Recipe

New Recipe Book from Pancreatic Cancer Action

The latest news from Pancreatic cancer action:-

“Pancreatic Cancer Action has launched a recipe book to help alleviate one of the key side effects of pancreatic cancer: the inability to maintain weight and a nutritional balance. The book was developed by University College Cork and is available to patients, carers, hospitals, pancreatic cancer specialist centres and cancer support facilities to order free of charge from Pancreatic Cancer Action.

Pancreatic cancer affects a patient’s ability to digest and absorb vital nutrients from food, which can cause pain, changes in bowel habit, decreased appetite and nausea. These symptoms can put patients at risk of suffering from malnutrition.

Ali Stunt, chief executive of Pancreatic Cancer Action, said: “Good nutrition is a crucial part of any pancreatic cancer treatment programme, as so often the symptoms of the disease and side effects of treatment can make eating a real struggle.”

Nourishing your Body during pancreatic cancer treatment features over 80 recipes, which, using scientific evidence, have been developed by dietitians and chefs so that they are nutritious and can be easily tolerated.

Author Aoife Ryan, who is a dietitian at University College Cork in Ireland, said: “Our team of oncology dietitians and chefs, have worked hard over the last year to translate the nutritional advice for people with pancreatic cancer that are losing weight into simple, nourishing and enjoyable meal ideas.“

The production and distribution of the book is courtesy of a grant from the Rosenfield Family. Ali says: “I’d like to say thank you to the Rosenfield family who kindly sponsored the book in memory of Kim Rosenfield, who sadly passed away from pancreatic cancer last year.”

If you are interested in ordering a copy, you can visit http://www.pancreaticanceraction.org, call 0303 040 1770 or e-mail enquiries@panact.org.”

Adapt and improvise – when cooking?!!

Adapt and improvise has become my new motto when following a recipe.

Not so long ago I had a selection of favourite cooks like Ottolenghi, Nigel Slater, Deliciously Ella and Jamie Oliver whose recipes I would follow substituting the occasional ingredient or missing it out completely if I didn’t like it, or more to the point it wasn’t in the cupboard. Then this year my diet had to change drastically and I ended up with recipe books titled: Low Fat Cooking, Vegetarian Cooking Without and The Wheat and Dairy Free Cookbook and it wasn’t that the recipes were bad, it was the titles – the sense of lack, of not being able to have. I was missing the juiciness.

So I decided to be bold and to go back to my favourite cooks and their recipes and to adapt them to my diet. Which, shall we say, has been interesting. Everything has been edible in the sense that it has been cooked, always a good start, but certainly not conventional or presentable!

However, I haven’t given up, my recipe books are now scribbled all over with notes/comments/substitutions and I actually think it is this improvisation that has enabled me to being to enjoy cooking more, it is becoming more playful and interesting especially as I never quite know what I will be eating for dinner!

What is your most successfully adapted recipe?