Holistic Healing for Cancer Patients

Integrative Oncology Resources

After completing training in Memorial Sloane-Kettering’s Acupuncture for the Cancer Patient and participating in their 2024 Innovation in Integrative Oncology conference, I have gathered some valuable resources to share with patients. In the midst of overwhelming circumstances, patients often miss out on these resources. While most of the resources are accessible to all, there is one exclusive to MSKCC patients. Additionally, I have included some helpful dietary resources and recipes.

About Herbs App Image

About Herbs App and Website

The About Herbs App and website is a robust database of well researched information on the effectiveness of herbs and supplements. Included are specific indications or contraindications for use during and after cancer treatments. The website can be accessed here and the app by clicking the button below.

Integrative Medicine at Home Membership Program

Since exercise and movement are a integral part of integrative cancer treatment, MSKCC has created an online membership program so that patients can access exercise programs catered to the range of stages of treatment. Unfortunately, due to lack of funding, they are not able to offer the program for free as of yet.

Support Groups and Programs

For MSKCC Patients, this page explains all of the available counseling, family counseling and group therapy resources.

NYS Medicaid Cancer Treatment Program

Free Cancer Screening
Ulster County offers Free Cancer screening for people who are uninsured, whose insurance plan doesn’t cover screening or for those who meet the income eligibility requirement.

Depending on available funding, Breast Cancer Options is a Hudson Valley based organization that provides funding for free, once monthly massage or acupuncture treatments for up to five or more treatments.

 

Image of Cold Cap

Cold Capping & Scalp Cooling

Cold Capping is a form of cryotherapy for the scalp. It is used to prevent or reduce hair loss during chemo for certain types of cancers. It works by reducing blood flow to the hair follicle, thereby reducing the amount of chemo that reaches the follicles during treatment.

Since Cold Capping uses an automated system, it keeps delivering an even temperature to the scalp as opposed to Scalp cooling devices that reduce their temperature as soon as they touch the skin. This is why Cold Capping is recommended over Scalp cooling devices.

Cold Capping is now covered by Medicare and some insurance policies but there are charity orgs that cover the cost if you are uninsured or cannot afford the treatment.


https://hairtostay.org/

http://www.rapunzelproject.org/


Cancer Fighting Kitchen Book Image

The Cancer Fighting Kitchen

This book of recipes is geared towards all stages of cancer treatment. It has been recommended to me by multiple patients who have undergone cancer treatment because they felt like it was a very valuable resource. Personally, I generally only recommend this book if a person has someone available to make many of the recipes, as quite a few of them involve multiple steps that a person may not have the stamina to make during different phases of treatment.

Below are some simple Rice Congee or porridge recipes that are incredibly soothing, healing and nourishing to the digestive system.

Healing Rice Congee Recipes

Discover the rich history and powerful healing properties of Rice Congee, a traditional dish known for its nourishing and comforting qualities. Made with simple ingredients like rice and water, this gentle porridge has been used for centuries in China and throughout Southeast Asia to promote digestive health, boost immunity, and provide a soothing source of sustenance. Whether enjoyed plain or with added herbs, vegetables, or proteins, rice congee is a versatile dish that can be tailored to your personal preferences and dietary needs. The prolonged cooking time and higher water to rice ratio breaks down the starch of the rice to make an easily digestible and nourishing food when appetite is low, when other foods are hard to digest, or there is inflammation anywhere in the GI tract.

It can easily be made with just rice and water for times when bland food is the only thing that is tolerated. For more tasty options, here are some of my favorite recipes below. It is recommended to use white rice over brown when digestive function is weak because it is easier for the system to digest.

Triple Mushroom Congee

From Snow Xia, L.Ac.

Ingredients:

  • 1 cup of jasmine rice

     

  • 8 cups of chicken stock, vegetable stock, or bone broth (this makes a medium consistency congee, for a more soup-like consistency, use 10-12 cups)

     

  • Pinch of salt

     

  • Pinch of white pepper

     

  • 1-inch chopped ginger

     

  • 3/4 cup of enoki mushrooms

     

  • 3/4 cup of thinly sliced shiitake mushrooms

     

  • 3/4 cup of thinly sliced wood-ear mushrooms

     

  • Shredded chicken (optional)

     

Optional ingredients:

  • Splash of soy sauce

     

  • Few drops of sesame oil

     

  • Thinly sliced scallions

     

  • Cilantro

     

  • Chili flakes

     

Preparation:

1. Rinse the rice then soak in water for an hour. This allows the rice to break down easier during the cooking process.

2. Add all the ingredients to a large pot over medium-high heat. Bring to a boil then simmer on low heat, with the lid half covered for 2-3 hours. Stir occasionally to avoid sticking to the bottom. Congee is done when the grains disintegrate into the liquid to reach a uniformly dense texture. If cooking in a slow-cooker, simply add all ingredients and cook on medium-high for 3-4 hours.

3. Congee can thicken a little as it cools. Top with any of the suggested serving ingredients before serving.

*If using chicken, I recommend using a rotisserie chicken to make the cooking process easier.

 

Vegan Mango Coconut Congee

Adapted from Vaishali’s recipe, this sweet congee is nice for warmer months and breakfast.

Ingredients:

  • 1 cup white rice
  • 3 cups mango (measure after slicing or chopping. If using puree, use two cups. )
  • 14 oz coconut milk
  • 7 cups of water
  • 1/4  cup agave, honey or coconut sugar, or 1- tbsp of Stevia 
  • teaspoon ground cardamom
  • ½ teaspoon Saffron Strands (optional)

For garnish

  • Chopped Pistachios (Optional)
  • Mango cubes

Preparation:

1. Puree the mangoes with half of the coconut milk (or finely chop the mango and combine it with a fork or potato masher).  Add a tiny bit of water if necessary to keep the blades moving. Set aside.

2. Place the rice in a pot with eight cups of water. Bring to a boil, then lower the heat and simmer on low for about 2-3 hours or until the rice is broken down to a porridge consistency.

3. Add half the coconut milk and half the cardamom to the pot along with sweetener and continue to cook another five minutes on low heat. The rice should be really, really soft and melting into the water by the end of this stage, or let it cook a bit longer. This is a soothing dish, so you don’t want any chewiness here.

4. Stir the mango-coconut cream into the cooked rice along with the remaining cardamom and saffron, if using. Mix well but don’t let it boil at this point. Turn off when warmed through.

5. Add a simple garnish of pistachios and mango cubes before serving.
*information about sugar and cancer

 

Basic Congee Recipe

From Caroline Phelps’ Pickled plum

Ingredients:

  • 1 thumb size ginger, peeled and thinly slice
  • 1 cup white or long grain white rice
  • 10 cups low sodium chicken broth, water or dashi broth (use wakame seaweed dashi for vegan)
  • 1/2 teaspoon salt

Toppings (optional)

  • Green onions
  • Sesame oil
  • Fried tofu
  • Fried shallots
  • Chicken

Preparation:

  1. Rinse the rice to remove excess starch, drain well and transfer to a bowl. Fill the bowl with water until the rice is submerged and soak for 20 minutes. Then drain the uncooked rice again.
  2. In a large pot, add the broth and bring to a boil. Add the rice, ginger and salt and stir. Lower the heat to a simmer, cover and cook for 1 hour. Add more water if the consistency is too thick.
  3. Serve with toppings of your choice.

Notes

Leftover congee can be kept covered in the fridge for up to 5 days.