Kelly's Oil

Trade paperback
6 x 9, 140 pages
ISBN 978-1-937462-47-5

What I did

Cannabis Oil (FECO)

I followed the Rick Simpson Protocol of sixty grams in

ninety days. I didn’t follow it exactly; I listened to my own

body and increased the dose as I could. To follow his exact

protocol, buy his book or consult the internet for his specific

instructions. I now understand that his method of making

your own oil is only good if you do not have any other

option. It is always best to use cannabis oil that has been

tested for contaminants, heavy metals, and pesticides and has

the cannabinoid and terpene profile information you need to

create accurate and consistent doses. I also learned that I was

using a Sativa strain but it is advised to use an Indica. Sativa

is more uplifting and Indica is more sedating. Therefore, I

needed to walk instead of sleep.

Fresh Juice

Rick made fresh organic juice for us every two to three days.

Typically, it was made from organic carrots, kale, celery, beet,

ginger, and turmeric root. He would add black pepper before

drinking. Since carrots contain a lot of sugar, we limited the

amount but still added them. We drank about six ounces of

this elixir daily.

Smoothies

I made morning smoothies with all organic ingredients.

Typically, I used vegetable protein, flax oil, ground chia

seed, various berries and fruit, maca powder, black seed

oil, coconut water, spinach, almond milk, powdered multi-

vitamin mix, and sometimes bananas or other variations of

organic healthy ingredients.

Teas

I drank lots of Essiac and Green tea. I frequently would

add lemon, honey, cinnamon, and fresh grated turmeric and

ginger.

Water

I drank alkaline water from a Kagan water machine that

changes your tap water into alkaline water. I had heard that

cancer can’t survive in an alkaline environment. I am not

aware if this information has been debunked but I used it for

all my water needs.

Garlic

I ate a lot of garlic. I had heard that garlic can kill cancer

cells, so I added it to our meals.

Groceries

All our groceries were organic and gluten free. We chose

mainly fruits and vegetables.

Meat

We didn’t eat red meat but had sustainable-raised fish and

chicken occasionally.

Supplements

Vitamin D3 (5,000 mg)

Vitamin B complete complex

Vitamin C

Vitamin K2

Neuro-Mag

Astaxanthin

Omega 3

CoQ10

Boswellia

Bio-Curcumin

Olena tincture

Multivitamin

Probiotic

Chaga Mushroom

Lion’s Mane Mushroom

Stamets 7 Mushrooms

Milk Thistle

Selenium

Apricot Kernels

The amygdalin extracted from apricot kernels has been used

to create a chemically modified version of B17, also known

as Laetrile. These kernels contain cyanide which is poisonous

in large doses. It is extremely important follow the correct

dosage for your body weight.

Black Seed Oil

I added one teaspoon to my smoothies. I had read a study

from Croatia that the phytochemicals in this oil resulted in a

52% decrease of tumor cells in mice.

Sugar

I gave up most sugar but still enjoyed high quality options.

Walks

I walked at least three miles almost every day. I spent time

in nature, deep breathing, laughing, taking in beauty, and

learning how to play and have fun.

Releasing Emotional Density

I followed Panache Desai’s lessons on releasing emotional

density through his workbook, Discovering Your Soul

Signature: 33 Day Path to Purpose, Passion, and Joy.

Hypnosis

I practiced self-guided hypnosis on a regular basis through

audio on subjects such as healing cancer, radiant health, and

cultivating positive mental states.

Creative Visualization

I created a perfect outcome visualization script using all of

my five senses—seeing, hearing, smelling, tasting, and feeling.

Every morning before getting out of bed, I visualized this

script.

These were the main components of my health plan. Before

I started trying to cure my brain tumor, I was a just a mid-

western mom and oma, living my life on the Oklahoma

prairie eating not-so-healthy food. I feel overwhelmingly

blessed to have been granted more time with my family and

hopefully to help others by sharing my story.

I’m not a health or nutrition expert. New studies are being

conducted and new information is coming out every day. I

recommend that people always seek medical advice from

their caregivers. I also stress the critical importance of careful

due diligence, research, and credible sources of information

to all persons looking to create sensible health plans.

Rick and I primarily consumed whole foods, protein

smoothies, freshly juiced fruits and vegetables, and quick,

easily prepared meals. In addition, with most meals we added

servings of my homemade sauerkraut and Rick’s fresh grown

microgreen sprouts.

Rick’s Microgreen Sprouts

Sulforaphane Sprouts

One Quart Mason Jar Method

Broccoli sprouts are known for their sulforaphane content

with has been proven to be excellent for fighting cancer. Kale

is a lesser known sulforaphane powerhouse. The mix we use

combines five sulforaphane-rich heirloom kale and broccoli

seed varieties to create this super nutritious and tasty

sprouting seed mix.

You will need:

2 tablespoons of Sulforaphane Mix Sprouting Seeds(available online)

1 quart mason jar (you can use a larger sprouting jar

if you’d like, just be sure to adjust the seed quantity

accordingly. For instance, if you are using a half-

gallon jar, you will need 4 tablespoons rather than 2tablespoons.)

Sprouting lid/screen

Fresh water for soaking and rinsing

Directions:

Courtesy Rainbow Heirloom Seeds: https://www.rainbowheirloomseeds.com/

product-page/sulforaphane-sprouting-mix

1. Measure two tablespoons of Sulforaphane Sprouting Mix

into a quart sized mason jar.

2. Cover the seeds with plenty of water and place sprouting

lid on the jar. Allow the seeds to soak overnight for eight to

twelve hours.

3. In the morning after soaking your seeds, drain the soak

water out of the sprouting jar and then give the seeds a good

rinse with fresh water. Drain off all water very well.

4. Shake the seeds out a bit in the jar, making sure that they

are not piled up against the screen that would prevent good

airflow. Rest the jar on its side on a flat surface. Check the

seeds after a few minutes to make sure no water is pooling in

the jar. If you notice excess moisture, simply tilt the jar over

the sink to drain off the water.

5. This mix of sprouts can be a little bit touchy as they’re

getting started. Keeping the jar in a dark place with good

airflow for the first 4 days while the seeds are germinating

can help ensure a good harvest. Another option is to place a

dark cloth or lightweight towel over the jar during the first

few days, being careful not to cover the screen and impede

airflow.

6. On the evening of the first day, rinse and drain your seeds

again, following the process outlined in the prior step.

7. On each subsequent day, repeat the rinse and drain

process twice a day, morning and evening. The key here is to

be sure to thoroughly drain all the water out of the jar after

rinsing.

8. On the final day of sprouting, move your sprouting jar to

a sunnier location, such as a windowsill. This will encourage

chlorophyll development, causing your sprouts to “green up.”

Make sure this location is not too hot or extremely bright

since this can dry out or even harm the sprouts. Greening up

your sprouts should only take a few hours at most.

9. The sulforaphane sprouts should be ready to harvest by

the seventh day.

10. To harvest, give the sprouts one final rinse and de-hull,

if preferred. Be sure to drain and dry the sprouts thoroughly

prior to refrigerating. A salad spinner works great for drying

the sprouts.

Kelly’s Sauerkraut

Yields: 16 servings

Prep time: 1 hour

Ferment time: 1–4 weeks (I like 2 weeks)

Ingredients:

21⁄2 lb. head of organic cabbage

11⁄2–2 teaspoons salt per pound of cabbage (I use Pink

Himalayan)

Large mixing bowl

1-quart glass jar

Glass fermenting weight

Fermenting lid

Optional Extras that I add to customize:

Fresh organic garlic, turmeric, ginger, carrots, beets,

powdered organic turmeric, ginger, garlic, cumin, black

pepper . . . or whatever you would like to add.

Directions:

1. Remove outer leaves of the cabbage head that are

damaged and dirty. Reserve an intact outer leaf, wash, and

set aside. Cut the head in half and remove the core. Rinse the

remaining cabbage well allowing water to flow between the

cabbage leaves. Drain well.

2. Tare the weight of the bowl you will be using, then

thinly shred the remaining cabbage with a knife (or a food

processor) and weigh the shredded cabbage.

3. Calculate the amount of salt needed, sprinkle it over the

cabbage, and toss well. Let sit for at least 15 minutes.

4. Hand massage the cabbage for at least five minutes, during

time the cabbage will release a good amount of liquid brine.

5. Pack the cabbage firmly into a clean glass quart jar. Pour

the brine that was released during kneading on top.

6. Cut a circle the same diameter as the jar out of the

reserved cabbage leaf. Place it on the top of the packed-

down cabbage. Place the glass weight on top of the cabbage

to ensure that it stays under the brine. If the brine doesn’t

completely cover the cabbage and weight, top off with a 2%

solution of salt water consisting of one teaspoon salt per cup

of water.

7. Screw on fermenting lid, place the jar on a rimmed

pan to catch any overflow, and allow to ferment at room

temperature in a dark place until the kraut reaches the

preferred sourness, usually one to four weeks. In my

environment, the cabbage ferments perfectly to my taste in

two weeks.

8. When fermenting reaches desired stage, refrigerate the

kraut.

Kelly’s Garlic Kraut

I always customize my recipe and make half-gallon jars of

garlic kraut. I don’t like my kraut extra salty, so I use 11⁄2

teaspoon salt per pound. After massaging the cabbage, I add

garlic—either 1⁄8 cup whole crushed, 2 tablespoons chopped,

or 1 teaspoon powdered.

Customize to your own taste. Rick and I love garlic and the

boost it gives to the immune system.

Kelly’s Anti-inflammatory Kraut

At the same time, I also make a half gallon of my anti-

inflammatory mix of 1 tablespoon chopped fresh turmeric

and 2 teaspoons ground turmeric, 1⁄8 cup sliced ginger and 1

teaspoon powdered ginger, 1⁄8 teaspoon ground black pepper,

and sometimes I add shredded carrots and/or shredded beets,

and 1⁄8 teaspoon cumin. Again, this is just a guide, customize

to your own taste.

Kelly’s Gluten Free Chocolate Chip Cookies

(from Bryan Campbell)

Ingredients

3⁄4 cup firmly packed almond flour or almond meal

(about 3 ounces or 100 grams)

1⁄4 cup firmly packed coconut flour

(about 11⁄2 ounces or 43 grams)

1 teaspoon baking soda

1⁄2 teaspoon fine grain sea salt (use 1⁄4 teaspoon if using

regular table salt or if you’re sensitive to salt)

Dash cinnamon (optional)

1⁄2 cup butter or coconut oil, melted

1⁄2 cup real maple syrup (preferably grade B) or honey

1 teaspoon vanilla extract

6 ounces dark chocolate, chopped, or 1 cup chocolate

chips

1 cup chopped walnuts or pecans. I like to candy them

before adding. Add a tablespoon of butter and brown

sugar and sauté until toasted and caramelized.

Flaky sea salt

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a

cookie sheet with parchment paper.

2. In a medium bowl, whisk together the flours, baking

soda, salt and cinnamon. Pour in the melted butter (or

coconut oil), maple syrup (or honey) and vanilla extract.

Mix thoroughly. Stir in the chocolate.

3. Let the dough rest for 5 minutes in the refrigerator

so the coconut flour can absorb some of the excess

moisture (or let the dough chill in the fridge for 10+

minutes if you want fat cookies).

4. Scoop dough, one tablespoon at a time, in mounds

onto the baking sheet, spacing two inches apart.

5. Bake for about 11 minutes, until golden brown. I like

to lightly mash them down a bit with a fork about half

way through the baking process.

6. Cool cookies on the baking sheet for about 10

minutes, then slide onto parchment paper-lined cooling

rack. Dust with flaked salt, if preferred.

Resources

Websites

Cannabis Health Radio

Podcast of personal testimonials.

cannabishealthradio.com/podcast

Cannabis Success Stories

Personal healing stories.

cannabisoilsuccessstories.com/portfolio.html

Granny Storm Crow List

An extensive compilation of articles about a variety of

conditions that reference marijuana and cannabis.

grannystormcrowslist.wordpress.com/the-list/

kellyshealingpath.com

kellysoil.com

Norml

National organization advocating for cannabis legalization.

norml.org

Patients Out of Time

Provides information that help guide patients and caregivers

to make informed decisions.

Patientsoutoftime.com

Rick Simpson

Information on Rick Simpson and where to buy his books.

phoenixtears.ca

Dr. Dustin Sulak

Webinars, latest studies, information, and dosage guidance.

Healer.com

Podcasts

Hausman, Oscar and Wise, Jonny. “Dr David (Dedi)

Meiri, Head of Laboratory for Cancer Biology &

Cannabinoid Research, Technion-Israel Institute of

Technology.” Professionally Cannabis & Psychedelics,

Global Cannabis Intelligence, August 24, 2022.

Weil, M.D., Andrew and Maizes, M.D., Victoria.

“Medical Cannabis with Dr. Ethan Russo.” Body of

Wonder, Episode #14, Andrew Weil Center for Integrative

Medicine at the University of Arizona, January 14, 2021.

Books

Desai, Panache. Discovering Your Soul Signature: A 33-

Day Path to Purpose, Passion & Joy. Random House,

New York, NY. 2014.

Simpson, Rick. Rick Simpson Oil – Nature’s Answer

for Cancer. Simpson RamaDur d.o.o., Jurja Dobrile 20,

10000 Zagreb, Croatia. 2013.

Weil, M.D., Andrew. Spontaneous Healing. Ballantine

Books, New York, NY. 2000.

Werner, Clint. Marijuana Gateway to Health. Dachstar

Press, San Francisco, CA. 2011.