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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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Winter Fruit Salad
Category: Sweets |
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Ingredients:
2 oz. Dried Prunes, stoned. 2 oz. Dried Figs. . 2oz. Dried Apricots. 1 Small Tin Pineapple Pieces. . 2 Cox's Apples. 1 Orange. 1 Tblsp. Ginger Syrup. 1 Piece Preserved Stem Ginger Handful Cashew Nuts. Handful Hazelnuts Pinch Ground Cinnamon. | |
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Method:
1.Preheat the oven to 180 C/ 350 f/ Gas 4. 2. Peel, core and thinly slice the apple and place in an oven proof dish. 3. Add the prunes, figs, apricots and pineapple pieces. 4. Add the zest and juice of the orange and 1 Tblsp. of ginger syrup from the preserved stem ginger. 5. Mix all the ingredients well, cover and bake for 1 hour. 6. Meanwhile toast the cashew nuts and hazelnuts under the grill until golden. Cool then chop roughly. 7. Cut the stem ginger into fine strips. 8. When the fruits are cooked scatter the nuts and stem ginger over the top and sprinkle with ground cinnamon. |