gregory landsman's
RECIPES
For Carers & Cancer Patients
From food classes held at andrew love cancer centre FOR PATIENTS & CARERS
all recipes reviewed by
specialist dietician & nutritionist
hilary hoevenaars
good food supports good health
Having been involved with cancer patients over many years, we know that there are many daily challenges that come with food.
Our work supports cancer wellness with food options that are healthy, affordable, dietician approved and tasty enough for the whole family to enjoy.
recipes
BEETROOT DIP & HOMMUS DIP
LENTIL SOUP WITH GARLIC BREAD
TUNA PENNE WITH LENTIL & CANNELLINI BEAN HERB SALAD
CHICKPEA & SPINACH TORTILLA WITH GARDEN SALAD
BAKED BANANA WITH HONEY & CINNAMON YOGHURT
wellness centre gallery
BEETROOT & HOMMUS DIPS
BEETROOT DIP
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1 x 450g can baby beetroot, drained, coarsely chopped
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1 cup low fat yoghurt
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2 tablespoons fresh lemon juice
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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Salt and freshly ground black pepper, to season
Method:
Place all ingredients in a food processor and beat until smooth.
Serve with flat bread, celery, carrots or any other vegetable of your choice.
HOMMUS DIP
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400g canned chickpeas drained
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¼ of the canned chickpea liquid
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1 medium garlic clove minced
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¼ cup lemon juice
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½ cup tahini
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1/3 cup extra virgin olive oil
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1 teaspoon paprika
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Salt and pepper to taste
Method:
Put all ingredients in a blender and mix till smooth. You can add some water if you like thinner consistency.
Will keep in the fridge for up to one week or can be frozen.
Serve with flat bread, dry biscuits or carrot, celery, capsicum or cucumber sticks.
SPECIALIST DIETICIAN'S NOTES
Beetroot Dip
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Here is a quick and nutritious snack providing serves from both your daily vegetables (in the beetroot, celery and carrots) and from your daily milk products (low fat yoghurt). Fresh lemon juice contributes to your vitamin C intake and flat bread to your daily grain intake.
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For more energy (calories), if you are having difficulty maintaining weight, use full cream yoghurt and stir through some olive oil before serving.
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For healthy blood pressure and bone health, omit the added salt.
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For more fibre, to assist your bowel function and enhance your microbiome, use wholegrain or wholemeal flat bread.
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If you have a sore mouth, you may wish to omit the lemon juice.
LENTIL SOUP & GARLIC BREAD
LENTIL SOUP
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1 tin of lentils
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1 tablespoon olive oil
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2 large onions chopped finely
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1 celery stick chopped finely
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1 garlic clove chopped finely
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1 tin tomatoes
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1 teaspoon chicken stock
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600ml water
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Pepper
Method:
Cook onion and garlic in the olive oil till soft.
Add other ingredients, bring to the boil and simmer for half an hour or until vegies are soft.
Add some freshly chopped coriander if available.
GARLIC BREAD
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8 cloves garlic, peeled and finely diced
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250g soft butter
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½ cup parsley leaves, finely chopped
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2 baguettes
Method:
Mix together butter, garlic and parsley.
Spread onto the baguettes.
Wrap in foil and bake in oven for 20 minutes at 180 degreeS
SPECIALIST DIETICIAN'S NOTES
Garlic Bread
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Here is a tasty way to add grains and energy to your diet.
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For a healthier choice, substitute an unsaturated spread, such as Flora “Buttery”, for the butter.
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For more energy (calories), if you are having difficulty maintaining weight, use more butter/margarine.
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For less energy (calories) if you need to maintain or lose weight, use butter or margarine sparingly.
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For more fibre, to enhance your microbiome, use wholegrain or wholemeal bread.
TUNA PENNE WITH LENTIL & CANNELLINI BEAN HERB SALAD
TUNA PENNE
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2 x 500g penne rigate
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5 tablespoon olive oil
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2 large brown onions, finely chopped
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4 garlic cloves, crushed
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2 x 500g jar tomato pasta sauce
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1/2 cup thickened light cream
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4 tablespoons pesto ( small jar of pesto)
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Packet baby spinach leaves
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2 x 425g tins of tuna in oil, drained
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Salt and freshly ground black pepper, to season
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2 cups of grated parmesan cheese
Method:
Add the penne to boiling water and cook.
Place olive oil in a heated pan. Saute the onion and garlic.
Add the tomato paste, cream, pesto and tuna. Stir and cook for 5 minutes.
Add the cooked penne and mix through.
Before serving add the spinach and salt and pepper to taste.
CANNELLINI BEAN HERB SALAD
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1 tablespoon olive oil
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Juice of 1 lemon
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4 spring onions
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1 garlic clove crushed
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1 tin lentils drained
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1 tin cannellini beans drained
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2 tablespoons chopped fresh herbs (basil, parsley, oregano) or 1 teaspoon dried mixed herbs
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1 punnet cherry tomatoes halved
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Salt and pepper to taste
Method:
Mix olive oil, lemon juice and garlic.
Mix other ingredients in a bowl and pour olive oil mixture over.
SPECIALIST DIETICIAN'S NOTES
Tuna Penne
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Here is a tasty, nutritious balanced meal in one easy dish. It provides the lean protein (tuna), the grains (pasta), the vegetables (onion, spinach and tomato) and the milk product (Parmesan cheese).
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For a healthier choice, substitute the high saturated fat thickened light cream with ricotta cheese or low fat natural yoghurt.
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If you need more omega 3 unsaturated fat in your diet, look for a canned tuna that contains some omega 3 fat according to the nutrition panel. Not all canned fish retains its omega 3 content.
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For more energy (calories), if you are having difficulty maintaining weight, use more olive oil and parmesan cheese.
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For less energy (calories) if you need to maintain or lose weight, use less olive oil.
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For more fibre, to assist your bowel function and enhance your microbiome, use wholemeal pasta.
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For healthy blood pressure and bone health, omit the added salt.
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For less energy (calories) if you need to maintain or lose weight, use butter or margarine sparingly.
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For more fibre, to assist your bowel function and enhance your microbiome, use wholegrain or wholemeal bread.
CHICKPEA & SPINACH TORTILLA WITH GARDEN SALAD
CHICKPEA & SPINACH TORTILLA
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4 tablespoons olive oil
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1 large onion chopped
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1 red pepper chopped
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1 garlic clove crushed
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1 fresh chilli deseeded and chopped finely or a sprinkle of dried chilli flakes
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Small bunch spinach
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1 tin chickpeas, drained
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6 eggs beaten
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½ bunch parsley
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Salt and pepper to taste
Method:
Fry first 5 ingredients in an oven proof pan until softened.
Mix in chickpeas and parsley.
Add beaten eggs and place pan under the grill of the oven until browned and cooked through.
GARDEN SALAD
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Large lettuce
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Cherrie tomatoes
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Continental Cucumber
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Red onion
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Avocado
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Garlic
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Mixed herbs fresh or dried
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Balsamic Vinegar
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Olive oil
Method:
Toss all ingredients together in a large bowl
SPECIALIST DIETICIAN'S NOTES
Garden Salad
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A wonderful, colourful, filling vegetable side dish to accompany your meal, no cooking required. A good source of vitamins, antioxidants and fibre, to assist your bowel function and enhance your microbiome.
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For more energy (calories), if you are having difficulty maintaining weight, use more olive oil and perhaps add some low fat shredded cheese.
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If your appetite is severely compromised, or if swallowing is a problem, there are more suitable, nutrient-dense alternatives for salad. Ask your dietitian.
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For less energy (calories) if you need to maintain or lose weight, use less olive oil.
BAKED BANANA WITH HONEY & CINNAMON YOGHURT
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12 Bananas
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Honey
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Cinnamon
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2 x large tubs low fat yoghurt
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Foil
Method:
Wrap bananas in foil and bake for 20 minutes at 180 degrees.
Mix the honey, cinnamon and yoghurt together and serve with bananas.
SPECIALIST DIETICIAN'S NOTES
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Here is a delicious, nutritious, easily made and easily swallowed dessert, contributing to your energy intake, your daily fruit intake and your daily milk product intake (low fat yoghurt).
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For a healthier choice, substitute the high saturated fat cream with low fat natural yoghurt (adding extra protein and calcium) and limit the amount of simple sugar (honey) added.
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For more protein and energy (calories) if you are having difficulty maintaining muscle mass and weight, add a protein rich supplement such as skim milk powder.
Food is more than just taste.
It can create deep therapeutic changes that reduce our stress levels, while energising and nourishing
the body and the skin.
Gregory Landsman
gl dissolving differences foundation
make the kindness connection™
Building inclusion and belonging within communities through activities that support health and well being, social connections, self care, food equity and the celebration and
dissolving of differences.
Acknowledgement of Country
We acknowledge the many Traditional Custodians of Country throughout Australia and honour their Elders past and present. We acknowledge and respect their continuing culture and the contribution they make to the life of this country.