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Soya fillets with spicy marinade Turkey burgers with spicy tomato sauce
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Prostate Cancer Diet and Recipes
VEGAN DIET SLOWS CANCER The men’s PSA level, a key indicator of the progression of prostate cancer, fell significantly in the vegan group but rose in the other group. Source: Journal of Urology A number of foods are thought to help patients with prostate cancer either by slowing down the rate of its formation or by reducing the activity of the cancer cells. The food stuffs which are thought to be of benefit are: 1. Green leafy vegetables (brassicas) e.g. broccoli, cabbage, kale etc. 2. Coloured vegetables, particularly cooked tomatoes with their skins on, including carrots and peppers. Also red grapefruit and rhubarb are particularly valuable. 3. All pulses, cereals, lentils and beans. Pumpkin seeds have been said to be particularly of benefit, as are Brazil nuts. 4. Soya products. These are not usually included in the average English diet but suggested items include soya milk, soya mince and for those with exotic tastes, bean curd or tofu. No food stuffs have been identified which are particularly harmful with respect to cancer of the prostate but it is helpful to keep your saturated fat intake to a minimum and it is suggested that you do not eat an excessive quantity of dairy product or red meat. Mr M. A. Stott, Consultant Urologist You may find the following web-sites useful as they cover dietary And alternative medicine approaches to cancer of the prostate in some detail:
Recipes Serves: 7
Ingredients: Red Lentils, washed 2oz (50g). Dried Apricots, washed 2oz (50g). Large potato cut in small pieces. Vegetable stock 2pts org or 2 pints water and 1 organic stock cube. Juice of 1/2 Lemon. Ground Cumin I tsp (5 ml). Fresh Parsley, chopped 3 tbsp (45ml or I0g). 2 Tablespoons of Tomato puree. 4 flowerets of Broccoli. Pepper to taste.
Method:
Place all ingredients in a large saucepan and bring to the boil, cover and simmer for 30 minutes. Allow to cool, and then blend in a liquidiser until smooth. Reheat to serving temperature and adjust seasoning to taste. This quantity can be made up into 7 servings and frozen until needed.
This recipe for Armenian Soup can be found in The Cranks Recipe Book, Published by Orion Books Ltd. ISBN 1 855797 140
AMERICAN RED BEAN SOUP WITH GUACAMOLE SALSA Preparation 30 minutes, plus cooling Cooking time 25 minutes This soup is in Tex-Mex style, and is served with a cooling avocado and lime salsa. If you relish chillles, add a little more cayenne for a truly fiery experience.
Capsaicin blocks prostate cancer growth Research performed in mice suggests that the fiery ingredient of chilli pepper halts prostate cancer growth and induces apoptosis. It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models. Experiments in mice showed that when given to those with prostate tumors, capsaicin induced cell death in 80% of the cancerous cells. After treatment with the pepper component, mice had tumors one-fifth the size of those in untreated mice. COOKS TIP Be brave add extra chilli to this recipe. Serves 6 Ingredients: 2 tbsp olive oil 2 onions, chopped 2 garlic cloves, chopped 2 tsp ground cumin ‘A tsp cayenne pepper 1 tbsp paprika 1 tbsp tomato purée tsp dried oregano 400g can chopped tomatoes 2 x 400g cans red kidney beans, drained and rinsed guacamole salsa, to serve Tabasco sauce, to serve (optional) Method: 1 Heat the oil in a large saucepan, add the onions and garlic and cook for 4-5 minutes, until softened. Add the cumin, cayenne and paprika, and cook for 1 minute, stirring continuously. Stir in the tomato purée, then the oregano. Add the chopped tomatoes, kidney beans and 850ml/ 1.5 pints water. Bring to the boil and simmer for 15-20 minutes. 2 Cool slightly then purée the soup in a food processor or blender until smooth. Return to the pan and season to taste. 3 Reheat, ladle into bowls and serve with a little guacamole in the middle of each and Tabasco for those who want it.
Serves: 8
COOKS TIP When making the batter for yorkshire puddings add a handful of sunflower seed for goodness and a crunchy taste. Place soya mince in a large bowl along with the stock and soak for 15mins or until all the water has been absorbed. Add remaining ingredients and season with salt and pepper to taste. Shape into 8 burgers and cover and chill for at least 30 mins. Brush lightly with oil and grill for around 10 mins, turning once.
Serves 8
Ingredients: 125g Pure,melted
This recipe is taken from the PURE recipes booklet of dairy free recipe ideas available from Matthews Foods, Healey Road, Ossett, Wakefield, WF5 8NE or phone 0800 028 4499. 125g Gluten free flour 250g/9oz light muscovado sugar 2 tsp ground cinnamon 2 medium eggs 2 tsp Gluten free baking powder 250g/8oz carrots, peeled weight, cooked and pureed 2 tsp Madagascan vanilla essence 50g walnuts, chopped 50g/2oz desiccated coconut. 100g/4oz crushed pineapple in juice, drained.
For the soft icing and filling. 125g/4oz Pure organic or sunflower spread 325g/11oz icing sugar 1 orange, grated rind and 2 tbsp juice
Preheat oven to 180C/350F/Gas Mark 4. Grease two 18cm/7” loose based tins with Pure spread and line the bases with baking parchment. Sift the flour, sugar, baking powder and cinnamon into a large bowl. Whisk egg and vanilla essence together. Add this and melted Pure spread to th dry mixture and beat well. Fold in the carrots, walnuts, coconut and pineapple. Divide batter between the two prepared tins. Bake for 35 minutes or until the edges have come away from the side. To make the soft icing and filling, beat Pure and icing sugar together until soft and fluffy. Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar. Sandwich the two cakes together with half the icing and use the remainder to decorate the top. Garnish with orange zest.
Ingredients Method 1. Preheat the grill to high.
Soya Fillets with Spicy Tomato Marinade Sent in by Emily Butt Ingredients Method 1. Preheat the oven to 180C/350F/Gas 4.
TURKEY BURGERS WITH SPICY TOMATO SAUCE Ingredients 1 ½ lb raw turkey or chicken meat, minced/ground ½ onion, grated 1 egg, beaten seasoning to taste vegetable oil For the tomato sauce: ½ tsp chilli flakes 2 cloves garlic, crushed 2 tbsp dried thyme 3 tbsp olive oil 250g canned organic tomatoes
Method
Make the sauce first. Put the chilli flakes, garlic and thyme into the oil and gently fry for 1 minute. Add the tomatoes and simmer gently for 5 minutes. Keep warm. For the burgers, mix the ingredients well and divide the mixture equally into 4. Form into patties with your hands. Fry the patties in vegetable oil, turning, until brown and cooked through, about 6—8 minutes each side depending on thickness. Test by piercing centre with a skewer. If juices run clear, then the burgers are cooked. Serve with the spicy tomato sauce.
Ingredients: 2 oz rolled jumbo oats ( or porridge oats) 1 Tablespoon sultanas or raisins 1 Tablespoon Pumpkin seeds 1 tablespoon of chopped almonds (optional) 1 oz ready to eat apricots chopped 2 tablespoons either apple or orange juice 2 small eating apples peeled and grated 3 Tablespoons Soya milk or skimmed milk
Method: Place oats, raisins, pumpkin seeds, nuts and apricots in a bowl with the juice. Refrigerate overnight Before serving add the grated apples and the Soya milk add extra Soya milk to give a creamy consistency.
Ingredients:
1 tablespoon olive oil
Method: In a large sauté pan or saucepan, heat the olive oil and add the rice. Cook over a low heat for about 2-3 minutes, stirring all the time until the rice looks translucent, but not brown.
ROASTED PUMPKIN SOUP WITH PUMPKIN CRISPS Preparation 30 minutes, plus cooling Cooking time 1 hour 20 minutes The pumpkin is roasted whole, then split open and scooped out to make this delicious soup, which is topped with crisp strips of fried pumpkin. Serves 6 Ingredients 1 .5kg/31b 5oz pumpkin (see tip, above right) about 6 tbsp olive oil 2 onions, chopped 3 garlic cloves, chopped 7.5cm/3m piece fresh root ginger, grated 1 tsp ground coriander tsp ground turmeric pinch of cayenne pepper 1 litre/ 1.75 pints vegetable stock 1 tbsp sesame seeds, to garnish fresh coriander leaves, to garnish FOR THE PUMPKIN CRISPS wedge of fresh pumpkin, seeded 125m/4fl oz olive oil
Method: 1 Preheat the oven to 200C/Gas 6/fan oven 180C. Prick the pumpkin around the top several times with a fork. Brush the pumpkin with plenty of the oil and bake for 45 minutes or until tender. Leave until cool enough to handle. 2 Take care when cutting the pumpkin as there may still be a lot of very hot steam inside. When cool enough to handle, scoop out and discard the seeds. Scoop out and chop the flesh. 3 Heat about 4 tbsp of the remaining oil (you may not have to use all of it) in a large saucepan and add the onions, garlic and ginger, then cook gently for 4-5 minutes. Add the coriander, turmeric and cayenne, and cook for 2 minutes. Stir in the pumpkin flesh and stock. Bring to the boil, reduce the heat and simmer for 20 minutes. 4 Let the soup cool slightly, then purée it in a food processor or blender until smooth. Return the soup to the rinsed-out saucepan and season well. 5 Meanwhile, prepare the pumpkin crisps. Using a swivel-blade potato peeler, pare long thin strips off the wedge of pumpkin. Heat the oil in a small saucepan and fry the strips in batches for 2-3 minutes, until crisp (see below). Drain on kitchen paper. 6 Reheat the soup and ladle it into bowls. Top with the pumpkin crisps and garnish each portion with sesame seeds and coriander leaves. COOK’S TIP IIf only very large pumpkins are available, simply cut off two or three large wedges weighing I .5kg/31b 5oz in total for the soup, brush them with oil and roast as given in step 1 for 20-30 minutes or until tender. Armenian Soup Soya Burger Tofu Omelette Soya Fillets with Spicy Tomato Marinade Pumpkin and apricot muesli Turkey burgers with spicy tomato sauce
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