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Recipe Categories.

The Cancer Free Cookbook contains over 90 delicious and nutritious gluten-free, dairy-free, sugar-free and preservative-free recipes in the following categories:

Sample Recipes.

Pumpkin Coconut Soup - Serves 4
  • 1T extra virgin olive oil
  • 1 large pumpkin or butternut squash (peeled, seeds removed and chopped)
  • 1 large carrot (chopped)
  • 1T garlic (minced)
In soup pot, heat olive oil. Add pumpkin, carrot and garlic. Saute for 3 minutes.
  • 7C vegetable broth
Add vegetable broth. Bring to boil. Turn down to a simmer. Cook for 30 minutes.
  • 1C coconut milk
  • Sea salt and pepper (to taste)
Using a hand blender (a regular blender can also be used), mix until smooth. Add coconut milk. Season with salt and pepper. Garnish with shredded coconut.
Hummus - Serves 6
  • ¾C garbanzo beans (dry)
  • 3C water
Cover beans with water and soak 6 hours or overnight. Drain and rinse. Place beans in a pot and cover with several inches of water. Bring to a boil; lower to a simmer and cook until tender (45-60 minutes). Drain and allow to cool.
  • ½C water
  • ½C tahini
  • 3T lemon juice
  • ½t sea salt
  • 1 clove of garlic
  • 3T extra virgin olive oil
  • Freshly ground black pepper
  • 2T parsley (chopped)
Place all ingredients into food processor and puree. Refrigerate several hours before serving.
  • Cut-up fresh, raw vegetables
Serve with assorted cut-up vegetables.
  • Parsley for garnish
  • Olive oil for garnish
  • Cumin for garnish
Garnish with fresh parsley, olive oil and a few sprinkles of cumin.
Fruity Salad Greens
with Pine Nuts - Serves 8
  • 6C mixed spicy greens
  • 1 ripe pear, cored and chopped
  • 1 tangerine, seeded and sectioned
  • 2T balsamic vinegar
  • 2T apple juice with pinch of stevia
  • ½t sea salt
  • ½t black pepper
  • 2T pine nuts
Wash greens and pat dry. Tear any large leaves into bite-size pieces. Mix with pear and tangerine in a bowl. Combine vinegar, apple juice, and salt in a jar. Just before serving, shake dressing and pour over salad. Toss to mix. Divide among serving plates and sprinkle with black pepper and pine nuts.
Strawberry Coconut
Ice Cream - Serves 6
  • 12 oz (by weight, not volume) strawberries, fresh or frozen
  • 2 14-oz cans coconut milk (do not use light varieties and watch out for preservatives in the ingredient list)
In blender, combine strawberries and coconut milk. Blend until very smooth. (It is not necessary to thaw frozen strawberries first as long as your blender is powerful enough to completely pulverize them. As a bonus, using frozen strawberries will help the ice cream freeze faster.)
  • 1t vanilla extract
  • 3 or 4 packets of stevia (or 1-2 T Agave nectar or to taste)
Add vanilla and stevia to the mix. (Agave nectar provides a smoother consistency when freezing ingredients than stevia.)
Pour the mixture into an ice cream maker and follow the appliance’s freezing instructions. Like most homemade ice cream, this one has the consistency of soft serve when finished and gets very hard after spending time in the freezer. In the latter case, leave it out on the counter for 10–15 minutes to soften before serving.