This is a guest blog from Victoria Nelson, Registered Dietitian in London. Victoria offers expert evidence-based nutrition advice that is tailored to you, to help you achieve your lifestyle goals. Her specialities are cancer and gastrointestinal issues. She says, “My passion is dispelling common nutrition …
Tag: cancer nutrition
In this week’s guest blog, Jane Clarke and her fabulous team at Nourish kindly answered some questions about eating during cancer treatment. In this Q&A they provide helpful tips, practical advice and bust some myths. I’m due to start chemotherapy. Are there any foods that …
This week for our guest blog post, we’re posting this delicious recipe that the team at Nourish with Jane Clarke have sent our way. We love to share recipes on social media for those of you who are going through treatment and not feeling up to doing much in the kitchen. We’re always looking for quick, easy, healthy and delicious looking recipes and this one fits the bill perfectly. .
Frozen yoghurts and sorbets can be incredibly soothing when your mouth is sore due to chemotherapy. They’re also a refreshing way to encourage your appetite in the warm weather. We love this recipe with raspberries and blackberries – it’s rich in calcium and a good source of protein as well as vitamin C.
Preparation Time: about 10 minutes
Cooking Time: 1-2 hours
1 tablespoon apple concentrate
400ml Greek yogurt
3 tablespoons double cream
1 teaspoon vanilla extract
To make by hand
Mix the yogurt with the cream and vanilla extract.
Put in a freezer-proof container and freeze for 30 minutes. Meanwhile, whiz the berries with the apple concentrate in a blender to make a purée. Take the yogurt mixture out of the freezer and stir well with a fork to break up the forming ice crystals.
Mix in the fruit purée.
Freeze for another 1–2 hours until it starts to form crystals around the edges.
Stir with a fork, freeze for 2 hours and stir once more, then leave to freeze until needed.
Method using an ice cream maker
Whiz the berries with the apple concentrate in a blender to make a purée, then pour into the ice cream maker, with the yogurt, cream and vanilla extract.
Churn until frozen, then transfer to a freezer-proof container and freeze until needed.