Recipes

Ingredients:

½ cup Quinoa (washed if available)
¾ cup Wild Rice
¼ cup Extra Virgin Olive Oil
¼ cup Fruity Vinaigrette (i.e. pomegranate, raspberry)
¾ tsp. salt
¼ tsp. pepper
2 stalks of celery
2 cups pitted and chopped cherries
¾ cup of goat cheese

Directions

Take ¾ cup of wild rice and add to pot of boiling water.
Boil for 30 minutes.
Add ½ cup of quinoa to the boiling water.
Boil an additional 15 minutes.
Remove from stove and drain. Let cool.
While it is cooling prepare dressing.
Mix together in a bowl the ¼ cup of extra virgin olive oil and the ¼ cup fruity vinaigrette.
Add ¾ tsp. salt and ¼ tsp. pepper.
Pour mixture over wild rice and quinoa.
Add two stalks of chopped celery.
Add two cups of pitted and chopped cherries.
Add ¾ cup of goat cheese.
Fold it all together.

To serve place salad on a plate of crisp greens and top with roasted pecans.

Recipe from sneaky kitchen

Pre-preparation: Have a very large bowl with ice and water ready for the end of cooking time!

Ingredients:

• 1 quart Lactaid 100 milk
• 6 eggs
• Dash salt
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla extract
• 2 cups non-dairy whipped topping
• More ground nutmeg for garnish
• Bourbon whiskey (optional)

Method:

Heat milk in large pan. Do not boil. Beat eggs and salt in bowl. Gradually add sugar to the eggs while beating well.

Gradually stir a quarter of the hot milk into eggs. Then gradually add eggs to the hot milk in pan, stirring constantly. Cook on medium heat, stirring constantly until mixture thickens (160 F). Add 1/4 teaspoon nutmeg and 1 teaspoon vanilla extract.

Remove pan from heat and rapidly cool in ice water bath to prevent over-cooking. Store in refrigerator.

Before serving, stir in whipped topping, and bourbon and top with dash of nutmeg.

Serves 10 – Coeliac uk

Ingredients:

Base

• 50g (2oz)butter
• 12 gluten-free digestive biscuits
• 25g (1oz)sugar
• 1tsp cinnamon

Filling

• 2 Large eggs
• 25g sultanas (if you don’t like them leave them out)
• 200g cottage cheese
• squeeze of lemon juice
• ground nutmeg, to taste

Method:
1. For the base, melt butter, add crushed biscuits, sugar and cinnamon. Mix well and press into tin.
2. Mix all ohter ingredients and pour over base
3. Bake at 180oC, 350oF, Gas mark 4 for approximately 40-50 minutes until set.
4. Cool before serving.

For the kids that don’t eat a lot of fruit a good way to give them the following vitamin A, B and C, potassium, folic acid, boron, carotenes, amino acids, natural sugars and antioxidants.

Ingredients:

• 2 Golden Delicious Apples
• 1/3 Lemon with rind on (unwaxed)
• 1 Conference Pear
• Ice

Place the apple the lemon and pear in the chute sandwiched in with the other apple and juice. Add ice to cool.

Juicing benefits Pears are good for colon protection, given that colon Cancer is now one of the biggest killers in the UK, so the earliest you can protect your kids the better! Boron (both in apples and pears) is required for bones and muscle growth and also required for the metabolism of calcium, phosphorus and magnesium.

Recipe taken from my juicing master book
Juice with an extremely powerful boost.

Ingredients:

• 1 Carrot
• 2 Apples
• 1 Inch slice lemon (keep skin on if unwaxed)
• 1 Lime (peeled but leave pith on)
• 3 Ice cubes or a small handfull crushed ice

Juice the lot (except the ice). Pour juice into a glass over ice and feel the boost!

Juicy benefits Rich in beta-carotene (anti-cancer king of the fruit and veg world) as well as nearly all the B vitamins, vitamin C, calcium and magnesium.

Endometriosis Recipe (by Carolyn Levett)
May not look exactly like picture

Serves 4 -6

Ingredients:

• Cup of yellow split pease
• 2 cups of water or vegetable stock
• 6 cups of yellow or orange fleshed
• squash – de-seeded and thickly sliced
• 2 tbs tamari
• 1/2 cup of coconut cream
• 1 cup of boiling water
• 2 tbs olive oil
• 2 tsp black mustard seeds
• Bay leaf
• 1 onion, sliced
• 1 tsp of turmeric

Method:
1. Gently cook split peas in water of vegetable stock until soft. Check the pan from time to time to ensure that they do not dry out before they are cooked.
2. Mix the squash, tamari and coconut cream with the split peas in a large casserole dish.
3. Heat the oil in a small, heavy based pan. Add the mustard seeds and stir at arm’s length until they stop popping. Add the bay leaf and onion and cook until soft. Stir in the turmeric, cook for a few minutes and tip onto squash mixture. Give it a stir, cover and bake for approximately 35 – 40 minutes, until the squash is soft.

Ideally serve with rice or chapattis made from chick-pea flour.

– Recipe By : okanog
– Colitis recipe
– Serving Size : 8
– Categories : Pasta

Ingredients:

• 8 ounces spaghetti marinara sauce
• 1 package frozen chopped spinach
• 4 ounces ricotta cheese
• 1/4 tablespoon oregano
• 1/8 teaspoon pepper
• 1/4 teaspoon fresh nutmeg — grated
• 1/2 whole cooking onion diced
• 1 tablspoon minced fresh garlic
• 8 – 1 ounce Cannelloni, Pasta — pre – cooked
• 1 whole egg
• 1 cup parmesan cheese, grated
• 1/2 cup mozzarella cheese, grated

Method:
1. Spread 1/3 of the spaghetti sauce in ungreased rectangular baking dish, [13 x 9 x 2 inches].
2. Drain and squeeze excess water from spinach, damp but not wet.
3. Mix spinach, riccotta cheese, diced onion, garlic, Parmesan cheese, oregano, pepper and whole raw egg.
4. Fill pre-cooked cannelloni shells with spinach mixture; arrange on spaghetti sauce in dish.
5. Pour remaining spaghetti sauce evenly over shells, covering completely.
6. sprinkle with Mozzarella cheese, last 15 minutes of baking.
7. Cover and bake until shells are tender, 350 oven for 45 minutes.

– Main Meal
– Lactose-free
– Serves 2

Ingredients:

• 6 lean dry cured back bacon rashers, roughly chopped
• 150g (5oz) dried spaghetti (Gluten free)*
• 5ml (1tsp) olive oil
• 1 red onion, thinly sliced
• ½ aubergine, thinly sliced
• 15ml (1tbsp) olive tapenade*
• 6 black olives, pitted
• 8 cherry tomatoes, halved
• 30ml (2tbsp) fresh basil, roughly chopped
• 30ml (2tbsp) fresh parsely, chopped
• Grated rind of ½ a lemon

Method:
1. Cook spaghetti in a pan of boiling water as per packet instructions.
2. Heat olive oil and lightly fry the red onion. Add the bacon rashers and the aubergine.
Cook until soft.
3. Add the olive tapenade, black olives and cherry tomatoes, and heat through.
4. Add cooked and drained pasta plus the fresh basil and parsley, and grated lemon rind.
5. Thoroughly toss together and serve.
6. Serve with a large crisp green salad.