One of my very close friends from college had it; he fought with it all his life, and succumbed to it 10 years ago. All those years I had known him, he was happy, care-free, sarcastically funny, and kind to all his friends. Not once that he showed us the pain. Not once that he gave up.
Since then, I have gained knowledge about the Cs, cancer and cooking, and so I picked up this book along the way, the Cancer-Fighting Kitchen. This is the drink I wish I made for my friend.
cancer healing drink… makes 8 cups
- 1/2 cup ORGANIC fresh ginger, peeled and cut 1/4 inch thick
- 10 cups filtered water
- 3 tablespoons coriander seeds
- 2 tablespoons cardamon pods
- 4 cinnamon sticks
- 5 whole cloves
- 1+1/2 – 2 cups rice milk or almond milk (NOT cow milk)
- 1-3 tablespoons maple syrup, agave nectar or honey
- 1 teaspoon vanilla extract
Combine the ginger and water in a saucepan, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes. Add the coriander, cardamon, cinnamon, and cloves; continue to simmer for additional 20 minutes.
Strain the tea into a clean saucepan. Add rice milk and maple syrup and gently reheat without boiling for 2-3 minutes until warm. Stir in vanilla. Add more milk or syrup to your liking. Serve hot or cold.
Note: the tea will keep in the refrigerator for up to 2 weeks without milk and sweeteners. This recipe is from the Cancer-Fighting Kitchen by Rebecca Katz with Mat Edelson.