VL Anti Cancer Cookbook

LIFE
VERITA LIFE’S
ANTI-CANCER
DIET
VERITA LIFE’S ANTI-CANCER DIET 4
THE KETOGENIC DIET 4
THE IMPORTANCE OF DISCIPLINE 5
BLACK SESAME AND ALMOND MILK WITH GRAINS AND SEEDS 8

PANCAKES 10
SHAKSHOUKA 12
HUMMUS WITH RAW VEGETABLES 16
POTATO AND MUSHROOM SOUP 20
CONTENT
MINESTRONE 22
EGG SALAD 26
SALMON WITH PUMPKIN PUREE AND VEGETABLES 30
MISO GLAZED SALMON WITH SEAWEED SALAD AND JAPANESE DRESSING 32
FISH EN PAPILLOTE 34
CHICKEN THIGH WITH CABBAGE SALAD & APPLE PUREE 36
CHICKEN WITH TOMATO SALSA AND GUACAMOLE 38
HEALTHY BROWNIE 42
ABOUT VERITA LIFE 44

Verita Life’s Anti-Cancer Diet
The Importance of Discipline
Verita Life has developed a wide variety of treatments and therapies to fight various forms of cancer. One
important facet of Verita Life’s Integrative Cancer Treatment Program is the implementation of an anti-
cancer diet. This cookbook contains a number of recipes that adhere to the principles behind Verita Life’s
meal selection. The Ketogenic diet is not a magic pill that immediately brings about its desired effects. It takes time,
dedication, and discipline to maintain Ketosis. It requires a lifestyle change. The body will take time to adapt
Patients at Verita Life receive a nutritious diet, tailored specifically to the needs of patients receiving to the diet, so the first few days of a Ketogenic diet may be especially rough. Many will tend to experience
treatment. The meals are pre-determined by nutritionists and prepared by highly qualified chefs and kitchen what is called a “Keto-Flu” which refers to fatigue, dizziness, irritability, sugar cravings, and nausea. This is
staff. Meals served at Verita Life are designed to provide optimal nutrition to help the body naturally fight an indication that the body is adjusting to the absence of carbohydrates. These initial feelings last for the
cancer and strengthen it as treatments are delivered. first few days, however, they will dissipate as the body becomes better accustomed to using fat instead of
glucose for energy.
The Ketogenic Diet

Unlike other carbohydrate-restrictive diets, especially those simply designed for weight loss, Ketogenic Diets
aren’t cheat day friendly. In order for the body to reach a state of Ketosis, the carbohydrate portion must not
be breached. This means the fad of binge eating or having a cheat day where you are allowed to eat anything,
Verita Life’s dieticians use a modified version of the Ketogenic diet, which was first formulated to help treat can result in a detour of achieving the desired goal. If too many carbs are consumed, the body will most likely
patients with epilepsy. Under normal conditions, the body is in a state of glycolysis, which is when the body fall out of the state of ketosis. At worst, there may be a recurrence of the “Keto-Flu”.
finds its energy by burning glucose in the blood.
Although, like many other diets, there will be temptation to consume high-carb snacks like cake or ice cream
Our modified version of the Ketogenic Diet tricks the body into a state of ketosis, during which the body which is detrimental to ketosis. If it comes to the point that you succumb to these cravings, it’s important to
creates energy by metabolising fat at a high rate. In order to survive, the body switches its primary fuel remember that it isn’t the end of the world.
consumption from carbohydrate to fat and protein.
Of course, there is a risk of indulging too much and undoing all the hard work, however, there are many ways
Verita Life’s Ketogenic Diet program is based on the fact that cancer cells are known to feed on glucose, the to encourage yourself to stick to the diet. Adding variety is one of the ways to motivate yourself.
same fuel that the body requires to function normally. The frightening factor is that the cancer cells consume
this fuel at an uncontrolled rate, contributing to its rapid growth. Unlike the body’s cells that can switch to There are many types of keto-friendly recipes to choose from. Here we have compiled a small selection,
ketosis as a response to the absence of glucose, cancer cells cannot adapt to the absence of its fuel. Thus, a however we encourage you to also do your own research. Sticking only to a narrow list of Ketogenic dishes
Ketogenic Diet that is properly used has the capability to deprive cancer cells of the fuel they need. In turn, will be hard in the long run as you may get bored of the repetitive flavours.
this weakens cancer cells, making them more susceptible to the effects of cancer treatment.
Staying motivated and disciplined is crucial. Always keep in mind your reason for starting the diet. Whether
Researchers from Boston University discovered that brain cancer cells were inflexible in terms of their the purpose of starting a Ketogenic diet is to reach a weight-loss goal, to manage diabetes, or to weaken
metabolism, which means they could not change what they consumed. On the other hand, normal brain cells cancer, it is critical to stay on the diet for the long term to achieve your objective.
were able to consume both ketone bodies and glucose to provide for its energy requirements.
The modification that Verita Life applies to a standard Ketogenic Diet is the amount of protein it allows for Dr. Brian Kunakom
intake. Undergoing Integrative Treatment is a less physically straining option than conventional treatments Naturopath
like chemotherapy and radiotherapy. However, the treatment will still be demanding on the body of patients. Verita Life Thailand
Therefore, we assign a slightly higher protein buffer than a traditional Ketogenic diet, which lessens the rate
of muscle weakening that can occur as result of the diet, without providing cancer cells with any additional
fuel.
BREAKFAST
Black Sesame and Almond Milk
with Grains and Seeds
INGREDIENTS
1/4 cup black sesame seeds, 10 g fresh ginger, peeled 1/8 cup seeds and grains,
toasted 1/8 cup palm sugar such as pumpkin seeds,
1/2 cup raw almonds 1/8 cup oatmeal sunflower seeds, flax seeds
1/2 cup water
METHOD
1. TOAST SESAME SEEDS IN A PAN, THEN TRANSFER TO A LARGE BOWL.

2. ADD THE ALMONDS, GINGER, PALM SUGAR, AND WATER.
3. TRANSFER THE MIXTURE INTO A BLENDER AND BLEND AT A HIGH SETTING UNTIL SMOOTH.
4. TRANSFER FROM A BLENDER INTO A SAUCEPAN.
5. HEAT THE MIXTURE UNTIL IT BOILS AND COOK FOR RA FEW MINUTES.
6. POUR INTO A SERVING BOWL.
7. SPRINKLE WITH OATMEAL AND GRAINS AND SERVE WARM.
Nutrition Facts
Amount Per Serving % Daily Value*
Calories 563 kcal 28 % Serving Size 113 g Serving 1
Total Fat 37 g 56 % Sodium 51 mg 2% Vitamin A 0%
Saturated Fat 3 g 15 % Total Carbohydrate 50 g 17 % Vitamin C 13 %
Trans Fat 0 g Dietary Fiber 14 g 55 % Calcium 21 %
Cholestrol 0 mg Sugars 27 g Iron 21 %
Protein 17 g 34 %
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higer or lower depending on your calorie needs.
Pancakes
INGREDIENTS
2 cups cashew nuts 1 tsp baking soda Pinch of salt

7 eggs 2 tsp cream of tartar
METHOD
1. USING A BLENDER OR FOOD PROCESSOR, FINELY GRIND THE CASHEW NUTS INTO A POWDER.
2. ADD BAKING SODA, CREAM OF TARTAR, AND EGGS AND BLEND UNTIL A SMOOTH.
3. HEAT A GRIDDLE OR PAN LIGHTLY OVER MEDIUM HEAT.
4. SCOOP 1 TABLESPOON OF BATTER ONTO THE GRIDDLE. IT IS RECOMMENDED THAT ONE PANCAKE IS
MADE AT A TIME.
5. ONCE BUBBLES FORM, FLIP THE PANCAKE AND HEAT IT FOR AROUND ONE MINUTE.
6. SERVE WITH BERRIES OF YOUR CHOICE, ALONG WITH A DRIZZLE OF HONEY.
Nutrition Facts
Calories 1930.8 kcal 28 % Serving Size 581 g Serving 2
Total Fat 148.2 g 228 % Total Carbohydrate 82.7 g 28 % Vitamin A 32 %
Saturated Fat 30.5 g 153 % Dietary Fiber 8.6 g 34 % Vitamin C 2%
Trans Fat 0 g Sugars 19.6 g Calcium 25 %
Cholestrol 0 mg Protein 85.8 g 34 % Iron 116 %
Shakshouka
INGREDIENTS
3 eggs, room temperature 2 cloves garlic, chopped 5 g sunflower seeds, roasted

3 tomatoes, diced 5 tbs extra virgin olive oil 10 springs of dill
1/2 onion, sliced 1/4 bunch of parsley salt and pepper to taste
METHOD
1. FILL A SAUCEPAN WITH WATER AND HEAT TO SIMMERING.

2. CRACK EGGS INTO AN EMPTY BOWL AND SLOWLY TRANSFER THE EGGS INTO THE SAUCEPAN
3. POACH THE EGG UNTIL A DESIRED TEXTURE IS ACHIEVED. APPROXIMATELY 3 MINUTES.
4. MEANWHILE SAUTÉ THE ONION AND GARLIC IN OLIVE OIL UNTIL TRANSLUCENT.
5. ADD THE TOMATOES AND REDUCE HEAT. COOK FOR A 6-7 MINUTES UNTIL SOFTENED.
6. REMOVE FROM THE HEAT AND SEASON WITH SALT AND PEPPER. THE TEXTURE SHOULD BE LIKE A SAUCE.
7. TRANSFER INTO A SERVING BOWL AND TOP WITH THE POACHED EGG.
8. GARNISH WITH FRESH DILL, CHOPPED PARSLEY AND TOASTED SUNFLOWER SEEDS.
Nutrition Facts
Calories 849.4 kcal 42 % Serving 1
Total Fat 81.7 g 126 % Sodium 171.6 mg 7% Vitamin A 22 %
Saturated Fat 13.7 g 68 % Total Carbohydrate 12.5 g 4% Vitamin C 24 %
Trans Fat 0.1 g Dietary Fiber 1.8 g 7% Calcium 10 %
Cholestrol 492.4 mg 164 % Sugars 6.1 g Iron 13 %
Protein 18.3 g 37 %
SNACK
Hummus with Raw Vegetables
INGREDIENTS
1 cup dried chickpeas, 2 cloves garlic Seasonal vegetables with

soaked overnight 1/2 cup extra-virgin olive oil crunch. e.g.: carrots, celery,
broccoli, asparagus
1 lemon
METHOD
1. SOAK THE CHICKPEAS IN PLENTY OF WATER OVERNIGHT. THE WATER LEVEL SHOULD BE 1-1.5 INCHES
ABOVE THE CHICKPEAS IN A LARGE POT. IF MORE CONVENIENT, CANNED CHICKPEAS CAN ALSO BE
USED.
2. THE NEXT MORNING, DRAIN AND RINSE THE CHICKPEAS AND BOIL WITH FRESH WATER.
3. SIMMER UNTIL COOKED (APPROXIMATELY 45 MINUTES). DRAIN AND PLACE COOKING WATER ASIDE.
4. PLACE CHICKPEAS INTO A BLENDER WITH OLIVE OIL, LEMON JUICE, AND GARLIC.
5. WHILE THE BLENDER IS RUNNING, SLOWLY ADD THE WATER SAVED FROM THE CHICKPEAS UNTIL A
DESIRED CONSISTENCY IS ACHIEVED.
6. SERVE AS A DIP WITH SEASONAL RAW VEGETABLES.
Nutrition Facts
Calories 1620 kcal 81 % Serving 3
Total Fat 118 g 182 % Sodium 44 mg 2% Vitamin A 0%
Cholestrol 0 mg 0% Sugars 22 g Iron 66 %
Protein 37 g 74 %
SOUP
Potato and Mushroom Soup
INGREDIENTS
150 g potato, diced 2 garlic cloves 2 cups water

100 g mushrooms, diced 1/4 tsp thyme 1/4 cup macadamia nuts
50 g onion, diced 1 bayleaf 1/4 cup extra virgin olive oil
METHOD
1. SAUTÉ ONION AND GARLIC UNTIL TRANSLUCENT.

2. ADD REMAINING INGREDIENTS ALONG WITH ENOUGH WATER TO COVER.
3. SIMMER UNTIL ALL INGREDIENTS HAVE SOFTENED.
4. TRANSFER MIXTURE TO A BLENDER AND MIX UNTIL SMOOTH.
5. SEASON WITH SALT AND PEPPER TO TASTE.
Nutrition Facts
Calories 391.3 kcal 20 % Serving 1
Total Fat 24.9 g 38 % Sodium 1012.6 mg 42 % Vitamin A 1%
Saturated Fat 3.9 g 19 % Total Carbohydrate 38.4 g 13 % Vitamin C 38 %
Trans Fat 0 g Dietary Fiber 8.3 g 33 % Calcium 7%
Cholestrol 0 mg 0% Sugars 7.1 g Iron 31 %
Protein 8.8 g 18 %
Minestrone
INGREDIENTS
3 cups chicken stock 25 g zucchini 25 g celery

1/4 cup chickpeas, canned 25 g carrot 25 g green beans
25 g asparagus 25 g onion 3 tbs olive oil
2 tbs basil leaves, chopped
METHOD
1. SAUTÉ THE VEGETABLES WITH OLIVE OIL AND A PINCH OF SALT AT MEDIUM HEAT FOR A FEW MINUTES.
2. POUR IN THE CHICKEN STOCK AND CHICKPEAS.
3. COOK UNTIL THE VEGETABLES ARE TRANSLUCENT BUT STILL RETAIN THEIR CRUNCHINESS.
4. WHILE THE SOUP IS STILL HOT, ADD A DRIZZLE OF FRESH EXTRA VIRGIN OLIVE OIL AND SHREDDED
BASIL LEAVES.
Nutrition Facts
Total Fat 51 g 78 % Sodium 1205 mg 50 % Vitamin A 108 %
Trans Fat 0 g Dietary Fiber 7 g 27 % Calcium 9%
Cholestrol 22 mg 7% Sugars 19 g Iron 23 %
Protein 25 g 49 %
SALAD
Egg Salad
INGREDIENTS
1/2 granny smith apple 1/4 stalk celery 1 hard boiled egg
1/3 boiled potato
For the Mayonnaise
2 tbs honey 1 raw egg 1 pinch paprika
4 tbs lemon juice 1 cup cold pressed organic 1 pinch salt
vegetable oil
METHOD
1. CUT APPLE, CELERY, AND POTATO INTO SQUARE PIECES. SLICE EGG.
2. BLEND OR MIX TO A COURSE CONSISTENCY.
3. FOR THE MAYONNAISE, COMBINE ALL THE INGREDIENTS IN A BLENDER AND MIX UNTIL SMOOTH.
4. ADD 3 TABLESPOONS OF THE MAYONNAISE TO THE EGG MIXTURE AND BLEND THROUGH.
5. FRESH SALAD GREEN MAY ALSO BE USED AS AN ALTERNATIVE TO THE INGREDIENTS USED IN THIS
RECIPE.
Nutrition Facts
Total Fat 10 g 16 % Sodium 133 mg 6% Vitamin A 12 %
Cholestrol 351 mg 117 % Sugars 46 g Iron 10 %
Protein 14 g 29 %
MAINS
Salmon with Pumpkin Puree
and Vegetables
INGREDIENTS
150 g salmon fillet 50 g carrot 2 tsp palm sugar or honey

100 g pumpkin 25 g onion 1 pinch of salt
1/8 tsp dried thyme 1 tsp coriander seeds Water as required
METHOD
1. PREHEAT OVEN TO 200°C.

2. SPREAD A FEW DROPS OF OLIVE OIL ON TO A BAKING TRAY.
3. PLACE THE SALMON ON BAKING TRAY AND HEAT UNTIL THE INTERNAL TEMPERATURE REACHES
60°C. (APPROXIMATELY 10 MINUTES.)
4. WHILE COOKING, BRING A POT OF WATER TO THE BOIL.
5. ADD PUMPKIN AND SIMMER UNTIL SOFT.
6. TRANSFER INTO A BLENDER AND COMBINE UNTIL SMOOTH.
7. PICK YOUR DESIRED VEGETABLES. WE RECOMMEND USING 30-40 GRAMS OF EACH OF THE
FOLLOWING VEGETABLES: ASPARAGUS, GREEN BEAN, ZUCCHINI, AND/OR BROCCOLI.
8. SPRINKLE A PINCH OF SALT INTO 3 CUPS OF WATER AND BRING TO THE BOIL.
9. ADD VEGETABLES AND BOIL FOR 90 SECONDS.
10. USING A STRAINER, REMOVE THE VEGETABLES AND SOAK THEM IN COLD WATER FOR A COUPLE OF
SECONDS TO RETAIN CRUNCHINESS.
Nutrition Facts
Calories 491.1 kcal 28 % Serving Size 352 g Serving 1
Total Fat 26.2 g 40 % Total Carbohydrate 24.5 g 24.5 % Vitamin A 287 %
Saturated Fat 3.8 g 19 % Dietary Fiber 3.7 g 15 % Vitamin C 14 %
Trans Fat 0 g Sugars 17.2 g Calcium 7%
Protein 39.8 g 80 % Iron 16 %
Miso Glazed Salmon with
Seaweed Salad and Japanese Dressing
INGREDIENTS
150 g salmon fillet 1/2 tbs miso paste 1 tsp white sesame seeds
1/2 tbs honey
Japanese Dressing
1 tbs soy sauce 1 tbs honey 1/2 tbs ginger, chopped
1 tbs lime juice 1/2 tbs sesame oil 1 tbs sesame seeds
Seaweed Salad
50 g green salad leaves 15 g dried wakame seaweed 1 spring onion, thinly sliced
e.g. rocket, baby spinach 2 red radishes, thinly sliced 5 cherry tomatoes, halved
METHOD
1. PREHEAT THE OVEN TO 170°C.

2. TO MAKE THE SAUCE, SOAK SEAWEED IN WATER FOR AT LEAST 10 MINUTES.
3. ONCE THE SEAWEED HAS DOUBLED IN SIZE, SQUEEZE OUT THE EXCESS WATER AS MUCH AS POSSIBLE.
4. CHOP THE SEAWEED AND COMBINE WITH GREENS, RADISH, SPRING ONION AND TOMATOES.
5. KEEP REFRIGERATED TO RETAIN CRUNCHINESS UNTIL READY TO SERVE.
6. MAKE THE MISO MARINADE BY COMBINING HONEY, MISO, WHITE SESAME SEEDS AND MIX WELL.
7. MARINATE THE SALMON IN THE MISO MIXTURE FOR APPROXIMATELY 30 MINUTES.
8. BAKE IN THE OVEN FOR 10-15 MINUTES OR UNTIL INTERNAL TEMPERATURE REACH 60-70°C.
9. ARRANGE WITH SALAD AND SERVE IMMEDIATELY.
Nutrition Facts
Protein 42 g 84 %
Fish en papillote
INGREDIENTS
150 g fish fillet 30 g cherry tomato, diced 1 sprig fresh thyme

30 g zucchini 15 g onions, diced 3 tbs extra virgin olive oil
30 g asparagus, diced 2 garlic cloves, chopped 1/2 dried chilli
salt and pepper to taste
METHOD
1. PREHEAT THE OVEN TO 200°C.

2. USING PARCHMENT PAPER OR ALUMINIUM FOIL, CREATE A POUCH THAT WILL FIT THE FISH.
3. SEASON THE FISH WITH OLIVE OIL, SALT AND PEPPER AND PUT IT IN THE POUCH.
4. IN A BOWL, MIX TOGETHER THE ZUCCHINI, ASPARAGUS, TOMATOES, ONIONS, GARLIC AND THYME.
5. SPREAD MIXED VEGETABLES ON TOP OF THE FISH.
6. SEAL BY FOLDING THE POUCH.
7. PLACE ON A BAKING TRAY AND BAKE FOR 15 MINUTES.
Nutrition Facts
Saturated Fat 7 g 35 % Total Carbohydrate 8 g 3% Vitamin C 26 %
Trans Fat 0 g Dietary Fiber 2 g 8% Calcium 11 %
Protein 33 g 66 %
Chicken Thigh with Cabbage Salad &
Apple Puree
INGREDIENTS
100 g boneless chicken thigh, 25 g onion, thinly sliced 2 tbs extra virgin olive oil
cubed 25 g carrot, shredded 1/2 lemon, squeezed
100 g cabbage, shredded 1 tbs whole grain mustard salt and pepper to taste
METHOD
1. PREHEAT OVEN TO 200°C.

2. LINE A BAKING TRAY WITH FOIL.
3. PLACE THE CHICKEN THIGH ON BAKING TRAY & BRUSH WITH OLIVE OIL.
4. BAKE UNTIL THE INTERNAL TEMPERATURE REACHES 65 - 70°C.
5. TO INCREASE THE CRISPINESS OF THE SKIN, TRANSFER THE CHICKEN INTO A FRYING PAN SKIN SIDE
DOWN UNTIL SLIGHTLY GOLDEN.
6. MIX THE VEGETABLES TOGETHER IN A SALAD BOWL.
7. COMBINE MUSTARD, LEMON JUICE AND EXTRA VIRGIN OLIVE OIL AND MIX WELL. ADD TO VEGETABLES
8. ADD SALT AND PEPPER TO TASTE.
9. ARRANGE SALAD NEXT TO THE CHICKEN THIGH AND SERVE WITH APPLE SAUCE.
APPLE SAUCE
For convenience, this can be prepared ahead of time
1. PEEL, CORE AND CHOP 3 SMALL APPLES. TRANSFER TO A SAUCEPAN.

2. ADD 2 TEASPOONS OF LEMON JUICE AND 2 TABLESPOON OF COLD WATER
3. HEAT THE MIXTURE TO BOIL.
4. REDUCE THE HEAT TO MEDIUM. COVER AND COOK FOR 12 MINUTES.
5. SLOWLY STIR UNTIL SOFT.
6. TRANSFER TO A SMALL BOWL AND ALLOW TO COOL.
7. SERVE THIS SAUCE ON THE SIDE WITH THE CHICKEN AND CABBAGE SALAD.
Nutrition Facts
Saturated Fat 8 g 38 % Total Carbohydrate 11 g 4% Vitamin C 81 %
Protein 31 g 63 %
Chicken with Tomato Salsa
and Guacamole
INGREDIENTS
150 g chicken breast, sliced 1/2 onion, thinly sliced 1 tsp cumin
1 clove garlic, minced 2 tbs vegetable oil
Salsa
1 tomato, diced 1/4 onion, finely chopped 1 hot chilli, chopped
1 lime, juiced 20 g cilantro or coriander, 1 garlic, hopped
chopped 1 tbs olive oil
Guacamole
1 ripe avocado, 1 lime, juiced 1/4 red onion, rough
lightly mashed 10 g cilantro, chopped chopped
METHOD
1. FOR THE SALSA, PLACE ONION, CILANTRO/CORIANDER, CHILLI AND GARLIC INTO A BOWL.
2. ADD CHILLI IF A SPICY TASTE IS DESIRED.
3. SQUEEZE IN LIME JUICE.
4. MIX WELL AND SEASON WITH SALT.
5. COVER AND SET ASIDE.
6. FOR THE GUACAMOLE, MIX THE MASHED AVOCADO, LIME AND ONION.
7. COVER TO SLOW DOWN THE OXIDISING PROCESS & SET ASIDE, REFRIGERATION IS RECOMMENDED.
8. FOR THE CHICKEN, ADD 2 TABLESPOON OF VEGETABLE OIL TO A FRYING PAN AND HEAT ON LOW.
9. ADD ONION AND GARLIC AND FRY A FEW MINUTES UNTIL TRANSLUCENT. ADD CUMIN.
10. SAUTÉ UNTIL FRAGRANT.
11. ADD CHICKEN BREAST AND COOK THROUGH.
12. SPOON SALSA ONTO A PLACE AND ARRANGE COOKED CHICKEN BREAST ON TOP.
13. SERVE WITH GUACAMOLE ON THE SIDE.
Nutrition Facts
Calories 550.9 kcal 16 % Serving Size 366.6 g Serving 1
Total Fat 46.7 g 45 % Total Carbohydrate 25.9 g 24.5 % Vitamin A 42 %
Saturated Fat 7.1 g 23 % Dietary Fiber 8 g 4% Vitamin C 120 %
Trans Fat 0 g Sugars 7.7 g Calcium 9%
Protein 13.3 g 20 % Iron 17 %
TREAT
Healthy Brownie
INGREDIENTS
6 tbs coconut oil 4 eggs 2 tsp baking powder

2 tbs cocoa powder 1/2 tsp salt 2 tsp palm sugar
2 tbs almond butter 1/2 cup almonds 1 tsp cream of tartar
1/2 cup cashew nuts 5 drops stevia
METHOD
1. PREHEAT THE OVEN TO 160C.

2. IN A SAUCEPAN, MELT THE COCONUT OIL ON A LOW HEAT. ADD COCOA POWDER, ALMOND
BUTTER, BAKING POWDER, PALM SUGAR, STEVIA, AND CREAM OF TARTAR. USING A SPATULA, MIX ALL
THE INGREDIENTS TO COMBINE.
3. TRANSFER THE MIXTURE INTO A BLENDER.
4. ADD EGGS, CASHEW NUTS, ALMONDS AND SALT.
5. MIX INTO A SMOOTH BATTER.
6. TRANSFER MIXTURE TO A SHALLOW BAKING TIN OR CERAMIC BAKING TRAY.
7. BAKE FOR 1 HOUR.
Nutrition Facts
Saturated Fat 83 g 416 % Total Carbohydrate 58 g 19 % Vitamin C 1%
Protein 56 g 112 %
About Verita Life
Verita Life specialises in providing complementary and Integrative Cancer Treatment. The medical team
at our clinics comprise of doctors with many years of experience from Germany, Thailand and Mexico,
offering a wide variety of Integrative Cancer Treatment that are scientifically proven, unique and person-
alised.
Verita Life was born from the idea that healthcare is not just about treating symptoms. In many advanced
countries around the world, patient care has become secondary to quick fix treatment rooted in a profit
based system.
We treat our patients as unique, tailoring our treatment on a case-by-case basis. This not only gives peace
of mind, it also makes each patient feel special.
As such, the trust we build with our patients is fundamental to breaking the stigma that surrounds inte-
grative care. We’re grateful that so many of our patients have recommended us to the world, after their
experience with us.
For more information, please contact
VERITA LIFE
US 619 800 7497
AUS +61 (0) 2 8310 6699
UK +44 (0) 20 3868 5683
TH +66 (0) 2 287 2057
contact@veritalife.com
https://veritalife.com

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LIFE

BLACK SESAME AND ALMOND MILK WITH GRAINS AND SEEDS 8

ABOUT VERITA LIFE 44

The Ketogenic Diet

1. TOAST SESAME SEEDS IN A PAN, THEN TRANSFER TO A LARGE BOWL.

2 cups cashew nuts 1 tsp baking soda Pinch of salt

3 eggs, room temperature 2 cloves garlic, chopped 5 g sunflower seeds, roasted

1. FILL A SAUCEPAN WITH WATER AND HEAT TO SIMMERING.

1 cup dried chickpeas, 2 cloves garlic Seasonal vegetables with

150 g potato, diced 2 garlic cloves 2 cups water

1. SAUTÉ ONION AND GARLIC UNTIL TRANSLUCENT.

3 cups chicken stock 25 g zucchini 25 g celery

150 g salmon fillet 50 g carrot 2 tsp palm sugar or honey

1. PREHEAT OVEN TO 200°C.

1. PREHEAT THE OVEN TO 170°C.

150 g fish fillet 30 g cherry tomato, diced 1 sprig fresh thyme

1. PREHEAT THE OVEN TO 200°C.

1. PREHEAT OVEN TO 200°C.

1. PEEL, CORE AND CHOP 3 SMALL APPLES. TRANSFER TO A SAUCEPAN.

6 tbs coconut oil 4 eggs 2 tsp baking powder

1. PREHEAT THE OVEN TO 160C.

For more information, please contact

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