6 palliative care recipes

Palliative care treatment priorities are focused on increasing quality of life (Gandy, Madden, & Holdsworth, 2012) by:

  • ensuring access to suitable food when able to eat
  • provide comfort by alleviating symptoms and pain, improving the quality of life
  • support nutritional status and energy requirements, meeting the body’s requirements

CRACKERS (serves 1)

INGREDIENTS
1-2 Wholegrain crackers
½ an avocado
25-50g smoked salmon
½ a tomato
Himalayan salt and pepper

METHOD

  • Take 1-2 wholegrain crackers, mash avocado and place on top. Sprinkle pepper.
  • Place slices of tomato on top and sprinkle Himalayan salt.
  • Place smoked salmon top.
  • Serve.

Jacket potato (serves 1)

INGREDIENTS
½ a sweet potato (or potato if preferred)
1 can tuna (or other freshly cooked meat)
1 tsp. olive oil
50ml sour cream or 1-2 tbsp. butter
15g grated cheese
1 spring onion
lemon zest

METHOD

  • Bake potato on 200C for 1hr – 1hr 20mins.
  • When potato is done, slit down the middle
  • Combine tuna, olive oil, sour cream, cheese, onion and lemon zest and place inside potato.
  • Serve.

Vege juice (serves 1)

INGREDIENTS
2 oranges
1 carrot
1 celery leaf
1 tbsp. ginger
½ tsp. turmeric

METHOD
Place ingredients in a juicer. Juice and serve.

Protein smoothie (serves 1)

INGREDIENTS
20g Whey protein
50-100g blueberries
½ banana
1 tbsp. LSA
1 egg
1 tbsp. honey
½ tsp. cinnamon

METHOD
Place ingredients in a blender. Blend and serve.

Power soup

(serves 1 – multiply ingredients as required dependent on number of serves desired)
INGREDIENTS
240g Pumpkin
1 spinach leaf
150ml Bone broth
25-50ml cream
¼ Onion
1 Garlic clove
Ginger
Turmeric
Cumin
Cardamom
Himalayan salt and pepper
Water as needed
1-2 slices sourdough bread

METHOD

  • Cut pumpkin in to chunks and remove skin.
  • Place the pumpkin, spinach, onion, garlic, broth, spices and a little bit of water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
  • Remove from heat and use a stick blender (or blender) to blend until smooth.
  • Season to taste with salt and pepper, stir through cream (never boil soup after adding cream as the cream will split).
  • Ladle soup into bowls, drizzle over a bit of cream, and sprinkle with pepper and parsley if desired.
  • Serve with crusty sourdough bread

Scones (serves 9)

INGREDIENTS
Plain, wholegrain or spelt flour
3cups self-raising flour
80g butter
¼ cups milk
Jam, to serve
Whipped cream to serve

METHOD

  • Preheat oven to 200°C. Sift self-raising flour into a large bowl.
  • Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  • Make a well in the centre. Add 1 cup of milk. Mix with a flat bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth.
  • Lightly dust a flat baking tray with flour.
  • Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream.
  • Freeze left over scones (Taste.com.au, n.d.)

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