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

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Pumpkin & Coconut Soup
Category: Starters
Ingredients:
6oz. Rice Noodles
1½lb. Pumpkin
4 Tblsp. Olive oil
¼ Tsp. Chilli Powder
14 oz. Can Coconut Milk
(Unsweetened)
2½ oz. Coconut Cream
1 inch Root Ginger, grated
15 Fl. oz. Vegetable Stock
1 Tblsp. Tamari
2 Tsp. Cane Sugar
2½ oz. Carrots, cut finely into strips
2½ oz. Bean Sprouts
Black Pepper
Large Handful Fresh Coriander Leaves
Method:
Peel the pumpkin and cut into bite sized chunks, place in a roasting dish, drizzle with 2 tablespoons of oil, season with black pepper and roast until tender for about 40 minutes in the oven. Gas 7/220º/425º.
In a large pan saute the chilli powder and ginger in the remaining oil for a couple of minutes.
Add the coconut milk, coconut cream and vegetable stock and simmer, stirring gently until the cream has dissolved.
Stir in the tamari, sugar, black pepper, bean sprouts and carrots. Simmer for 1 minute.
Place the rice noodles in a bowl, cover with boiling water and leave for 4 mins.
Put the noodles and pumpkin pieces into the soup and heat through.
Roughly chop the coriander leaves and scatter on top of the soup just before serving.

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