Leigh 's Wholesome Life

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The Big Giant Cancer-Fighting Salad


The Giant Cancer Fighting Salad.

 

Or in other words, my lunch and dinner for past few months!


This salad is courtesy of Chris Beat Cancer

 

Yes, some days it bores the pants off me, but majority of the time, I’ve loved the super simplicity of it.  No thought required.  AT ALL!

 

To make it even easier for myself, I spend an hour on the weekend, washing and chopping all the veggies and popping them into airtight containers in the fridge.  That way, when it comes time to eat, all I do is pull out the containers, dish some of the veggies out into a BIG bowl, and dress.  Voila. 

 

So why this salad?

 

It’s filled with raw organic veggies, sprouts, seeds and nuts to help strengthen my body’s ability to fight cancer, and filling it with as many vitamins, minerals, nutrients and enzymes as possible.  This mighty salad fills me up WITHOUT zapping me of energy and leaving me needing a nap.

 

A few simple guidelines

 

  • NO animal products AT ALL.  This includes cheese, any meat and yoghurt, and no commercial store-bought salad dressing.

  • Best to avoid adding fruit, as this can cause some indigestion when eaten with veggies

  • Organic as much as possible, as you don’t want to be adding any toxic chemical fertilizers and pesticides into your body at the same time as trying to heal it

 

How To Make The Giant Cancer-Fighting Salad

 

Use as many of the following ingredients as you can.

 

I personally use my food processor with the course grating attachment for all of the below veggies.  I find having them grated a lot more gentle on my digestion.

 

  • Dark leafy greens (like Kale and Spinach)

  • Broccoli (helping promote liver detoxification)

  • Broccoli Sprouts (hard to find in Australia, so I sprout my own)

  • Cauliflower

  • Brussels sprouts

  • Purple or savoy cabbage (huge amount of antioxidants)

  • Beets

  • Sliced red onion or leeks

  • Red, yellow, or green capsicum

  • Mushrooms (more beneficial cooked)

  • Tomatoes (more beneficial cooked)

  • Avocado (around 1/4 only)

  • Zucchini

  • Raw sunflower seeds (sprouted is better)

  • Raw almonds or walnuts (sprouted is better)

  • Sprouted beans and lentils (I personally use cooked organic versions)

 

Top with

  •  Nutritional yeast

  • Sauerkraut or kimchi (no vinegar added) – High concentrations of Vitamin C and carotene in addition to Vitamin A, B1, B2, calcium, iron and beneficial lactic acid bacteria. Fermented foods are great for digestion and repopulate your intestinal flora with beneficial bacteria essential for health.

 

Add a homemade dressing

 

Chris’ salad dressing

  • 1 tbsp olive oil or cold-pressed flax oil

  • Drizzle of apple cider vinegar

  • Oregano

  • Garlic Powder

  • Turmeric or Curry Powder

  • Cayenne pepper

NOTE:   You can leave out the oil to make this recipe oil-free.


My salad dressing

(I make up a big jar of this dressing when prepping my veggies and keep it in an airtight jar in the fridge)

  • No matter the size of the jar - fill half way with apple cider vinegar

  • Fill 1/4 of the jar with coconut aminos

  • Fill 1/4 of the jar with lemon juice

  • 2-3 cloves of garlic, crushed

  • 2 drops of oregano essential oil (or fresh/dried herbs)

  • 2 drops of coriander essential oil (or fresh/dried herbs)

  • 2 drops of thyme essential oil (or fresh/dried herbs)

  • Heaped tsp of turmeric powder

  • Lots of black pepper

  • Shake well

 

To mix things up a little

 

  • Blitz chickpeas in a blender with a whole lemon and a drizzle of organic olive oil to make a quick and simple hummus

  • Blitz chickpeas or other cooked beans in a blender with some of the dressing to make a more hearty (thicker) dressing

  • Blitz avocado in a blender with some of the dressing to make a green goddess version

  • Steam some cauliflower until soft and blitz in a blender with lemon juice and nutritional yeast for a super creamy dressing

  • If using cooked organic chickpeas, toss them in some turmeric and cayenne pepper and bake in the oven for a crunchy topping