Christmas can be such a joyous time but it takes a lot of energy and resources to make it so, even when we are in the best of health. When you are living with cancer and having to negotiate your way around treatments and symptoms, the additional pressure can be a lot to handle. It's easy to feel torn between surfing the festive wave and sharing the season with family and friends, while you may also be struggling physically…
Having spent a decade in and out of hospitals when I was younger, I know first-hand how hospital food can sometimes leave a lot to be desired. When you're going for cancer treatment it can feel particularly disappointing, because this of all times is when you need food to be nourishing and appetizing. There are exceptions, of course, with some hospitals making a real effort to improve the quality of meals they provide…
It is an antioxidant called nasunin, which has been found to protect the lipids in the brain, that gives the skin of an aubergine its gorgeous purple colour. But this wonderful vegetable is rich in lots of other nutrients, too – vitamin K to strengthen capillaries, vitamins B1 and B6 for energy and to help prevent heart disease, and essential copper and magnesium. Aubergines soak up fat when they are fried. Roast them…
As the daylight hours lengthen and the first springtime shoots appear in the garden, we can feel a natural instinct to swap winter comfort foods such as casseroles and slow roasts for the zing of fresh juices, especially when you're living with the backdrop of cancer. Juices are a great way to increase your intake of antioxidant-rich fruit and vegetables. I particularly love those based around beetroot, carrot, ginger…
A soothing treat with the natural sweetness of honey.
Honey ice cream
Preparation time: 15 minutes
Freezing time: 1-2 hours depending on method used
Serves: 4-6
Ingredients
5 eggs yolks
3 tablespoons runny honey
500ml semi-skimmed milk
250ml whipping cream, unwhipped
1/2 teaspoon vanilla essence
Method
