Delicious Recipes from ELLICSR Kitchen

13/03/2018  |  Events |  Posted by: Jessica Lopatka

It’s nutrition month, and we want to share with you some of the amazing recipes that were developed by The Princess Margaret’s ELLICSR Kitchen Program.
On the third Thursday of each month, the ELLICSR Kitchen Program offers nutrition and cooking demonstration classes. These classes are open to everyone looking to gain knowledge about cooking well for someone who has been affected by cancer. Cancer patients, family members, friends, caregivers, and hospital staff are all welcome. If you can’t make it out to the classes in person, the ELLICSR Kitchen Program also live streams the class through their YouTube channel and posts their recipes online.
Being able to eat healthy and use your diet to manage symptoms and side effects are two of the most important aspects of this program. Cancer patients could suffer from side effects such as nausea, appetite loss, taste changes, sore throat and bloating. The ELLICSR Kitchen Program is designed to use simple, cost-conscious cooking techniques making it as accessible as possible for people with a wide range of skills and budget.
You can join the next cooking class, Cooking with Colorectal Cancer Canada, this Thursday, March 15th from 12:15 – 1:15. No registration is needed.

Skill Level Easy
Preparation Time 15 minutes Total Time 1 - 6 hours (for stock)
Servings 6 Cost Per Serving $2.58


1 Whole Chicken (Or you can use pieces, bone-in for better flavor)
2 cups Leeks, cleaned and roughly chopped
3 cloves Garlic
1 tbsp Ginger
1/2 cup Pearl Barley
1 tbsp Olive Oil
To Taste Sea Salt and Fresh Ground Black Pepper

Avocado Cashew Cream
1 Ripe Avocado
1/2 cup Cashews, soaked in warm water
1 Lime, juice and zest
2 tbsp Olive Oil or Avocado Oil
1/4 cup Cilantro or Parsley
1/2 tsp Sea Salt and Fresh Ground Black Pepper


  1. In a large pot, add your chicken (or pieces). Cover chicken with water until it reaches about 2 inches above (or about 8 cups).
  2. (optional) For extra flavor, you can add extra pieces of onion, carrot, leek tops or bay leaf.
  3. Bring to a boil, cover, and reduce the heat to simmer. Cook for about one hour or until the chicken easily falls off the bone. Carefully remove chicken and transfer to a dish. Allow to cool before separating the meat from the bones. to 6 hours. Top up with extra liquid as needed.
  4. If you want a more flavourful broth, return the bones to the stock and continue to simmer with the lid on for up to 6 hours. When ready, use a sieve to strain out the stock into a heat proof container.
  5. For the Avocado Cream, soak your cashews in boiling water for at least 30 minutes. Add cashews with remaining ingredients. Blend, adding a little water at a time until it reaches a consistency similar to thin yogurt.
  6. To finish your soup, in a soup pot over medium heat, add 1 tbsp of olive oil. Add leeks, garlic and ginger and cook for about 5 minutes. Add your cooked chicken, cover with stock, add barley and simmer for about 30 minutes. Once barley is cooked, remove from the heat and stir in your avocado cream.


  • If you have a small appetite, feel full quickly, or you're losing weight, it's a good idea to choose foods and fluids that are high in calories and protein. A soup made with high quality protein and healthy fats is a good way to make every bite count.
  • Avocados are mostly fat, but the type of fat in avocados is heart-healthy. Two-thirds of the fat in avocados is in the form of monounsaturated fat, the same type found in olive oil. Monounsaturated fats can help lower overall inflammation and "lousy" LDL cholesterol and increase "healthy" HDL cholesterol, reducing the risk of heart disease. 
  • Salt contains sodium, a mineral that most of us get too much of. It can be difficult to avoid because sodium levels in packaged foods and restaurant meals are often high. Too much sodium can raise blood pressure and increase risk of heart attack and stroke. Try cooking at home more often and replace salt with herbs, spices and lemon for flavour.