Eat to Beat Arthritis: Over 60 recipes and a self-treatment plan to transform your life [Paperback]

• “All in all this book is compelling, readable, practical and workable. I recommend it highly.” Suzannah Oliver in ‘Positive Health’, November 2001
* ‘I was given your book for my 89th birthday… I have followed your advice and now 4 months later I have given up painkillers. It is truly wonderful to be free from pain and go about my household duties, my garden and daily walks with pleasure again. It’s a joy to get out of bed. My heartfelt thanks to God and you who have brought about this miracle. If only more people would believe in you both.’
Mrs Mary Cope

Over 60 recipes and a self-treatment plan that’s proven to transform life for arthritis sufferers. With colour photography.

Marguerite Patten suffered from crippling arthritis – but was completely eased of her painful symptoms after following Giraud Campbell’s original classic arthritis diet ‘The New Doctor’s Proven Home Cure for Arthritis’. As a cook, though, she found the recipes impractical and often unpalatable – so she set about creating a whole new set of easy to prepare, good to eat, arthritis-beating recipes.

Marguerite’s recipes are accompanied by a nutritional plan devised by the Harvard Medical School trained nutrition expert and author Jeannette Ewin, Ph.D. This lays out all the information an arthritis sufferer needs to have: what to eat, what to avoid; nutritional supplements (including fish oil and glucosamine); lifestyle advice; prescription drug facts and side effects.

"When I experienced very severe arthritis early in the 1990s I followed a regimen of carefully

chosen foods with wonderful results. Changing your diet can change your life."

Margueritte Patten, O.B.E.

"When I experienced very severe arthritis early in the 1990s I followed a regimen of carefully chosen foods with wonderful results. Changing your diet can change your life."
Margueritte Patten, O.B.E.

Over 60 easy to prepare recipes and an effective nutritional home-treatment plan for arthritis that will transform your life by relieving the pain and inflammation caused by osteoarthritis and rheumatoid arthritis.

Arthritis pain disrupts normal life and can make even the simplest of tasks feel like hard work. Using the latest medical research findings, nutrition expert Jeannette Ewin, and world famous cookery writer Margueritte Patten, have devised a plan with delicious and simple recipes to help make your pain a thing of the past.

This book includes

• Answers to questions about arthritis
• Which foods to enjoy
• Which foods to avoid
• Supplements to help beat arthritis
• Lifestyle advice

• Margueritte Patten OBE, is the nation’s favourite older cook. She’s the Vera Lynn of the kitchen – full of energy, charm, with and warmth.
• Margueritte is currently enjoying renewed exposure with Grub Street’s Margueritte Patten’s Century of British Cooking, and Hamlyn/Octopus’s cult cookbook, Spam.
• Jeannette Ewin Ph.D is an excellent author and nutritionist , with a Harvard Medical School background. She has recently completed an extremely well reviewed biography of the nutrition scientist, Sinclair, for OUP

Eat to Beat Arthritis shows you a whole host of foods that you can enjoy and has over 60 easy-to-make recipes. A lot of the recipes focus on fish and liver… try this great recipe for Thai Fish cakes.
You will need:
· 350g (12oz/ ¼ lb) of any firm white fish (weighed without bones or skin)
· 2 teaspoons of vegetable oil
· 1 shallot or small onion, chopped
· 1 clove of garlic
· 1 teaspoon of Thai green curry paste (found in most supermarkets)
· 2 tablespoons of fish stock
· 1 tablespoon of chopped coriander (cilantro)
· 1 egg, whisked
· Sea salt and black pepper to taste
· 1 tablespoon of cornflour or cornstarch
· For frying you will need 1 tablespoon of cornflour or cornstarch and 2 tablespoons of vegetable oil
Process the fish lightly and put on one side. Heat the oil in a frying pan or skillet, add the shallot or onion and the garlic and fry gently for 4 minutes.

Stir in the curry paste, blend with the other ingredients and heat for 1 minute. Stir in the fish and mix well. Gradually add enough fish stock plus the coriander and egg to give a fairly soft mixture and season to taste.

Stir in enough cornflour to make the mixture easy to handle. Do not be too generous with the cornflour. If the mixture is a little over-soft chill for a time in the refrigerator. It is also easier to fry the fishcakes if they are chilled.

Put the coating cornflour on to a plate and mix with a little salt and pepper. Form the fish mixture into about 12 balls or cakes, then roll them in the cornflour.

Heat the oil and fry the fish cakes for 5 minutes, turning them until evenly browned.

Serve with a salad of raw vegetables and lots of green leaves with a vinaigrette dressing made of: 150 ml (5 fl.oz/ 2/3 cup) of virgin olive oil, 4 tablespoons of red wine vinegar, 1 teaspoon of sugar of honey, 1 teaspoon of Dijon mustard and some salt and pepper to taste.