Skip to main content

Cancer-Busting Anti-Oxidant DNA Repairing Smoothie Recipe

Anti-Cancer Power Lineup
Photo © John Corney
After watching the videos at the bottom of this post at YouTube channel about the power of various berries and spices to boost anti-oxidant and anti-cancer action in the cells, I played around with things and came up with this smoothie recipe that includes many of the things that have been shown to reduce cancer risk and lower inflammation. The combination of ingredients sounds kind of weird, but actually it's very tasty.

Although I vary the ingredients somewhat on a day-to-day basis depending on what's in the fridge, I always include the following ingredients:

  • leafy greens
  • banana
  • bell pepper
  • celery
  • ground flax seeds
  • turmeric
  • pumpkin seeds
  • sunflower seeds
  • carrots
  • berries

So here's my recipe that I'm sure you will find is a delicious and healthy way to start your day. Consider my recipe as a starting point that you for your own smoothies.

By the way, green + red = brown, so don't be put off by the color of the smoothie.

The seeds make the smoothy rich and creamy, and provide healthy fat for any fat-soluble vitamins in the mix. And of course flax seeds in particular contain high amounts of lignans which are potent anti-cancer compounds.

All Set to Go!
Photo © John Corney
John's Anti-Oxidant, Anti-Cancer, DNA-repairing smoothie recipe - enough for 2 people

  • 1 1/2 cups water
  • A good heaping-helping of leafy greens. I buy bulk bags of leafy greens at Costco and stuff 1qt ziploc bags and put them in the freezer for easy use when needed without the risk of the leaves spoiling. Kale, spinach, or combinations are all fine. 
  • 1/2 bell pepper 
  • 1 cup fresh or frozen berries (I use Costco's Three Berry Mix which has blueberries, blackberries, and raspberries)
  • 1 banana (I peel and freeze them a couple of bunches at a time)
  • 2 Tbsp ground flax seeds (omega-3, anti-cancer lignin, and healthy plant-based fat)
  • 1 Tbsp sunflower seeds (healthy plant-based fat)
  • 1 Tbsp pumpkin seeds (healthy plant-based fat and zinc)
  • 1 tsp turmeric (antioxidant/cancer killer cell booster)
  • a couple of grinds black pepper (turmeric has been shown to be more powerful in its anti-inflammation and anti-cancer effects when combined with black 
Again, you can add whatever you like or is in season. For example, when cranberries are in the stores around the holidays, I freeze bags of them while I can, and add 1/2 cup to the mix).

Whiz it all in your blender and enjoy not only the wonderful taste, but the power of plants and spices to ward off cell damage, fight cancer cells, and lower inflammation in your body. Remember this is anti-cancer, so do not add any animal proteins at all. No whey protein powder or milk, etc. If you want extra richness, add some of your favorite nut or seed milk such as almond or soy milk.

Please treat my recipe as a guideline. Basically you are after leafy cruciferous greens, turmeric, cardamom, black pepper, and berries. Cranberries if you can get them at a reasonable price. Get creative - for example when I cook up my dry beans, I save off the liquid and add about 1/2 cup of that until it's all gone. Why waste all that goodness! Sometimes I even add 1/2 of beans!

Note: You will do best with a high-powered blender such as a Vitamix. I started out with a cheaper blend and it was hard work getting everything blended well and also I was not big enough. Then I got an Oster high-powered blender which I won in a raffle actually! It was so much easier! But every 6 months or so the bearings in the base of the pitcher would break. After replacing the pitcher twice at $80 a pop, I finally got a Vitamix 7500. It has given me two years of trouble-free blending 5-days a week for two years now, so that's definitely my recommendation for a blender. Unfortnately they aren't cheap. You can get a Vitamix 7500 here at Amazon, or keep an eye for them at Costco. I got mine at Costco and it was a bit cheaper than what I see at Amazon.


Popular posts from this blog

Yummy Black Bean Recipe - Pineapple Rum Black Beans

Here's a black bean recipe that I prepared for lunch on the weekend. I had just cooked a big batch of black beans in my pressure cooker so turned to my copy of Kathy Hester's "The Great Vegan Bean Book" to find some ideas. I was hungry and wanted something extra tasty and satisfying to go with the big salad I was planning.

I guess you could say that the recipe is Caribbean/Cuban inspired as it has pineapple and rum in it. The cool thing is that I happened to have pineapple-flavored rum in my liquor cabinet, and I have no idea where it came from! At Hester's recommendation I also cooked her recipe for coconut lime mashed sweet potatoes on which I placed the beans.

Here's a picture I took to give you an idea of how it looked. I had already eaten half when I thought that I just had to share this recipe and needed a picture, so had to tidy up the plate a little bit for the photo. LOL!

Pineapple Rum Black Beans (p. 114 of "The Great Vegan Bean Book" by …

Flourless Gluten-Free Chocolate Chip Cookies

In my last post on making soy milk at home I mentioned that you are going to end up with soy bean pulp, which is known as "okara" in Japanese. It's full of soy protein and fiber as well as calcium, iron, and riboflavin, so it just seems such a waste to throw it away. Correction: it is a waste to throw it away!

Huge volumes of okara are left over from the commercial production of soy milk and tofu, most of which is fed to cows and pigs because for some reason people seem to prefer to eat okara only after it's been turned into the flesh of an animal. But we are not about to feed the okara left over from our soy-milk-making efforts to the pigs when it can curl our hair.

We have experimented with a few ways to use our okara - add it to oatmeal for breakfast, add it to soup, or substitute it for 1/3 of the flour in any recipe. But our favorite thing is to use it to make chocolate chip cookies. Is it any wonder when we are such chocoholics! The result is a healthy cookie,…

Making Soy Milk at Home

For whatever reason, I have always preferred most things plain rather than flavored, and the same goes for the non-dairy milks: make it plain for me! Hold the vanilla! Actually I like it unadulterated, GMO-free, and organic. And it can be hard to find and expensive. Yes, I'm hard to please! You should see what I want for Christmas!

Read the label on the box of your plain soy or almond milk and you will discover that it's not as plain as you thought and has other stuff with long fancy chemically-sounding names added to it.

So what's a country boy lost in the big city to do but take things in hand and start making his own organic, non-GMO, unadulterated soy milk at home. Duh! I had heard of a friend who had a soy milk maker thing-a-ma-jig and that sounded like a gadget to me, and as much as I like "plain", I LOVE gadgets. So a quick search of Amazon turned up this thing called a Soyajoy G4 Soy Milk Maker. I H-A-D to get one! So I did! Of course!.

It's so super…