Posts Tagged With: cancer fighting foods

Beetroot, Apple and Caraway Sauerkraut

Great jar, inaccurate label.  It should read 'Beetroot, Apple and Caraway' Sauerkraut

Great jar, inaccurate label. It should read ‘Beetroot, Apple and Caraway’ Sauerkraut

Sauerkraut is a well disguised super hero. Cloaked in cabbage and a fermented glow, Sauerkraut is a dish that is not only delicious, but is very easy to make and gives us some very pleasant nutritional boosts.

China, with its amazingly rich and ancient food tradition seems the source of picklin’. It is said that traders brought many of their tasty pickles and fermented fare from the Far East to Europe. ‘Sauerkraut’ is the German name for fermented cabbage, the French call it ‘Choucroute’ and British people just call it “Fermented YUM”.

The fermentation of Sauerkraut involves a number microbial species; one creates an acid environment for another to thrive and the process continues until the ph is acid and we are left with the perfect conditions for pickling a cabbage. You just need to form a decent brine, cover the vegetable with it and leave it until you like the texture and flavour. Any kitchnen will have the equipment necessary to produce a decent ‘kraut and you can play around with the veggies, mixing and matching different combos.

This time of year, early Autumn in North Wales, is the perfect time for Sauerkraut making. All the ingredients we use here are bang on seasonal and we’re stocking up our larder for another long winter time, when vividly coloured sauerkraut is a pleasant surprise to unearth (not that we’ll be here, we’ll be in Turkey!!!!!!!). A ray of purple light in the chilly grey gloom. We like the addition of apples here, it gives a hint of sweetness. Beetroots are also doing well up here and a little caraway is always welcome to the party, giving things an unmistakeable, East Europe feel (where this kind of preserving behavior is very popular). Red cabbage makes an appearance to add even more colour and a backbone.  Proper cabbage-ness.

The process may seem a little long winded, but I’ve tried to simplify it down and make it accessible to the ‘kraut curious.

Buster (always interested in the smell of sauerkraut)

Buster (always interested in the smell of sauerkraut)

This recipe is lifted, with a few BHK modifications, from the brilliant book ‘Wild Fermentation‘ book by Sandor Ellix Katz. We are really getting our teeth into all things fermented at the minute, coming soon, the easiest Apple Juice Hooch imaginable (you almost have to do nothing to make home crafted booze!) and a really simple Kimchee recipe.

If you are avoiding salt, there are many salt-free sauerkraut recipes out there. We are yet to try them, but they will definitely be interesting!

You can add virtually anything to sauerkraut and it tastes good (this is not a challenge!); different herbs, spices etc.  We’re just sampling an Indian spice stylee version (you will not be surprised to hear!!!!) Can’t wait for the pokey results.

Fermenting and conserving vegetables using brine is something that once picked up, will be a constant source of inspiration in the kitchen. Making things like the glorious Kimchee or pickled onions/ gherkins is a not to dissimilar technique and of course, homemade stuff tastes leagues better than our shop bought friends. Once you start picklin’ and preservin’, its hard to stop (strange as that may sound).

Get your ‘kraut on!

The Bits – Makes roughly 1 kg of ‘kraut

1 medium-sized red cabbage
2 beetroots
1 red onion
(roughly grate these)
1 apple (cored and sliced)
2 teas caraway seeds
2 tbs sea salt

Grated and ready for action

Grated and ready for action

Do It

In a deep bowl or pan (preferably with straight sides), add the grated bits, caraway and sprinkle over the salt. Mix in well with your hands, pack down as well as you can.

Pick a lid/ plate that fits snugly over the sauerkraut and place a weight on top. Use kitchen weights, bottles of wine, whatever is handy and weighty. This weight will force the liquid from the veggies and fruit, the salt takes care of the rest via osmosis. The brine will begin to form. As the liquid gradually rises, keep pressing the lid down regularly until the brine covers the sauerkraut (this may take 24 hours). This is what we want. You can now cover this with a kitchen cloth and leave for 2-3 days and let the microbials do their work.

Some cabbages contain less water than others, if after 24 hours the brine is not covering the veggies, add salted water (1 tbs salt per 250ml water). Check the ‘kraut every day or two and skim off any ‘bloom’ that may form. This is technically mould, but is rare and does not affect your sauerkraut as it is protected by the brine.

The sauerkraut is normally ready after 3 days, depending on the heat of the room (the hotter the less time it takes to mature, the cooler the longer it can be left). It should be tangy and crisp.

You may like to scoop some out and keep it in the fridge when it is young and leave it for a few more days to mature, noting the flavour difference and what is your preference. We like ours funky and leave it for 5 days-ish. If the sauerkraut is getting soft, its probably passing its best and should be eaten pronto.

Serve

We’ve been having ours all over the place.  Great for picnics and packed lunches, on toast and a nice little surprise package on a plate of salad.

Foodie Fact

Fermented cabbage and other Brassicaceaes (Bok choi, broccoli, cauliflower, Brussels sprouts, mustard, kale, spring greens and many more) have been shown to help against cancer. When the cabbage breaks down, it goes through a chemical shift and the resulting isothiocyanates have been shown to fight the big C.

Sauerkraut juice is also a magical tonic, regarded as a digestive aid second to none.

Hell's Mouth Beach, Llyn Peninsula - Ideal picnic spot for sauerkraut scoffing

Hell’s Mouth Beach, Llyn Peninsula – Ideal picnic spot for sauerkraut scoffing

Categories: Healthy Eating, Raw Food, Recipes, Side Dish | Tags: , , , , , , , , , | 8 Comments

“I beat cancer with a raw diet and holistic lifestyle”

My family has been affected by cancer, as have most.  Jane and my Mum recently ran the ‘Race for life’ in Caernarfon (a 3 mile run for women to raise money for cancer research), I went along as the official photographer.  I was really touched by the amount of people there, all wearing bibs with messages to loved ones lost to the disease.   

This is an inspirational article that highlights the benefits taking a more holistic, diet based approach to beating the big ‘C’ and any other disease for that matter.  Thanks to Janette for the wonderful tale of hope and to freshnetwork the great site where I read this article. 

When fruit and vegetables are eaten raw, they are only of benefit to the body. Each containing a whole host of nutrients and good things that will help to make you shine!

“I beat cancer with a raw diet and holistic lifestyle”

Janette Murray-Wakelin beat cancer through a raw food diet and has enjoyed better health than ever since going raw. She tells Sarah Best the story of her journey to optimum health.

When Janette Murray-Wakelin was diagnosed with highly aggressive carcinoma breast cancer over six years ago, she was given six months to live. The tumour was three centimetres and the cancer had spread into the chest wall and the lymph nodes. It was recommended that she undergo conventional chemotherapy and radiation treatment, which she was told may possibly extend her life a further six months.

At 52 years, a mother of two and grandmother of one, she was not willing to accept this prognosis. “I had lived a very healthy lifestyle, being vegetarian for 25 years and vegan for the previous 15 years,” Janette explains. “I have also been extremely physically active all my life, so I was quite shocked with the diagnosis. However, the power of intention is far greater than that of fear, and I had every intention of staying around for a very long time!”

Janette was alerted to the possibility of cancer being present when her little grandson Kieran inadvertently found the tumour. “I had been carrying him all day as we walked around a local festival and he had fallen asleep in my arms,” she remembers. “When we finally got home and I put him down, I noticed some pain in the breast area where he had been holding on to me. It was then that I discovered the lump. I was not overly perturbed; I had always done regular self breast examinations and had never had any sign of a problem. In fact, apart from a bout of scarlet fever and measles as a tiny child, I had never been sick in my life. I have never had so much as a cold and I’ve never taken any drugs, not even an aspirin! I thought it was just bruising to the tissue from being held onto for hours by my grandson.”

It was Janette’s daughter who suggested she should have it looked at and the following day she had an ultrasound and biopsy, which led to the diagnosis. “My intuitive response to the recommended treatment was that it did not make sense to compromise the body’s system further,” Janette explains. “It seemed obvious to me that I should be helping the body to rejuvenate and rebuild, thereby reversing the problem. My instinct told me that treating the symptoms would not address the cause. I was also convinced that I was not meant to die of cancer, so I treated the diagnosis as a challenge. It seemed to me that this was just a message from my body that there was a problem I needed to deal with.”

A year earlier, Janette had been present at her grandson’s birth and had held his little hand for his first 24 hours of life. “I promised him that we would have many wonderful times together over the years and that I would always be there for him,” she recalls. “Now he had brought this to my attention so that I could take care of the problem and be able to keep my promise!”

Janette and her husband Alan have spent most of their lives travelling together worldwide. They married and their two children were born while they were still in their early twenties. In search of a healthy lifestyle for their little family, this adventurous couple sailed from their home country of New Zealand when their children were very small. Their sailing boat was completely self-sufficient, relying on the four winds to take them throughout the South Pacific; visiting, living and working in places like the Tongan Islands, Micronesia and Papua New Guinea.

“Our time on the ocean was incredible,” Janette recalls. “We learned a lot about ourselves from living on the sea. Most of the time it was so serene, but there were moments of awe when the storms raged around us! It was fun home-schooling our children and as a family, we grew very close,” she mused. “It was a carefree life with very little stress, our food was mostly fresh fruit and vegetables and our environment was pretty clean and green.”

It was hard for Janette to think of what the cause of her illness may have been given the healthy lifestyle she had been living. However, during a maintenance refit for the sailboat, she did suffer an accident, which exposed her to a high dose of toxins. “I was painting the boat when the scaffolding collapsed under me,” she recalls. “It happened so fast that I was still holding the can of paint when I hit the ground! I was completely covered in marine paint that has toxic ‘antifouling’ properties. It was in my hair, my eyes, nose, ears and mouth. I ingested quite a bit and my skin was covered in paint. It took three months before my normal skin colour came back and since the skin is the largest organ of the body, over-exposure for me was inevitable!”

After four years sailing in the South Pacific, the family embarked on a new adventure for a further four years; living and working on a cargo ship on the inland waterways throughout Europe. “This adventure is another story in itself,” Janette says, “but during that time I was also exposed to toxic fall-out from the Chernobyl disaster. Looking back over my life and remembering those two times when I was over-exposed to toxins, I realized that my body must have been highly compromised.”

Whether it was one incident or the other, or perhaps the combination of both, Janette was sure that the toxic load in her body predisposed her to the onset of cancer. “I could think of no other explanation, but once I had established the likely cause, I felt more empowered to do something about it,” she says. “I was no longer guessing, taking a gamble on treatment, nor in fear of the outcome. I knew that I could take control of the situation myself, doing 100% the best I could for my body.”

The family’s initial reaction to the diagnosis was to research all they could about breast cancer and the possible causes and the treatments that were recommended, as well as looking into natural holistic therapies and making lifestyle changes that would be most likely to result in a positive outcome.

“We needed to know all the possibilities so that I could make an informed choice as to the best course of action to take,” she says. “I knew that it made sense to do everything I could to give the body the tools it needed to take me on my journey to optimum health. Our extensive research not only gave us the knowledge to do just that, but also the confidence to know that I had made the right choice.”

With the help of a naturopathic physician, Janette established a regime that would support mind, body and spirit. This intensive regime included intravenous immune therapy; infrared detoxification therapy; increasing the amount of oxygen to the body through ozone treatment; conscious breathing; aerobic exercise; visualization; meditation; positive thinking and spiritual awareness; and optimal nutrition through juicing, wheatgrass and living food nutrition.

For the following six months after receiving the diagnosis, Janette spent three hours a day, five days a week at the naturopathic clinic having therapy to help boost the immune system. “I used the time sitting hooked up to the intravenous drip to relax. It also gave me time to do more research,” she said.

She increased the amount of exercise that she was already doing on a daily basis, incorporating yoga and long distance running. “With yoga I was able to reunite with myself. I came to know my inner self and to love myself unconditionally. My running became more meditative. I chose to run on trails in the mountains or barefoot in the sand along the beach. I could feel again the sense of freedom that I remembered when I ran as a child.” She adds: “I visualized achieving personal goals that I had long since put aside – perhaps I would write, perhaps I would paint. I visualized myself proudly looking on at my grandson’s wedding then going full circle and being present at his child’s birth.”

Daily sessions in the infrared sauna maximized the detoxification process. “I could feel my body ridding itself of toxins while enjoying the feeling of complete relaxation during the sessions,” she remembers. “At the same time, my nutritional intake took a huge leap. I started juicing in earnest. It made sense that I could consume more nutrients by juicing because I just wouldn’t be able to eat that amount of food. If it takes 4 cups of carrots to produce 1 cup of juice, and I could drink 4 cups of juice per day, I knew I was way ahead of the game,” she said. “I think I was close to consuming a truckload of carrots every week during those six months! My hands turned carrot-coloured, but I didn’t care! I was alive and running!”

She also started taking wheatgrass: “When I learned that one ounce of wheatgrass juice has the equivalent nutritional value of 2lbs of green leafy vegetables – more than most people eat in a week – I never hesitated.” Apart from having all the vitamins and most of the minerals the body needs to be healthy, wheatgrass juice also has all the amino acids making it a complete protein. Like all greens, wheatgrass is also very high in chlorophyll, which is like giving an oxygen infusion to the body. When taken, the juice goes directly to the bloodstream, oxygenating the blood and the whole body.

“I knew from the research that we had done that this was a crucial factor in stopping the mutation of cancer cells,” Janette explains. “Cancer cannot survive in an oxygenated environment, therefore the more oxygen I could pump into my body through exercise, conscious breathing and drinking wheatgrass, the better!”

Although Janette had been vegetarian and vegan for most of her life, she decided that if she was going to “give it 100%”, she would also eliminate all cooked food, thereby getting the maximum amount of nutrients from all foods she consumed. “I couldn’t believe the difference in the way I felt within only one week of changing to 100% raw food,” she remembers. “The first thing I noticed was that my clarity of mind was intensely heightened. I no longer had to think about decision making. Everything became very clear; there was no hesitation. I lost 15lb within the first month of eating 100% raw food, which took me just below my recommended weight. The following month my weight came back up a few pounds and has not changed since,” she says.

During the first six months, Janette’s body revisited old injuries that had obviously not completely healed. For example, during her accident with the paint, she sustained an injury to her elbow that had left her unable to straighten her arm. She experienced ten days of pain in the elbow, similar to that which she had endured at the time of the accident, but when the pain stopped she could straighten her arm again! “I also found I had much more energy than before and that it lasted longer. It was especially evident during my long training runs and my physical performance level increased,” she says. “There is absolutely no doubt in my mind that consuming 100% raw food made a huge difference to my recovery time and to my overall healing.”

It is interesting that although the lifestyle changes Janette made were minimal – as her diet and lifestyle were already very healthy – the positive results were profound. “I really only had to stop eating the odd muffin, a sandwich now and then, eliminate the pasta and stop wokking my vegetables!” she laughs. “I had already eliminated meat and dairy and I had never eaten processed or junk food, so the change to 100% raw food for me was not that big, but the change to my overall health was huge. Not only did I immediately experience clarity of mind, increased energy, specific injury healing and a feeling of well-being, but I actually cured myself of cancer!”

Within the six months Janette had been told by doctors was her maximum expected lifespan, she received a clean bill of health. There was no longer any sign of cancer cells in her body. At that point, she came off the immune therapy regime, but has continued with all other aspects of her raw lifestyle. Janette is quick to mention that those crucial six months were also filled with love, laughter and lots of support from her family and friends. “I am blessed with a loving family who rallied around me and helped with the research, with physical and mental support, and most of all,” she emphasizes, “with their unwavering conviction that the path I had chosen was mine to choose. I believe having unconditional support is also paramount in healing the body.”

She adds: “I now have two more grandchildren whom I believe I would never have known had I not made these informed choices to follow a raw diet and lifestyle. My diagnosis of cancer and resulting journey to optimum health has been an experience I am truly grateful for. I know for certain that I will continue on the raw path, as I continue to experience more health benefits and an ever-increasing enlightened consciousness. Every day is exciting when you are raw!”

As a result of this life changing experience, Janette and Alan established the ZenZero Centre for Optimum Health in Courtenay on Vancouver Island in Canada, where they offer ‘raw lifestyle programmes’ based on a holistic approach incorporating mind, body and spirit. On a weekly basis, health presentations, seminars and workshops are offered by over 40 holistic practitioners affiliated with the centre, and international health educators speak monthly. ZenZero also sponsors weekly and monthly raw food potlucks and has a raw lifestyle store, a raw juice fountain, and The Raw Food Oasis vegan restaurant. Both Janette and Alan are 100% raw and their staff of 20 also follow the raw lifestyle.

This article appeared in the Spring 2008 issue of Get Fresh! magazine.

Categories: Healing foods, Healthy Eating, Raw Food, Superfoods | Tags: , , , , , , , , , , , , , , , | 6 Comments

Blog at WordPress.com.

%d bloggers like this: