okra
Cucumber
Zucchini
Pumpkin
Butternut squash
Acorn squash
Spaghetti squash
Chayote
Bell pepper
Chili pepper
Eggplant
Olive
Nopal cactus
Fruits:
Avocado
Mango
Papaya
Pomegranate
Apple
Pear
Peach
Plum
Apricot
Nectarine
Cherry
Fig
Grapes
Kiwi
Dragonfruit
Guava
Jackfruit
Breadfruit
Passionfruit
Banana
Orange
Lemon
Lime
Grapefruit
Tangerine
Clementine
Blueberries
Blackberries
Cranberries
Elderberries
Gooseberries
Currants
Spices & Herbs (Antioxidant and Anti-inflammatory)
Turmeric
Ginger
Garlic
Cloves
Cinnamon (Ceylon)
Cardamom
Coriander
Cumin
Fennel
Fenugreek
Mustard seed
Black pepper
Cayenne pepper
Paprika
Oregano
Thyme
Rosemary
Basil
Sage
Marjoram
Parsley
Cilantro (fresh coriander)
Mint (peppermint, spearmint)
Lemongrass
Bay leaves
Anise seed
Star anise
Caraway
Nigella (black cumin)
Dill
Holy basil (Tulsi)
Chili flakes
Saffron
Edible Flowers:
Nasturtium
Calendula (marigold petals)
Hibiscus
Chamomile
Lavender
Rose petals
Elderflower
Borage blossoms
Dandelion flowers
Clover blossoms
Violets
Pansies
Daylily
Chive blossoms
Garlic chive flowers
Squash blossoms
Sunflower petals (small amounts)
Cornflower
Jasmine
Begonia
Carnation petals
Magnolia petals
Apple blossoms
Citrus blossoms
Mint flowers
Thyme flowers
Basil flowers
Gluten & Wheat Free Pasta Varieties:
Chickpea pasta
Lentil pasta
Black bean pasta
Mung bean pasta
Pea pasta
Quinoa pasta
Amaranth pasta
Buckwheat soba noodles (100% buckwheat)
Millet pasta
Corn pasta (non-GMO, if tolerated)
Brown lentil pasta
Red lentil pasta
Sweet potato noodles (glass noodles)
Kelp noodles
Zucchini noodles (zoodles, fresh spiralized)
Carrot noodles
Cassava pasta
Wheat Free Flours:
Almond flour
Hazelnut flour
Coconut flour
Chestnut flour
Tiger nut flour
Sunflower seed flour
Pumpkin seed flour
Flaxseed meal
Chia seed flour
Hemp seed flour
Sesame seed flour
Quinoa flour
Amaranth flour
Buckwheat flour
Millet flour
Teff flour
Sorghum flour
Oat flour (gluten free certified)
Tapioca flour
Arrowroot flour
Cassava flour
Potato flour
Sweet potato flour
Plantain flour
Rice flour (red, black, wild , not white or brown standard rice)
* Sorghum flour
* Millet flour
* Teff flour
* Certified gluten-free oat flour (only if made from uncontaminated oats)
Nut flours:
* Almond flour
* Hazelnut flour
* Chestnut flour
Seed flours:
* Flaxseed flour
* Chia flour
* Sunflower seed flour
* Pumpkin seed flour
* Sesame flour
Legume flours:
* Chickpea (gram or besan) flour
* Lentil flour
* Pea flour
* Soy flour
Root and tuber flours:
* Tapioca flour
* Cassava flour
* Potato flour (not the same as potato starch)
* Sweet potato flour
* Arrowroot flour
Other gluten-free flours:
* Coconut flour
* Green banana flour
* Quinoa flour
* Buckwheat flour (despite its name, it is not related to wheat)
* Amaranth flour
* Tigernut flour (made from a tuber, not a nut)
* Einkorn flour
* Emmer flour
* Farro flour
Herbs and spices
Tomatoes
Onions
Avoid using plastics where you can. Get the plastic wrapper off as soon as possible as the plastics seeps and leaks into the food. Do not put plastic in the dish washer as it will contaminate the other items.
Use cast iron, stainless steal and glass where you can to cook with. Non stick pans are carcinogenic over time.
So with all this information in mind, please stay informed and you can focus on the health benefits of eating the food that God intended us to eat. Put the music on and get creative. Get a spiraliser they can transform any vegetable and make your meals look photogenic!
We would also like to hear from you with any recipe ideas so we can feature them in the future. Also feel free to add other healthy options in the comments section for review to add to this post. Give us a like or follow me for more health insights
Copyright Maryjayne Aria
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