Overwhelmed by diet and cancer advice? You’re not alone.
His easy-to-use nutrition guide is here to cut through the noise with clear evidence-based advice from experts and those with lived experience.
Overwhelmed by diet and cancer advice? You’re not alone.
his easy-to-use nutrition guide is here to cut through the noise with clear evidence-based advice from experts and those with lived experience.
Whether you’re in treatment or living with cancer long-term, this guide has been designed for you, wherever you are in your journey. We want to equip you with the knowledge to make informed food choices that actually work for your body, your life and your goals.
From myth-busting dietary claims to sharing delicious recipes, we’ve packed this guide with practical info and inspiration, all in a simple, easy-to-digest format (sorry, couldn’t resist). Dip in and out at your own pace, and please get in touch if you have any more questions. Enjoy!
A note from one of our amazing contributor’s and recipe creator, Toral Shah, a Nutritional Scientist, Researcher and Integrative Oncology Practitioner. She’s also a three times breast cancer thriver, first diagnosed at 29.
"I know what it's like to feel overwhelmed by cancer information. When I received my breast cancer diagnosis at 29, I had just completed my MSc in Nutritional Medicine specialising in cancer. Even with my background, I felt lost. Back then, doctors or surgeons rarely discussed how food might affect cancer outcomes. Today, though we've learned so much more, many oncologists still aren't trained in nutrition basics. That's why we created this guide – to share what we've learned in simple, practical terms and hopefully make your path a little clearer and less lonely than mine was."
150g frozen peas
25g basil
2 cloves of garlic
1 tsp of chilli flakes
Zest of 1 lemon & Juice of 1 lemon
25ml extra virgin olive oil (EVOO)
150g ricotta cheese or silken tofu
200g orzo pasta
25g parmesan, grated
- Add the frozen peas and cook until both are cooked through.
- Drain well, before adding to the blender jug.
- Add the basil, garlic, chilli, lemon zest and juice, and EVOO. Blend the mixture.
- Add the ricotta or silken tofu and blend. Season well. If too thick, add a little cold water and blend again.
- Cook the orzo in boiling water until al dente.
- Return the sauce to the pan and heat through. Add the orzo and cook for an extra 1-2 mins, mixing well.
- Serve with grated parmesan.