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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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Spicy Bean, Courgettes & Peppers
Category: Main |
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Ingredients:
12 oz. Cooked Flageolet Beans. 2oz. Creamed Coconut. 1 Tblsp. Olive Oil. 2 Onions, chopped finely. 3 Garlic Cloves, crushed. 1 inch Root Ginger, 2 Tsp. Ground Coriander. 1 Tsp. Garam Masala. 1 Tsp. Turmeric. 1 Red Pepper, diced. 1 Green Pepper, diced. 1 lb. Courgettes, diced 1 400 gm. Tin Tomatoes. Juice 1/2 Lemon. 4oz. Sultanas. 2 oz. Cashew Nuts. Black Pepper. | |
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Method:
Grate the coconut, dissolve in 1/2 pint of boiling water. Fry the onions in the oil until soft. Add the garlic and the root ginger. Mix the spices with a little water to make a paste. Add to the onions and cook for 3 minutes. Add the peppers, courgettes and tomatoes, cover and sweat for 10 minutes. Stir in the coconut milk, lemon juice, sultanas and nuts and simmer for 15 - 20 minutes. Serve with wholemeal pasta and mixed green salad. |