Apple and Plum recipes cure for cancer

Fighting and healing cancer with fruit Apple and Plum Compote with Vanilla Custard This was so easy and delicious! To cut the calories, next time I will only use half the amount of sugar in the custard, blackberries peaches recipes

Ingredients
Compote
12 prune plums, or 8 red or black plums, pitted and chopped
1/3 cup apple cider
1/4 cup sugar, or
1/4 teaspoon ground cinnamon
4 large apples, such as Mutsu (Crispin), Fuji or Gala
Custard
1 1/2 cups 1% milk, divided
1/4 cup sugar, or
1 tablespoon cornstarch
Pinch of salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract

Preparation
To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator.
To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled.
To serve, spoon custard into dessert dishes and top each with compote.

Tips & Notes
Make Ahead Tip: Refrigerate compote and custard in separate containers for up to 2 days.
Ingredient Note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
 When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition juice health facts
Per serving:  119 calories;  1 g fat (  0 g sat ,  0 g mono );  37 mg cholesterol;  18 g carbohydrates; 3 g protein; 2 g fiber; 37 mg sodium; 210 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 11/2 other carbohydrate
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Noni fruit can cure various diseases true or not?

The noni fruit has the value of food. It contains vitamin A, vitamin C, , and high potassium. In addition, it looks like a lot of vegetables that contains anti-oxidant, which slow down the aging of cells and anti-cancer.

There is not much research on the noni fruit

There is not much research on Noni fruit. Researches about it most are faculty of Medicine in Tahiti. However, these studies have not confirmed clinically. This may be called bias, because it is a supports the business of his country. These studies will be accepted only when the design of trial is good and has been published in medical journals reliable including the experiment repeated that results are real.

The noni fruit can cure diseases

If you browse the website, it is reported individually that say this fruit can reduce high blood pressure, add the energy, fresh, help reduce inflammation, pain and cold, cancer treatment, AIDS, and reduce blood cholesterol.

These are an individual reports sporadic, some doctors or nutritionist. This is not a recognized medical. It does not have a research lab exact any. Information of site is prepared for business, because it is website that carries the product.

The discovery of key compounds in Noni fruit

Dr. Ralph Heinicke, American biochemist is famous. He researched and found an enzyme in pineapple, which it's a kind of alkaloids, is Xeronine.

The noni fruit contains Xeronine

Since 1950, and has been studied continuously ever since until can be found that noni fruit contains this substances more than ten times in a pineapple. After that he continued to do research until know the incredible benefits of this fruit and medical benefits.

The research of the noni fruit and medical benefits as follows

1. It's enhance biochemical reaction in the cell, restoration of degraded cells, repair cell damage and eliminate toxins in the cells.

2. It helps synthesize proteins in the body, the hormonal system in the body and a positive effect on the gland in the body to function better

3. It has antioxidants that help slow the deterioration of the body and gainst cancer

4. Lower glucose levels in diabetic patients

5. Reduce high blood pressure

6. Enhance immunity by stimulating the white blood cells and against cancer and more germs

7. Reduction and relief of inflammatory cells

8. Reduce and relieve allergies

9. The noni fruit contains vitamins, minerals, amino acid that as nutritional supplements and increase energy in the body

10. Help heal the wounds and make wounds heal faster

Blackberries Peaches recipes cure for cancer

Fighting and healing cancer with fruit Blackberries Peaches Serve this colorful lavender-spiked blackberry-peach compote at a brunch or with small scoops of vanilla frozen yogurt for a glorious yet healthful dessert. If you can, choose freestone over cling peaches for this recipe: the pits will pull out more easily, which helps keep the peach halves intact. mangosteen

Ingredients
2 cups water
1/2 cup orange juice
6 tablespoons clover honey or other mild honey
4 4-inch-long sprigs fresh lavender (see Tips), plus small sprigs or lavender flowers for garnish
1 3-inch-long piece vanilla bean, split lengthwise
4 just-ripe medium peaches
1 cup fresh blackberries
Low-fat vanilla frozen yogurt or light ice cream (optional)
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Preparation
Combine water, orange juice, honey, large lavender sprigs and vanilla bean in a large nonreactive saucepan (see Tips). Bring just to a boil, stirring until the honey dissolves. Add whole peaches to the boiling liquid and cook, gently turning, until the skins start to loosen, 1 to 2 minutes. Remove the peaches to a colander with a slotted spoon; rinse under cold water and let drain.
Meanwhile, adjust the heat so the poaching liquid boils briskly and begins to reduce. Using a paring knife, peel the peaches and add the skins to the boiling liquid. Cut the peaches in half vertically, keeping the halves intact. Remove the pits, if possible; if it’s too difficult, leave them in until after poaching.
Adjust the heat to a bare simmer. Return the peaches to the pan and poach until they are not quite tender when pierced with a fork, 3 to 7 minutes; they should still hold their shape. Transfer them to a nonreactive bowl with a slotted spoon. When cool enough to handle, gently cut out and discard any remaining pits. Cover and refrigerate for at least 30 minutes and up to 3 days.
Add blackberries to the barely simmering liquid in the pan. Poach for 1 to 2 minutes. Remove them to a small bowl with a slotted spoon. Cover and refrigerate for at least 30 minutes and up to 3 days.
Adjust the heat so the poaching liquid boils briskly and cook until reduced to about 2/3 cup, 14 to 18 minutes, watching carefully to prevent scorching. Strain the liquid through a fine sieve into a nonreactive bowl, pressing down on the solids to force through as much liquid as possible; discard solids. Cover and refrigerate the syrup for at least 30 minutes and up to 3 days.
To serve, let the fruit and syrup come to almost room temperature. Arrange the peach halves in pairs in individual serving bowls. Spoon a small scoop of frozen yogurt or ice cream into each half, if desired. Top with the blackberries and drizzle with the fruit syrup. Garnish with small lavender sprigs or flowers, if desired.
Tips & Notes
Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 3 days.
Tips: If fresh lavender is unavailable, substitute 1 teaspoon dried culinary lavender; it is available in some supermarket herb and spice sections and in many natural-foods stores. Add it to the poaching liquid in Step 5 (after the peaches and blackberries have been poached and removed from the saucepan). Be sure to use food-grade dried lavender, not lavender sold for crafting projects.
Nonreactive pan, bowl or baking dish: A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
Nutrition
Per serving:  163 calories;  0 g fat (  0 g sat ,  0 g mono );  0 mg cholesterol;  42 g carbohydrates; 26 g added sugars; 2 g protein; 3 g fiber; 5 mg sodium; 324 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value)
Carbohydrate Servings: 3
Exchanges: 1 fruit, 2 carbohydrate (other)
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Plum Betty recipes cure for cancer

Fighting and healing cancer with fruit Plum Betty the juices of the fruit in this plum betty, chopped walnuts add a crunchy touch mixed in with the bread. Pecans or almonds are also tasty options. soymilk
Ingredients
Filling
6 cups sliced ripe but firm plums (1/2-inch slices), peeled if desired, or 6 cups pitted sour cherries, fresh or frozen
1/3 cup packed light brown sugar
1 tablespoon orange juice
Topping
2 cups whole-grain fresh breadcrumbs (see Tip)
1/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 tablespoons butter, melted

Preparation
Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss plums (or cherries) with 1/3 cup brown sugar and orange juice in a medium bowl. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.)
To prepare topping: Toss breadcrumbs, 1/4 cup brown sugar and cinnamon in a bowl until blended.
Sprinkle 1/2 cup of the topping in the bottom of the prepared baking dish. Top with half of the fruit. Sprinkle 1/2 cup of the topping over the fruit, then top with the remaining fruit. Bake for 30 minutes.
Meanwhile, toss the remaining topping with walnuts and butter until combined. After 30 minutes, remove the betty from the oven and sprinkle the breadcrumb-walnut mixture on top. Return to the oven and bake until the fruit is bubbly and the crumbs are browned, 30 to 40 minutes more. Let cool for about 20 minutes before serving.
Tips & Notes
Make Ahead Tip: Store the topping (Step 3) in an airtight container for up to 3 days.
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh breadcrumbs.
Nutrition
Per serving:  301 calories;  11 g fat (  3 g sat ,  2 g mono );  10 mg cholesterol;  49 g carbohydrates; 22 g added sugars; 5 g protein; 4 g fiber; 89 mg sodium; 382 mg potassium.

Nutrition Bonus: Vitamin C (29% daily value).
Carbohydrate Servings: 3
Exchanges: 1/2 starch, 1 fruit, 1 carbohydrate (other), 2
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Peach Rhubarb Ginger recipes cure for cancer

Fighting and healing cancer with fruit Peach, Rhubarb & Ginger Crisp In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you’re not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination—if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Ingredients
Filling
2 cups sliced peaches or nectarines (1/2-inch slices), fresh or frozen, peeled if desired
2 cups sliced rhubarb (1/2-inch slices) or blueberries, fresh or frozen
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
Topping
1 cup old-fashioned rolled oats
1/2 cup chopped pecans
1/4 cup white whole-wheat flour (see Note)
1/4 cup packed light brown sugar
1 tablespoon minced crystallized ginger
1/8 teaspoon salt
2 tablespoons butter, melted
1 tablespoon canola oil

Preparation
Preheat oven to 350°F. Coat a 9-inch shallow glass or ceramic baking dish with cooking spray.
To prepare filling: Toss peaches (or nectarines) and rhubarb (or blueberries) with brown sugar and crystallized ginger. (If using frozen fruit, let stand for about 30 minutes, stirring occasionally, to thaw the fruit before transferring to the baking dish.) Transfer to the prepared baking dish and spread in an even layer.
To prepare topping: Combine oats, pecans, flour, brown sugar, crystallized ginger and salt in a medium bowl. Drizzle butter and oil over the mixture and stir until evenly moistened. Sprinkle the topping over the fruit.
Bake until the fruit is bubbly and the topping is browned, 35 to 50 minutes. Let cool for about 20 minutes before serving.

Tips & Notes
Make Ahead Tip: Refrigerate the topping in an airtight container for up to 1 week or freeze for up to 6 months.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Nutrition
Per serving:  286 calories;  14 g fat (  3 g sat ,  7 g mono );  10 mg cholesterol;  40 g carbohydrates; 18 g added sugars; 4 g protein; 4 g fiber; 57 mg sodium; 304 mg potassium.
Carbohydrate Servings: 2 1/2
Exchanges: 1/2 starch, 2 carbohydrate (other), 3 fat
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