Myths say cancer feeds on sugar. Carbs on the other hand, turn into sugar after being eaten.
I am trying my best to cut out refined sugar (such as normal white sugar) from my diet, I don’t know how effective that is to stop cancer cells from growing, but anyway it’s better to be safe than sorry, refined sugar and a lot of refined foods such as white rice and white flour are no good for you as they are just simple carbs. I’ve been replacing a lot of my carb intake into healthier alternatives.
I used to enjoy couscous (a simple carb) quite a lot, but I’ve found couscous’ cancer friendly cousin – quinoa, to help me through this difficult time.
Quinoa (pronounced kinn-wa) is a type of seed that contains “9 essential amino-acids, making it a complete protein” (source http://vegetarian.about.com/od/glossary/g/whatisquinoa.htm), therefore when eating quinoa, you’re not just eating simple carbs but instead, really good protein.
Now that I’m due for the next chemo in 2 days, I’m pretty confident that I’m past the neutropenic stage when I stick to a low-microbial diet (info). There is this couscous recipe from Nigella that I used to love making, and having tried quinoa before, I somehow thought it’d go really well with quinoa. And it did! Here’s my recipe.
Servings – 2 persons
Prep time – 45 minutes
- 1 cup quinoa (red or white, your pick, I used white as it looks like couscous)
- 2 cups water
- 1 teaspoon paprika
- 1.5 tablespoon of peeled ginger
- Half a standard red onion
- 300g cherry tomato
- 1 lemon
- 2 tablespoons of extra virgin olive oil
- 1 bunch of coriander
Place the quinoa into a colander and rinse under running tap to remove the saponins (otherwise you are destined for a bitter quinoa), just a minute or so would be good enough. Put the quinoa into a deep saucepan (or rice cooker if you wish) together with water (the quinoa to water ratio is 1:2), with the paprika and ginger into the water. Turn on heat on high until water boils and then switch to low heat. Let it simmer for 20 minutes. Once cooked, turn off heat and let the quinoa cool.
While waiting for the quinoa to be cooked, use your time to chop/cut/dice your red onion. Juice a lemon into a bowl and put the chopped/cut/diced red onion into the lemon to let it steep. Let it steep for at least 20 minutes.
In another bowl, half the cherry tomatoes and pour the extra virgin olive oil into the cherry tomato halves.
Once the quinoa is cooled, pour the cherry tomato-extra virgin olive oil mixture into the quinoa into it, mix. Pour the red onion-lemon juice mixture into the quinoa, mix.
Finally, chop the coriander and mix it in the quinoa.
Alternative suggestions – zest some lemon peel into it! I served it with grilled salmon tonight.
I’m already feeling sick for the next chemo session. I will just be telling myself it’s gonna be fine! 🙂