Seeing that it is still the middle of winter in South Africa and rather cold out there, we thought we would bring you some lovely easy-to-make, nutritious and comfort-food recipes to tempt your Child with Cancer with.

We know it is difficult when you have a Child with Cancer who is undergoing treatment and is either feeling poorly, has a sore mouth or plain just has no appetite, so we hope that these recipes will help.

Winter Vegetable Broth

If you can turn lemons into lemonade, then you can transform your veggies that are no longer pretty enough to use on their own into a golden, hearty Winter Vegetable Broth. This way, they won’t go to waste, nor will their nutrients, and you will have a couple of quarts of delicious, nourishing vegan broth to add to all your soups.

Ingredients

  • 2 medium carrots, quartered
  • 1 medium onion, quartered
  • 1 celery stalk, quartered
  • 1 small fennel bulb, quartered
  • 1 medium parsnip, quartered
  • 8 cloves of garlic, peeled and left whole
  • 2-inch piece of ginger, peeled
  • 8 sprigs of parsley
  • ½ teaspoon of peppercorns
  • 2 cloves
  • 1 dried bay leaf
  • ½ teaspoon ground turmeric
  • Salt, to taste
  • 8 cups of water

Preparation

1. Combine all ingredients in a stockpot. Bring to a boil, then simmer for at least 2 hours.

2. Strain the broth, discarding or reusing the vegetables. Taste the broth for salt then serve as is, or use in other soups


Winter Pumpkin Pasta Bake

This Winter Pumpkin Pasta Bake is true comfort food. It combines one of my favorite winter vegetables with the notion of mac ‘n cheese. How yum is that? Answer: totally. Better yet, it is so easy to make, it requires virtually no effort, and your kids will love it!

Ingredients

  • 500 grams whole wheat penne pasta
  • 3 tablespoons olive oil
  • 320gram can pumpkin puree
  • 2 cups milk
  • 3 cups gruyere cheese, shredded
  • 1 teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 teaspoon salt
  • ¼ parmesan cheese, grated

Preparation

1. Preheat oven to 180 degrees C.

2. Cook the pasta until al dente according to the box instructions. Once cooked, drain and place back in pot. Toss with olive oil.

3. In a large bowl mix together the pumpkin puree, milk, gruyere cheese, nutmeg, allspice, and salt. Fold in the pasta until everything is combined

4. Pour the pasta mixture into a greased baking dish. Top with parmesan cheese and bake for about 20 minutes or until the top is golden brown and the middle is warm.


Spice-Rubbed Grilled Chicken

This spice-rubbed grilled chicken is a great way to liven up skinless chicken breasts really quickly and easily. They’re great with a simple green salad or steamed greens. Choose the thinly sliced prepackaged chicken escalopes, or slice a raw, skinless chicken breast horizontally to make thin, flat pieces. You can use a griddle, broiler, or even the barbecue to cook them, and they only take a minute!

Ingredients

  • ½ teaspoon mild curry powder
  • ¼ teaspoon turmeric
  • ¼ teaspoon Chinese five-spice powder
  • Juice of ½ a lemon, divided
  • 2 teaspoons olive oil, divided
  • 4 slices of pounded thin chicken breasts

Preparation

1. Mix the curry powder, turmeric, and Chinese five-spice powder together with half the oil and half the lemon juice.  Set aside.

2. Rinse the chicken escalopes and pat dry. Rub them with the spice paste and let sit for 10-15 minutes.

3. Rub a grill pan or griddle with the remaining oil, and set heat to medium-high. When hot, lay the chicken on top in a single layer without crowding. Cook for 5 minutes and flip. Sprinkle with the remaining lemon juice. Cook for another 2-3 minutes, depending on the thickness of the escalopes. Serve immediately with a green salad or steamed veggies.


Banana Pancakes

Who needs a pancake mix when you can make these? They are easy to make and a great way to use up over-ripe bananas. Plus there’s no added sugar! For extra taste, sauté the diced banana in some butter or oil until lightly caramelized before adding. This recipe makes 8 small pancakes, perfect to enjoy as a snack or light breakfast at the weekend- enjoy!

Ingredients

  • 1 ripe banana, peeled
  • 1 egg
  • Milk as needed
  • ⅔ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly grated nutmeg (optional)
  • 1 tablespoon golden raisins, soaked in hot water then drained
  • 1 tablespoon melted butter,
  • 1 pinch sea salt

Preparation

1. In a 2 cup measuring jug, mash the ripe banana with a fork. Add the egg and enough milk to reach the 1 cup line. Beat together until well blended.

2. In a large bowl sift together the whole wheat pastry flour, baking powder, and nutmeg. Stir in the banana mixture, melted butter or oil, diced banana and raisins.

3. Lightly coat a wide skillet with butter or oil. Heat over medium-high heat. Test the temperature of the pan by sprinkling some water into the pan – the water should sputter and evaporate immediately. Drop ¼ cup of batter for each pancake onto the pan. Cook in batches, do not crowd your pan.

4. Cook for about 2 minutes on each side or when bubbles appear on the surface of the pancakes, turn over until browned. Serve immediately with toasted chopped walnuts along with maple syrup and butter.


High Protein Hot Chocolate

It can be hard to keep calories up when you’re going through treatment, so it’s good to add protein and essential nutrients to just about anything that might strike your fancy. This high-protein hot chocolate might be the perfect thing for when a holiday craving strikes and your child needs extra oomph. 

Ingredients

  • 4 cups  milk
  • 2 tablespoons chocolate protein powder
  • 3 tablespoons cocoa powder
  • ¼ cup agave nectar

Preparation

1. In a small sauce pot, heat milk on medium low heat. Add protein powder and cocoa powder and whisk until powders are combined with the milk.

2. Add the agave and stir. Heat until warm and serve.


Source: Cook For Your Life

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