Flavor and Nutrition Cookbook Recipes
For many people with cancer, food may seem unappealing and many people lose their appetites altogether, ”says Ryan Riley, co-founder of Kitchen of life, a non-profit cooking school for people whose taste has been affected by cancer or its treatment. “This is a really difficult side effect that can make meals isolating and unpleasant.”
After seeing his mother struggle with the experience, Riley was inspired to start the nonprofit cooking school with his co-founder Kimberley Duke. “I believe that food is a big part of recovery, emotionally and physically,” adds Riley.
Flavor and Nutrition is Life Kitchen’s latest cookbook and the latest collaboration with the World Cancer Research Fund. It features 15 new recipes, each with special attention to flavor and texture, with the goal of helping cancer patients rediscover and enjoy food again.
In addition to the symptoms caused by the cancer itself, treatments such as chemotherapy, radiation therapy, and surgery can cause side effects that can affect the taste of foods and drinks. chemical taste in the mouth. Treatment for cancer can also make it harder to fully absorb nutrients from food.
“Significantly, 8 out of 10 cancer patients tell us that they have not received any dietary support as part of their treatment,” says Matt Lambert, senior health information manager at the World Cancer Research Fund. “Along with our joint online cooking classes, we want to make sure that as many cancer patients as possible rediscover the pleasure of eating.
“In addition, each of the 15 recipes of Flavor and Nutrition were designed to follow the World Cancer Research Fund’s healthy eating guidelines, making them suitable for everyone, ”adds Lambert.
The book explains the science behind Life Kitchen’s “Flavor Principles”, which are: umami, smell, texture, layering and trigeminal nerve stimulation. Each recipe in the book has been carefully created to meet the specific requirements of people undergoing cancer treatment, whether it’s a refreshing dish to relieve canker sores or a recipe to fight nausea.
Here are three recipes from the book.
Applesauce and ginger in yogurt
Ginger is an ingredient that has long been used as a traditional remedy for nausea, something that many people undergoing cancer treatment have.
While there is no strong scientific evidence to support the claim that ginger is an effective remedy, we have used it here for its flavor and aroma.
Apples are an excellent base for a compote due to their high content of pectin, which is a natural thickener and gives a silky appearance. The sweet flavor of the apple also gives the ginger a real tang.
We love to serve the compote hot with cold yogurt to make this recipe exciting for the senses. Adding the granola also adds an interesting and varied texture. Leftover compote can be stored in the refrigerator for up to 3 days.
Apples are not only a good source of fiber, but they also contain a range of different antioxidants, vitamins and minerals that are important for our health.
The yogurt in this dish is a very good source of protein while being naturally rich in calcium. Foods containing live bacteria can also help your gut health.
3 large apples, peeled and cut into small pieces; the pink ladies are our favorite
1 tsp of vanilla bean paste
1½ tablespoon of sugar
3 cm piece of grated ginger
500 g fat-free Greek yogurt
100 g granola, for serving
1. Place the diced apples in a medium saucepan, add the vanilla and sugar, as well as 5 tablespoons of water. Mix everything together and bring to a low boil for 10 minutes. Once the apples have softened and become translucent, add the grated ginger. Mix well and cook for another 2 minutes. Turn off the heat and let the apple cool for 10 minutes.
2. To serve, divide the yogurt between 4 bowls and pour over a few tablespoons of applesauce. Finish by sprinkling with your favorite granola.
Superior council: If you are trying to maintain your weight, you can use whole Greek yogurt instead to increase the calories of the dish. Experiment with different types of yogurt to see what you like – plain, Freek, kefir. Each has different nutritional values, so check the label to make sure it meets your needs.
Nutritional information (per serving): Calories: 257; protein: 12.8 g; fat: 3.1 g; sugar: 25.6 g; salt: 0.3 g; 5 per day: 1.
Mango, mint and avocado sticky potatoes
One of the most common cooking mistakes we all make is throwing all the ingredients into a pot and cooking them all at the same time. Sometimes it can make something beautiful, but it often means that we are unable to distinguish the different flavors and textures of a dish.
Layering can mean putting hot and cold foods together to create something more interesting to your senses.
This recipe contains hot, cold, sweet, salty, hot and spicy elements, all added to help enhance flavor and make consumption more enjoyable.
Avocados are well known for being a good source of heart healthy unsaturated fat. This nutritional powerhouse is also rich in fiber and contains a wide range of different vitamins and minerals, such as vitamin E, a number of B vitamins and potassium. It is also an excellent food rich in energy.
The mango in the recipe provides additional fiber which is important for a healthy digestive system. They also contain antioxidants and are particularly rich in vitamins A and C, both of which help support our immune system.
For the mango potatoes:
12 new potatoes
1 tablespoon of vegetable oil
½ teaspoon roasted garam masala (a mixture of toasted spices)
2 tablespoons of mango chutney
½ fresh mango, cut into small pieces
For the avocado chutney:
1 small avocado
2 tablespoons of sour cream
1 lime, zest and juice
1 green chilli
A few coriander leaves
A few mint leaves – keep a few to sprinkle on top
Ground black pepper, to taste
Pickled pink onions
1. Preheat the oven to 200C / ventilation 180C.
2. Place the potatoes on a large baking sheet, drizzle with oil and a pinch of pepper. Place in the middle of the oven to roast for about 25-30 minutes, until golden brown and tender.
3. Meanwhile, add the ingredients for the avocado chutney to a food processor and mix until smooth. If you don’t have a processor, you can use a fork to mix the sour cream and avocado and finely chop the other ingredients. Then put in the refrigerator to keep cool.
4. Once the potatoes are cooked, add the garam masala and lightly mash the potatoes with the back of a fork. Then add the mango chutney and the fresh mango. Mix well to coat the potatoes.
5. Spread the avocado chutney on a serving platter and place the potatoes on top. Finish with a pinch of mint.
Serving suggestion: Ideal on its own (or as an accompaniment), or for a larger meal, serve with a portion of protein such as chicken or turkey breast, or for a vegetable protein, add a portion of legumes (beans, peas or lentils).
Nutritional Information: Calories: 407; protein: 6.5 g; fat: 18.8 g; sugar: 15.8 g; salt: 0.6 g; 5 per day: 1.
Pot pasta with porcini mushrooms and lemon breadcrumbs
The rich and deep intensity of umami is the key to tasty cooking.
This dish is inspired by a Nigella Lawson classic. It takes the depth of the pot and turns it into a luxurious sauce enhanced with umami-rich mushrooms and tangy, fragrant lemon breadcrumbs.
The combination of Marmite, mushrooms and Parmesan cheese creates a synergistic umami (or super-umami). When we layer umami ingredients in this way, we create powerful and delicious foods.
This dish provides a good source of protein, which is important for healthy muscles and bones. It’s also high in fiber – something that is really important for our overall health, but is lacking in a lot of our diets.
Adding a pot (a yeast extract) provides a good source of vitamin B12 – an essential vitamin that helps form normal red blood cells and helps carry oxygen and nutrients around our body. Yeast extract is one of the few foods suitable for vegans that provides a good source of B12.
150g of wholemeal pasta
20g butter or spread
1 tablespoon of cooking pot
3 tablespoons of whole breadcrumbs
A small handful of dried porcini mushrooms
1 lemon, zest and juice
Ground black pepper, to taste
1. Preheat the oven to 200C / ventilation 180C.
2. In a medium skillet, cook your pasta according to package directions.
3. In a small saucepan, melt the butter (or the spread) and the Stockpot over medium heat. Add the spinach until just wilted and set aside. Pass the breadcrumbs in a food processor with the dried mushrooms and lemon zest. Spread evenly on a baking sheet and toast in the oven or under the broiler until golden brown.
4. Once the pasta is cooked, drain it, keeping a ladleful of the cooking water. Add the ladle of pasta water to the Marmite butter sauce and mix. Then add the pasta and mix well until coated with the creamy sauce.
5. Transfer to a plate and serve with a big pinch of breadcrumbs. Finish by sprinkling with Parmesan and lemon juice.
Superior council: Instead of dried mushrooms, you can also use finely chopped fresh mushrooms.
Nutritional information per serving: Calories: 465; protein: 21.2 g; fat: 14.8 g; sugar: 4g; salt: 1.2 g; 5 per day: 1.