Salad with spicy thai curry
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Gluten Free
I saw someone buying 3 loaves of gluten free warburtons fruit bread yesterday. Good fricking call. That stuff is addictive.
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DAY 7
Clean Apple Berry Crumble
Serves approx. 6-8
Ok so I know it’s not the best photo, even with instagram :P It’s getting so cold now and I was craving something to warm me up for dessert & this definitely hit the spot! Once again dairy free, sugar free and gluten free (if you use gf oats).
Once again I made a big batch so I can pull one out of the freezer whenever my sweet tooth needs some lovin.
Ingredients
Filling
4 Granny Smith apples - skinned ( is that the right word for fruit?!) and cubed
Handful of mixed berries
Squeeze of lemon juice
1 tsp of nativia (natural sugar substitute) - depending on how sweet or tart you like it
Topping
1 cup almond meal
1 cup oatbran (gf)
1/2 cup rolled oats (gf)
1/2 cup desiccated coconut
Instructions
Preheat oven to 180 degrees celcius.Put all the filling ingredients in a pot on low to medium heat and gently simmer until just soft.
Put the topping ingredients on a baking tray and bake in the oven until golden brown.
Place filling in little ramekins and cover with topping
Enjoy! I eat it with a scoop of semi frozen vanilla yoghurt, not quite as good as ice cream but hey!
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6 Days to Go...
And I just had a short conversation with my dad in French. So, if the Parisians go slowly enough, and speak with an American accent, I might be okay.
Now I just need to find cute shoes that I can wear comfortably all day.
Nutritionally, I’m all over the place right now. But I will do my best to stay on track for the next few days. It’s gonna be a wild ride once I hop the pond, though. Eating gluten free in Paris might end up feeling like some weird reality show. The Amazing Race meets the Hunger Games.
Without the death, of course.
…I hope.
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Mum also made these delicious wraps. i really won’t survive…
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mum made this bread today. it is absolutely amazing. it rose so much! and barely fell when we took it out of the over. don’t know how i will survive college without her.
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Because it is great. And it is Vegan. You would never guess.
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Usually I’m fine with the idea of people eating gf stuff as a fad diet because it means more delicious things at the grocery store (hey, supply and demand!), but anyone who works in a kitchen and prepares food for other people needs to understand the risks they’re undertaking.
It’s really despicable that less than 50% of chefs know that gluten is found in wheat, barley, and rye and that oats generally aren’t gf unless specifically stated because a lot of them get glutened in the processing.
You CAN’T list gf unless you KNOW what you’re doing. Would you list a food as peanut free and then proceed to put a sauce in it that might contain peanuts? No, because someone might end up in the hospital. Well, it’s the same with Celiacs. Only instead of us ending up in the hospital with a visible problem, our intestines are destroyed. Invisible problems are just as important as visible problems.
How hard is it for doctors to know that gluten is in wheat, barley, and rye, and that if they have a patient diagnosed with Celiacs or a gluten sensitivity, that they should recommend their patient to a dietician?
How difficult is it for a chef to LISTEN to their customers, who are obviously more well schooled in eating gluten-free, because *shock* we eat gluten-free EVER SINGLE DAY? And how thick do you have to be to not take customers’ advice under consideration when you’re working with food? Yes, food is awesome and fantastic, but do you know what food is to a Celiac or someone with food allergies? It’s DANGEROUS. The first thing I think about when I eat is safety. I rarely think about “oh, this looks delicious!” I usually think “this looks scary.” Think about how fucking hard that is for a second.
And then think about how RUDE and inconsiderate it is to hear that what you feel when you eat gluten is in your head, caused by stress, or some other bullshit.
When you go through life thinking that food isn’t a good thing, and then you pay for someone to cook something for you so that maybe you can relax a little bit, the person you’re paying should be willing to educate themselves. You’re putting your safety in their hands, and it shouldn’t be a dangerous, belittling, or iffy experience. -
IT’S COCONUT SEASON!
I don’t know if it’s just me, but I am finding myself more and more addicted to coconuts and everything associated with them. Coconut oil, coconut aminos, fresh coconut meat, coconut water, coconut ice cream, the list goes on…
What better way to celebrate the summer of coconut than with a delicious raw, vegan Pad Thai? This dish was incredible. Hope you enjoy just as much as I did.
Pad Thai
- 2 Zucchini’s, made into noodles with a spiralizer
- 3 Carrot sliced thin
- Fresh Coconut Meat, sliced
- 2 cups sugar snap peas, sliced
-1 handful cilantro, chopped lightly
-Juice of one lime
Salt the zucchini noodles and then rinse: will take some of the excess water out. Place all ingredients in a large bowl. Wait for the sauce ;)
Pad Thai Sauce
- 1 cup almond butter
- Juice of half of a lime
- 1/2 cup coconut water
- 1 tbsp (or more depending on preference) of fresh ginger
- Spice: we used a hot red pepper
- 1/3 cup apple cider vinegar
- Sesame oil, to taste
- Nama shoyu and white miso paste, to taste
Mix everything in a high speed blender.
Curried Cashews
Toss chopped raw cashews with sesame oil, curry powder, and lots of salt. SO TASTY! (Nice edition)
Pour just enough sauce on the noodles and allow to marinate for a couple minutes before serving.
Assembly
Spoon some sauce onto each plate in a circle. Add a pyramid of noodles. Top with a sprinkle of cashews. The dish was gorgeous with some lime, mango, and cilantro on the side.
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going back to eating gluten free
