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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Vegetable & Damson Tagine
Category: Main
Ingredients:
2 Cloves Garlic, peeled & chopped
2 Tsps Ground Turmeric
1 Tblsp. Ground Cinnamon
3 Tblsp. Olive Oil.
1 Red, 1 Green, 1 Yellow Pepper, cut in chunks.
8 Fl.oz Vegetable Stock.
8 oz Damsons or Plums, stoned
8 oz Couscous
6 oz Cooked Chick Peas.
2 Tsps. Ground Paprika
1 Tblsp. Ground Cumin
1 Tsp. Ground Ginger
1 large Courgette, cut in chunks.
1 small Aubergine, cut into chunks
1 Tblsp. Clear Honey..
Freshly ground black pepper.
1 Red Onion, sliced
Method:
Mix the garlic, spices & oil for a marinade and toss the vegetables in it. Marinate for 30 minutes.
Place the vegetables & any excess marinade into a large saucepan. Stir-fry for 5 minutes over a medium heat.
Add the vegetable stock & honey, bring to the boil, simmer for about 20 minutes or until the vegetables are tender.
Add the chick peas, damsons or plums 5 minutes before the end of cooking time and season well.
Mix the couscous and onion in a bowl, cover with boiling water and leave for 10 minutes, then fluff with a fork.
Serve the tagine over a bed of couscous.

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