recipes – Page 13 – Clinical Alimentary

Tomato, pepper and spaghetti squash soup

This is a lovely flavoured soup and has a very vibrant colour. A great winter soup to warm you up on cold days!

Ingredients

800g of plum tomatoes

1 large spaghetti squash

400g tin of roasted red pepper

1 teaspoon of ginger

1 teaspoon of cinnamon

500ml water

2 teaspoons of oil

season to taste and sprinkle with poppy seeds

Method

This couldn’t be easier, fry the tomatoes and spices in oil then add the squash, water and red pepper. Cook for 15 minutes and blend using a hand blender. Serve sprinkled with poppy seeds.

Serves 6-8

October 5, 2016

Jules_GastroRD2 Comments

Lamb wrapped in kale

Kale is tough, stringy and overtly pretentious, but it looks really great in photographs – perhaps the reason most ‘wellness’ bloggers overstate it’s usefulness. The real deal with kale is however it is low fodmap and really great for making parcels to cook other food. Using kale to produce a parcel to roast meat is that it cooks for longer in the oven helping the leaf texture to soften. It also holds in the juices of the meat. I love the colour of this kale – purple and green is my favourite and when served with chard the result is a veritable rainbow! So there we have it – all kale is really useful for is wrapping! Unfortunately this method of cooking will not preserve its water soluble vitamins, I for one would prefer to get my vitamin C from citrus fruit, rather than chomping on a kale leaf.

Ingredients

2 small lamb steaks – I used slow cook lamb

A few sprigs of rosemary and mint

1 teaspoon of Moroccan spice (Fodify Foods Moroccan mix is low fodmap and was purchased by me.)

Seasoning (small amount of salt + pepper)

Small drizzle of oil

Sprinkle of pine-nuts

Kale leaves

Skewers to secure the leaves around the meat.

Carrots for roasting and chard to serve alongside.

Method

Add the oil and spice to a pan and heat.

Seal the meat using the oil and spice mix, season.

Wrap each lamb steak in kale leaves, additional herbs and secure with the skewers. Ensure you add all the oil/spices left in the pan for additional flavour.

Roast in an oven gas mark 3 for at least 2 hours (depending on the size of your meat.)

Allow the meat to rest for 10 minutes then serve on the kale sprinkled with a small amount of pine-nuts.

Carrots spray with oil and roast till soft, I like these really cooked well so they develop sugary flavours and are crisp at the end. The dark ones are purple carrots! You can serve chard cold but it does taste great quickly sauteed, again with a little spray oil.

September 24, 2016

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Celeriac Soup – low fodmap

I have half a celeriac left so as promised I have made a soup. This was very easy to do and is based on home made chicken stock and has a topping based on bacon, pecan and sunflower seeds. If you want a vegetarian version just omit the bacon and chicken stock and use vegetable stock instead. I really like soup, it is filling and yet low calorie and this soup has a very refreshing flavour due to the added tarragon.

Ingredients

Half a celeriac

1 courgette

2 carrots

A small cup of home made chicken stock

2 teaspoons of chopped fresh tarragon (use one if dried)

1 pint of water

Seasoning to taste

For the topping

1 rasher of bacon

1 tablespoon of sunflower seeds

1 tablespoon of chopped pecan nuts.

1 teaspoon of vegetable oil

Method

Chop vegetables and add stock, water and tarragon and bring to a boil then simmer for 20 minutes till the vegetables are soft.

Blend

Chop the bacon after remove fat and rind. Fry the bacon in a teaspoon of oil, add the pecans and sunflower seeds and toast.

Sprinkle on the top of the soup and serve

Serves 2-3

September 7, 2016

Jules_GastroRD1 Comment

Tuna, courgette and celeriac slaw, Low Fodmap

This recipe can be used as a sandwich filler, topping for jacket potatoes or a salad dressing. Lunch time ideas are very important when following a diet for food intolerances. Being prepared will prevent you needing to buy food that might cause symptoms – or going without, neither of which is a good idea for people with IBS. Celeriac is a much underrated vegetable and I suspect it is the knobbly base that puts some people off using it. It is a root, which has a flavour of celery without the high fodmap content, so if you love celery and are missing it, you might want to try this recipe. Celeriac is easy to prepare really and the knobbly bit can be cut off without wasting much of the vegetable. Another possibility for this recipe is to use is white cabbage, if you can’t get celeriac – although it is generally available at most large supermarkets. Both courgette and celeriac can be eaten raw and the radish just adds a touch of colour to the coleslaw. Celeriac can also be made into a delicious soup, I might try this next!

Ingredients

200g of celeriac

2 courgettes

4-5 radishes

3 dessert spoons of light mayonnaise

1 tin of tuna in spring water or brine (don’t add seasoning if the tuna is in brine, it has more than enough salt!)

2 teaspoons of lemon juice

Seasoning

Method

Grate the celeriac, courgette and radish (you may need to squeeze the courgette to remove excess fluid.)

The lemon juice prevents the celeriac from discolouring.

Add all the ingredients together and mix well – couldn’t be easier!

Serves 4-6 depending on it’s use.

September 5, 2016

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Moroccan spiced corn couscous – low fodmap

Gluten free couscous made from corn! It is available in the Free From Sections of most large supermarkets and can be purchased online. This dish complements the Moroccan Salmon dish perfectly. The spices have been developed by two dietitians who run Fodify Foods – see the Moroccan Salmon recipe for the review.

Ingredients

225g of gluten free couscous

1 teaspoon of Moroccan Spice mix (Fodify Foods)

2 tablespoons of pine nuts

2 tablespoons of mixed seeds

A handful of slices almonds to serve

Sprig of coriander

2 grated carrots

Salt and pepper to taste

1 tablespoon of garlic infused oil

Method

Fry the spice mix in oil to release the flavour and add the pine nuts, grated carrot and seeds to toast.

Add boiling water to the couscous (as packet suggests)

Wait to the couscous to cook and fork through till it has a light fluffy texture and add other ingredients along with the chopped coriander. Serve – it really couldn’t be simpler!

Serves 4 – 5

September 3, 2016September 4, 2016

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Moroccan Salmon – Low Fodmap

At the last Allergy & Free From show I purchased a range of three spice mixes from Fodify Foods, a company started by two dietitians – this is the first of the recipes I have tried for the Moroccan spice blend. The spice mixes are low fodmap and the Moroccan spice tastes flavourful and authentic. The white dried lime imparts a strong flavour, but a not unpleasant citrus base to the dish, making this recipe really tasty and good enough for a weekend evening meal treat. I was unsure what to expect, but this spice mix is really rather good – you lucky fodmappers!

http://www.fodify.co.uk/

Ingredients

2 flat teaspoons of Moroccan spice mix (Fodify)

400g of sliced carrots

200g of celeriac

Spray oil

1 white dried lime

cumin seeds

1 tablespoon of oil

Salt & pepper to taste

3 tablespoons of tinned tomato

2 tablespoons of natural lactose free yoghurt