Bristol charity Penny Brohn given 41K by The Prince of Wales’ Charitable Foundation to develop their nutritional programme
Posted on: 11 Dec 2017Bristol-based cancer charity Penny Brohn have been given a “Christmas Present” of £41,000 by The Prince of Wales’ Foundation.
The gift will enable the charity to maintain their nutritional programme, which will see them appoint 450 nutritional therapy appointments, 36 healthy cooking demos, 6 healthy cooking day workshops, 3 short retreats and a new 7-day Recipe Plan book.
***See below for a delicious sneak-peek recipe***
This means that the charity can help around 3000 people in 2018 with their nutritional programme.
HRH enjoyed one of Penny Brohn’s cooking demos and met clients and their families when he visited the charity’s Pill-based National Centre last year.
A Foundation spokesperson added: “The Prince saw some of the excellent work done by Penny Brohn during his visit. Through his Foundation, we hope more will benefit from the charity's efforts to promote the importance of diet and nutrition, and to help make life with cancer that little bit easier for people.”
With over 37 years’ experience, Penny Brohn understands that cancer impacts everything and the number affected is increasing.
Its Bristol Whole Life Approach supports people with cancer and close supporters to participate in their health and wellbeing, before, during or after treatment.
The charity explores areas such as diet, exercise, relationships and managing stress, through free courses, one-to-one therapies, groups, a Treatment Support Clinic and national helpline.
One of the delicious recipes in the book is for a Sweet Potato & Spinach Frittata, take a look below for the full recipe:
Serves 4
Ingredients:
Olive oil
1 medium sweet potato, sliced
1 medium red onion, sliced
100g baby spinach or shredded chard or spinach leaves
4 eggs
Basil, parsley or herbs of choice
Salt, black pepper
Method:
Heat oven to 200C, Gas 6. Place potato and onion slices on oven tray, drizzle with olive oil, season and roast for 15-20 mins until tender.
When cooked, layer the potato, onion, spinach and herbs in 20cm, greased baking dish. Whisk the eggs with a little seasoning. Pour over the vegetables. Gently push down to ensure the eggs have soaked through. Reduce oven to 190C, Gas 5 and bake for 15-20 mins until the eggs are set.
Tip:
Serve hot or cold. For variety, try roasted butternut squash, celeriac or peppers.
Yummy!
For more on Penny Brohn or to buy a Plan, click here.
For more on The Foundation, click here.
Article by:
Hannah recently graduated with a degree in English with Writing. She is an avid writer, freelancer and creative. She is currently writing her first full-length novel and a collection of poetry. Always out and about in Bristol's music scene, she attends music events on a weekly basis.
