Discovering a food intolerance often leads to the discovery of incredible foods that you’ve never eaten before. Some people worry about this at first, but later they tell us “I’ve never enjoyed eating so much!”
Today I’d like to share two free recipes with you. The first one is great for people with dairy or lactose intolerance, and the second one is perfect for people intolerant to gluten or wheat. But both of these recipes are also great for everyone to try!
These recipes are from a cookbook called “Nourish – creating delicious foods from wholesome ingredients” by Stephanie Willaton.
Vanilla – Macadamia Milk
a great alternative for people who can’t have cow’s milk…
makes about 1 LitreIngredients:
• 1 cup macadamia nuts
• 1 vanilla bean, cut in half lengthwise
• ½ cup dried apricots (dates, sultanas or other dried fruits also work well).
• 1 litre filtered waterPreheat an oven to 150° C. Place the nuts on a tray and roast for 5-8 minutes or until they turn golden in colour and release a lovely fragrance. Go ahead and have a taste- they should have a fuller, richer flavour now.
Using a small spoon, scrape the tiny seeds from the vanilla bean pod. Place the vanilla, nuts and remaining ingredients in a blender or food processor and whiz to break down. The water will go cloudy as it is infused with the other flavours.
Pour the mixture through a fine sieve lined with a muslin/cheese cloth (if you have one). Strain all the liquid into a large bowl. Make sure you get it all! I save the pulp and use for other goodies like sweet snack balls (mix with dried fruits and nuts/seeds, coconut, tahini for a great treat). Have a taste for sweetness – if you want your milk sweeter, stir in some agave nectar, maple syrup or honey to taste.
Store in an airtight container in the refrigerator – your milk should keep for a good 4-6 days.
Mediterranean Quinoa Salad
OPTIONS
• Other ingredients that are great in this salad: black olives; cucumber; roasted pumpkin or eggplant; cooked lentils or chickpeas; seasoned tofu or chicken.This recipe is a good alternative for people with a gluten or wheat intolerance. Pronounced ‘keen wah”, quinoa is a nutty, tasty grain that is also a complete protein source…
serves 4-6Ingredients:
• 1 cup white quinoa
Dressing:
• 2 cups water
• 2 garlic cloves, crushed
• ¼ teaspoon sea salt
• fine sea salt to taste
• 2 red capsicum
• ¼ cup lemon juice
• 1 cup tomato wedges, 3-4 cm in size
• ¼ cup+ extra virgin olive oil
• 1 cup fresh basil leaves, torn
• 2 spring onions (shallots), finely sliced (about ½ cup)
• ½ cup fetta, crumbledRinse the quinoa well using a fine sieve, then drain thoroughly (make sure there isn’t any excess water as this can make the grains too soft) and place in a saucepan with the water and salt. Cover and bring to a boil, then turn down to low and cook for 15-20 minutes or until all water is absorbed.
Using tongs, hold the capsicum over a gas flame to char the outer skins. As they turn black, slowly rotate to cook evenly. Place the chargrilled capsicum in a mixing bowl and cover with glad wrap to seal – as they steam in their own heat, the flesh will soften and make it easy to remove the skins. Leave for 5-10 minutes, then gently peel off the outer skins and inner membrane/seeds. Cut into thin slices about 5 cm long.
If there is any sweet juice left in the bowl, save and add this to the dressing mixture.Place the cooked quinoa in a large mixing bowl and leave to cool a bit – the grains will separate more as they cool down. Add the capsicum, tomatoes, herbs, spring onion and fetta to the cooled quinoa.
Combine the garlic, 1 large pinch of salt, and the lemon juice; stir to dissolve. Mix in the oil, then add to the quinoa mix. Check for seasoning and adjust if necessary to taste. The flavours should be harmonious and vibrant!
I hope these recipes spice up your diet this week.
Until next time, here’s to your health!
PS: Many thanks again to Stephanie Willaton for sharing these delicious recipes from her cookbook “Nourish”; you can reach her at this email address for more information or to order the book: info@nourishforlife.com.au
