I was diagnosed with invasive lobular carcinoma of the breast in September 2011. I had a lumpectomy followed by 25 sessions of radiotherapy. The margins were clear, the one lymph node taken was clear, so no chemo required.
I am so fortunate to have a very loving, supportive partner. That makes a world of difference to coping with a cancer diagnosis. One of my strongest motivations to keep well is to live to see my four beautiful young grandchildren grow up.
At the time, I read everything I could lay my hands on – searching for a recipe for future cancer prevention. I followed a naturopath’s advice and he obtained some high quality supplements for me. I began taking 5 drops a day of iodine diluted in water, from a compounding pharmacy. I read and decided to rigorously follow Professor Jane Plant’s book ‘Your Life In Your Hands’ and have now been on a completely dairy-free diet for 12 months. There are also many good recipes to be found in Jane Plant’s book ‘Eating for Better Health’. My partner and I grow many of our organic vegetables ourselves. Nowadays I eat and cook a sensationally healthy diet.
I live in central Victoria on a bush block, so I do regular bush walks – weather permitting. I attend a yoga class weekly and practise yoga at home every morning.
I have long been interested in health foods and healthy cooking, but cancer gave me the incentive to do this daily and much more rigorously. The result has been that this has been the healthiest year of my life: my first winter with no sore throat nor cold or flu bug. Now I want to share a few of my simple recipes.
I start the morning with a cup of green tea, followed by a freshly squeezed orange and lemon (or lime) juice.
My morning porridge: rolled oats, quinoa flakes, amaranth, chia seeds, sesame seeds, a few flaxseeds, dried cranberries, fresh fruit in season (berries, mango, banana). This is cooked either with almond milk, oat milk or organic soya milk.
My daily juice: purple and orange carrots, a celery stalk, half a home-grown beetroot, an apple, a knob of fresh turmeric, a piece of fresh ginger.
I cook lots of veggie stir-frys and I have a fresh garden salad daily or alternatively, fresh green veggies lightly steamed with Tamari, coarse pepper, herb salt and seaweed Gomasio*. I also love a free-range egg omelette cooked with mushrooms and spinach.
* A mixture of organic sesame seeds, sea salt, nori and kombu (sea vegetables). Available in most health food shops.