'Nourish' The Cancer Care Cookbook LaunchMay 3rd, 2013
Written by Dr Catherine Zollman, Lead Doctor and Wendy Burley, Lead Nutritional Therapist at Penny Brohn Cancer Care and nutritionist Christine Bailey, the book is full of 70 easy-to-prepare recipes all containing healing, nutrient rich foods which can help support your body following a cancer diagnosis.
Nourish also outlines the importance food plays in protecting against and helping to live well with cancer, introducing the Penny Brohn Cancer Cares unique whole person approach to cancer care, Healthy Eating Guidelines and an explanation of how eating well, within the context of a balanced healthy lifestyle, can support people at all stages of the cancer journey.
Dr Catherine Zollman, Lead Doctor at Penny Brohn Cancer Care said:
For over 30 years we have been promoting a whole-person approach to cancer care, all to help support and build a persons resilience and restore balance and well-being following a cancer diagnosis. Eating well is a simple and powerful way to do this and strengthen your bodys natural defences against cancer.
By incorporating changes to your diet, based on our nutritional guidelines and using recipes in Nourish, can have a significant positive effect on a persons well-being and help them to live well with cancer.
Further to this, research has shown that diet is the most important factor in the rise in people getting cancer and many foods can help slow down cancer cell growth. All of which is explained in Nourish.
Wendy Burley, Lead Nutritional Therapist at Penny Brohn Cancer Care added:
At the core, our approach to healthy eating is the belief that foods in their natural state are best for you and we encourage a diet based primarily on plant foods, vegetables and fruit, whole grains, pulses, nuts, seeds, herbs and spices with a small amount of animal products.
We encourage people to enjoy their food it does so much more than provide nutrition. A tasty meal, particularly when shared with others, is enjoyable making it good for the body and soul. In Nourish, there is a whole host of nutritious recipes which can be enjoyed both in preparation and eating and furthermore support your well-being whether you have had a cancer diagnosis or not.
Nourish shows you how to create simple meals, snacks and drinks that are packed with nutrients to support your body. There are a range of delicious recipes for every type of meal as well as an extra section to help alleviate symptoms and side effects. From smoothies and shakes to soups, snacks and quick lunches, main meals and baked treats, these are mouth-watering meal ideas designed to provide maximum health benefits with minimum fuss.
Nourish is available to buy now, priced at £12.99, from shopatpennybrohn.com or by calling 01275 370112.
Enjoy the sample recipe below!
Flaxseed, Apricot & Cinnamon Muffins
MAKES 10 muffins
PREPARATION TIME 15 minutes
COOKING TIME 25 minutes plus cooling
These muffins, sweetened with fruit, are rich in soluble fibre with ground flaxseed. Choose them for a breakfast on the go or a healthy snack to keep your energy levels high throughout the day.
- Preheat the oven to 180°C/350°F/gas 4. Line a 10-cup muffin tin with paper cases or grease the cups. In a large bowl mix together the flaxseed, flour, xylitol, baking powder, bicarbonate of soda, salt and cinnamon.
- In a jug or blender, mix together the oil, juice, yogurt and eggs. Add to the flour and beat to form a smooth, thick batter. Make sure there are no lumps of flour.
- Stir in the apricots and ginger. Fill each muffin cup about three-quarters full. Bake for 2025 minutes or until a cocktail stick inserted into the centre comes out clean. Leave the muffins to cool for a few minutes before removing to a wire rack to cool completely. (Store in the fridge for up to 3 days or freeze for up to 1 month.)
- 4 tbsp olive oil, plus extra for greasing, if needed
- 3 tbsp ground flaxseed
- 225g/8oz/1½ cups wholemeal plain flour or gluten-free flour
- 2 tbsp xylitol
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- a pinch of sea salt
- 1½ tsp cinnamon
- 125ml/4fl oz/½ cup apple juice
- 225g/8oz/1 cup natural yogurt or soya yogurt
- 3 eggs
- 60g/2¼oz/1/3 cup dried apricots, chopped
- 2 tsp grated fresh root ginger
NUTRITIONAL INFORMATION PER SERVING
Protein 5.6, Carbohydrates 29g of which sugars 11.1g, Fat 5g of which saturates 1.9g, Kcals 182
Dried apricots contain soluble fibre to help bowel health. Their high beta-carotene content is converted by the body into vitamin A, which is a powerful antioxidant, quenching free-radical damage to cells and tissues and supporting immune health. Fresh root ginger is a warming spice that is frequently used to support the digestion and calm the feelings of nausea. Ground cinnamon helps to balance blood sugar levels.Tags: Apricot, Ashley Down, balanced healthy lifestyle, Bishopston, Bishopston Matters, Bristol, Cancer, Cancer Care Cookbook, Christine Bailey, Cinnamon, community, cookbook, diet, Dr Catherine Zollman, Flaxseed, Food, fruit, Healthy Eating, Horfield, local, magazine, Muffins, Nourish, Nutritional Therapist, olive oil, Penny Brohn Cancer Care, plants, recipes, Redland, salt, St Andrews, voice, Wendy Burley Back to news