Irritable Bowel Syndrome – Page 7

Chocolate coated peppermint snow peaks – low fodmap Christmas recipes

Just the ticket for giving out to friends who come caroling.

Ingredients

4 egg whites

200g castor sugar

Pinch of cream of tartar

400g of mint dark chocolate

3-4 drops of peppermint flavouring.

Method

Add the egg whites to a bowl and add the peppermint, cream of tartar and whisk, when they are forming peaks add half the castor sugar and whisk till they form stiff peaks.

Add the rest of the castor sugar, mix and then spoon out into a Teflon baking sheet.

Cook for 1 1/2 hours at gas mark 1/4 or 107 degrees C

Cool

Melt the chocolate and cover the surface of the meringue and allow to set.

Makes around 12.

November 24, 2017

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Jeweled Koshari – low fodmap

Koshari is a dish served in Egypt and usually has plenty of fried onions on the top and pulses mixed in the rice/pasta blend and added as a topping. Obviously the onion is a no-go for low fodmap diets, but the chickpeas? This could be used in small portions as long as the chickpeas are canned and have been rinsed well. No more than 2 tablespoons should be used per portion and this is tolerated well and will contribute slightly to the fibre and protein content of the dish. Also Koshari is served with a spicy tomato based sauce, which can also be low fodmap modified – see future posts for the topping. This does taste good without though although a little non traditional perhaps and a totally vegan carbohydrate to add to a meal with sources of protein such as a small handful per portion of low fodmap suitable nuts (walnuts, pecans, Brazil nuts, pine nuts for example) or firm tofu pieces.

Ingredients

150g of white rice

50g of Camargue red rice

50g gluten free pasta

100g of celeriac

1 parsnip

1 heaped teaspoon of Lebanese seven spice (available from Marks & Spencer and low fodmap)

Chopped tarragon and thyme

2 tablespoons of olive oil

Chopped stalks of rainbow chard (the leaves can be cooked separately and served alongside the dish)

seasoning

Method

Cook the carbohydrates in boiling water add a little salt and drain.

Whilst the rice/gluten free pasta is cooking chop the vegetable ingredients finely.

Add the olive oil to a pan and fry the spices to release the flavour and add the chard, celeriac and parsnip to the pan and coat well with the oil then roast in an oven till cooked.

Combine the ingredients and top with freshly chopped herbs.

Serves 5

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November 12, 2017

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Spaghetti Cabonara -low fodmap

Whilst reading the Guardian newspaper recipe booklet this weekend I decided to have a go at one of the recipes in the pasta special and reduce the parmesan and low fodmap modify it. OK – this recipe scared me, adding egg to freshly cooked pasta – surely a recipe for scrambled egg, right? This is a classic Italian dish and no cream in sight and is a rich dish that is suitable for a low fodmap diet. It is easier to make than I first anticipated and much to my surprise, no scrambled egg in sight. This is a really creamy dish without adding cream and a tasty supper for chilli winter evenings.

I used bacon rather than pancetta as it is slightly leaner and 2/3 of the parmesan. Sometimes pecorino cheese is used instead – it really doesn’t matter. Having bacon occasionally is fine – I can’t actually remember the last time I did eat bacon, but obviously not a choice that should be included in your diet regularly and certainly not every day. This recipe was so easy but it could be included in an Italian themed dinner party or a relaxed meal with friends – it doesn’t take much effort at all – so give it a try.

Ingredients

4 egg yolks

6 rashers of lean bacon

60g parmesan

400g of gluten free spaghetti

2 tablespoons of olive oil

Freshly ground black pepper

Method

Bring a pan of water to the boil and cook the spaghetti according to the instructions on the packet – make sure that you follow the instructions carefully as this is the key to cooking the perfect gluten free pasta.

Whilst the water is boiling separate 4 egg yolks from the white (you can use the egg white to make meringue later) and beat.

Grate the parmesan

Add the olive oil to a pan and fry the bacon.

Drain the water from the pasta sauce saving a cup full.

Add the pasta to the bacon, off the heat and ensure the pasta is coated with the oil.

Add the eggs and cheese to the pasta with some of the pasta water and stir well till combined. The heat of the pasta will cook the sauce.

Add some freshly ground black pepper before serving and serve on warmed plates.

That’s it – serves 4.

November 11, 2017

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Remember, remember the fifth of November – Low fodmap parkin.

Parkin is a rich spiced cake from Yorkshire or Lancashire that is consumed during bonfire night. Are you unsure of what Bonfire night is? It is a festival in the UK marking the failure of a plot to blow up parliament by Guy Fawkes. This is celebrated by lighting bonfires and fireworks and making a Guy to collect pennies. If you want to know more then this short version of a video by the excellent Horrible Histories series is a great way to find out – tongue in cheek of course!

Ingredients

2 tsp ground ginger

1 tsp bicarbonate of soda

1 tsp mixed spice

100g dark muscovado sugar

175g golden syrup

175g black treacle

125g Margarine

1 Large egg

100ml Lactose free milk

225g Doves Farm Gluten Free self-raising flour

200g Oats (contamination free if you have coeliac disease)

Method

Sieve all the dry ingredients into a bowl and mix well.

Add the egg to the milk and mix

Melt the butter and sugars in a pan until dissolved – cool a little

Mix the ingredients together

You are looking for quite a wet mix, add more lactose free milk if required

Place some baking parchment into a round tin 9 inch baking tin and grease the tin if needed. Or if you wish this can be used as a tray bake. Cook at gas mark 4.5 until a skewer placed in the cake centre comes out clean. Top with icing sugar and star shaped sprinkles to represent fireworks.

November 3, 2017October 18, 2020

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How to make an authentic low fodmap curry – vegetarian

OK – so, how on earth do you make an authentic curry without an onion base? Masala is a mix of spices that are first fried in oil to release the flavour and then finely chopped onion and garlic is added – lot’s and lot’s of onion and this is cooked before adding the other ingredients to the onion and spices. No wonder then many people with digestive problems have an issue with curry! So is curry off limits when following the low fodmap diet? Certainly not – the following recipe replaces the onion with finely chopped white cabbage. I know this does sound a little strange but trust me, give it a go and see. Now this recipe does have a large amount of oil so it is not for every day and if you have problems with food higher in oil perhaps give this recipe a miss.

Ingredients

1 teaspoon of turmeric

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of asafoetida

1 Jar of roasted peppers

130g of white cabbage

1 aubergine

200g of small salad potatoes (skin on)

500ml water

250 ml of oil

Fresh coriander leaves and pomegranate to decorate

Method

Add the oil to a pan and fry the spices

Chop the cabbage very finely and add to the spices and oil and fry for 5 minutes (this cooks into the dish in a similar way to onion.)

Chop the aubergine, potato and red pepper and add to the mix and cook in an oven proof dish for 3o minutes.

Add some chopped coriander leaves and serve with boiled rice or gluten free plain chapati.

The chilli is for decoration although chilli is tolerated by some people with IBS (it is low fodmap) add a small amount to the dish if you wish.

Serves 4

October 16, 2017

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Chicken and pesto pasta – low fodmap

I am trying again with Kale, using kale is a way of getting more cruciferous brassica vegetables into the low fodmap diet. Why should that be important? These vegetables contain sulphur compounds such as glucosinolates, compounds that have been implicated in the prevention of colon cancer (1). These vegetables are also rich in nutrients such as vitamin C and folate – unfortunately these vitamins are water soluble so will be reduced by boiling in water. This is a bit of a problem as most kale is exceptionally tough to eat and needs a good amount of cooking! It does contain the fat soluble vitamin K, beta-carotene and leutine, which is retained. It is really important to eat a wide a variety of foods as possible when following the low fodmap diet to get as much good nutrition as possible. The following recipe is a good start! If you really don’t want to try kale in this recipe other low fodmap cruciferous vegetables are Bok Choy, white and red cabbage, turnip, swede, watercress and radish – not all suitable alternatives for this dish, though. Enjoy!