Feel good meal

a-little-something-else

Morrocan style tagine with quinoa

8 teaspoons dried or fresh oregano
2 inch piece of cinnamon bark
2 teaspoons cumin seeds
1 teaspoon fennel seed
2 medium onions, chopped
2 large carrots, scrubbed/peeled, cut into four longways and then across
2 medium parsnips, cut as the carrots

Heat the herbs and spices in a nice heavy casserole pan (one that has a tight fitting lid that can go into the oven later). Add the vegetables and stir and sizzle together for 5 minutes.

1 small winter squash (eg. Butternut or kabocha) peeled, deseeded and cut into 8 or 10 pieces
1 bulb fennel cut into 8 pieces

Add to the pan and continue to stir and sizzle for 5 minutes.

4 tablespoons tomato puree

Add to the pan and continue to stir and sizzle for a few minutes, reduce the heat and cook very gently for 3 minutes.

6 nice ripe tomatoes, finely diced
1 orange, topped and tailed then slice with the skin on
Juice of one juicy orange
2 tablespoons tamari soy sauce
1 level teaspoon ground black pepper
4 tablespoons water

Add to the pan; stir well until just simmering. Cover and bake in a moderate oven (Gas 5, 375 degrees F, 190 degrees Celsius) for 35-40 minutes until the vegetables are very soft and the juices rich and thick. Serve hot with quinoa.

To cook the quinoa:
Bring two cups of water to a brisk boil and add one generous cup of quinoa grain. Return to the boil, lower the heat to a gentle simmer, cover and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes. Stir in a little olive oil and chopped fresh parsley or mint to serve.

THANKS TO DR ROSY DANIEL, WHO HAS GENEROUSLY SHARED THE CANCER LIFELINE RECIPES WITH US. 

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Creamed root gratin

Another recipe for the tough times. This is pure comfort food for when you feel like nothing else.

gratin

500g potatoes, peeled and chopped
a generous cup of celeriac, peeled and chopped
1 small parsnip, peeled and diced quite small
1 small chopped onion
1 clarge carrot, peeled and very thinly sliced
1/2 teaspoon ground nutmeg, and the same of black pepper
1 teaspoon low salt stock powder
Soya milk to cover

Bring to the boil and simmer until the vegetables are very soft. Drain and mash or blend to a smooth puree.

Pile into an oiled, overnproof dish, splash with a little olive oil and soy sauce and bake in a hot oven (200 deg C) until golden.

Serve hot, sprinkled with parsley or chives.

Yummy!

THANKS TO DR ROSY DANIEL, WHO HAS GENEROUSLY SHARED THE CANCER LIFELINE RECIPES WITH US. THIS RECIPE IS FOR THE TOUGH TIMES, FOR USE WHEN YOU ARE VERY ILL, DURING TREATMENT, WHILE THE APPETITE IS POOR AND THE WEIGHT LOW.

Blood tonic!

This is another in our series of recipes for the Tough Times, for use when you are very ill, during treatment, while the appetite is poor and the weight low.

blood tonic

Blood Tonic Juice
Delicious and enlivening.

1 teaspoon linseed (flax) oil
2 medium size, fresh beetroots, peeled and chopped
3 medium size, carrots, scrubbed/peeled and chopped
2 sweet apples, chopped
½ cucumber, chopped
2 tablespoon fresh parsley, chopped
1 tablespoon fresh mint leaves, chopped
1 large orange, deseeded and chopped including skin

Pass through your juicer and drink at least half the amount immediately – drink the rest as soon as you can.
THANKS TO DR ROSY DANIEL, WHO HAS GENEROUSLY SHARED THE CANCER LIFELINE RECIPES WITH US. THIS RECIPE IS FOR THE TOUGH TIMES, FOR USE WHEN YOU ARE VERY ILL, DURING TREATMENT, WHILE THE APPETITE IS POOR AND THE WEIGHT LOW.