Yes to Life is inspired by a vision of a different way of responding to cancer. We support integrative cancer care which allows individuals to ally standard care with the best of Complementary and Alternative Medicine.
This blog aims to share any information the Yes to Life team discovers along the way that we think would be beneficial for our supporters to read.
Today's post comes from Jenny Phillips who specialises in aiding cancer patients with diet and lifestyle interventions. She herself recovered from breast cancer 10 years ago and wishes to pass on her wisdom to others.
If you sometimes crave the comfort of carbiness, these are a
delicious low carb and wheat free alternative to regular crackers. They are
full of protein, fibre and minerals, and are ideal with dips and spreads. Check
out the previous recipe for raw beetroot dip (link here) or spread with
lashings of hummus.
1 cup flax seeds
1 cup sunflower seeds
1 tbsp sesame
½ red pepper
2 sun dried tomato
½ tsp salt
1. Pre heat the oven to
2. Place the flax and
sunflower seeds in a blender, and blitz into a flour like consistency.
3. Pour the ‘flour’ into
a mixing bowl. Add the sesame seeds.
4. Place the red pepper,
tomatoes, water and salt n the blender. Blitz briefly until the vegetables are
finely chopped. Pour into the mixing bowl.
5. Add the egg, and mix
well until the mixture forms a dough.
6. Split the dough into
two, and spread thinly on two lightly oiled baking trays. I use Pampered Chef
7. Using a knife, run
lines down and across the flattened dough to make cracker shapes.
8. Bake for 35 minutes
and then leave to cool in the oven. Once cooled keep in an airtight container
in the fridge.
Jenny Phillips is a Registered Nutritionist, author and
Her first book – Eat to OUTSMART Cancer – is essential
reading for anyone looking to recover or prevent cancer. Read our review here