Behind the recipes: Gopi’s inspiration for Cook Through Cancer

At World Cancer Research Fund, we’re proud to launch Cook through cancer: Meals that matter, a new cookbook designed to support people living with and beyond cancer. The recipes were developed by Gopi Chandratheva, a Registered Nutritionist who specialises in creating nourishing and delicious recipes for a range of health-focused organisations.

In this blog, Gopi shares her inspiration for the cookbook and how she approached developing recipes for people affected by cancer.

Creating recipes with purpose

We asked Gopi to share what went into developing the recipes for the new Cook through cancer cookbook.

“When developing recipes, I usually start with a brief. For example, with World Cancer Research Fund, I had to make sure they are in line with their Recommendations and previous recipes, that they are budget-friendly, nutritious and easily accessible to people. It’s also important to make sure everyone can follow along, so I time every step out.

“I’ll start by brainstorming a few ideas for what I can create, and then discuss which ones they’re interested in. One key consideration today is ensuring that the ingredients are affordable, given how expensive groceries have become. I also want to keep the method simple, avoiding any complicated techniques. From start to finish, each recipe usually takes me a few days to develop.

“Working with World Cancer Research Fund was wonderful. I tried to be mindful of the challenges people going through cancer treatment can experience, especially with regards to changes in their sense of taste or possible feelings of nausea.

“With all the myths out there about cancer, I’m so glad to be able to use my skills to help people using real, evidence-based information that can help make tasty, nutritious meals.”

Cooking classes that make a difference

Gopi also delivers some of our Cook Through Cancer classes, free online cookery sessions for people living with and beyond cancer. These classes combine practical cooking demonstrations with expert nutrition support.

Gopi says, “The classes are really enjoyable. I was a bit nervous because it’s been a while since I’ve done live cooking sessions, but it was really fun and lively.”

Each class includes an Oncology Specialist Dietitian who answers participants’ questions with evidence-based advice. Gopi is pleased that the classes have been a success:

“The participants have really enjoyed it, and they always go away smiling – that’s the most important thing for me.”

Gopi’s favourite recipe

Gopi has a favourite recipe from the cookbook and the classes she delivers:

“My favourite recipe I’ve made for the classes is the Buddha bowl. It’s a go-to for me because it’s a balanced meal on its own but it’s so customisable.

“You can add whatever leftovers you have, as long as they fill the different categories of vegetables, protein, complex carbs and healthy fats, you have a complete meal with all the necessary food groups. Plus, it’s quick!”

Top tips for cooking during cancer treatment

Gopi shared her top tips for cooking during cancer treatment:

1. Try to think about meal prepping. Stocking your pantry with tinned pulses means you have a great source of iron and protein right on hand to add to stews and soups.
2. Stock up your freezer – it’s a great resource for keeping frozen fruit and veg and other ingredients that can help you make a meal in minutes.
3. Batch cook and freeze your leftovers for an easy meal when you don’t feel up to cooking from scratch.
4. Even something as simple as a slice of wholemeal toast with scrambled egg and spinach can make all the difference.

Get your copy

Whether you’re living with cancer, supporting someone who is or simply looking for nourishing recipes that are easy to prepare, Cook through cancer: Meals that matter is here to help.

Download your free copy or order a printed version today and start cooking meals that truly make a difference.