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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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Summmer Squash with Leeks, Pasta & Roasted Walnuts
Category: Main |
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Ingredients:
4 medium courgettes 3 medium leeks, sliced 8oz. walnut pieces 1 Tblsp cider vinegar or white wine vinegar 2 balsamic vinegar 2 Tblsp. grainy mustard Handful fresh basil 1 Tsp. honey 2 Tblsp olive oil 1 Tblsp walnut oil 1 Tsp. black pepper 2 Tsp. tamari 8oz wholemeal pasta, cooked | |
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Method:
Drop the whole courgettes and sliced leeks into a pan of boiling water and simmer for 10 minutes, drain and leave to cool. Gently toast the walnuts in a heavy dry pan, shaking and stirring for about 5 mins. Add the vinegar to the walnuts in the hot pan and let it sizzle madly for a couple of seconds. Remove the pan from the heat and stir in the grainy mustard, honey, olive oil, walnut oil, black pepper and tamari. Add the cooked pasta to the pan, slice the courgettes and add them with the leeks and mix thoroughly. Warm through and serve on its own or with a sauce. Drop the whole courgettes and sliced leeks into a pan of boiling water and simmer for 10 minutes, drain and leave to cool. Gently toast the walnuts in a heavy dry pan, shaking and stirring for about 5 mins. Add the vinegar to the walnuts in the hot pan and let it sizzle madly for a couple of seconds. Remove the pan from the heat and stir in the grainy mustard, honey, olive oil, walnut oil, black pepper and tamari. Add the cooked pasta to the pan, slice the courgettes and add them with the leeks and mix thoroughly. Warm through and serve on its own or with a sauce. |