Lamb Kofta on gluten free flat bread – low fodmap

I am at the moment experimenting with Greek and Middle Eastern dishes and modifying them to suit a low fodmap diet. I was surprised how well these flat breads turned out – although they are better when served slightly warmed. Enjoy…..

Ingredients

Kofta

400g lamb mince

small sprig of rosemary

1 teaspoon of Lebanese seven spice

1 teaspoon of garlic infused oil

seasoning

Flatbread

250g white gluten free bread flour

seasoning

1/4 teaspoon xanthan gum

1 egg

3 tablespoons lactose free yoghurt

70 mls of water

Method

Kofta

Chop the rosemary finely

Add the mince to a bowl and add the rest of the ingredients and mix well

Weigh into 50g portion sizes and shape into sausages.

Fry in spray oil for 15 minutes (or until cooked through thinner sausages cook faster)

Makes eight

Flatbread

Add the flour to a bowl and weigh in the xanthan gum

Mix well and add seasoning

Add the liquid ingredients and bring the dough together

Weigh into 6 separate balls

Roll out and trim into a circle shape

Fry with spray oil

Serve with feta cheese, a drizzle of olive oil, thyme and a tablespoon of pomegranate seeds per serving – if you are following a fodmap modified diet and can tolerate GOS (galacto-oligosaccharides) you could a tablespoon of hummus to each flatbread. If not you can use my recipe for Tzatziki and turn this into a Greek dish here https://clinicalalimentary.blog/2017/08/08/tzatziki-low-fodmap/

Tzatziki – low fodmap

Over 2000 years ago Socrates stated “All disease begins in the gut”. Clearly not – but most symptoms of IBS start in the gut and having a dip made with lactose free Greek yoghurt will help keep it calm and symptom free if you have lactose intolerance! Tzatziki is so refreshing and great for long hot summer days and a suitable accompaniment to barbecue meats and fish. So make this easy recipe and enjoy! You could also make this dish suitable for a low fibre diet (if your dietitian has advised it) by peeling and removing the seeds from the cucumber before preparing the dip.

Ingredients

150 g Lactose free Greek yogurt (I purchased it from Tesco)

1/2 cucumber

1 tablespoon lemon juice

seasoning

 Method

Cut the cucumber in half and grate one half

Squeeze out all the juice

Chop the other half of cucumber into small cubes

Squeeze a lemon and add a tablespoon of juice to the yoghurt

Then add the cucumber and mix well

Serves 2 as a starter or dip with gluten free Pitta bread.

Sausage and watercress conchiglie pasta – gluten free and low fodmap

This dish is really easy to make and can be incorporated into your low fodmap recipes for working week nights, plus you don’t need to use fresh herbs – dried are just as good but maybe use a little less as the flavour is more concentrated in dried herbs. I don’t eat sausages often, and I do find gluten free ones generally have a higher level of meat so you tend to get what you pay for. Pricking and grilling them does remove some of the fat but they are still relatively high in fat – although 1 1/4 sausages for each serving is not too much! Check the sausages are gluten free but also free of onion – sometimes local butchers are the best option to buy.

Ingredients

300g of dried gluten free pasta

1 pack of watercress

6 gluten free sausages

1 sprig of fresh rosemary

2 sprigs of fresh oregano

drizzle of oil

Seasoning

2.5cm block of grated parmesan

fresh oregano flowers to decorate

Method

Prick the sausages with a fork and grill for 15 minutes till cooked

Put a pan of water to boil add a small amount of seasoning and add the dried pasta

In a pan add a small drizzle of oil and add the herbs and fry to release the flavour, then add the watercress and heat till wilted

Slice the sausage, drain the pasta

Add all the ingredients to the pasta and stir well

Serve

Add a sprinkle of parmesan to each dish

Decorate

Serves 4 with a green salad!

Chive salad – for low fodmapers missing onion.

This salad has onion flavour as it’s base and uses chives to achieve this. It can be made without the chive flowers but if you can get them they do make a really pretty addition to this dish. I am really lucky where I live as we have the Incredible Edible scheme. This is a organisation that has planted lots of edible herbs and fruit trees around the town that are available for all residents and visitors to sample for free – as long as you know what you are looking for and what flowers are edible and can be used. I have gathered the chive flowers (the light purple ones – see image below), fennel leaves and borage flowers (the deep blue ones that I have used for garnish.) So for me this recipe was reasonable in cost because the herbs were free. There was also a pleasure gained in going for a walk and gathering my own food.

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You can modify this recipe to make it more simple by just using chive stems and any green/red salad leaves to base the salad on, plus the borage flowers are not a necessary ingredient for the integrity of the dish. I produced this recipe without dressing as I felt the chives added plenty of strong flavour but you can add some if you wish- do check the label for fodmap ingredients. If you struggle with resistant starches then serve the rice whilst it is still slightly warm.

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Ingredients

75g of cooked wholegrain and red rice

4 chive flower heads and stems

4 chard leaves and stems

1/2 packet of low lactose mozzarella

2 sprigs of fennel leaves

seasoning

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Method

Chop the chive stems and chard stems into small pieces

Rip the chard leaves into small pieces

If needed cook the rice by covering in cold water and bringing it to the boil – season then cool and drain.

If using the chive flowers cut the individual flowers from the flower head

Rip the low lactose mozzarella into bite size pieces

Pull the fennel leaves into small pieces

Combine everything and serve

Serves one – enjoy!

 

Is juicing or liquid meal replacements good for IBS?

There is a plethora of information on the internet on how to improve IBS or even how to ‘cure’ IBS (if you see the word ‘cure’ you should be very skeptical – we have no cure unfortunately at this moment in time.) Despite the fact that we have no cure, we do have treatments that work to reduce or eliminate symptoms – one of these is the low fodmap diet. It is a really progressive time with research into IBS increasing knowledge and slowly improving access to services in the NHS – good reasons to be positive. What about the social media information on following a ‘juicing’ diet or liquid meal replacements for IBS – is this likely to help? The juicing hype is likely on the wane through concerns about the sugar content of juices but it is the fodmap sugars that these products contain that is the issue for many people with IBS. It could be argued that food that is chewed well and mixed with digestive juices is in-fact liquid – so why not drink liquids to reduce digestion and ease symptoms?

The answer is juicing is unlikely to help, it is neither a suitable option long term or an option that will reduce digestion processes within the digestive tract. Digestion continues despite what you consume and having liquids is not necessarily ‘easier’ on your digestive tract. If symptom improvement is reported by people it might be that the person was not chewing thoroughly to begin with. Not chewing your food can mean that excessive air is swallowed leading to bloating. Drinking your meals is not really a great idea, for other reasons. Drinking your meals can impact on the amount of fermentable carbohydrates that are consumed – juicing can mean that more of these FODMAPs can be consumed, as you are more likely to to have a larger portion in a drink, than if you consume the ingredients whole. Also dietitians advocate eating behaviour for people with IBS is an important consideration – juicing all meals is not sustainable in the long term and what happens when you break this regimen and return to old habits? Dairy free manufactured juices and shakes are often based on Soya, which is limited to 60 ml on the Low Fodmap diet – so again this can cause symptoms if consumed in excess of this amount. Testimonials are very convincing – but again, time to employ your skeptic radar, is this testimonial written by someone with something to gain from promoting a product or diet lifestyle? Many companies now employ bloggers to write posts from ‘their experience’ but they are often paid for blogging about a product and are therefore biased in their opinions.

There is another hidden issue with juicing for IBS – another promoting benefit of juicing is that it promotes fast consumption, which has always been a bad idea with IBS. Savour your food and chew your food well don’t ‘eat – or drink – on the go’.

Hot radish salad

Do you want a side salad with some heat but avoiding chilli and spices? Then radish is your choice. Here I have used three coloured radish but this works just as well with the basic red variety that is common in most supermarkets. This is a salad to accompany other dishes, it is not a good source of carbohydrate or protein so cannot form the only part of a balanced meal. I have also added some nasturtium petals – these can be omitted if you are strictly following the low fodmap diet, they can also add to the heat of the dish.

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Ingredients

1 bag of radish

A bag of green salad leaves (I used mixed chard and red lettuce.)

One or two edible washed nasturtium flowers

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Method

Wash then prepare the radishes three ways. – thinly slice, slice in two and prepare radish flowers.

Radish flowers are made by cutting a zigzag pattern with a knife half way along the radish then separating it in half – makes two flowers, then slice the base to provide a flat surface for it to sit on.

Add the washed salad leaves and radish to the dish with some nasturtium petals and chopped chard  stems for colour.

Serve as a side salad, you could add some dressing – but do check for those fodmaps!