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Robin Quivers reveals how her plant-based diet helped defeat endometrial cancer

Robin Quivers discusses how she battled cancer.
Robin Quivers discusses how she battled cancer.
Photo by Larry Busacca

If you're a fan of "The Doctors," you may have heard host Dr. Travis Stork emphasize the value of using food as medicine. On the March 20 episode, radio host Robin Quivers revealed how she combined a plant-based diet with functional medicine to overcome endometrial cancer.

For years, Robin was famed as radio shock jock Howard Stern's sidekick. But Robin says she experienced a different type of shock when she was diagnosed with endometrial cancer in 2012. She suffered through a long battle that included 12 hours of surgery, six weeks of radiation, 12 weeks of chemotherapy and another operation.

"I didn't believe it," Robin admitted of how she felt initially about her diagnosis.

But in addition to using modern medicine, Robin focused on another way to battle her diagnosis: A strict vegan diet. She now says that her plant-based food plan helped her recover, and she's even put together a book that includes her favorite vegan recipes: "The Vegucation of Robin: How Real Food Saved My Life"(click for details).

Robin's not alone in using a specific diet to battle cancer. Read about how a woman diagnosed with brain cancer is using a high fat low carb ketogenic diet to fight her disease by clicking here.

Try Robin's Pumpkin Pie with Pecan Crust recipe below.

Ingredients:

• 2 1/2 cups pecans
• 3 tablespoons vegetable spread, melted
• 1 cup raw cashews, soaked in 1 1/2 cups water for 1 hour
• 2 tablespoons egg substitute
• 2 15-ounce cans pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 cup maple syrup

Directions:
• Place the pecans in a food processor and pulse until they are crumb-sized. Be careful not to overprocess to a paste.
• Transfer to a small mixing bowl, and stir in the vegetable spread until the mixture is evenly combined.
• Press the crumbs into a 9-inch springform pan, covering the bottom completely and having a 1-inch rise on the sides.
• Place the pan in the refrigerator, and allow the crust to chill as you make the filling.
• Preheat the oven to 325 degrees.
• Place the cashews, 1/2 cup plus 3 tablespoons soaking liquid, and the egg substitute in a blender or food processor, and puree until smooth.
• Add the pumpkin puree, spices and maple syrup, and blend again until smooth.
• Pour the filling into the prepared crust, spreading evenly in the pan.
• Bake until the top of the pie begins to caramelize, 45 to 50 minutes.
• Remove from the oven and let cool completely.
• Refrigerate the pie for at least four hours so the filling can set.
• Remove from the pan and slice.