Chris Beat Cancer

Published: Wed, 10/31/18

 



Herbal Legacy
  



Sponsored by The School of Natural Healing & Christopher Publications
 
October 31, 2018

Chris Beat Cancer  Tonya Judd, M.H.

Chris Beat Cancer by Chris Wark is at the top of the New York Times Best Seller list, and is definitely on the top of my must-read list as well! I am extremely picky about what I read and if it doesn’t lift, inspire and touch my heart, it just doesn’t make the cut.

Sometimes as we search to further our education on health, we read books filled with statistics and charts that bring about the desire for a nap . . .Christ Beat Cancer is NOT that book! This is a hope filled work with a plethora of information that will give you hope and knowledge to help you heal.

Filled with timely and relevant information this must read is not only for those who have cancer and are seeking step-by-step help, it also serves as a great resource for those who are in a support-role of a family member or friend. I also regard this as a preventative handbook of what to do to keep your body in a disease-free state. The information is clear and concise. This is inspiration and motivation without the fear- based mind-set that so often accompanies the other cancer option. As Chris states, “My perspective on cancer is different from most. I don’t see cancer as something to be fought or killed, I see it as something to be healed.”

Chris has included a few of his favorite recipes, as well as describing his typical meals while healing and what he eats now to keep his body cancer free. Another great tool that Chris includes at the end of several chapters are his Action Steps. These are the re-cap and the wrap-up at the end, with steps to take to move forward with your healing journey.

Chris Beat Cancer is loaded with stacks of statistics, studies and facts with the documentation to back them up. Chris hasn’t just researched this lifestyle, fact checked and regurgitated the information, he has lived it, is benefitting from it, is living proof that cancer can be eradicated. It is evident throughout this book that he seeks to serve, help and lift others who are on this healing journey. “My intention is not to blame you or shame you but to empower you to take control of your situation and change your life.”

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Tonya Judd is a Master Herbalist graduate of the School of Natural Healing.
                                                                                                                                                                                         
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Sweet Potato Black Bean Quinoa Quesadillas                                                                        
 

Serves 2. Takes about 45 minutes to prepare. We have this a few times per month.

Ingredients

  • 1 cup cooked quinoa (1/2 cup uncooked)
  • 1 medium sweet potato, cubed
  • olive oil, for roasting the potato
  • 1 poblano pepper
  • a few big handfuls of arugula or baby salad greens
  • a few big pinches of sea salt
  • a handful of chopped cilantro
  • 1/2 cup organic black beans, cooked and rinsed
  • 1/2 teaspoon each, chile powder, cumin, and paprika
  • 4 organic whole grain (Ezekiel 4:9), organic whole wheat flour, or organic corn tortillas
  • 1 avocado
  • 1 lime
Dressing
  • 1/4 c organic cold-pressed olive oil
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chile powder
  • a drizzle of honey or maple syrup
  • a pinch of salt & a few cracks of pepper

Instructions

  1. Preheat oven to 350 degrees. Spread sweet potato cubes on a baking sheet and lightly drizzle with olive oil and a few pinches of sea salt. Place the poblano pepper (whole) on the same baking sheet. Roast for 20 minutes, or until the sweet potatoes are golden brown, and the pepper’s skin has started to blacken in spots.
  2. Meanwhile, whisk all dressing ingredients together and set aside.
  3. Remove the roasting sheet from the oven. When the poblano is cool to the touch, remove the ribbing and seeds and chop into 1/2 inch pieces. (or, optional: leave it in the oven until it’s blistered so you can peel the skin before you chop it).
  4. Toss everything together with the dressing. Taste and add more dressing and a few pinches of sea salt, if needed.
  5. Mix quinoa together with roasted sweet potatoes, a little olive oil, sea salt, and additional spices to taste. Add black beans and additional spices to taste.
  6. Place tortilla in a small skillet over medium heat. Add filling. Fold tortilla in half and press down with the back of a spatula to crisp it up.
  7. Flip and cook for a few more minutes. Remove from heat, slice, and serve with whatever garnishes you like (avocado, cilantro and lime).
Recipe by


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