Food at the Gentle Approach to Cancer in Preston

Sue Hodgson Marilyn Willwohl Michael Urmston

Each month Marilyn and her team of helpers organise and prepare a Vegan meal for all those attending - patients, supporters, therapists and helpers. Some patients, if they wish, also help to do this so that they learn in the process. When the meal is served she gives out the complete recipe and cooking instructions. Below are the recipes that have been served over the last few years; examples of the culinery delights awaiting you at the Gentle Approach. The recipes have been adapted from a variety of sources in the interests of cancer patients.

We would also strongly recommend Jane Sen's books - "The Healing Foods Cookbook" and "More Healing Foods", available from the Bristol Cancer Help Centre.   Bristol Cancer Help Centre

If you wish to search for recipes with particular ingredients then type them in the box below and press the Submit button. (Separate the ingredients using a comma. ",". Clearly the more ingredients entered the fewer the recipes that will be listed.):

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Almond & Mushroom Stroganoff
Category: Main
Ingredients:
1Tblsp. Olive Oil.
4 oz split or flaked Almonds.
1 medium Onion, sliced.
6 oz. Mushrooms, wiped & sliced.
1/2 tsp. ground Cinnamon.
1 tsp. ground Coriander.
1 tsp. dried Tarragon.
1/2 tsp. cut up Bay Leaves.
4 sticks Celery cut in strips.
3 oz. Beansprouts.
2 small Red peppers.
1 tblsp. Tamari.
5 tblsp. Soya Cream.
Black Pepper.
Toasted Almonds to garnish
Cornflour (If required to thicken).
Method:
1. Heat the oil in a large saucepan and saute the onions and almonds for 3 - 4 mins., stirring
occasionally, until the onion is transparent and the almonds slightly toasted.
2. Add the mushrooms, spices and herbs.
3. Cover the pan and simmer for a further 5 - 7 minutes.
4. Add the celery, beansprouts, 1 chopped red pepper and tamari.
5. Cover the pan and simmer until all the vegetables are just tender.
6. Stir in the soya cream and heat through, (If necessary add cornflour mixed with water to thicken ).
7. Season to taste.
8. Serve on a bed of brown rice and garnish with toasted almonds and red pepper rings.

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