A number of foods are thought to help patients with prostate cancer either by slowing down the rate of its formation or by reducing the activity of the cancer cells. The food stuffs which are thought to be of benefit are:

1. Green leafy vegetables (brassicas) e.g. broccoli, cabbage, kale etc.

2. Coloured vegetables, particularly cooked tomatoes with their skins on, including carrots and peppers. Also red grapefruit and rhubarb are particularly valuable.

3. All pulses, cereals, lentils and beans. Pumpkin seeds have been said to be particularly of benefit, as are Brazil nuts.

4. Soya products. These are not usually included in the average English diet but suggested items include soya milk, soya mince and for those with exotic tastes, bean curd or tofu.

No food stuffs have been identified which are particularly harmful with respect to cancer of the prostate but it is helpful to keep your saturated fat intake to a minimum and it is suggested that you do not eat an excessive quantity of dairy product or red meat.

Mr M. A. Stott,   Consultant Urologist  Royal Devon and Exeter Hospital

Armenian Soup

Serves: 7


Red Lentils, washed 2oz (50g).

Dried Apricots, washed 2oz (50g).

Large potato cut in small pieces.

Vegetable stock 2pts org or 2 pints water and 1 organic stock cube.

Juice of 1/2 Lemon.

Ground Cumin 1 tsp (5 ml).

Fresh Parsley, chopped 3 tbsp (45ml or 10g).

2 Tablespoons of Tomato puree.

4 florets (flowerets) of Broccoli.

Pepper to taste.


Place all ingredients in a large saucepan and bring to the boil, cover and simmer for 30 minutes. Allow to cool, and then blend in a liquidiser until smooth.      Reheat to serving temperature and adjust seasoning to taste.

This quantity can be made up into 7 servings and frozen until needed.

 This recipe for Armenian Soup can be found in The Cranks Recipe Book, Published by Orion Books Ltd.

ISBN 1 855797 140


Preparation 30 minutes, plus cooling Cooking time 25 minutes

This soup is in Tex-Mex style, and is served with a cooling avocado and lime salsa. If you relish chillies, add a little more cayenne for a truly fiery experience.

Serves 6


2 tbsp olive oil

2 onions, chopped

2 garlic cloves, chopped

2 tsp ground cumin

‘A tsp cayenne pepper

1 tbsp paprika

1 tbsp tomato purée

tsp dried oregano

400g can chopped tomatoes

2 x 400g cans red kidney beans, drained

and rinsed

guacamole salsa, to serve

Tabasco sauce, to serve (optional)


1 Heat the oil in a large saucepan, add the onions and garlic and cook for 4-5 minutes, until softened. Add the cumin, cayenne and paprika, and cook for 1 minute, stirring continuously. Stir in the tomato purée, then the oregano. Add the chopped tomatoes, kidney beans and 850ml/ 1.5  pints water. Bring to the boil and simmer for 15-20 minutes. 2 Cool slightly then purée the soup in a food processor or blender until smooth. Return to the pan and season to taste. 3 Reheat, ladle into bowls and serve with a little guacamole in the middle of each and Tabasco for those who want it.

Soya Burger

Serves: 8                                

Ingredients: 150g (5oz) dehydrated soya mince 300ml (1/2pint) vegetable stock 1 small onion 125g (4oz) plain flour 1 egg, beaten 15ml (1tbsp) chopped fresh herbs 15ml (1tbsp) soy sauce Salt and ground black pepper 8 sesame seed buns A little butter

Place soya mince in a large bowl along with the stock and soak for 15mins or until all the water has been absorbed. Add remaining ingredients and season with salt and pepper to taste. Shape into 8 burgers and cover and chill for at least 30 mins. Brush lightly with oil and grill for around 10 mins, turning once.
To Serve: Lightly toast buns and butter. Place burger in bun and add salad and sauces as required.

COOKS TIP: When making the batter for yorkshire puddings add a handful of sunflower seed for goodness and a crunchy taste.


This is versatile recipe.  You can use this marinade on chicken, turkey or your favorite fish.  Simply serve the dish with a lemon wedge.

Serves 4

Ingredients: 4 6 oz pieces   Salmon fillet (wild if possible) 2 tbsp chopped parsley 2 tbsp chopped chives 2 tbsp chopped basil 1 tsp sea salt 1/4 tsp cracked black pepper 1 tsp extra virgin olive oil 1 lemon

Method: Use immediately or marinate fish with herbs for  up to 24 hours. (Sometimes you might want to prep evening before and have in the frig for next day’s dinner.) Pick your cooking method: You can grill on a low flame, turning frequently. Sear in a pan for 5 minutes, flip over, sear for another 5 minutes and then finish cooking in the oven. Fish is done when you stick a wooden toothpick in and feel no flesh-like sensation. Add a lemon wedge.

This recipe can be found on the Prostate Cancer Foundation site together with others in the easy 1-2-3 recipe range.


Ingredients: 1 each onion (diced) 2 stalks celery (peeled and sliced) 1 ½ lb carrots (peeled and sliced) 1 tb ginger (fresh and grated) 4 cups vegetable or chicken stock ½ cup oats to taste black pepper and sea salt 1 tsp lemon zest (optional) 1 tsp olive oil

Method: In a soup pan, add olive oil, onions celery and carrots. Cover and on a low flame sweat vegetables until soft (about 15 minutes). Add stock, oats and ginger and optional lemon zest. Let simmer on a low flame, stirring occasionally until carrots are soft (about 20- 25 minutes). Let cool slightly and puree in a blender or food processor. Season with sea salt and black pepper.

Tofu Omelette


3 eggs salt freshly ground black pepper 55g/2oz tofu chunks 30g/1oz unsalted butter 110ml/4fl oz double cream

Method 1. Preheat the grill to high. 2. Whisk the eggs and season with salt and pepper. Add the tofu to the mixture and stir. 3. Heat the butter in a pan until it is foaming. 4. Add the beaten eggs, stir gently with a fork, drawing the mixture from the side to the centre as it sets. 5. When the mixture is set, cook for a few more seconds then finish under the grill until the omelette is golden brown. 6. Heat the cream in a small pan and pour over the omelette. 7. Serve immediately.