Former TV chef Jeanne Rankin has launched a lovely new Cancer Focus Northern Ireland cookbook in time for Christmas.
The unique Well Being Cookbook is packed with need-to-know tips to help cancer patients during treatment, with their recovery and to help them stay well in the future.
The cookbook, which makes an excellent Christmas gift, was written by Jeanne along with Cancer Focus NI staff members Deirdre Conlon and Niamh McDaid.
As well as a host of delicious recipes and advice on nutrition, Jeanne – a yoga specialist – has created a special well-being section on breathing and relaxation techniques to help calm the mind and de-stress the body.
The book is primarily aimed at cancer patients but there’s plenty in it for everyone to enjoy.
Deirdre Conlon, Care Services Manager, Cancer Focus NI, said: “There are many different ideas and theories about diet and cancer and during and after diagnosis you may become even more aware of what you eat and drink.
“When you’re going through any type of cancer treatment, eating a nutritious, balanced diet can be hard to do, especially if you have problems with side effects or you just don’t feel well.
“The most important thing is to keep up your strength, which may mean changing your diet. The information and recipes in our book will help you in a practical way to eat well and keep up your energy levels.”
Jeanne said: “As a trained chef I know the value of good food, prepared simply. Hopefully we have chosen simple recipes that are easy to make and will not seem too much of an effort at times when your energy is low. And the togetherness that can be felt when good food is shared and enjoyed with family and friends can offer unique inner healing through the act of ‘breaking bread’.”
There are sections on fighting fatigue, simple comfort foods, calorie boosters and sweet things to tempt your appetite when you’re feeling low. And there are tips on nutrition, food labelling and food safety, all vitally important when you’re living with cancer.”
Recipes include old favourites such as hearty vegetable soup and salmon and leek tart along with quinoa salad, vegetable frittata, blueberry pancakes and chai tea.
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The Christmas Issue 2014