Tag Archives: recipes

Basic Homemade Deodorant (with fluffiness!)

Sorry guys, I slacked off for a while and although I kept reminding myself to write I still failed. It’s astonishing how chemo reduced my concentration and I haven’t really been able to do things like write and read (I just started on a book and stopped 1/10 of the way!!!).

I have been writing  about food recipes on this blog. A major aspect that changed in my life is my use of less-processed products in order to reduce my body’s intake of harmful chemicals and substances. I feel like me having cancer is a wakeup call to tell me that I should revert to the very basics. I must admit, before I became ill, I was a fan of personal care products filled with chemicals such as antiperspirants, lotions, soaps, to home cleaning products such as all purpose cleaners and other cleaning detergents.

Today I present to you the first thing I switched to – Basic Homemade Deodorant.

Now, you might think – “I smell good with my current deodorant, why would I bother going through all the trouble of making this?” I thought the same before I had cancer. I used to be quite an active guy, like a lot of guys at the gym I sweated a lot and relied the use of good smelling deodorants and sprayed it all over myself in the changing room… well… I declare that the spraying part is over.

The primary ingredients used in commercial antiperspirants and deodorants include aluminium, parabens, propylene glycol, which are linked breast cancer and increased risk of Alzheimer’s disease (source).

Check your deodorant’s label – sometimes they even disguise the ugly fact that they use these ingredients by using synonyms so that you get misled into thinking that they don’t. So do yourself a favour and start using natural stuff.

The below recipe is from around the internet and I experimented around with it.


THE RECIPE

Prep time – 30 min max

  • Organic cold pressed coconut oil (I used this brand [note affiliated link] – excellent flavour and very reasonably priced)
  • Cornstarch
  • Baking Soda (I used this [note affiliated link])

Ingredients - Baking Soda, Corn Starch and Coconut Oil

Just measure equal parts. Mash/mix all of the above to make a paste. Add a few drops of essential oil(s) of your choice. I used tea tree oil for its antibacterial properties.

Depending on the climate, the coconut oil may need to be melted down as it liquifies at 24C/76F. If so, heat water in a pan and double boil coconut oil over it and let it melt a bit and mix! After mixing, pour into a temperature safe container and put it in the fridge for an hour.Basic Homemade Deodorant

After 1 hour in the fridge

You can stop here and use it as a deodorant bar under normal room temperature. Or, read on…

I took the deodorant bar and further blitzed it in the food processor in order for it to become fluffy and made easier to apply.

Enjoy the fluffiness of the basic homemade deodorant!
Enjoy the fluffiness of the basic homemade deodorant!

I need to emphasize that this is the most basic recipe I have worked with; there are ways you can make it different and personal such as adding shea butter and other oils to it.

Easy right? Try it out and let me know what you think.

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Quinoa Salad with Cherry Tomato

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.


THE 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.

Finished Quiona Salad with Cherry Tomatoes
Finished Quinoa Salad with Cherry Tomatoes

Alternative suggestions – zest some lemon peel into it! I served it with grilled salmon tonight.

Quinoa salad served with grilled salmon
Quiona salad served with grilled salmon

Enjoy!


I’m already feeling sick for the next chemo session. I will just be telling myself it’s gonna be fine! 🙂

Salmon Fish Cakes with Potato & Dill

Before I became sick, I already cut out on most of red meat (maybe except if you consider it as red meat, pork, but I was trying really hard to cut it out too). If you ever eat out at where I live, the most common red meat you would pretty much be beef, and lamb comes as a second. I was basically leaning towards vegetarianism. I haven’t yet.

As a cancer patient, I have been told that I should eat more whole foods and eat organic as far as possible. I’ve been trying out recipes to make my intake to a higher quality food. Fish is one of my major sources of protein and omega 3 intake albeit me cutting out those red meats.

I came across Jamie Oliver’s Salmon Fishcakes while looking for recipe ideas last night, I had a craving for it, but having reading recipes for salmon fishcakes elsewhere, I wanted to use dill instead of parsley which Jamie’s recipe calls for. I also read about Nigella’s Salmon Fishcakes which used tinned salmons instead of fresh salmons. Tinned salmons, to be honest, aren’t that much cheaper than fresh salmons in most places around the world, I opted for fresh salmon from the local supermarket.


THE RECIPE

Servings – 4 persons
Prep time – 40 minutes

  • 500g potatoes
  • 370g salmon fillet
  • 1 bunch of dill
  • 1 spring onion – only the white and light green parts
  • 1 egg
  • olive oil
  • some flour – as much as you need

Start boiling a pot of water with some salt in it, meanwhile, peel the potatoes and dice them. Put the diced potatoes and cook them until soft. While the potatoes are being cooked, clean your salmon fillet and rub with salt and olive oil – wrap it in foil and let it steam or baked at 220 degrees celsius in the oven for a quick 12 minutes. When your potatoes are cooked, drain and mash them in a big bowl. Let both the mashed potatoes and cooked salmon cool close to room temperature.

Once everything is cooled, flake the salmon, chop the dill, cut the spring onion into fine slices, crack one egg – add everything into the bowl, season generously and mix. You would notice that the mixture is rather wet – add enough flour until you get the consistency of being able to hold the mixture onto your hand without sticking too much. Divide this mixture into 8 equal parts.

The mixture to be mixed
The ingredients of the salmon cakes

Flour a surface grab one part of the mixture and make a patty on the floured surface, sprinkle the flour (lightly) on the patty as you go. Repeat until you have done this for all the equal parts.

(At this point – If you find it easier – put the patties in the fridge for 30 minutes to hold its shape.)

Using a little vegetable oil on a non-stick pan, fry the cake patties until they are golden brown, approximately 3 – 4 minutes each side.

Serve with lemon wedges. This would probably go very well with a salad. I served it with cabbage with dill & anchovy butter.

Alternative suggestions – make smaller and thinner patties and have them crisp up!

Bon appetit!

Final Product.
Final Product.