Tag Archives: intolerance

My First Guest Post!

Here is the link to my guest post on Modern Alternative Mama. I am so excited to be given the opportunity to share some tips on minimizing the risk for those with life-threatening food allergies. Head over and have a read – be sure to check back in and let me know what you think!!

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Mini Raspberry Cheesecakes

Well my Mini Pumpkin Cheesecakes were a hit at my birthday party, so for my business launch last night I decided that this variation would suit the occasion perfectly!  I think I may have found my signature dessert!

Ingredients (makes 12 cups)

Crust

1 cup macadamias (processed until a mix of small chunks and some flour)

1/2 cup walnuts

1/2 cup pitted dates

1/4 cup shredded coconut

1/4 teaspoon Himalayan Pink rock salt

Cheesecake Crust

Cheesecake Layer

3 cups cashews soaked overnight

1/4 – 3/4 cup coconut nectar (I only use a 1/4 cup but think you may like it sweeter than me so just test the cream and add to suit your tastes. You can also use pure maple syrup or raw honey as a substitute)

3/4 cup organic coconut oil

3/4 cup of lemon juice

1 tablespoon organic vanilla essence

Pinch of salt

Cheescake Layer

Raspberry topping

2 cups frozen organic raspberries

1/2 cup pitted dates (soaked in hot water for 15min then drained)

Raspberry Topping

Directions

1. Preheat oven to 180 degrees (c) and line cupcake tray with 12 liners. I bake the base to give a little crunch but this recipe can be raw by simply throwing the base in the freezer to set!

2. Combine crust ingredients and press a large teaspoon of mixture into each liner. Bake for 8-10 minutes. Remove and let cool.

3. Drain your cashews and place in food processor with other cheesecake topping ingredients and process until creamy. This will take several minutes. Stop and test consistency – should be smooth and light. Spread evenly into each cup and freeze for an hour.

4. For the raspberry topping blend dates with a tablespoon of water to form a paste. Add raspberries and blend, blend, blend, until the consistency of soft sorbet. Spread evenly into each cup and let set in fridge for at least 2 hours!

Enjoy 🙂

Mini Raspberry Cheesecakes

Mini Pumpkin Cheesecakes

Well it took me an entire 24 hours of scanning recipes to decide what to make for my Birthday (yes I made my own cake – my husband is away and the challenge of a grain-free/dairy-free dessert was a little too much for the rest of my family lol).

I decided on a recipe by Primally Inspired and they were amazing!! This is the recipe as I made it!

Ingredients (makes 10 cups)

Crust

1 cup pecans (processed until a mix of small chunks and some flour)

3 Tablespoons Organic Coconut oil

1 Tablespoon Pure Maple Syrup

1 Teaspoon Organic Vanilla essence

1/2 Teaspoon cinnamon

1/4 Teaspoon baking soda

1/4 teaspoon Himalayan Pink rock salt

Pumpkin Pie Layer

1 Cup roast pumpkin

1 Organic free range eggs

1 Teaspoon mixed spice (cinnamon, nutmeg & allspice)

1-2 Tablespoon honey (to your taste – I just used 1)

Cheesecake Topping

1 Cup cashews soaked overnight

2 Tablespoons Pure Maple Syrup

1/3 Cup Organic Coconut oil

1 Lemon juiced and water added to make up 1/2 cup of liquid

Pinch of salt

Directions

1. Preheat oven to 180 degrees (c) and line cupcake tray with 12 liners.

2. Combine crust ingredients and press a large teaspoon of mixture into each liner. Bake for 8-10 minutes. Remove and let cool

3. Mix pumpkin pie layer in food processor until smooth. Put about a tablespoon of mixure in each cup, smooth off tops & bake for 45min or until set. Remove and let cool

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4. Drain your cashews and place in food processor with other cheesecake topping ingredients and process until creamy. This will take several minutes. Stop and test consistency – should be smooth and light. Spread evenly into each cup and decorate as you wish!

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

5. Let set in fridge for atleast 2 hours and then devour!

I was extremely happy with the consistency of these cheesecakes and the added bonus was that the entire family enjoyed them thoroughly! I think the biggest test when making healthy alternatives is to have people who typically don’t eat as you do rave about your healthy version…and everyone did! Total winner! I think you could get away with blended chia gel or gelatin for an egg free version!

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

 

Salicylate Sensitivity

This topic is particularly close to my heart. One of my dearest friends has a 2-year-old daughter who is a sufferer of Salicylate Sensitivity. Never heard of it? Neither had I. But my mission is to raise awareness of the impact food has on our health, so I have been investigating!

Firstly, what are Salicylates??? They are a naturally occurring chemical present in a variety of fresh fruit & vegetables but they also exist in a synthetic form that is used in medicines, perfumes & preservatives (Salicylate Sensitivity).

Secondly, what do they do??? They are present in plants as a means to prevent against disease, insects & harmful bacteria and act as a natural immune hormone and preservative.

The list of food sources containing salicylates is extensive! It includes apples, avocado, oranges, tomato, capsicum, broccoli, almonds, honey, coconut oil. Food such as fresh meat, dairy and most grains have limited levels of the chemical and therefore form the core diet for a suffer.

Can fruit and Veg really be that bad??? For some people they are. Healthy food is not healthy for you if it makes you sick! This is my experience with dairy, grains & nightshades – each and every one of us is different. The symptoms of Salicylate Sensitivity vary from mild to severe but can include headaches, bed-wetting, sleep disturbance & irritable bowl symptoms.

As you can see getting a good dose of nutrients with limited fruit & veg is extremely difficult and causes my girlfriend a great deal of stress when it comes to ensuring the health of her daughter. It can be a chore for many parents to get children to eat vegetables at all, but when the options are limited to vegetables such as cabbage, brussel sprouts & asparagus….the task can be overwhelming.

Now comes to the best part of my research……a kid friendly low salicylate recipe found at Cooking for Oscar! This site was created by Oscar’s Mum, Sandra, who has had to accommodate her son’s intolerance to Salicylates, Glutamates, and most artificial flavours, colours, preservatives and additives. Hope you enjoy!

Beef Koftas with Brown Rice and Saffron Yogurt

Beef Koftas with Brown Rice and Saffron Yogurt

Ingredients

  • 500g beef mince
  • 1/2 large leek (roughly chopped)
  • 1/4 cup chives (roughly chopped)
  • 1 tablespoon pear sauce
  • Salt (to season)
  • 8 skewers
  • Rice bran oil (for cooking)

To serve:

  • Saffron yogurt (Refer to recipe on site)
  • Brown rice (I would add some cabbage & beans to the rice)

Directions

1. If using wooden skewers, soak them in water for about 6 hours before cooking, or as long as you have time for. This helps to stop them from burning.
2. Preheat the grill to medium-high heat. Line a baking tray with foil.
3. Process the leek and chives in a food processor until finely chopped. Add the mince, pear sauce and salt to season then process until the mixture is like a thick paste.
4. Divide the mixture into 8 portions. Take a portion of the mixture, and use your hands to form the meat around each skewer into a sausage-like shape. Place on the prepared tray and prepare the remaining koftas.
5. Brush the koftas with a bit of oil and place under the grill for 5 – 8 minutes, turning so it cooks on all sides, until just cooked through.
6. Serve on a bed of brown rice with saffron yogurt.