Beverages

· Green tea

Nondairy milk such as soy or oat milk (plain or vanilla)

· Vegetable juice cocktail such as Knudsen’s Very Veggie®

Condiments

Fruit spreads, without added sugar
Mayonnaise, such as Light Canola Mayo®
Miso, unpasteurized
Sea salt
Shoyu or tamari (naturally fermented soy sauce)
Vinegar

Fats

· Avocado

· Nuts such as almonds or almond butter, pecans, walnuts

· Oils – Extra virgin olive oil, Super canola oil

· Olives

· Seeds such as flax, sesame or sunflower

Fruits – a variety of fresh or frozen fruits

Grains

Brown rice or other whole grains such as barley, quinoa or wild rice
Oatmeal, old-fashioned or other whole-grain hot cereal
Whole-grain or Sprouted Grain bread
Whole-grain pasta

Protein foods

Beans, canned or dried, such as kidney beans, chickpeas, lentils, etc.
Fish, fresh, frozen or canned, such as salmon
Hummus (Middle Eastern chickpea spread)
Meat substitutes such as approved veggie burgers, soy crumbles (ground beef substitute) or meatless meatballs
Organic Omega-3 eggs
Seitan
Tofu, such as baked tofu

Sea vegetables such as agar, hiziki, kombu, nori or wakame

Sweeteners –stevia, agave syrup

Vegetables – plenty of various vegetables, fresh or frozen including garlic and onions

Vegetable broth (organic preferred)

Cookbook Recommendations

Some cookbooks may contain recipes not completely compliant with the LOC diet, but they can be adapted to be in line with LOC recommendations.

American Macrobiotic Cuisine Meredith McCarty

Apocalypse Chow Jon Robertson with Robin Robertson

Banquet of Health Penny B. Block

Book of Whole Meals Annemarie Colbin

The Cancer Survivor’s Guide Neal Barnard, MD & Jennifer Reilly, RD

Complete Vegetarian Kitchen Lorna Sass

Cooking the Whole Foods Way Christina Pirello

Cooking with Japanese Foods Jan Belleme

Fresh from a Vegetarian Kitchen Meredith McCarty

Gourmet Whole Foods Rachel Albert

Natural Foods Cookbook Mary Estella

The Nutritional Yeast Cookbook Joanne Stepaniak

Moosewood Restaurant New Classics The Moosewood Collective

One Bite at a Time Rebecca Katz

Short-Cut Vegetarian Lorna Sass

Vegan Fusion World Cuisine Mark Reinfeld & Bo Rinaldi.

Vegan Gourmet Susan Gieskopf-Hadler

Vegetables From The Sea Seibin & Teruko Arasaki

Consulting a Block Center Dietitian

The Block Center for Integrative Cancer Treatment has a staff of Registered Dietians who have been trained in using the LOC nutritional program, and who work daily with our cancer patients. Dietitians at the Block Center are available for in-person or telephone consultations. They can counsel you about diet, food selections, menu planning, special dietary problems and use of the Block Center’s nutritional testing and supplement systems. You can call the Center’s office at 847-492-3040, or see the Block Center website, http://www.blockmd.com, for information on visiting the center in person or initiating a phone consultation. If you are able to visit the Center and stay during lunchtime, you may also attend one of the cooking classes that our dietitians hold 3 days a week to learn more recipes and tips for healthful cooking.