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Sausage and watercress conchiglie pasta – gluten free and low fodmap

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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!





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lactose free labneh dip – low fodmap

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What is labneh? It is a middle eastern strained yoghurt that removes some of the whey component – some individuals can tolerate yoghurt when they have lactose intolerance however it is unclear if the draining of the whey will concentrate the lactose sugar or remove some of it. Unfortunately Wikipedia has a very unhelpful ‘reference’ in this regard suggesting that it is lower in lactose – the magazine that published the article (not a scientific reference) had to retract the statement although no actual testing appears to have been completed. It would be interesting to have Labneh made from standard yoghurt tested before and after making it, to see what the lactose content is. I however, knowing about how difficult it can be for people with lactose intolerance to be confident in what they eat, have chosen to make labneh with lactose free Greek yoghurt. This was purchased from Tesco, which do appear to have a good range of refrigerated lactose/dairy free products available. The other issue I have with some of the free from products is that they can be high in fat and the Tesco product is classed as moderate total fat (10.3 percent) this will be a high component of saturated fat – draining the whey will increase the fat percentage of the dish by a small amount. labneh is thicker than standard yoghurt and sometimes it is called a cheese, some recipes call for 48 hours straining which results in a product that can be rolled into balls and coated with delights such as seeds and nuts. I couldn’t wait that long 😄 so my version was just very thick, rich and tasty. Some recipes call for the addition of salt but my version worked just as well without adding any.

Ingredients

1 tub of Greek style lactose free yoghurt

Drizzle of oil

1-2 chopped walnuts

1/2 Teaspoon of Lebanese 7 spice mix

Grated rind of 1 lemon

Drizzle of olive oil

Sprinkling of sunflower seeds

A few edible rose petals to decorate

Serve with strips of toasted gluten free pitta breads

Equipment

1 muslin cloth or bag

1 bowl

Wooden doweling or a chopstick to hold the muslin over the bowl

1 elastic band

Method

Wash the muslin before using it and allow it to dry

Add the yoghurt to the muslin held over the bowl

Bring up the edges of the muslin to make a bag and using an elastic band secure the top.

Tie the top to the doweling and balance the doweling and bag over the bowl

Allow the whey to drain off over 24-48 hours in the fridge.

Serve in a dish and sprinkle over the other ingredients

ENJOY 😋

serves 4 as a starter



No funding was provided or free samples were used to make this recipe.

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KoKo Dairy free new nut warnings

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It would seem that KoKo Dairy free have recently changed their packaging due to circumstances at their factory. I was made aware of this by someone on Instagram who was very quick to point out that I was wrong to claim my breakfast was #nutfree 🙁

koko dairy free is nut free

KoKo Dairy free is still nut free despite nut warnings

At first I was confused (I was petrified… sorry, couldn’t pass up a song reference). Coconut is not a nut… but it soon became clear that this person was in the know and quite delighted to put me straight. I felt foolish and little downhearted. Was I losing yet another nut free product from my staple supermarket basket?

I contacted KoKo and I think the news is good. They are duty bound to update labelling if circumstances change at their factory but I do wish the packaging could contain more detailed explanations, without all this emailing to check. But hey ho. It’s easy to contact a company these days.

This what they said,

“Thank you for your email and I hope I can clarify our change in labelling to you to give you some reassurance when consuming our Koko Diary Free yogurts.

No, none of our products contain nuts. However, we have recently discovered that the factory that makes our yogurts has started to make a yogurt product where a sealed plastic container is added to the top of a yogurt pot which contains Muesli for consumers to tip into their yogurt and this muesli has some nuts included in it. The Muesli is delivered in the little sealed pots which are shrink-wrapped onto the yogurt pots. Their contents are not exposed or open at all.

Initially we were not concerned as this is a managed risk but we decided to take advice and whilst the risk is infinitesimally small the authorities recommended that we put a warning on the packaging. All our yogurts are made in the same place, and so this applies to all our yogurts.

The risk of nuts entering the product is extremely small. The Muesli is delivered in the little sealed pots which are shrink-wrapped onto the yogurt pots. Their contents are not exposed or open. Initially we were not concerned as this is a managed risk but we decided to take advice and whilst the risk is very small the authorities recommended that we put a warning on the packaging.

As we do not own the factory so we cannot prevent them from doing other work. They appreciate the situation but believe that all the systems are in place to make sure that there can be no contamination risk so we are left in a dilemma. We fully appreciate that if they were making a hazelnut yogurt or something where nuts were added to a yogurt we would not be able to continue making our product but that is not the case. They only make plain or fruited yogurts and then there is one product they now make that has this sealed container added.

Our milk and spread are made in a separate factory with no potential of cross contamination.

I hope this is sufficient and if I can help further please do let me know and your disappointment isn’t too great?”

I will be asking them about my dairy allergy and whether this could pose a risk… since it isn’t clear what other yogurt products are made at the factory but I feel this is very good news.

The product containing nuts is in a sealed container and KoKo do not have any products containing nuts, so I would hazard my own judgement that this product is still pretty safe for those with a nut allergy.

I eat food prepared in kitchens with nuts are kept in sealed containers, so I am pretty sure these products will remain safe.

So just in case you see the nut warning or hear some bad press… KoKo have not deserted us.

The milk and spread is till completely freefrom and the yogurts, do not pose any risk of cross contamination in my view.

What do you think? Had you noticed the nut warning on the new packaging? Will you still eat KoKo dairy free products?

I’ve been eating them in blissful ignorance for a while anyway and had no adverse reactions. Any thoughs?

talkhealth Blog

Lebanese grilled lamb with lactose free yoghurt

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I adore Ottolenghi recipes but he does use lots of fodmaps in them so I was very surprised to find a Lebanese seven spice rub in Marks and Spencer that is low fodmap and just the right spice mix for rubbing into meat and using on a grill or barbecue. so here is a good lamb recipe for those hot days when barbecues and eating al fresco is such a good idea.

Ingredients

2 lamb steaks

Enough Lebanese seven spice mix to coat both steaks

Cook on the barbecue still well cooked*

1 pack of chard

Lactose free yoghurt (Tesco Greek)

Chopped chard stems

1 lemon

Salt and pepper to taste.

Method

Mix 2 heaped tablespoons of yoghurt with half a grated lemon peel and 3-4 chopped chard stalks

Take the lamb steaks and coat in Lebanese seven spice powder and grill for 2 minutes at high heat on each side – then 5 minutes extra to cook through.*Do you like your meat pink? If you do then ensure that you cook the edges till they are well seared and reach a temperature of 70 degrees C. This should ensure that pathogenic bacteria on the surface of the meat are killed. The foods to cook well through on a barbecue are hamburgers (the mince surfaces are found throughout the burger so it needs to be cooked through.) Chicken also needs thorough cooking – cook a little in the oven or microwave before finishing on the barbecue.

Blanch the chard leaves is hot water for a few seconds and serve with olives, grated lemon rind and chard. This recipe serves two people.





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Lactose free rice pudding topped with blueberry brittle

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Rice pudding is a real comfort food and often advised for people who need to have nutrition support for weight loss as it is easy to eat and tastes great. If you have lactose intolerance however, this might be a food you wish to avoid. But using lactose free milk means that you can have lactose free rice pudding – a joy!

Recipe

100g short grained rice

1 pint of lactose free milk (more may be required – depending on how thick you like your rice pudding.)

2 tablespoons of lactose free cream

2 tablespoons of table sugar

A handful of blueberries.

Sugar to sweeten to taste

Method

Add rice to the pan and cover with half the milk and cream and bring to the boil.

Keep stirring and adding milk till the rice is cooked.

Taste – then add just enough sugar to sweeten.

Add the two tablespoons of table sugar to a pan with a small amount to water and cook till dissolved. Add the blueberries and coat in the sugar. Add to the top the rice pudding and serve.

Serves 2

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May 19, Free App Can Help Track Seasonal Allergies

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Allergy sufferers can download a new free app that can help track seasonal allergies. You can record and track your allergic responses as they happen. This information will then be shared anonymously with scientists to help them understand more about allergies in the UK. If you or a family member suffers from allergies and you want to get involved in this research you can find out where to download the #BritainBreathing app at here
Eczema Blog

Monk fruit: anti-inflammatory sugar free sweetener

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luo han guo (monk fruit, fructus momordicae, momordica grosvenori, siraitia grosvenorii) on wooden background.Monk fruit (Siraitia grosvenorii) extract is reportedly 300-400 times sweeter than cane sugar but has no effect on blood sugar and has significant anti-inflammatory properties. Studies show this magical fruit can also fight fatigue and prevent cancer thanks to its significant anti-oxidant activity which prevents DNA damage.

Several members of the curcubita family, which includes butternut squash and monk fruit, possess antihistamine properties. I haven’t found any studies on monk fruit and histamine as of yet, but I did find an animal study that found it to inhibit nose scratching via a “mast cell-dependent mechanism”. For those of you new to my website, histamine is not just found in foods, but also contained in white blood cells called mast cells, which are part of the white blood cell system. When triggered by allergens, food intolerance, junk food (nope, not making that up, read about it here) and stress, mast cells release histamine and other inflammatory agents to try and resolve the issue/trigger the healing process. Only sometimes they’re not needed, or the inflammation can become chronic.

According to Dr. Axe, the sweetness of monk fruit is thanks to its powerful antioxidants rather than natural sugars. How amazing is that?

With the anti-sugar hysteria reaching a peak this year (seemingly at least) I was grateful to discover that my new favourite sweetener has such a wonderful profile nutritionally. My challenge has been finding a good, pure source, that won’t bankrupt me! If you have one, please share. For now I’m trying out various organic brands mixed with erythritol, a sugar alcohol. Not really something I like the sound of…

Why give up sugar?

Well, other than (seemingly) everyone on the planet telling us it’s linked to cancer, diabetes (this we knew), alzheimer’s and dementia in general, I came to realise that cane sugar left me feeling really inflamed, exhausted and often quite dizzy. Not to mention that it used to leave a disgusting aftertaste on my tongue.

I’m such a sugar freak that if offered the choice of an unlimited number of bags of potato chips (that will never make me gain weight!), or eating a bar of raw organic dairy free chocolate off the New York subway floor, I’d choose the latter so fast it’d make your head spin like it’s on a pinwheel (while totally grossing you out).

Thankfully, with monk fruit, I haven’t had a bitter aftertaste or a feeling that I haven’t actually had something sweet.

While I generally use whole foods like coconut sugar and date syrup or sugar (made from whole dates) in my dessert recipes, I’m grateful to have something new on the market that offers a guilt free alternative, that isn’t stevia or yacon, neither of which have really hit home for me.

That it’s anti-inflammatory makes it all that little bit sweeter…

It’s finally here! Man Food – a high nutrient antihistamine and anti-inflammatory ingredient filled book geared towards guys, women who love to work out, yoga like they mean it, or just load up on healing nutrients. Features my personal shopping list of antihistamine and anti-inflammatory foods.

The Anti-cookbook and all liquid Anti-Detox Book, don’t treat any conditions, but feature a plethora of the high nutrient antihistamine and anti-inflammatory ingredients that have been instrumental in helping me feed myself on a limited diet. The Anti-cookbook features a four page list of antihistamine and anti-inflammatory foods and comes in regular and Paleo.

The Low Oxalate Cookbook features antihistamine and anti-inflammatory rich recipes.

Don’t miss the Low Histamine Beauty Survival Guide for non-toxic beauty tips, the skinny on histamine releasing (mast cell degranulating) beauty ingredients, antihistamine and anti-inflammatory beauty alternatives and the top brands natural brands I’ve found.

Take a peek at my other low histamine and antihistamine cookbooks for more high nutrient recipes

—— REFERENCES ——-

“Siraitia grosvenorii.” Wikipedia. Wikimedia Foundation, 08 Mar. 2017. Web. 08 Mar. 2017.
“Monk Fruit: Nature’s Best Sweetener?” Dr. Axe. N.p., 12 Jan. 2016. Web. 08 Mar. 2017.
Jin, Jong-Sik, and Jong-Hyun Lee. “Phytochemical and pharmacological aspects of Siraitia grosvenorii, luo han kuo.” Oriental Pharmacy and Experimental Medicine 12.4 (2012): 233-39. Web.
 Rachchh, Manisha, and Sunitam Jain. “Gastroprotective effect of Benincasa hispida fruit extract.” Indian Journal of Pharmacology 40.6 (2008): 271. Web.

Da-Duo Liu,a Xue-Wu Ji,a,* and Rong-Wei Lib. “Effects of Siraitia grosvenorii Fruits Extracts on Physical Fatigue in Mice.” Iranian Journal of Pharmaceutical Research. Iran J Pharm Res. 2013 Winter; 12(1): 115–121.

 

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GLUTEN FREE PRESCRIPTIONS – Action Against Allergy

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AAA support for coeliacs

Action Against Allergy is giving its support to the campaign being co-ordinated by Coeliac UK to persuade the NHS to seek an alternative to their proposed withdrawal of prescriptions for the gluten free foods needed by people with coeliac disease.

AAA trustee Michelle Berriedale-Johnson writes:
“We believe that removing access to prescription gluten free food may seriously put at risk the future health of the most vulnerable of the coeliac population.

“In the context of the NHS’ current financial crisis, this may also be a false economy. In the longer term, treating vulnerable coeliacs who have been unable to access gluten free foods may cost a great deal more than providing them with prescription foods now.”

Read the rest of the article on the AAA website here

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Gluten and dairy free Everybody pasties at Marylebone Station!

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For those of you who have heard about the new West Cornwall Pasty Company Gluten and Dairy free Everybody pasty, you may be interseted to hear you can get these at Marylebone station. They may be avaiable at other stations but check first.

I really rather enjoyed these gluten and dairy free pasties

I really rather enjoyed these gluten and dairy free pasties

What you need to do to get your hands on these freefrom pasties

  1. Plan a trip to London
  2. Check the station you are visiting has a West Cornwall Pasty company outlet
  3. Phone to check they have Everybody wheat and dairy free pasties in stock
  4. Phone to tell them what time you’re arriving – they need about an hour to get them ready so they can defrost and cook them to perfection
  5. EAT!
  6. Go back and beg for another

So who’s coming? I can’t wait. I need a trip to London – and soon! Who fancies a big freefrom picnic in the summer? with pasties en route for those organised enough to find some?

Bring on the freefrom pasties!

These guys were one of my winners at the recent FreeFrom Food Awards this week. Visit the Foods Matter Website to read Ruth’s Allergy Diary and my winners…. My review should be available on Saturday 1st April – this is not an April Fool 😉

If you do try one, remember to tag the West Cornwall Pasty Company #westcornwallpasty or #pastyfame

talkhealth Blog

2 Years Steroid Free

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So the day has arrived. I am now 2 years free from using topical steroid creams.

I am however still suffering though. I’m just going to keep this post short and sweet as I have a lot to do today (see: cake), but I can say that even though I’m still having blips and flares (mostly due to infections!) it has still been the best decision I could have made. I was looking at some of my old photographs and even though I still get blotchy rashes from time to time they are no where near the same in their formation.

That isn’t me any more. The rashes are completely different.
I’m also pleased to say I’m no longer suffering from some of the unwanted side effects of topical steroid withdrawal either. For instance I no longer suffer from this:

Elephant skin
Nor this:
Full body coverage
Or this! 
Red sleeve effect
My allergies have distinctly diminished, though still exist only in a lesser form of severity. Life has been slightly easier to endure, though it would still be nice to be given an end point to this suffering. It would also be nice to stop getting so many bloody infections too. That is my main nemesis at present – not withdrawal but infections, both viral and bacterial.
I hope everyone else is well, and I hope I have given others courage to partake in this wretched journey that we should never have to face to begin with.
Best wishes,

I Have Eczema