Did you know that if you’re suffering from bloating, fibromyalgia, headaches, exhaustion, hay fever, sinus problems, brain fog and weight problems it could very well be all the bread you’re eating? I know that when I eat a lot of bread, I have less energy, and my allergies start playing up – even if it’s my healthy, homemade, low gluten breads. So I try not to over do it with bread.
Today I decided we needed to be a bit more proactive about getting rid of the coughs, colds and sniffles that have been plaguing our family lately! Our yearly youth camp is coming up in a week and a half, and it would be awful if the kids were sick for that. And I can’t afford to be sick either as I’m cooking at camp… So for the next two weeks, breads and most grains, all dairy, and most sugars will be strictly off limits! (I’ll still use some natural sweeteners like raw honey, dates, a little rapadura, pure maple syrup, and stevia, but will cut down on them.) And of course we’ll be avoiding additives, preservatives and colours as usual.
I’ve asked on my Quirky Cooking Facebook Page if anyone else wants to join me in getting rid of breads, dairy and refined sugars for two weeks, to see if it makes a difference for them too. We’re going to share our menus each day, and hopefully recipes too, to help inspire each other. Do any of you want to join us?
Here’s what we had today:
Breakfast: Boiled jacket potatoes (organic) with homemade mayo; fruit
Morning Tea: Fruit salad with berry sorbet
Lunch: Leftover pasta e fagioli warmed up in the varoma (it was made with rice & corn pasta, but we needed to finish it off)
Afternoon Tea: Grain free sultana spice bread (recipe below!) and strawberries (loving strawberry season!)
Dinner: Grain free, dairy free lasagne and coleslaw with homemade mayo
The lasagne was a hit! Instead of pasta, I used thinly sliced eggplant, as I had a few in my vege box. I salted them, let them sit for a while in the Varoma, rinsed them, then steamed them in the Varoma while the bolognese sauce was cooking in the Thermomix bowl.
Once it was all cooked (about 25 mins) I layered the eggplant and bolognese sauce in a baking dish and topped it with a dairy free ‘cheese’ sauce, made from 500g rice-almond milk, 2 Tblspns (or so) nutritional yeast flakes, 30g macadamia oil, 1 tsp vege stock paste and 40g cornflour – cooked at 90 degrees for 7 mins, speed 4. Then I popped it in the oven, turned oven on to 180, and dashed out the door to a demo! When I got home there was only the tiniest bit left (2 litres of bolognese sauce and 3 eggplants, plus ‘cheese’ sauce!!)… Apparently the kids LOVED it! So we’ll definitely be having that one again. (By the way, they did leave me a little bit, and I loved it too!)
Anyway, if you’d like to share some grain free, dairy free, naturally sweetened ideas (or check out others’ ideas), please come on over to my facebook page. The more the merrier!
This bread is based on the Pecan Bread I made a few weeks ago. Spicy, naturally sweetened and delicious, even without any butter!
Note: You can find fine sea salt for this recipe in my online store here!
- 200g raw almonds
- 120g raw pecans (or use hazelnuts for a low salicylate version)
- 60g coconut butter
- 1 apple, quartered (no need to peel)
- 5 large (or 4 very large) free range eggs
- 50g macadamia oil (or grapeseed, or other light oil)
- 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
- 3/4 tsp bicarb soda
- pinch of fine sea salt
- 1 Tblspn ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 50g raw honey (optional)
- 100g sultanas
- Grind raw almonds up in Thermomix on speed 8 for 10 seconds.
- Add the pecans and chop on speed 5 for 6 seconds. Remove the ground nuts to a bowl and set aside.
- Place coconut butter, apple, eggs, macadamia oil, lemon juice, bicarb soda, sea salt, cinammon, nutmeg, ginger and honey in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds.
- Scrape down sides and add the ground nuts back in to the mixture, with the sultanas, and mix for a few more seconds on speed 6.
- Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it's ready.
- Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don't break it. It will firm up as it cools.
We’ll be having what’s left as toast for breakfast, with some homemade strawberry jam. Yum!