cauliflowr soupThe holidays can be especially heard for people who are suffering with a chronic disease like cancer. On top of the worries, stress and fears of the future, the inability to enjoy simple Holiday pleasures can come as a hard knock. If you have a blood or bone cancer, you may have a severely compromised immune system, meaning that you can’t enjoy the usual festive delights; and many people who undergo conventional chemotherapy treatment will find that the drugs have affected their taste buds as well as their appetite.

Chemotherapy is created to target and kill fast growing cells, like cancer cells. Unfortunately it can also kill healthy cells that reproduce at a fast rate, such as bone marrow and the cells lining the mouth, the stomach. At Alternative Cancer Treatment Mexico we use limited or no chemotherapy during our treatment program, which minimizes side effects.  However, many of our patients come to us after trying conventional cancer treatment, without success.

This recipe is a great appetizer for people with cancer or who are receiving chemotherapy; it is high in vitamin K to support liver function and has lots of antioxidant support thanks to the cumin and nutmeg.

Make It Personal. Everyone reacts to disease and treatment differently, so you may need to modify the recipe to suit the recipient.

  • If you are cooking for someone with an estrogen related cancer, such as some breast cancers, swap the soy products for a non-soy alternative, as soy contains an estrogen-mimicking hormone that can cause complications.
  • If everything tastes too sweet as a result of chemotherapy, switch the sweet potatoes for potatoes.
  • If the smell of cooking can make you or your guests nauseous, try putting a whole, fresh (well washed) bay leaf in the mixture while it is cooking.

Ingredients:

I whole cauliflower, cut into florets

1 medium sweet potato (or switch for a potato), cut into cubes.

1 tbsp extra virgin olive oil

1 tsp butter

½ tsp ground cumin

¼ tp freshly grated

750ml soy milk (or swap for almond, hazelnut or full fat dairy)

250 soy cream (or alternative)

Method:

  • Heat the oil and butter in a heavy pan. Add the spices, stir and keep on a low heat for 2 minutes.
  • Add the vegetables and stir until they are coated in the spices.
  • Add the milk and cream, stir and simmer until the mixture is very soft. Remove the bay leaf if used.
  • Blend well to make a smooth, creamy mixture.
  • If possible, ask your guest of honor to taste the soup and season it to his, or her, taste.

Enjoy!

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