We serve breakfast, lunch and dinner in our dining hall every day. Meals are prepared by our chef with taking into account recommendations from your nutritionist as well as your specific needs. Our personnel follow all dietary requirements as well as respects cultural and national differences. Consultations from local nutrition specialists are also available not only during your stay in clinics, but also afterwards when the treatment process continues.
Wide range of ecological products is available from local biological farms. We are working in close cooperation with them to provide you with fresh and healthy food. Also we will provide you with gluten and lactose free products, if it is necessary.
Here are couple of recipes with the explanation why products used there are the most appropriate ones for cancer patients. You can try them on your own!
Goats cheese muss with red beet mash, milk jelly and tea sauce, served with tapioca pearls and beet powder
- Goat cheese
2. Red beet
4. Tapioca pearls
5. Herb sauce
8. Corn starch
Put red beets to boil until soft consistency, peel them and blend. Put all your mash to sieve and work through for smoother consistency. Meanwhile blend goats cheese in food processor until smooth. Put goats cheese in sauce pan, heat up until warm, do not boil, mix in some gelatine, pour in container and let it cool down in fridge. Tapioca pearls boil, wash, and add some herb sauce. For tea sauce: choose any kind of tea and make it very strong, add some honey and thicken it with biological corn starch.
Goat cheese is rich with vitamins, protein, micronutrients, iron, cobalt. It is good source of potassium. Goat cheese is anti allergic. It contains lots of probiotics that beneficially effects gut health, strengthens immunity, fights cancer cells. Goat cheese contains six times more cobalt and less lactose than cow milk. It contains lots of vitamin B, B2, C, A and beta – casein.
Beetroot is wholesome vitamin, mineral, fibre source. 100 gr of beet contains only 40 kcal that are mostly carbohydrates – 8,2 gr. Beetroot contains vitamin C, B, folic acid, phosphorus, potassium, iron, magnesium. Young beet tops contain a lot more vitamin C, than root. It contains a lot of antioxidants who works on beating cancer cells.
Gelatine is basically cooked collagen. Collagen exists in the bones, hides, and connective tissues of many animals, as well as humans. This is note-worthy, as collagen makes up almost one-third of all the protein in the human body and is responsible for everything from how many wrinkles we have to whether or not we have stiff joints after sitting too long. Collagen is a fibrous protein that strengthens the body’s connective tissues, allowing them to be elastic so they can stretch without breaking. As we get older, our bodies makes less collagen. By ingesting gelatine, however, we give our bodies new stepping stones with which to build more collagen. Gelatine also contains 18 amino acids. Many of these amino acids are “essential,” meaning they can’t be produced by our bodies and must be acquired as part of our diet.
Herb marinated salmon with avocado mash, burned shallots and root vegetable mash served with fresh vegetable mix
- Salmon fillet
2. Fresh squeezed orange juice
3. Geen herbs
4. Chilly pepper
5. Apple vinegar
7. Shallot onion
8. Olive oil
9. Root vegetable
10. Clarified butter
12. Celery stalks
15. Soy sauce
16. Bio oil for salad.
Put salmon fillet into container and add water, orange juice, chilly, pepper, green herbs, apple vinegar mix all together and leave in fridge overnight. Blend avocado and lemon drops till smooth. Shallots divide in halves, drizzle some olive oil and put in to oven at 170 C for 15 min. For root vegetable mash take any kind you like (celery root, sweet potato, Jerusalem artichoke, etc. ). Chosen vegetable put in to food processor and blend till smooth adding some clarified butter and warm milk. Fresh vegetables: celery, cucumber, tomato cut in to small pieces add some soy sauce, pepper and oil (preferably to choose biological flaxseed oil, argan oil, pumpkin seed oil , etc.).
Salmon is rich wits omega3 that lowers cholesterol, protects from some cancer forms and prevents from clotting. Research shows that salmon to lift mood when depressed and prevents memory loss. It contains nicotine acid, witch protects fom Alzheimer disease.
Research shows that the avocado may be a potent warrior as part of a cancer prevention diet. Avocados contain the highest amount of the carotenoid lutein of all commonly eaten fruits. In addition, they contain related carotenoids, including zeaxanthin, alpha-carotene and beta-carotene, as well as significant amounts of vitamin E. All of these nutrients have been proven to be effective deterrents of cancer, but there’s more to the science than these nutrients in isolation.
Cucumbers are made up of mostly (95 percent) water, which means eating them on a hot summer day can help you stay hydrated. However, there’s reason to eat cucumbers all year long. With vitamin K, B vitamins, copper, potassium, vitamin C, and manganese, cucumbers can help you to avoid nutrient deficiencies. Cucumbers contain unique polyphenols and other compounds that may help reduce your risk of chronic diseases.
Pumpkin and vegetable cream soup with coconut milk
- Pumpkin (butter pumpkin or nut pumpkin)
- Celery root
- Parsley root
- Ginger root
- Coconut milk
- Clarified butter
- Mix of seeds
Peel and cut in to big pieces all vegetables. Take your favorite size soup pot put in some leek to brown up and add some clarified butter. Add all the rest of vegetables, except pumpkin, add just a little bit of water and boil until soft, then add pumpkin. When all vegetables look soft and ready, add some grated garlic, and ginger. Ginger gives spiciness, if you like spicy add some more ginger if mild, then add just a little bit. Let your soup cool down and then blend until smooth, In the process of blending add coconut milk, some Himalayan pink sea salt and some grated nutmeg. Serve with prawns and mix of seeds.
As with all fruits and vegetables, pumpkin is a good source of fibre. The study shows that those who ate the most dietary fibre had a 11% lower risk of being diagnosed with breast cancer compared to those who ate the least. Beta-carotene is converted into the body to Vitamin A, a type of antioxidant. Pumpkin is one of the highest sources of beta-carotene delivering 17mg per 1 cup. Antioxidants protect the body against free radicals, which can cause cancer. Pumpkin seeds contain phytoestrogens, a plant compound that mimics the human hormone oestrogen and can help prevent breast cancer according to one study. Pumpkin is a source of low-calorie nutrition, which reduces the risk of obesity, a major factor in breast cancer.
Almond milk jelly with honey, berry sorbet and tapioca pearls
- Almond milk or any other kind of your favourite nut milk
- Mix of frozen berries
- Mix of fresh berries for serving
- Frozen banana
- Coconut butter
- Tapioca pearls
- Berry juice (freshly squeezed)
Take sauce pan and heat up some milk, be careful not to boil it, approximately 40 °C . Let Gelatine to swell following directions on original package then mix nut milk and gelatine together. Cool down and add some honey. Pour in container and leave in fridge for an hour.
Take mix of berries, bananas, honey and coconut butter put in to a blender and blend until smooth. Pour in to container and freeze it.
Put to boil for 5 min in large sauce pan some tapioca pearls, then drain through sieve, repeat several times until pearls stay transparent. Take your favourite fresh berry juice and cover pearls with it, let the pearls soak the juice.
When all ingredients are ready, serve them on a plate and compliment with some fresh berries.
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