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Food at the Gentle Approach to Cancer in Preston |
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| 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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Roasted Vegetables & Puy Lentils with Couscous
Category: Main |
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Ingredients:
1 Medium Aubergine 2 Small Courgettes 1 Red Pepper 2 Cloves Garlic 5 Tblsp. Olive Oil 175g Puy Lentils 250g Couscous 3 Shallots, finely chopped Pepper 1/2 Litre Vegetable Stock 1Tblsp. Balsamic Vinegar 4 Sun Dried Tomatoes 1 Tblsp. Roasted Pine Kernels Basil Leaves to garnish | |
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Method:
Cut the aubergine, courgettes and red pepper into chunks and crush the garlic. Toss the vegetables in 4 Tblsp. oil, season with pepper and transfer to roasting tin. Roast at 200 c / 400 f / Gas Mark 6 for 35mins. Meanwhile rinse the lentils, cover with water and simmer for 20 mins. Also prepare the couscous, put the couscous in a bowl with the shallots, season with pepper and pour the vegetable stock over and leave to stand for 15 minutes. After the vegetables have roasted for approx. 20 mins, add the pine kernels and sun dried tomatoes for the last 15 mins. When the lentils are tender remove from heat and mix in 1 Tblsp. balsamic vinegar and 1 Tblsp. oil. Add the roasted vegetables, pine kernels and sun dried tomatoes to the lentils and heat through. Heat a little oil in a pan add the couscous and fluff up with a fork. When the couscous has heated through place in a serving dish and spoon the lentils and vegetables on top and serve. |