Anti-Cancer Soup


This soup can be beneficial for those who are detoxing, fasting, recovering from cancer, and suffering from high blood pressure and arthritis.

Commonly used in natural healing to harmonize the balance of the forces of yin and yang, acid and alkaline, which promotes good health.

The five elements are wood, fire, earth, metal and water, which relate to the corresponding internal organs: heart, liver, spleen, lung and kidneys.

  • Daikon Radish Leaves (Green element)
  • Daikon Radish (Purple/White element)
  • Carrots (Red/Orange color element)
  • Burdock Root (Turmeric Root too) (Yellow element)
  • Shittake Mushroom (Black element)

For those of you following a personal detoxification or fasting process at home and find yourself in the colder winter climates, utilize this warm broth in your regimen. However, the broth can also be drunk cold for when you are on the go.

Yield approx:
3.5 litres, 1 gallon of soup, 14 cups


16 ounces white daikon radish

12 ounces white daikon radish greens

10 ounces carrot

8 ounces burdock root

3-5 fresh shitake mushrooms (sundried)


Prepare the vegetables by washing the greens and mushrooms and scrubbing the roots. Do not peel the vegetables. Use them as is for optimal benefit. Chop the vegetables into small pieces.

There will be no salt or seasonings added to the soup.

Fill a non-toxic pot with 14 cups of water or three times the quantity of water as the vegetables. Enamel or stainless steel pots are good choices.

Add the vegetables and bring to a boil. Once the soup starts to boil, reduce the heat and simmer for two hours.

Strain the soup to separate the broth. The broth is ready to drink.

Fill up several 16oz or 8oz mason jars for storage in refrigerator and later use.

You can also drink the soup simply as a water replacement while adhering to the five elements theory.

Anti-Cancer Soup

Gluten Free Apple Cake
(Vegan Option)

apple cake

Vegan or Not, It’s Moist & Yummy Either Way!


4-8 Cripps, Pink Lady or any sweet/tart Apples, peeled and cored
4 Eggs (I make it with 2 eggs, but it’s Vegan without any eggs)
1/3 cup Coconut Oil
1/2 cup Honey
1/2 cup Cashew Butter, room temperature
1/2 cup Almon Flour
1/2 tsp Baking Soda
1 Tbsp Apple Cider Vinegar
1 tsp Ground Cinnamon
1 tsp Pure Vanilla extract
Pinch Salt (if Cashew Butter doesn’t have any)


*Preheat oven to 325 F
*Cut apples into small pieces and place them into a mixing bowl.
*In a Kitchen Aid mixer fitted with a mixing blade, combine eggs, oil, honey,
cashew butter, almond flour, cinnamon,vanilla extract and salt if using.
Process untill well mixed. Add baking soda and pour apple cider vinegar over baking soda and give it a swirl.
*Place cut apples into the batter and mix it all quick until combine.
*Pour mixture into an oiled 9.5-inch Pie Dish or a 3 x 13-inch Baking Pan.
*Garnish with apple slices.
*Bake for 1 hr 15 min., until a toothpick comes clean.
* Freezes well baked or unbaked…enjoy!

Holiday Warning: You had better make two!!