The Anti-Cancer

Diet

NEW: 31 Quick &

Easy-to-Make Recipes
2022 Edition

Nathan Crane & Luz Crane

 DISCLAIMER

This e-book may contain general information relating to various medical conditions
and their treatment. Such information is provided for informational purposes only
and is not meant to be a substitute for medical advice.

You should not use the information contained herein for diagnosing a health or
fitness problem or disease. You should always consult with your physician or other
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The information in this e-book and on our website is presented ”as is” for educational
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The facts presented in this e-book or on the website are offered as information
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We recommend that you do your own independent research before using or

purchasing anything.
Is Cancer Inherited?
Don’t get confused.

While cancer may appear to “run in families,” this does not always imply that you
inherited it from your parents, as many people believe.

Family members may be diagnosed with cancer not because they share genes, but
because they share behaviors.

According to Dr. Joel Fuhrman, genetic defects account for less than 3% of all
cancer cases. The remaining 97% is entirely due to lifestyle choices and habits —
including diet.

Therefore, cancer is something people may have control over and could be
prevented.

However, 50 years since the U.S. war on cancer was initiated, cancer remains a major
cause of death in the U.S. and around the world. 1

In fact, nearly ten million cancer-related deaths were recorded in 2020 according
to the World Health Organization (WHO).

This growing number of cancer cases year by year may be alarming. However, the
good news is you don’t have to be one of those statistics.

With simple lifestyle changes and practices, you can keep yourself from becoming
diagnosed with cancer.

But how?

You can start changing your diet into an anti-cancer diet.

In this e-book, I’m going to share the most effective nutritional, dietary, and lifestyle
changes for healing cancer.

1
https://www.cancer.gov/about-nci/overview/history/national-cancer-act-1971

1
This includes 31 quick and easy plant-based, whole food, organic, and nutrient-
dense recipes to help you create lasting and permanent success for your health.

I’ll talk more about the anti-cancer diet, along with life-changing and life-saving
cancer information to help prevent cancer, at the upcoming Conquering Cancer
Summit.

Before we dive in, let’s first understand...

The True Causes of Cancer

According to Dr. Thomas Lodi, cancer is not a disease; it’s the body’s extraordinary
effort to keep you alive.

Sound unbelievable? Let me explain further.

Our body contains little organelles inside the cells that make energy. These are
called mitochondria.

Mitochondria use glucose and oxygen to produce ATP or energy. This process triggers
the release of Reactive Oxygen Species or ROS, which are eventually converted into
free radicals. 2

Free radicals play important roles in the modulation of cell death, cell survival, cell
signaling, differentiation, and inflammation-related factor production.

However, excess free radicals may result in oxidative stress, which can cause damage
to the mitochondria.

Once the mitochondria become dysfunctional, they cannot produce the energy
our cells need to survive. As a result, we can die.

To keep us alive, the cells go into a fermentation process.

What is Fermentation?
The fermentation process is the only primordial way of making energy. It is almost
like a built-in redundancy to keep us alive.

However, this process is 19 times less efficient when compared to healthy cellular
respiration.

2
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297754/

2
Fermentation changes genetic expression. It turns on and off genes. And it can turn
cells into cancer cells.

Cancer cells don’t die off when they should. Instead, they grow and divide, and
uncontrolled growth of these leads to cancer.

They can then spread to surrounding tissue and form tumors.

They can also evade the immune system, making it difficult for the immune system
to identify which cells to fight against. When this happens, we become more at risk
of a cancer diagnosis.

Similarly, a diet high in fat, sugar, and processed foods also increases a person’s risk
of long-term oxidative stress, again resulting in cancer.

That’s why we need to be adamant about our food choices if we want to live long
and cancer-free.

4 Cancer-Promoting Foods
The Standard American Diet (SAD) tastes good and is often inexpensive. However,
it can be life-threatening and costly in the long run.

This is because it contains ingredients that, if consumed in excess, such as added

sugar, saturated fats, and salt, are risk factors for getting cancer.

If you want to prevent cancer and live healthily, make sure to eliminate the following
4 cancer-promoting foods from your diet.

Fast and Processed Foods

Fast food is ingrained in the American diet. It’s typically high in artificial ingredients,
including preservatives, colorants, and flavorings.

A study published in the British Medical Journal (BMJ) showed that adding 10%
of these fast and processed foods like fizzy drinks, packaged snacks, and sugary
cereals to a person’s diet can increase the risk of cancer by an alarming 12%. 3

Yet Americans spend over $50 billion annually on fast food.

3
https://www.bmj.com/content/365/bmj.l2289

3
Moreover, 36.6% of adults consume fast food on any given day, according to the
National Center for Health Statistics. 4

Fast and processed foods you need to avoid include:

• White flour-baked goods • Corned beef

• Pizza • Ketchup
• French fries • Instant ramen
• Corn dogs • Lunch meats
• Hotdogs • Most sports drinks
• Sausages • Most packaged snacks
• Cured bacon • And many more

Highly Processed Sugary Foods

In addition, Americans consume far too many added sugars in their diet.

From 2017–2018, the average added sugar intake for adults aged 20 and up was
17 teaspoons; far beyond the recommended intake of less than 10% of their daily
calories. 5

Consuming an excessive amount of sugar calories may result in weight gain, which
increases your risk of contracting cancer.

Highly processed sugary foods include:

• Cookies • Flavored coffee

• Soft drinks • Ice cream
• Canned fruits • Donuts
• Fruit juices • Sweet rolls
• Energy drinks • And much more
• Energy bars

4
https://www.cdc.gov/nchs/products/databriefs/db322.htm
5
https://www.cdc.gov/nutrition/data-statistics/added-sugars.html 4
 Meat Cooked at High Temperatures

Processed meat accounts for 22% of all meat consumed in the United States. 6

It makes up a significant portion of the average American diet, accounting for more
than 15% of people’s daily energy intake, 40% of their daily protein intake, and 20%
of their daily fat intake.

In addition to processed meat, when so-called “healthy” meat (including red meat)
is cooked for an extended period at a high temperature, chemicals are formed that
can be carcinogenic.

Consider reducing or eliminating these meats completely.

Meats cooked at high temperatures include:

• Barbeque
• Steak
• Burgers
• Pork ribs
• Chicken
• Fish
• Lamb chops
• And many more

Dairy

On average, Americans spend $9.21 per trip to

the grocery store on dairy products. 7

While there are debates about whether too

much dairy can directly result in cancer, several
studies have shown that eating or drinking too
many dairy products can increase your risk of
getting breast, ovarian, and prostate cancer.

In an Icelandic study, men who drank milk were

shown to be at increased risk of getting prostate
cancer. 8

6
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3045642/
7
https://www.statista.com/topics/1284/milk-market/ 5
8
https://pubmed.ncbi.nlm.nih.gov/16333032/
Similarly, in another study from Loma Linda University Health, researchers found
that consuming as little as 1/4 to 1/3 cup of dairy milk per day can increase a
woman’s risk of getting breast cancer by 30%. One cup per increased the risk to
50%!. 9

To be safe, it’s best to minimize or completely eliminate your daily dairy intake.

Dairy products include:

• Yogurt • Curd
• Cheese • Custard
• Butter • Whey
• Milk • Gelato
• Ice cream • And many more
• Cream (heavy cream, sour cream)

If you want to live a healthy, cancer-free life, you can start by switching your diet
from highly processed, high sugar, high meat foods to a whole-food, plant-based,
nutrient-dense, organic diet... aka the Anti-Cancer Diet.

The Anti-Cancer Diet

Most people diagnosed with cancer immediately
start to rely on medications with the hopes of
preventing further spread.

However, medications can only lower the risk of

cancer by 10-15%.

Moreover, those who undergo chemotherapy

have only an estimated 2.1% chance of 5-year
survival. 10

But there’s one thing you can do to help lower your

risk of cancer that’s 100 times better than taking
medications or undergoing chemotherapy.

It’s eating a plant-based diet, specifically what

Dr. Joel Fuhrman, MD, calls the G-BOMBS diet.

9
https://www.sciencedaily.com/releases/2020/02/200225101323.htm
10
https://pubmed.ncbi.nlm.nih.gov/15630849/ 6
Introducing G-BOMBS
G-BOMBS is an acronym coined by Dr. Joel Fuhrman to help you remember the six
cancer-fighting foods you should eat every day.

It stands for Greens, Beans, Onions, Mushrooms, Berries, and Seeds.

Dr. Fuhrman describes G-BOMBS as the body’s “immune system special forces”, as
they aid in the prevention of cancerous transformation of normal cells.

They also keep the body armed and ready to fight any precancerous or cancerous
cells that may attack the body.

In fact, in a study with women who ate G-BOMBS, those who ate them on a regular
basis had a 71% lower risk of developing breast cancer. Similarly, those who ate
mushrooms regularly had a 64% lower risk of developing breast cancer.

If you or someone you know has cancer and wants to stop or reverse it, it’s time to
start adding more dietary G-BOMBS to your diet.

So what are the healthy foods included in G-BOMBS?

G - Greens

Growing studies, including those from Harvard and Stanford, have shown that leafy
greens can help prevent cancer. However, despite the credibility of such studies,
only a few Americans eat their greens every day.

According to a study published by the National Institutes of Health, American

adults consume only 1.5 cups of vegetables per day; far less than the 2-3 cups of
vegetables recommended in the Dietary Guidelines for Americans. 11

The thing is, cruciferous vegetables, which is a group of green foods in the cabbage
family, contain glucosinolates, a unique chemical that can help fight cancer in
several ways.

Glucosinolates help deactivate carcinogens, reduce inflammation, neutralize

oxidative stress, slow the growth of tumors, protect you from free radicals, and kill
cancer cells. 12

11
https://www.nih.gov/news-events/nih-research-matters/fruit-vegetable-consumption
-reduce-risk-death
7
12
https://www.drfuhrman.com/blog/209/the-cancer-fighting-power-of-cruciferous-vegetables
 Other leafy green vegetables, such as spinach
and lettuce, are high in antioxidants like beta-
carotene and lutein, which can help stop
cancer cells from spreading.

So, to protect yourself against cancer, start

eating your greens. Some of the greens to
add to your diet include:

• Broccoli
• Cabbage
• Cauliflower
• Spinach
• Lettuce
• Bok choy
• Kale
• Brussels sprouts
• Arugula
• Watercress
• And many more

Adding these healthy greens to your daily diet is critical for health and healing, and
we cover in much more depth during the Conquering Cancer Summit how many
servings you should eat for ultimate health, juicing vs smoothies vs salads, how
many greens are too many greens, and much more.

B - Beans

Beans are considered a powerhouse of super

nutrition.

They are rich in fiber, carbohydrates, and

several potent phytochemicals that can
help reduce the risk of a variety of cancers,
including colorectal cancer. 13

In one study of legume consumption patterns

in American adults, eating beans, peas, or
lentils at least twice a week has been shown
to reduce the risk of colon cancer by 50%. 14

13
https://www.ncbi.nlm.nih.gov/pubmed/28064440
14
https://www.drfuhrman.com/blog/62/the-healthiest-anti-cancer-foods-g-bombs 8
Another study published in the Journal of Nutrition also shows that out of 1,905
people who had colorectal tumors, those who ate more dried and cooked beans
were able to keep themselves healthier. 15

The Dietary Guidelines for Americans recommends that American adults consume
about 3 cups of legumes a week.

However, with the typical American fast-paced lifestyle, only 14% of the population
consumes beans on a daily basis.

If you want to protect yourself from getting diagnosed with or stop cancer in its
tracks, you should therefore start adding beans to your diet.

Here are some beans to add to your daily meals starting today:

• Peas • Chickpeas
• Lentils • Black beans
• Legumes • Soybeans
• Pinto beans • Navy beans
• Red kidney beans • And more

O - Onions

Even though onions are a part of most savory dishes, they are otherwise often
ignored or tossed aside because of the not-so-ideal taste and smell.

However, onions have been shown to help lower the risk of stomach, colon,
esophageal, and breast cancer. 16

They are high in health-promoting antioxidants, particularly quercetin, which can

block carcinogens, slow cancer cell growth, and kill abnormal cells. 17

15
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1713264/
16
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4366009/ 9
17
https://www.drfuhrman.com/blog/62/the-healthiest-anti-cancer-foods-g-bombs#ui-id-11
In one study with 543,220 people, Chinese researchers discovered that those who
often ate garlic, onions, leeks, and shallots had a lower risk of stomach cancer than
those who ate them rarely. 18

In another study at the National Cancer Institute with 471 Chinese men, those who
ate more garlic had a lower risk of prostate cancer. 19

In addition, researchers from the University at Buffalo, New York discovered that
people who regularly ate garlic and onions had a lower risk of developing colorectal
tumors. 20

To minimize yourself from the risk of cancer, Americans are highly recommended
to eat about one cup of onions every day.

However, the average American only eats about 22 pounds, or 9 kilograms of onions,
in a year. Comparatively, if you ate the recommended amount of only one cup of
onions per day, that would equal about 114 pounds per year.

To keep yourself healthy, you need to increase the number of onions you eat. Here
are some types of onions you can include in your diet:

• Spanish onions • Ramps (wild onions/ leeks)

• Shallots • Scallions
• White onions • Cipolline onion
• Pearl onions • Garlic
• Red onions • And many more
• Sweet onions

M - Mushrooms

Some people don’t like eating fungi such as mushrooms.

When cooked, mushrooms can have a rubbery texture that’s unusual to eat.

18
https://pubmed.ncbi.nlm.nih.gov/21473867/
19
https://pubmed.ncbi.nlm.nih.gov/12419792/ 10
20
https://pubmed.ncbi.nlm.nih.gov/18065596/
What most people don’t know is that mushrooms contain important anti-cancer
properties that can help you live healthier and longer.

In fact, in a 2008 Chinese study, women who ate at least 10 grams of fresh mushrooms
per day had a 64% lower risk of breast cancer. 21

And just recently, a massive meta-analysis, looking at thousands of people from

1966-2020, participants who ate 18 grams (g) of mushrooms daily, the meta-analysis
found a 45% decrease in the relative risk of cancer, compared with participants
who ate no mushrooms. 22

How many mushrooms per day is equivalent to 18 grams? Only about 2 small
mushrooms.

Mushrooms are anti-inflammatory. They help stimulate the immune system,

prevent DNA damage, slow cancer cell growth, kill cancers, and inhibit the growth
of new blood cells.

They also contain aromatase inhibitors, which are largely responsible for lowering
estrogen levels in postmenopausal women for breast cancer prevention.

You may dislike mushrooms due to their texture, but they’re an important part of
your meal plan if you want to protect yourself from the risk of cancer.

And, the good news is, there’s lots of ways to cook them to make them taste
delicious!

Some mushroom varieties that make an excellent addition to your diet include:

• White button
• Cremini
• Portobello
• Oyster
• Shiitake
• Maitake
• Reishi
• Porcini
• Chanterelle
• Turkey tail
• And many more

21
https://www.drfuhrman.com/blog/62/the-healthiest-anti-cancer-foods-g-bombs#ui-id-17
22
https://pubmed.ncbi.nlm.nih.gov/33724299/ 11
 B - Berries

Berries are among the healthiest foods you need to eat if you have or are wanting
to prevent cancer.

Apart from their juiciness, they also contain powerful antioxidants such as
anthocyanins, ellagic acid, and resveratrol, which help keep free radicals under
control so your body can naturally prevent cancer from growing or spreading. 23

In a study by the Department of Food, Environmental and Nutritional Sciences in

Milan, Italy, researchers discovered that men who ate a single 300 gram serving of
blueberries helped protect their DNA from free radical damage, thus, it minimized
their chances of getting cancer due to DNA damage. 24

As part of your anti-cancer diet, you can include any of the following berries in your
diet:

• Blueberries • Lingonberries
• Goji berries • Bilberries
• Raspberries • And many more
• Strawberries
• Blackberries
• Cranberries
• Currants

S - Seeds

Seeds are good sources of healthy fats, plant-based minerals, and fiber. Eating a tiny
amount of them can have a massive impact on your health, especially in protecting
you from developing cancer. 25

23
https://pubmed.ncbi.nlm.nih.gov/26501271/
24
https://pubmed.ncbi.nlm.nih.gov/23507228/ 12
25
https://my.clevelandclinic.org/departments/digestive/depts/nutrition-therapy?
Seeds are also rich in lignans, which have carcinogen-deactivating and anti-
inflammatory properties that help decrease cancer cell growth. 26

Furthermore, they are rich in phytate, a rare cancer-fighting compound that reduces
the effect of free radicals, thus minimizing the risk of developing cancer.

Seeds like flaxseeds can help reduce markers of tumor growth in women with
breast cancer as well as prostate cancer in men, as shown in a research study at the
University of Toronto, Canada and Duke University. 27 28

If you want to live healthier and longer, make sure you add seeds to your diet to
increase your chances of preventing and stopping cancer.

Here are some types of seeds to incorporate into your anti-cancer diet:

• Flaxseed • Fennel
• Sesame • Cumin
• Chia • Poppy
• Hemp • Mustard
• Sunflower • And many more
• Pumpkin

You don’t have to be sick, suffering, and dependent on medications for the rest of
your life.

By changing your diet to a healthier one, you can help protect yourself from cancer
and live a long and healthy life.

You can begin by adding G-BOMBS to your daily diet.

More recipes and other natural and healthy anti-cancer practices will be discussed
during the Conquering Cancer Summit.

26
https://health.clevelandclinic.org/the-6-best-seeds-to-eat/
27
https://www.ncbi.nlm.nih.gov/pubmed/15897583 13
28
https://www.ncbi.nlm.nih.gov/pubmed/11445478
You can also catch Dr. Fuhrman’s interview if you want to know more about
G-BOMBS.

And make sure to attend all days of the Conquering Cancer Summit to learn how
to enjoy an anti-cancer diet and live a truly anti-cancer lifestyle.

31 Anti-Cancer Recipes
for Your Daily Meals
Even though G-BOMBS can help stop and prevent cancer, many people might still
find them bland and boring — great excuses for not eating healthily.

But what if there are ways you could make greens, beans, onions, mushrooms,
berries, and seeds exciting and more delicious to eat?

Introducing 31 quick and easy anti-cancer recipes to help you prepare your daily
nutritious and sumptuous G-BOMBS meals.

Champagne Mango Compote

Directions:
You’ll need two 16oz glasses. Slice both sides of a mango as close
to the seed as possible. With a butter knife cut the pulp lengthwise
and across into dices without cutting through the peel, then scoop
dices of one side to one glass and the other half to the other glass.
Dice another mango and set aside.
Add ½ cup walnut pieces to each glass. In the blender add the three
remaining mangoes (peel and seeds removed) along with all other
ingredients. Blend until smooth and pour ½ the mixture into and ½
into each glass. Add remaining diced mango, mix and enjoy!
Ingredients:
5 champagne mangoes ripe 1 tsp vanilla extract
1 cup walnut pieces 1 pinch of Himalayan salt
½ tsp ground cardamom ¼ cup favorite nut milk
½ tsp ground cinnamon

Makes 2 Servings

14
Sweet Chia-Berry Pudding
Directions:
In a high speed blender blend dates, milk, and vanilla until smooth
and pour into a 5 cup bowl. Stir in the chia seeds and let sit for 15
minutes. Gently mix in the berries. Enjoy!

Ingredients:
8 - 10 deglet pitted dates
1 ½ cup favorite nut milk
1 tsp non-alcohol vanilla extract
5 Tbs chia seeds
½ cup fresh or frozen blueberries
½ cup fresh or frozen raspberries

Makes 2 Servings

Vitamin C Kick Start

Directions:
Peel, seed, and dice the 2 grapefruits, 2 oranges, and 2 tangelos,
then add all ingredients sequentially into a large bowl and mix
gently. Enjoy!

Ingredients:
2 grapefruits ¼ cup chiffonade basil
2 oranges ¼ cup chiffonade mint
2 tangelos 1 Tbs fresh lime or lemon
4 mandarines segmented juice
1 garlic clove minced 1 tsp Himalayan salt
1 Tbs finely chopped
jalapeńo
(or as much as you can
handle)

Makes 2 Servings

15
Warm Sweet Potato Cereal
Directions:
In a sauce pan add potatoes, water, dates, and salt. Bring to boil on
high heat and then turn to medium heat, cover with a lid with vent
and cook until soft (about 10 minutes). Add remaining
ingredients and warm up for a minute. Enjoy!

Ingredients:
3 cups diced sweet potatoes ¼ cup chopped raw walnuts
3 cups water ¼ cup chopped raw pecans
6 Medjool dates pitted and ½ tsp ground cinnamon
chopped
¼ tsp Himalayan salt
1 cup favorite nut milk
1 medium green apple diced

Makes 2 Servings

Hibiscus Infused Water

Directions:
Add two tablespoons of hibiscus, half sliced lemon, and one
oregano sprig to each jar and fill up with water. Put the lid on and
take them outside to sunbath for 3-5 hours or overnight at room
temperature. Strain out everything keeping only the infused water.
Enjoy at any time!

Ingredients:
2 32oz glass jars
4 Tbs dried hibiscus flowers
1 lemon sliced
2 oregano sprigs

Makes 2 32oz Servings

16
Chickpea Crumbed Tofu
Directions:
Drain and dry the tofu. Set on a cutting board and cut into 8 equal
rectangular slices, place in a quarter bag.
In a bowl add all other ingredients and whisk. Add to the tofu in the
bag covering every piece to marinate completely. Set in the fridge
over night.
In a bowl, add the crumbs and flaxseed and mix well. Bring the
tofu out, drain and roll throughly in the crumbs. Place them flat in
a baking sheet and bake at 400ºF for 15 minutes. Flip and bake for
10 more minutes. Enjoy!

Ingredients (Tofu): Ingredients (Crumbs):

1 block super firm tofu ½ cup Italian chickpea crumbs
2 Tbs Bragg liquid aminos 1 Tbs ground flaxseed
2 tsp cold pressed sesame oil
2 Tbs fresh lime juice
2 tsp ground paprika
½ tsp ground black pepper Makes 8 Pieces

Costa Rican Gallo Pinto

Directions:
In a big skillet sauté onion with oil on medium hot heat for about
5 minutes. Add the garlic and sauté for about a minute. Add the
tomatoes and sauté for about 3 more minutes.
Add the beans, rice, black pepper, cumin, aminos and sauté to heat
throughly. Remove from heat, add the cilantro and mix it in. Make
a bed of watercress on two dinner plates. Spoon gallo pinto on and
top with avocado. Enjoy!

Ingredients:
1 cup cooked black or 1 tsp ground black pepper
kidney beans ½ tsp ground cumin
1 cup cooked brown rice or ¼ cup Bragg liquid aminos
wild rice
1 cup chopped cilantro
1 Tbs cold pressed olive oil
2 bunches watercress (ends
½ cup white onion chopped trimmed)
3 garlic cloves chopped 1 avocado sliced
2 medium tomatoes
chopped Makes 2 Servings

17
 Edamame Falafels
Directions:
Preheat the oven to 350ºF. Add garlic and salt to the food processor
and pulse to mince. Add edamame and process for about a minute
to turn it into a “dough” making sure to not over process it.
Add remaining ingredients and pulse to mix well. To make the balls
use a small ice cream scoop. Fill it up to a heaping scoop pressing
down and release each ball on a baking sheet leaving about an
inch between each other. Bake for 25-30 minutes depending on
your altitude. Enjoy!
Ingredients:
3 cloves garlic 2 Tbs dried parsley
¾ tsp Himalayan salt 1 tsp ground black pepper
1 12oz bag frozen shelled 1 tsp ground cumin
edamame thawed and 2 tsp ground coriander
pat dried ¼ cup chickpea crumbs
2 Tbs granulated onion
Makes 16 Pieces

Spaghetti Squash with Bell Peppers

Directions:
Poke a couple of holes in the squash and bake whole at 400ºF for
30 minutes. Let it cool down then cut in half, discard center pulp &
seeds, and fork out into a mixing bowl. Add oil, black pepper and
salt and gently mix.
In a sauce pan add water, onion, garlic and herbs to water sauté for
about 5 minutes. Add bell peppers and aminos and sauté for about
5 more minutes.
Add spaghetti into sauce to warm up for a couple of minutes, serve
and top with pine nuts. Enjoy!

Ingredients (Spaghetti): 1 medium red bell pepper

seeded and chopped
1-2 lb spaghetti squash
1 medium green bell pepper
1 Tbs extra virgin olive oil
seeded and chopped
1 Tbs ground black pepper
1 medium orange bell
1 Tsp Himalayan salt pepper seeded and
chopped
Ingredients
1 Tbs Bragg liquid aminos
(Bell Pepper Marinade):
1 Tbs Bragg coconut liquid
2 Tbs water aminos
1 cup yellow onion chopped ¼ cup raw pine nuts
6 garlic cloves minced
1 Tbs Italian seasoning dried
herbs Makes 2 Servings

18
 Vegetable Stir Fry
Directions:
In a wok or large skillet heat the oil at medium high heat, add
all vegetables and sauté for about 3 minutes until vegetables are
almost tender.
In a small bowl mix all sauce ingredients with a fork and drizzle
over the vegetables and sauté for two more minutes. Remove from
the heat and incorporate the onion. Serve and garnish with sesame
seeds. Pair it with my Herb Quinoa found on page 22 in this e-book.
Enjoy!

Ingredients (Vegetables): Ingredients (Sauce):

1Tbs sesame oil ¾ cup Bragg liquid aminos
2 cups broccoli florets 10 drops stevia
1 red bell pepper juliennedt 4 garlic cloves minced
1 orange carrot sliced 1 tsp ground black pepper
1 16oz package of snow peas 1 tsp fresh ginger minced (or
1 8oz can sliced water ground)
chestnuts rinsed 1 tsp fresh turmeric minced
1 14oz can sliced bamboo (or ground)
shoots rinsed
Ingredients (Garnish):
1 10g package beech
mushrooms or sliced baby 2 green onions sliced
portobello (about 2 cups) 1 Tbs raw black or white
sesame seeds
Makes 3 Servings

Brussels Sprouts Salad

Directions:
Place Brussels sprouts, carrot, and onion in a mixing salad bowl.
Add the rest of ingredients to the blender and blend until smooth.
Pour onto the veggies and mix. Eat right away or let the flavors
marry for an hour or two. Enjoy!

Ingredients:
1 lb Brussels sprouts sliced 1 Tbs fresh lime juice
from tips towards end 2 garlic cloves
1 medium carrot sliced in 1 tsp ground black pepper
rounds
2 medjool dates
½ small red onion sliced
¾ tsp Himalayan salt
1 medium green apple
1 Tbs cold pressed olive oil Makes 2 Servings

19
Cabbage Salad with Bite-Size Potatoes
Directions:
Pre-heat the toaster oven to 400°F. Add potatoes to the baking
sheet and rub them with the oil and salt. Bake for about 25 minutes
or until cooked through. Mix cabbage and cilantro to combine and
set aside.
Add all dressing ingredients to the blender and blend until smooth.
on two dinner plates add the cabbage mix, potatoes, grapefruit
wedges, and dressing. Enjoy!

Ingredients (Salad): Ingredients (Dressing):

12oz (.75 lb) bite-size potatoes ½ cup chopped yellow onion
1 Tbs extra virgin olive oil ¼ cup hemp seeds
¼ tsp Himalayan salt 1 clove garlic
3 heaping cups shredded 1 tsp ground black pepper
green cabbage 2 Tbs fresh lime juice
1 bunch cilantro chopped ¼ cup water
2 grapefruits peeled and ½ tsp Himalayan salt
wedged

Makes 2 Servings

Chickpea Arugula Salad

Directions:
Add all salad ingredients to a mixing bowl. Add all dressing
ingredients to the blender and blend until smooth. Pour dressing
into salad and mix well to combine. Serve and enjoy!

Ingredients (Salad): Ingredients (Dressing):

2 handfuls of baby arugula ½ cup soaked cashews
2 cups broccoli florets cut 1 Tbs nutritional yeast
into pieces 1 red bell pepper chopped
½ small onion sliced 1 garlic clove
1 15.5oz can chickpeas ½ tsp ground cayenne
pepper
Makes 2 Servings
½ tsp paprika
½ tsp ground black pepper
2 Tbs fresh lime juice

20
Mustard Salad with Acorn Squash
Directions:
Preheat the oven to 400ºF. Cut the squash in 10 equal slices, place
on a rimmed baking sheet, toss with oil and salt and bake flat for 30
minutes then flip and bake for 15 minutes.
In a salad bowl add all ingredients except for the mustard leaves.
Toss and let sit for about 10 minutes. Chop the mustard leaves, add
to the salad bowl and toss throughly.
We paired each meal with 2 tablespoons of organic cultured vegan
Cream Cheese from MIYOKO’S Creamery brand.
Enjoy!

Ingredients (Salad): 2 Tbs Bragg apple cider

vinager
6 medium garlic cloves
minced 1 medium bunch mustard
leaves
½ small purple onion thinly
wedged Ingredients (Squash):
1 tsp ground black pepper 1 (about 1.5 lb) acorn squash
¼ tsp Himalayan salt 1 Tbs extra virgin olive oil
2 Tbs extra virgin olive oil ¼ tsp Himalayan salt

Makes 3 Servings

Spinach-Kimchi Salad
Directions:
Pre-heat the oven to 400Fº. Slice the mushroom(s) about 1/8 inch.
Place flat on a baking sheet without overlapping. Drizzle with one
teaspoon oil and salt and bake for about 20 minutes.
Divide the spinach on two separate plates. In a cup mix one
tablespoon oil and liquid aminos and drizzle on top of the spinach.
Top each serving with half cup of kimchi and brine, sesame seeds,
and the baked mushrooms. Enjoy!
Note: I use organic spicy napa kimchi from Farm Hand

Ingredients:
1 large portobello mushroom 1 Tbs cold pressed sesame oil
or 2 small 2 Tbs Braggs coconut liquid
1 tsp cold pressed sesame oil aminos
1/8 tsp Himalayan salt 1 cup favorite kimchi with 2
4 handfuls baby spinach Tbs of its brine
2 tsp black sesame seeds
Makes 2 Servings

21
Fresh Guacamole
Directions:
In a large bowl smash the avocado with a fork. Add remaining
ingredients and mix well. Enjoy!

Ingredients:
2 large avocados peeled and
seeded
1 large ripe on the vine
tomato diced
¼ cup white onion diced
1 large garlic clove minced
½ tsp cumin powder
½ cup cilantro chopped
½ jalapeńo finely diced
3 Tbs fresh lime juice
1 tsp Himalayan salt

Makes About 2 Cups

Herb Quinoa
Directions:
Add quinoa and water to a saucepan and bring to a boil. Reduce
the heat, cover, and simmer for 15 minutes or until water is down
to bubbly.
Remove from heat and let sit for 5 minutes with lid on. Fluff with a
fork, add the remaining ingredients and mix well. Enjoy!

Ingredients:
1 cup quinoa rinsed 1 tsp ground black pepper
2 cups water 1 garlic clove minced
½ tsp Himalayan salt 2 Tbs finely chopped white or
1 Tbs extra virgin coconut oil yellow onion
¼ cup chopped basil
1 Tbs finely chopped fresh
rosemary

Makes 2 Cups

22
Roasted Asparagus and Brussels Sprouts
Directions:
Preheat oven to 375ºF. Add asparagus and brussels sprouts to
a baking sheet. Drizzle with oil and sprinkle with salt and black
pepper. Toss to coat and bake for 22-25 minutes. Enjoy!

Ingredients:
1 bunch asparagus (washed
and ends trimmed)
2 cups halved brussels
sprouts (ends trimmed)
1 ½ Tbs cold pressed olive oil
1 tsp Himalayan salt
1 tsp ground black pepper

Makes 2 Servings

Tzatziki Sauce
Directions:
Throughly dry the grated cucumber with a super absorbent towel
and add to a bowl. Add the rest of the ingredients and stir. Let sit
in the fridge overnight for the flavors to marry Or enjoy right away!

Ingredients:
½ cup grated cucumber
1 scant cup (Forager brand)
cashew milk unsweetened yogurt
2 cloves garlic minced
1 Tbs cold pressed olive oil
2 tsp Apple Cider Vinegar
¾ tsp Himalayan salt
1 Tbs finely chopped dill leaves

Makes 1 Cup

23
Blueberry, Almond Hemp Seed Smoothie
Directions:
Put everything into a high powered blender and blend until creamy.
Keep in refrigerator and drink throughout the day.

Ingredients:
3 large leaves of kale, include 18 drops liquid stevia
stem 1 ½ cups organic
1 cup fresh blueberries unsweetened vanilla soy milk
½ cup almonds 1 ½ cups water
1 whole green apple 1 cup ice
3 stalks of celery
1 Tbs of hemp seeds
¼ tsp of turmeric

Makes 60 Ounces

Sweet ‘n Tangy Green Smoothie

Directions:
Add all ingredients to the power blender and blend until smooth.
Enjoy!

Ingredients:
2 ripe champagne mangoes
(peeled and seeded)
2 handfuls baby spinach
2 mint sprigs
2 basil sprigs
2 granny smith apples
2 inches green jalapeńo
1 thumb fresh turmeric
1 cup water

Makes 2 16oz Servings

24
Black-Eyed Peas Soup
Directions:
In a soup pot add oil and onion, and sauté for about 5 minutes. Add
garlic and sauté for a couple of more minutes. Add tomatoes and
sauté for about 5 more minutes.
Add the broth, peas and salt, bring to a boil and then simmer for
about an hour or until peas are almost cooked throughly. Add the
rest of the ingredients (except for the lime) and simmer for about
20 more minutes. Serve with a squeeze of lime juice. Enjoy!
Ingredients: 1 Tbs dried basil or one sprig
1 cup dried black-eyed peas 1 tsp dried oregano or one
(soaked overnight) sprig
1 Tbs cold pressed olive oil 1 tsp dried thyme or one sprig
½ cup chopped white onion 1 tsp ground black pepper
3 garlic cloves chopped 4 bay leaves
2 medium tomatoes chopped 1 bunch lacinato/dinosaur
kale chopped
6 cups low sodium vegetable
broth 1 lime cut in half (optional but
recomended)
1 tsp Himalayan salt
Makes 2 Servings

Green Lentil Soup

Directions:
In a 5 quart pot on medium high heat add the oil and onion and
sauté for a couple of minutes. Add garlic and sauté for 1 more
minute.
Add the rest of the ingredients except the lime. Bring to a boil then
reduce heat and simmer for about 25 minutes or until lentils are
soft. Serve and squeeze lime. Enjoy!
Ingredients: 1 bunch red Swiss chard
chopped
1 Tbs extra virgin oil
1 tsp dried basil or fresh sprig
¾ cup chopped onion
1 tsp dried thyme or fresh
3 garlic cloves sliced
sprig
8 cups low sodium vegetable
1 tsp dried rosemary or fresh
broth
sprig
1 ½ cup green lentils well
1 Tbs ground black pepper
washed
1 Tbs minced ginger
1 bunch curly kale de-
stemmed and chopped 2 tsp Himalayan salt
1 bunch red Swiss chard 1 lime wedged
chopped
Makes 4 Servings

25
 Avocado Toast
Directions:
Place the bread on a dinner plate.
Cut in half and deseed the avocado. Spoon it into a bowl, sprinkle
salt on top and mash it lightly with a fork. Spoon it onto each piece
of bread. Spoon the salsa fresca on each piece of bread as well.
Sprinkle black pepper and enjoy!

Ingredients:
2 pieces of Flax Seed Bread (see recipe on page
28) or your choice of gluten free bread
3/4 cup Salsa Fresca (recipe below)
1 medium avocado
1 pinch of Himalayan salt
2 pinches of black ground pepper

Makes 2 Pieces

Salsa Fresca
Directions:
Mix all ingredients together and enjoy!

Ingredients:
2 medium ripe on the vine tomatoes diced
1/2 cup chopped red or yellow onion
1/3 cup chopped cilantro
2 Tbs fresh lime juice
1/2 tsp Himalayan salt

Makes about 1-1/2 cups

26
 Carrot Beet Juice
Directions:
Juice the lime using a citrus juicer and set aside. Run everything
else through the juicer. Add the lime juice, mix and enjoy!
Optional - strain for a smoother consistency

Ingredients:
12 orange carrots chopped
1 red beet chopped
1 golden beet chopped
2 thumb-size pieces of fresh turmeric
1 heart Romain lettuce
1 lime juiced

Makes about 35oz

Green Cabbage Green Grape Juice

Directions:
Run everything through the juicer and enjoy!
Optional - strain for a smoother consistency.

Ingredients:
1 medium to large green cabbage chopped
3 large celery stalks
2 medium red apples cored and quartered
2 cups green grapes

Makes about 35oz

27
Kale Celery Juice
Directions:
Run everything though a juicer. Add lemon juice, mix and enjoy!
Optional - strain for a smoother consistency

Ingredients:
8 large celery stalks chopped
4 medium curly kale leaves
2 cucumbers chopped
2 Granny Smith apples
1 lemon juiced

Makes about 30oz

Flax Seed Bread

Directions:
Pre-heat the oven to 350°F. Grind the flax seeds in a high speed
blender and transfer into a mixing bowl. Add coconut flour and mix.
Add the rest of the ingredients into the blender and blend until
smooth. Pour into the flour and knead into a dough. Make into a
long roll. Line a 1/2 size baking sheet with parchment paper and
place the dough onto it. Rinse your hands and place another piece
of parchment paper on top and roll it evenly down flat to about
1/4” with a rolling pin or a tall round bottle. Peel off the top piece of
parchment paper. With a butter knife, cut into squares, rectangles
or pizza shape and poke three holes through each piece with a
toothpick. Place pan in the oven and bake for 18-20 minutes. Check
for doneness. You know it is ready when it’s not mushy anymore
and lightly hard dried on the edges. Cool down on a cooling rack.
Enjoy them with dips, as toast, or on the side!

Ingredients: 3/4 tsp Himalayan salt

2 cups brown or gold flax 2 garlic cloves
seeds 1 tsp ground black pepper
1/4 cup coconut flour
1 medium red bell pepper
seeded and chopped
1/2 small zucchini chopped Makes 2 Servings

28
 Healing Pho with Tofu and Crispy Portobello

Directions:
We’ll start by making the broth. In a soup pot add oil and onion and sauté on medium to high
heat until the onion starts to get charred. Add ginger, star anise, cloves, cinnamon, cardamom,
and coriander and sauté for one more minute. Add vegetable broth, dates, and salt. Bring to a boil,
then simmer for 30 minutes. Once done, strain out everything keeping only the broth.
While the broth simmers, prepare the noodles. If using packaged rice noodles, cook according
to the package, when done rinse in cold water and put them back in the pot and cover. If using
zucchini noodles, use any vegetable noodle maker to make them or slice them lengthwise with a
potato peeler and set aside.
On a baking sheet with parchment paper spread the sliced mushrooms, drizzle them with the olive
oil and sprinkle with salt, and bake them at 400 ºF for 10-15 minutes or until crispy. To assemble,
divide noodles in four fairly large bowls, then add all the toppings equally. Pour the broth in each
bowl, squeeze lime in, and enjoy!

Ingredients (Broth): Ingredients (Noodles): 2 green onions thinly sliced

1 Tbs sesame oil You may use rice noodles or 4 large Thai basil sprigs (leaves
zucchini noodles. chiffonade or chopped)
1 medium white onion
roughly chopped 1 package of gluten free 3 cups mung bean sprouts
3 tsp fresh minced ginger organic rice noodles or 4-6 seaweed sheets chopped
6 star anise 4 small to medium zucchinis 4 baby bok choy chopped
6 whole cloves 2 limes wedged or cut in half
Ingredients (Toppings):
3 2.5” cinnamon sticks 2 large portobello mushrooms
1 tsp ground cardamom thinly sliced
Makes About 4 Servings
1 Tbs ground coriander 1 Tbs cold pressed olive oil
2 32oz cartons low sodium ½ tsp Himalayan salt
vegetable broth 1 block extra firm tofu pat
2 pitted medjool dates dried and cut into cubes
1 tsp Himalayan salt 1/2 jalapeńo thinly diced

29
Now that you have these recipes in your hands, you no longer have an excuse not to
eat healthy and delicious anti-cancer meals.

We understand that it can take some time to finally enjoy your new diet, especially
if you’re used to eating out.

Just give your tastebuds time to adjust to your meals.

What’s important is that, little by little, you’re helping yourself to be cancer-free by

shifting your diet.

You can also join us at the Conquering Cancer Summit to discover more healthy
and natural ways to stop and prevent cancer.

This is a multi-day event with loads of valuable information from expert practitioners,
doctors, and cancer conquerors to help you start your journey to a cancer-free life.

If you or someone you know has cancer and wants to stop or prevent it, now is the
time to take control of yourself and your future.

Reserve your spot at the Conquering Cancer Summit now.

30
Nathan Crane
& Luz Crane

Nathan is an award-winning author, filmmaker, and health researcher with over 15

years in the health field helping millions of people around the world access leading-
edge information, tools, and strategies for taking back control of their health, add
more years to their loves, and more quality of life to their years.

Luz grew up living a remote, self-sustained life in Veracruz learning the simple and
natural ways of living from her parents who grew and hand-made most of their
own food in the tropical jungles of South-Eastern Mexico. She brings her passion
for health and sustainable living to the delicious and nutritious recipes you’ll find
in this recipe guide.

Together, with Nathan’s expertise in cancer research and cancer solutions, and Luz’s
natural ability to make healthy food combinations and turn them into delectable
dishes, this guide gives you a quickstart selection of highly nutritious and easy-to-
make recipes for helping your body prevent and reverse cancer.

Bon Appétit!

31