What is Budwig cream made of?

Budwig cream is made from a protein base like yogurt, quark, or low fat cottage cheese plus cold pressed flaxseed oil that you whisk until it emulsifies. Then you add freshly ground flaxseeds and often other ground seeds or grains, plus fruit like banana and apple. As a result, you get a creamy bowl where the oil blends in instead of separating.

Can you eat eggs on the Budwig diet?

Some people include eggs, and others avoid them, depending on how strictly they follow the plan. However, the classic Budwig focus stays on flaxseed oil plus a dairy protein base, then fruit and seeds. So if you eat eggs, keep them separate from the Budwig cream itself, and also follow any guidance from your clinician for your situation.

Is cottage cheese good for a cancer patient?

Cottage cheese can be a useful protein food for some people, and it shows up in the Budwig method because it helps emulsify flaxseed oil. However, cancer nutrition is personal and depends on treatment, appetite, digestion, and medical advice. So use this as food information only, and then ask your oncology team or a registered dietitian what fits you best.

What foods should I avoid on the Budwig diet?

Many Budwig style plans ask you to avoid highly processed foods, refined sugars, and industrial fats like some margarines or deep fried foods. Also, some versions limit refined flour and heavily processed meats. However, rules vary a lot, so treat online lists as general patterns, not strict medical requirements. If you want the traditional reference point, compare notes with this original Budwig recipe and method overview .

Budwig Cream Simple Method for No Separation

Description

Budwig cream is a cold, creamy breakfast made by emulsifying flaxseed oil into cottage cheese or yogurt, then stirring in freshly ground seeds and fruit. This method helps the oil blend in so the cream looks glossy and tastes smooth. Serve it right away for the best texture.

Ingredients

Scale

10 tablespoons low fat cottage cheese or thick plain yogurt

1 tablespoon cold pressed flaxseed oil, straight from the fridge

1 tablespoon fresh lemon juice

1 ripe banana, for mashing

1 banana, sliced for topping

1 apple, chopped small

2 figs, chopped small

2 teaspoons freshly ground flaxseeds

1 tablespoon muesli

2 teaspoons cinnamon

2 teaspoons dried cranberries

1 tablespoon ground seed mix of millet and sesame, optional

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Instructions

1. Grind the flaxseeds finely, and also grind millet and sesame if you use them.

2. Add cottage cheese or yogurt to a bowl, then mash in 1 banana until smooth.

3. Stir in lemon juice, then whisk again.

4. Drizzle in cold flaxseed oil slowly while you whisk nonstop until the cream looks thicker and glossy.

5. Stir in the ground seeds until evenly mixed.

6. Fold in chopped apple and chopped figs, then taste and adjust with a little more lemon if you want.

7. Spoon into bowls, then top with sliced banana, muesli, cranberries, and an extra pinch of ground flax if you like.

8. Blend briefly with an immersion blender only if you want a smoother cream, then stop as soon as it turns glossy.

Notes

Keep flaxseed oil cold and never heat it.

For no separation, drizzle oil in slowly while whisking, then whisk 10 to 15 seconds longer after it turns glossy.

If the cream looks runny, stir in 1 to 2 teaspoons ground flax and wait 2 minutes.

If the cream feels too thick, stir in 1 teaspoon water or milk at a time.

Eat right away for best texture, however you can refrigerate up to 12 hours and stir well before serving.

Prep Time: 10 minutes
Cook Time: 0 minutes
Method: No cook
Cuisine: European

Nutrition

Serving Size: 1 bowl
Calories: 383
Sugar: 43 g
Sodium: 157 mg
Fat: 7.9 g
Saturated Fat: 2.2 g
Unsaturated Fat: 5.7 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 7.8 g
Protein: 10.9 g
Cholesterol: 10 mg