by Sally | Jan 7, 2014 | Recipes
wheat-free, dairy-free, gluten-free option
This recipe works well with chicken, turkey or any firm white fish too.
Serves 4
450g skinless and boneless salmon fillets
80g gluten-free or regular oatcakes – crumbled up
60g dessicated coconut
2 eggs, beaten
40g rice flour
Dip of your choice; guacamole, houmous or a mix of avocado and mayonnaise
Slice the salmon into thick strips. Mix together the crumbled oatcakes, coconut and rice flour. Dip the salmon in the beaten egg then coat thoroughly in the dry mixture. Grill until cooked through. Serve with dips and vegetable crudites.
Enjoy!
by Sally | Oct 2, 2013 | Recipes
gluten-free, wheat-free, egg-free option
These tasty savoury muffins are ideal for pack-ups or as a great accompaniment for soup. The recipe was published in The Guardian ‘Cook’ supplement, 31/08/2013 and was supplied to The Guardian by www.hemsleyandhemsley.com
Makes 6:
300g butternut squash
70g buckwheat flour
1 tbsp arrowroot
1 tsp bicarbonate of soda or baking powder
1/2 tsp sea salt
2 tbsp chopped fresh rosemary
2 tsp garlic powder
Zest of 2 lemons
1 egg, lightly beaten, OR egg replacer
1 tbsp butter
1/2 tsp black pepper
3 chopped spring onions
20g pumpkin seeds
100g diced feta
Preheat the oven to 180*C/350F/gas mark 4. Dice the butternut squash and gently roast until soft. Allow the squash to cool slightly then place in a food processor with all the ingredients except the spring onions, pumpkin seeds and feta and blend until smooth. Stir in the spring onions and half the feta. Pop the mixture into muffin cases then decorate the muffins with the remaining feta and pumpkin seeds. Bake for 35-40mins. Allow to cool and enjoy!
by Sally | Apr 12, 2013 | Recipes
gluten-free, dairy-free, wheat-free, vegan
This bright nourishing breakfast dish was shared with me by my friend Liz who has a wealth of naturopathic knowledge. It is a tasty, filling alternative to the usual breakfast cereals and you can add many different nuts and seeds to the basic recipe of carrot and raisins.
Soak a tablespoon of raisins and a tablespoon of any type of nut or seed (ground or whole) in a milk of your choice for at least 30mins (or overnight). Add grated carrot and extra milk or yoghurt if desired, mix well and enjoy!
by Sally | Nov 29, 2012 | Recipes
gluten free option, dairy free, vegan
Another delightful recipe from Rebecca Richardson’s book “Candida Can Be Fun” this variation uses quinoa instead of bulghar wheat
Serves 3 – 4
200g (7oz) of quinoa
1 yeast-free vegetable stock cube
15 cherry tomatoes (chopped)
½ cucumber (chopped)
3 – 4 spring onions (trimmed and chopped)
2 tablespoons of extra virgin olive oil
3 tablespoons of fresh lemon juice
1 small clove of garlic (peeled and chopped finely)
½ teaspoon of ground cumin
½ teaspoon of ground cinnamon
2 tablespoons of freshly chopped mint
3 tablespoons of freshly chopped parsley
Sea salt and freshly ground black pepper to taste
In a sieve, rinse the quinoa with cold water and drain.
In a wok, toast the quinoa on a low heat for a minute.
In a jug, make up the stock cube with 1 pint of boiling water. Add the stock to the quinoa and stir well.
Cover with a lid and simmer on a low heat for about 15 minutes until all the water is absorbed.
Stir the quinoa regularly to prevent it burning.
(NB – The grain will turn from white to transparent and the spiral-like tail will appear when it is cooked).
When the quinoa is ready, transfer it to a large salad bowl to cool.
Chop the tomatoes and cucumber into bite-sized chunks. Thinly slice the spring onions.
Finely chop the parsley and mint.
In a measuring jug, mix the oil, lemon juice, garlic and spices for the dressing. Add more oil, if needed.
Add the vegetables and herbs to the quinoa. Stir thoroughly.
Pour over the salad dressing (you do not have to use all the dressing if you do not want to).
Refrigerate for 30 minutes for the flavours to infuse.
Eat on its own, or serve as a side salad to some meat or fish.
by Sally | Nov 29, 2012 | Recipes
gluten free option, dairy free
A spicy, warming dish from Rebecca Richardson’s book “Candida Can be Fun”. Formulated for candida sufferers, the book is packed with tasty recipes everyone can enjoy
Serves 3 – 4
1 small aubergine (trimmed and sliced)
2 tablespoons of sunflower oil
3 large cloves of garlic (peeled and chopped)
1 large red onion (peeled and diced)
1 orange pepper (cored, deseeded and diced)
1 large courgette (trimmed and diced)
2 sticks of celery (trimmed and diced)
1 yeast-free vegetable stock cube
4 fresh tomatoes (peeled, cored and chopped)
3 – 4 tablespoons of tomato purée
2 tablespoons of mild paprika
1 pack of ready-made polenta (or homemade)
Sea salt and freshly ground black pepper to taste
Prepare the aubergine by trimming both ends off and slicing it into 1cm thick slices.
Spread the slices out onto a large plate and sprinkle liberally with a little sea salt on both sides.
Leave to sit for 20 minutes. Wash off the salt well with cold water and pat dry with kitchen towel.
This process removes much of the bitterness and can reduce fat absorption.
Cut the aubergine into cubes.
Heat the oil in a wok or large saucepan with a lid.
Add about two-thirds of the garlic and all of the onion. Cook for about 5 minutes.
Then add the pepper, courgette, celery and aubergine. Stir-fry for a couple of minutes.
In a jug, make up the stock cube with ¾ pint of boiling water and pour in the pan.
Add the tomatoes, tomato purée, paprika and rest of the raw garlic.
Cover and simmer for about 45 minutes.
Slice the amount of polenta required into thin strips and then chop up smaller again.
Heat 2 tablespoons of oil in a large frying pan.
Add the polenta and stir continuously until it is a similar consistency to mashed potato.
Serve with a green salad.
