Following on last week’s blogpost about the Boehringer Ingelheim India and Times Group’s newly-launched Fight Cancer with Flavour cookbook for cancer patients, we decided to publish some more of their delicious and very nutritious recipes of those with cancer today.
Coronation Vegetable Hash & Poached Eggs
The curry element to this recipe is a brilliant means to stimulate the taste buds and kick-start the day. By using leftover potatoes it’s quick and easy, and you can throw in any other vegetables that you fancy. The eggs provide an excellent source of protein, iron and vitamin D, making for a well-rounded meal.
- 300g cold roast potatoes
- 100g cherry tomatoes
- 100g baby spinach
- 4 tbsp mayonnaise
- 1 tsp mild curry powder
- 1 handful chopped fresh coriander
- 4 eggs
- 1 tbsp white wine vinegar
- Olive oil
- Slice the cold roast potatoes into decent bite size chunks, and halve the cherry tomatoes.
- Fry the potatoes in olive oil over a high heat for 2 minutes, then add the tomatoes and fry for a further 2 minutes.
- Add the spinach and coriander and cook for a further minute until it begins to wilt.
- Season with salt and pepper, turn down the heat, and keep warm.
- Meanwhile, poach the eggs in boiling water mixed with a splash of vinegar. Cook to your liking.
- Finally, mix the mayonnaise with the curry powder and season to taste.
- To serve, spoon a quarter of the mixture into a dish, top with a poached egg, and generously drizzle with the curried mayonnaise
This smoothie soothes the palate with a hit of fruity refreshment. With three portions of fruit it provides healthy dose of vitamins that’s easy to take in between meals. The below recipe is a good source of energy, protein, calcium, vitamin C and folate – but feel free to explore using different seasonal fruit to change the flavours.
- 1 frozen or fresh banana
- 100g frozen or fresh strawberries
- 100g frozen or fresh raspberries
- 2 tbsp milled flaxseed
- 200ml milk of your choice
- Peel and cut the banana into chunks, and, if using fresh strawberries, hull and half them.
- Place the banana, strawberries, raspberries, flaxseed and milk into a blender. Optional: add ice if you like it extra chilled.
- Puree until smooth and serve.
Ginger Chilli Chicken Wraps with Crunchy Slaw & Cucumber Relish
Ginger is known for both its fiery warmth and its stomach settling properties, and the cool crunchy slaw adds further zingy flavour as well as delicious texture. This dish is ideal for sharing and bringing everyone together, because no matter your appetite level, you can make up the wraps with as much or as little filling as you desire. As a good source of protein, iron, vitamin C and folate – these wraps are a winning dinner option.
- 4 skinless boneless chicken thighs
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 red chillis
- 2 tbsp oil
- 1/2 red onion
- 1/4 large white cabbage
- 1/4 large red cabbage
- 1 tbsp red wine vinegar
- 1 tbsp white wine vinegar
- 1 tbsp malt vinegar
- Salt and pepper
- 1/2 cucumber
- 1/2 can fried onions (or fry up 1 onion)
- 25g garam masala
- 1 green chilli
- 1 tsp garlic paste
- Small handful coriander leaf
- To create the marinade, chop the red chilli, and mix together with the pastes and oil. Massage the marinade into the chicken, cover the dish and leave in the fridge to marinate for a minimum of one hour or overnight.
- For the slaw, thinly slice the vegetables with a knife, mandoline or food processor. Add in the vinegar and seasoning and stir to combine. This can be made in advance and stored in the fridge.
- To make the relish, peel and deseed the cucumber. Sweat the onion with the garam masala in a pan, transfer to a blender and blend with the cucumber, chilli, garlic, and coriander leaf, add a splash of water if needed.
- To cook, fry the chicken on each side until browned for approximately 3 minutes until cooked through. Slice to serve.
- Spread the relish over a heated wrap, top with the sliced chicken and the crunchy slaw.
Peanut Butter & Chocolate Protein Balls
These sticky little bites are just what you need for a boost between meals and are great to take with you on the go. The high protein from the nuts will keep your strength up, and the maple and honey provide high energy as well as a rich, sweet flavour. These sugars are particularly valuable if someone isn’t eating well or has lost weight.
Serves 12 balls
- 250g smooth peanut butter
- 50g maple syrup
- 50g honey
- 50g ground almonds
- 25g cocoa powder
- 2 tbsp flaxseeds
- Using a hand mixer or whisk, beat together the peanut butter, maple syrup and honey until smooth.
- Add the almonds, flaxseeds and cocoa powder into the mixture and beat until combined.
- Scoop out some of the mixture and, using your hands, roll into a bitesize ball. Continue until you’ve used all of the mixture.
- Place the balls onto a lined tray (baking paper works best), and chill in the fridge for at least an hour to firm up. Then they’re ready to snack when you’re next feeling peckish.
Visit the Taking Cancer on Through Flavour website for more information and recipes – we will also post more recipes on this blog so watch this space.