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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Chick Pea Tagine
Category: Main
Ingredients:
1 Onion, sliced.
2 Garlic Cloves, crushed. 1 Small Celeriac, cubed.
5 tblsp. Extra Virgin Olive Oil.
2 tsp. Ground Coriander.
2 tsp. Paprika.
1 tsp. Ground Cumin.
1 tsp. Ground Cinnamon.
1 tsp. Turmeric.
1/4 tsp. Cayenne pepper.
14 oz can Chick Peas.
14 oz can Tomatoes.
1 Vegetable Stock Cube.
8 oz Button Mushrooms, halved.
4 oz Dried Apricots.
4 oz Dried Dates.
2 oz Creamed Coconut.
Ground Black Pepper.
2 oz Toasted Almond Flakes.
1 tblsp. Chopped Parsley.
Method:
1. Peel and cube the celeriac, place in a shallow baking dish, add 1 tblsp. olive oil and bake in oven for 20 mins.
2. In a frying pan, fry the onion, garlic & spices in 1 tblsp of oil for 5 minutes.
3. Transfer to saucepan with a slotted spoon & add the chickpeas with their liquid, tomatoes & stock cube.
4. Add the celeriac to the chickpea mixture, cover & simmer for 10 minutes.
5. Stir-fry the mushrooms in 1 tablespoon of oil for 5 minutes.
6. Add the mushrooms, apricots, dates, creamed coconut & pepper & simmer for 10 minutes.
7. Sprinkle with toasted almonds & parsley.
8. Serve with couscous.

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