Recipes and Wellbeing Tips for Cancer Patients

Everyday Strength

Recipes and Wellbeing Tips for Cancer Patients
Sam Mannering and Karen McMillan
Published by Beatnik Publishing
Hardback, RRP $44.99

Nourishing recipes and wellbeing tips for people facing cancer that will help make everyday a little brighter

Everyday Strength is an invaluable resource for families facing cancer.

Going through treatments for cancer is undoubtedly challenging, which authors Sam Mannering and Karen McMillan well know from personal experience. But this book is packed with practical, everyday things you can do to make each day a little brighter during this difficult time.

 

Sam has created nourishing, easy-to-prepare, family-friendly recipes that are designed specifically for people who may be feeling unwell. Karen has sought advice from experts, so there are practical suggestions that may help with common symptoms such as exhaustion, changes in weight, nausea, pain and discomfort, and the various symptoms you might not want to talk about. There are sections on hair and skin care, as well as emotional wellbeing. There is also a special section of recipes especially designed to tempt young children, along with practical tips for parents.

 

About the authors

Sam Mannering is the author of Food Worth Making and A Year’s Worth: Recipes from Dunsandel Store. He cooks, writes about food, and sometimes acts a bit, too. He studied at the Royal Central School of Speech and Drama in London. He is the weekly food columnist in the Sunday Star-Times, and is a contributor to Cuisine and House & Garden. He is the executive chef and co-owner of Homestead Eatery in Auckland. A member of the board of the Wallace Arts Trust, since 2014 he has also been an ambassador for Totara Hospice, Fisher & Paykel, and Cloudy Bay Wines.
Sam lives in Auckland.
www.sammannering.com

Karen McMillan is the author of twelve books, a mix of fiction and non-fiction books. Her non-fiction titles include Unbreakable Spirit: Facing the Challenge of Cancer, Feast or Famine, and From the Blitz to the Burmese Jungle and Beyond, a World War II memoir. She has adapted Dying: A New Zealand Guide to the Journey, a South African book about dying for the local market. Her novels include Brushstrokes of Memory, and two historical novels, The Paris of the East and The Paris of the West.

Karen lives in Auckland, where she has volunteered for hospice for many years. 
www.karenm.co.nz

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dish - 2 November 2017

2 November 2017

RECIPES   DRINKS   PEOPLE & PLACES

RECIPES   Heavenly halloumi   Savour fresh seasonal flavours with Kelly Gibney's Asparagus, Zucchini Ribbon, Halloumi and Quinoa Salad. See the recipe       RECIPES   Berry delicious   Celebrate strawberry season with our Strawberry, Orange and Coconut Cake with Cream Cheese Icing. See the recipe

Hello Graham With the holiday season fast approaching, we're turning to fresh and easy weeknight meals using delicious seasonal produce. This week, we look ahead to the Horowhenua Taste Trail and raise a glass to the 80 gold medal finalists at the Air New Zealand Wine Awards. Resident cheese master Juliet Harbutt helps us brush up on our brie knowledge and we celebrate the start of strawberry season with a slice of Strawberry, Orange and Coconut Cake with Cream Cheese Icing. Happy cooking! Online editor,

LATEST RECIPES | our favourite recipes from this week

Friday Baking: Warm Spiced Pear Tarts     Pork and Oregano Meatballs with Mozzarella   Thai Salmon Cakes with Capsicum and Wheat Salad

Pickled Chard Stems

Pickled Chard Stems David, 02 Nov  There’s a certain movement afoot not only to make whatever you can from scratch (at some point, people will be forging their own cast iron skillets), as well as increased consciousness about anti-gaspillage, or not letting food go to waste. I seem to be cooking or baking 24/7 and if I used up everything that came my way, from the whey used from making labneh (which could be used in soup, although I’d have to go shopping for vegetables and beans, then cut them up, then prepare it, then find room in my refrigerator, or freezer to store it), to the butter I accidentally melted when baking cookies in a jetlagged state the other day (which I turned into clarified butter), I’d need to dial those numbers up to 26/8. But I don’t have the power to add another hour to my day, or another day to my week, even though I’m thinking most of us could use an extra one of either, or both. Continue Reading Pickled Chard Stems...

Cooking classes, Garden Party, Spring gorgeousness. Bring it all on!

 

Getting in the swing  Whooo! The weeks are getting away on us. X amount of weeks to Christmas, X amount of weeks until the end of the year, X amount of weeks until … Yep, I’m not putting the numbers in because it is a tad scary. One date I will put in is for the fabulous Waiheke Garden Festival because it is nearly upon us: 11-12th November. This is seriously close so if you intend coming over this way to sniff the flowers, you better get booking! Hopefully, one of the events you will come to will be the fabulous Garden Party we are holding at Sacred Blessing Sanctuary. This is a garden to admire, to get lost in, to dream about, and you’ll take a little bit of it away in your heart when you leave. It is stunning. And, of course, it is a fundraiser. All the details here Waiheke Garden Party I’ve got a fabbie weekend of cooking classes set to go two weeks after this, 24th and 25th November. These are full-on Christmas and summer entertaining classes, so if you need a bit of a rev up, or a new repertoire of delicious dishes to serve up during summer, or just feel like treating yourself to an enjoyable day on Waiheke eating, drinking and having fun while gathering up a new set of recipes (and why not!), then get yourself over here. It’s worth noting, that come 2018 class prices will increase. I have held the classes at $125 per person since 2011. We are all aware I’m sure of food increases not just for staples like butter, but for fresh produce, too, and I’ve held off raising prices until absolutely necessary. Savour A Slice of Waiheke – A Christmas & Summer Special I also offer private classes, and these are a great idea for end-of-year celebrations. You can choose your day, time and theme, and make it cosy and intimate with a group of friends or work mates. And I’m bringing back foodie days. We can go off foraging, tasting olive oils and Waiheke treasures and conclude with a cooking class at your venue or holiday home on the island, or at mine. These were great fun last year and are a way of saying a special thank you to friends, and make a gorgeous surprise engagement or wedding gift voucher for a small group. Email me Julie@sharedkitchen.co.nz for more information. I’ve gone all out on broad beans this week, while they are coming thick and fast off the plants. Stir a spoonful of cooked broad beans through a gloriously fluffy potato mash, and happy days! Or squish them in a food processor and make a spicy dip. If you don’t have fresh broad beans, you can use frozen. Read all about them here … and learn why Pythagoras wouldn’t walk through a field of broad beans. Intriguing! Broad Bean & Potato Mash Bissara – Moroccan Broad Bean Dip Broad Beans – all you need to know A couple of years ago I took a bunch of friends to visit my brother Pat and sister-in-law Lynne down in the Wairarapa and Lynne greeted us with a basket of still-warm cheese scones. We fell on them, and everyone has wanted the recipe since. There’s a secret to their lightness. Read the recipe here Lynne’s Cheese Scones That’s it! I’m off to do some real work … like plan my canapé menu for the Garden party and other foodie jobs. Have a good one. Julie