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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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Vegetarian Paella
Category: Main |
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Ingredients:
2 Tblsp. Olive Oil 1 Large Onion, chopped 2 Garlic Cloves, crushed 1/2 Tsp. Paprika 12oz. Long Grain Brown Rice 11/2 Pints Vegetable Stock 6 Fl.oz. Apple Juice 14oz. Can Tomatoes 1Tblsp. Tomato Puree 1 Tsp. Dried Oregano 1 Tsp. Dried Tarragon 1 Tsp. Dried Basil 1 Small Courgette, diced 1 Red Pepper, chopped 1 Orange Pepper, chopped 3 Sticks Celery, finely chopped 8oz. Mushrooms, sliced 2oz. Mange tout, halved 4oz. Frozen Corn 4oz. Frozen Peas 2oz. Cashew Nuts 1 oz. Black and Green Olives Ground Black Pepper 1 TBLS Fresh Parsley | |
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Method:
1. Fry the onion and garlic in the oil until soft. 2. Add the rice and paprika and cook for 5 mins., stirring occasionally, until the rice is transparent 3. Add the stock, apple juice, tomatoes, tomato puree and herbs and simmer for 15 mins. 4. Add the courgette, peppers, celery and mushrooms and cook for a further 30 mins, stirring occasionally and adding more stock, if necessary. 5. Add the mange tout, peas, corn, cashew nuts, olives and black pepper and cook until the peas and corn and heated through. 6. Sprinkle parsley on the top before serving. |