A Great Recipe Book — With Your Help
A Reader’s Story — Kelly Hartter
**** Want To Get Your $.02 In?
**** Healing Cancer Naturally
Welcome to this 127th issue of my newsletter. About 24 months of past issues are available at this web site. Just click on the “Newsletter Archive” link on the left of the screen. The articles tend to be “timeless,” so read or reread some of them at your leisure.
A Great Recipe Book — With Your Help
YES! We are finally going to answer the question I get more than any other. “What’s left to eat, Bill?” Well, here’s your answer, folks. Thanks to the all-out effort of Cheryl Miller-Uphoff, we’re going to deliver a great book of recipes to you in just a few weeks.
Here’s the story behind it. Cheryl is a Realtor in Peoria, Illinois who helped her Dad overcome his lung cancer last year using the regimen in Chapter 5 of my “Cancer-Free” book. In the process, she got him to radically change his diet by inventing some recipes which avoided all five of the “no-noes” in Chapter 5. He loved them. Cheryl got the great idea to put out an e-book with a wide variety of recipes to help all of you stay away from harmful foods — but enjoy eating in the process. Way to go, Cheryl!!
To prove that Cheryl’s project has God’s blessing, He dropped a wonderful chef from West Palm Beach, Florida into her lap. She is bubbling with excitement, as you can imagine, to have Chef Peter Cosmoglos helping her put together and test some great recipes. Here’s what Cheryl said about Chef Peter Cosmoglos:
“I’m thrilled to have Chef Peter Cosmoglos working as a co-consultant and contributor with me on this cookbook that we believe will help so many people expand their menus with foods they can enjoy that will satisfy their palate.
Peter is a world-renowned chef who’s graduated from the Culinary Institute of America. He’s worked in 8 restaurants and has traveled extensively around the world as a private Chef for his clients.
As a Chef on a private yacht, his travels included a 2,100 mile trip up the Amazon River, and European and Far Eastern journeys. His Greek heritage has also contributed to his skill in Middle Eastern cuisine. Because of his extensive world-wide travels, he became very adept at provisioning in foreign ports and cooking with limited and unusual ingredients (and also gluten-free cooking).
Chef Peter has cooked for many notable names that include royalty, celebrities and heads of state while he was employed by one of the top 10 “Forbes 400′ members for 18 years.
Peter and his wife (also a chef) who are now living in lovely West Palm Beach, FL, are also eating CC/FO daily and I’m encouraging him to ‘join the club’ as you encouraged me! He has some good ideas to make the cookbook interesting and easy to follow and I’m looking forward to working with him on this book.”
WOW! How sweet it is! In this newsletter, I’m going to give you a “taste” (pun intended) of what will be in this e-book as soon as we can put it together. These are also intended to get you to contribute the tasty recipes you have developed to help you radically and permanently change your diet. Here’s how to submit your candidates for the book. Look at the examples below and format your recipe similar to them. Put it in an e-mail and send it to:
Don’t send them to me. They’ll get lost.
THE SAMPLE RECIPES
OK, here are four yummy examples of what will be in this e-book. Try them and give Cheryl your comments:
Blueberry Muffins [Makes 12 muffins]
2 C gluten-free all-purpose flour
2 t baking powder
2 t baking soda
1/2 t salt (Celtic Sea Salt, if you have it)
1 t cinnamon 1 t xantham gum
Mix dry ingredients together.
1/2 C coconut oil
1/3 C applesauce
1/2 C agave syrup
1/2 C rice milk
1 T vanilla extract
Mix liquid ingredients and add to the dry ingredients. Mix until blended.
1 C blueberries
Fold blueberries into the mix and pour into muffin-lined tins.
Bake at 325 degrees for 20-25 minutes until a toothpick comes out clean.
Frozen Pina Colada Dessert [Makes 4-6 servings]
2 1/2 C cored, fresh, ripe pineapple
Cut pineapple into 1-inch cubes and use the metal blade of a food processor or blender to process the pineapple in 2 batches for 15 seconds.
1 14 or 15-oz. can natural coconut bilk (without preservatives)
3 peeled, seedless tangerines cut in half (or 1 C orange juice)
6 T of agave nectar
Add ingredients to food processor and continue processing to mix well. Transfer to a 2 quart mixing bowl (do not use a glass bowl). Cover and place in freezer for at least 24 hours.
After freezing, use the metal blade to process half of the frozen pineapple mixture by first pulsing 8 to 10 times, and then letting the machine run until the mixture is smooth. Set processed mixture aside in a chilled 2 quart bowl. Repeat by processing the remaining frozen mixture in the same way as above and add to the chilled 2 quart bowl. Place the bowl, covered, in the freezer for 1 to 2 hours, until almost firm, before serving.
1 C shredded, unsweetened coconut
Toast the coconut by placing on a cookie sheet in a 300 degree oven for 5 minutes. Do not let the coconut brown.
Scoop the frozen mixture into chilled dessert glasses and top with toasted coconut. Serve immediately.
1 T olive oil
2 cloves garlic
1 large leek
Heat oil and saute leeks and garlic until soft.
7 oz. assorted mushrooms
1 T olive oil
Now add mushrooms and additional oil. Saute for approx. 2 minutes.
1/2 C Arborio rice
Add rice and continue to saute for about 4 minutes.
2 to 2.5 C chicken broth
Add a bit of broth at a time (about 1/2 C) and simmer on medium low heat. Stir frequently and add additional broth as it gets absorbed.
1 T fresh rosemary (minced)
Add rosemary and tast rice for doneness. The rice mixture shuld be mushy (wet) and should have a bit of a creamy texture to it.
Serve immediately, and remember it should be wet!
Sweet and Spicy Vegetable Stew
1/2 to 1 C water
Heat water in a large pot.
1 onion, chopped
1 jewel or garnet yam, peeled if desired and cut in 1/2 inch cubes (about 2 C)
1 large carrot, chopped
1 C sliced celery
Add onion, yam carrot and celery. Cook over medium heat, stirring often, until vegetables begin to soften, about 7 minutes.
1 C chopped roasted red peppers (packed in water or freshly roasted)
1/2 C fresh cilantro, chopped
1 T minced jalapeno pepper
1 t minced fresh ginger
1 t curry powder
1/4 t cinnamon
1/4 t ground coriander
1 15-oz. can organic fire roasted red tomatoes (or 1 1/2 C freshly chopped)
1 15-oz. can garbanzo beans, undrained (or 1 1/2 C cooked garbanzo beans with 1/2 C of additional water or vegetable broth)
1 C fresh pineapple, crushed, including juice
Add remaining ingredients. Cover and continue to cook, stirring occasionally, until vegetables are tender, 15 to 20 minutes.
PLEASE TRY THEM
Well, there you are folks. Four examples of what will be in this great recipe book. Try them when you can and give Cheryl some feedback at her e-mail address reserved for this purpose. Again, the e-mail address to use is: Cheryl@CancerFreeFoodsForLife.com. While you’re at it, please prepare your favorite recipe for her and send it along. Together, we can help lots of people all over the world.
A Reader’s Story — Kelly Hartter
Kelly Hartter is a friend of Cheryl Miller-Uphoff. Here’s her story she sent me, along with her recipe for the CC/FO breakfast (or lunch).
“Hi Bill…My name is Kelly Hartter…At age 50, I was diagnosed with pancreatic cancer w/liver metastasis in November, 2005. The doctors gave me 6-12 months. Well, God has a plan and a purpose for me — hope and a future.
I just recently bought your book…I do a lot of natural things– a very strict diet and I have done the Budwig CC/FO for 3 years. I also went to the Hoxsey Clinic in Mexico in January, 2009. I have a Budwig recipe for your readers.
4 T organic low-fat cottage cheese/or organic plain yogurt or kefir (kefir is thinner and easier to blend)
2 T Barleans Flaxseed Oil, high Lignan (shake well everytime)
handful of fresh organic spinach
handful of fresh (homemade) broccoli sprouts
2 T powdered greens (I use Dr. Richard Schultz)
1 T of ground flaxseed
Blend the CC/FO first in a small blender (I use a Magic Bullet) before adding the other ingredients. This makes the oil water-soluble. You must, must blend the two well.
Add all the rest.
It’s an excellent way to get more power-packed nutrition. Drink it down and don’t be a wimp!
Everyone should eat an avocado everyday. Boring as it may sound, this is my lunch everyday.
I thank you for your book. You are ‘right on’ with your advice and I am adding yours to my regimen. If your readers would like to contact me, my e-mail address is: email@example.com. My advice to your readers is….The doctor is not the final authority. Seek the Great Physician. He said ‘My people perish for lack of knowledge.’ It is our responsibiltiy to pass this on, because your doctor won’t. We must take our health care into our own hands.
I am not a health care practitioner. Check with your doctor before starting any regimen. I do not have a cure for cancer. By law we have to say this since we live in The Land of the Free, USA. I love this country but it is so sad that people are suffering and dying because of the AMA and the trillion dollar business.
Thanks, Kelly, for your inspiring story and your great recipe. Take her words to heart, folks. It is almost certain that Kelly would not be alive today if she hadn’t done what she describes above.
WANT TO GET YOUR $.02 IN?
Ron Strauss sent me this great link. Watch the video and use this simple procedure to contact your Representative or Senators.
“If you want to complain about the impending suppression of alternative health supplements via Codex Alimentarius or anything else, here is a rapid and simple way to instantly contact your senators or representative. Watch this 3 minute video.
HEALING CANCER NATURALLY
Looking for a wealth of information on natural healing for cancer. I suggest you take another look at this web site, as I did recently. It covers everything from Budwig Protocol to “New Medicine” and literally hundreds of other topics. I’m sure you will find something there that will make your visit worthwhile. There is nothing for sale at this web site. Just go to:
Do your friends a favor and send them to my web site:
Be well…and be sure to hug each other every day!
Author, “Cure Your Cancer” and “Cancer-Free”
Although many alternative medical treatments have been successfully used for many years, they are currently not practiced by conventional medicine and are therefore not “approved” and legal (in some States) for medical professionals to prescribe for their patients, although it is legal for individuals to use them at their own discretion. It therefore becomes necessary to include the following disclaimer:
The offerings made by this publication are to be carefully considered by the user. All responsibility regarding the use of alternative treatments rests with the patient. If you have doubts regarding these things, rely on your conventional doctor.