The more research I do, the more roads lead to a ketogenic diet in order to prevent brain tumor regrowth. A ketogenic diet is basically an eating pattern that facilitates the conversion of fat into a form of energy known as ketones. We are not there just yet, but are making shifts in the direction of ketone burning goodness.
Ben and I are living the anticancer life, with multiple cups of green tea daily, turmeric and black pepper in meals, berries, stone fruits, omega 3s out of our ears, and much, much more. Dr. Cao, Ben’s Chinese medicine doctor, also has Ben drinking green drinks throughout his radiation treatment to prevent dehydration.
The research is crystal clear that carbohydrate and sugar rich foods contribute to feeding cancer cells. Consequently, those were the first items we cut out. We are currently eating high anticancer foods; no sugar, no dairy, no gluten, wheat, and none to extremely low amounts of rice and other starches. I would have to say that the paleo diet most closely resembles our current eating habits. I must admit that I tend to raise a skeptical eyebrow at popular eating fads, and that is exactly what I did with the paleo diet for a good long while. Surprisingly, we found we entered the paleo diet world from the backdoor. Only after cutting items out, and integrating other anticancer foods, I realized that all those paleo recipe websites offered us delicious culinary options to fight brain cancer. Paleo won. I am a believer. The final straw was a little email from my sister-in-law titled meatza. I’ve been perfecting my meat-pizza ever since.
The ketogenic diet is a world away from Ben’s previous life of starting the morning out with a cup of coffee and creme-filled croissant, but the deeper I go into the research, the clearer it seems to me that a ketogenic diet is an excellent preventative choice for someone with brain cancer. So, we are making the changes, one by one, towards a ketogenic diet. Eating a very specific and intentional diet for medicine and healing is a completely new world for Ben, and so I continue to move slowly, and keep my research hat on, in order to bring the most delicious anticancer, paleo, or keto foods into our kitchen, and onto Ben’s plate.
Here is a recipe that was made for me by a friend on a recent trip. I was very excited to find out that her and her fiance were eating paleo, and had an incredible breakfast treat for us! The original creator of the dutch puff is this guy. He has a pretty cool blog about living the paleo diet. The thing I love about the dutch puff is that it has all the flavor and consistency of a breakfast pastry without the main ingredients being flour and sugar. Ben loves it, and I make it in place of our Sunday waffles, or if Ben is really missing his pastries. It does have some carbohydrates in it, so it is not an everyday breakfast meal. Here it is:
Approximately 13 eggs (3 cups)
1 can coconut milk
1 teaspoon vanilla1/3 cup of coconut flour
1/3 cup arrowroot powder
1 teaspoon of salt
1/4 cup blueberries
1. Preheat oven to 425 degrees.
2. Put 1/2 stick of butter into a 9×13 inch pan, and place into the oven.
3. In the blender mix 3 cups of eggs (approximately 13 eggs), 1 can of coconut milk, and 1 teaspoon of vanilla.
4. While the blender is running, add 1/3 cup of coconut flour, and 1/3 cup arrowroot powder, and 1 teaspoon of salt.
5. Pour mixture into pan when butter is browning and bubbling but not burnt. Quickly disperse blueberries into pan.
6. Cook about 25 minutes or until center appears solid. Sides will puff up a lot. I mean a lot- way more than in this picture (it was my first one).
Per serving (1/12 of the pan):
|With Blueberries||No Blueberries|