Lilly Padilla is the author of Anti-cancer Habits & Anti-inflammatory Nutrition. She is a Certified Integrative Nutrition Coach, Holistic Nutrition Chef, and 13-year cancer survivor. Lilly’s Anti-cancer book is on sale right now at https://www.createspace.com/5553140.
FFLB: What are your favorite spring foods?
LP: Because of the natural Renewal energy in spring, Sprouts (baby foods full of energy) are probably my favorite foods to add to my recipes in Springtime. Sprouts, especially broccoli sprouts, which are known for their anti-cancer properties, along with daikon radish sprouts both make easy adds to salads, soups, beans and whole grain dishes. They provide high amounts of vitamins, fiber and phytonutrients. Just what we need in spring!
FFLB: How have you seen a clean, fresh diet positively affect a cancer journey?
LP: Over more than 9 years of working with cancer survivors, and in my own experience as a 13-year cancer survivor, I have noticed that overall, survivors who have changed their eating habits and consistently consumed a clean diet have a better outcome than those who occasionally eat conventional vegetables but don’t really change their diet of processed foods.
There is a harmonious wellness between nature and the human body. Most people do create and release the same type of energy that they ingest through food. For example, eating leafy greens consistently makes people become more flexible and feel lighter, fresher and more energetic. And the opposite is true: When eating heavy fats, like animal fats, people often feel heavy, slow and dull. The nature of the food will be reflected in the type of energy release. For thousands of years Chinese Nutritional Therapy has worked with the concept that we are ONE with nature and that what we eat impacts our human nature, health, mood and energy. I have seen amazing results when survivors prioritize consistent healthy lifestyle routines that include a clean healthy diet, exercise, mindful meditations, healthy cooking and a set menu that works for their unique nutritional needs.
For more info on the subject, feel free to send Lilly a note or questions at [email protected]
Lilly’s Springtime recipe:
Lilly’s Detoxifying Spring Salad
Beets, carrots and apples have all been traditionally used for liver detoxification.
1 large beet, coarsely grated (good source iron- supports liver function)
1 organic green apple cut tiny pieces (antioxidant protection)
1 large carrot coarsely grated
5 tbs. fresh dill
1/2 c. parsley leaves chopped
1 c. dandelion greens (excellent liver cleansing)
2 c. seasonal mix green salad
1/2 c. broccoli sprouts (anti-cancer protection)
1/2 cup watercress (support lungs detoxification)
¼ c. flaxseed oil or toasted sesame oil
1 lemon juice – add more to taste
3-4 tbs. apple cider vinegar
1/4 tsp. turmeric powder
1 clove garlic minced tiny
hand full sprouted almonds chopped
Himalayan salt to taste
In a medium salad bowl mix grated beets and carrots, then add apples, lemon juice, turmeric, salt and garlic. Then, stir in your green salad mix, watercress, sprouts, parsley, dill and dandelion greens. Lastly, add oil and almonds. Mix all ingredients well and add more lemon to your desired taste. It makes a delicious, nutritious cleansing salad, and your liver will love it!
Chew truly and enjoy the flavors!