What makes Free From Fish Fingers so great is that they suit a variety of restricted diets including dairy free, gluten free and wheat free. They are also suitable for coeliacs.

Ingredients: MSC Certified Pacific Cod, Batter; Crumb Coating; Palm Oil

Batter contains: Cornflour, Maize Starch, Water, Modified Maize Starch, Salt, Mustard Powder, White Pepper, Stabiliser: Zanthum Gum, Colour: Paprika Extract

Crumb Coating contains: Rice Flour, Dried Potato, Salt, Emulsifier: Mono and Driglycerides of Fatty Acids

After a quick 12 minutes under the grill or 15 minutes in the oven, the Free From Fish Fingers are ready and smell divine! Served with a few chunky potato wedges and salad, they make a very tasty, satisfying and comforting dinner reminiscent of days gone by where food restrictions where not an issue. I am one very happy fussy foodie - Free From Fish Fingers made my day!

So keen to give them a go I riped open my new box of .Low and behold they taste just like I remember a crispbread to taste like (does anyone else have food memories, had one last night re spaghetti bolognese at school – was the one good thing on the menu) – they have the same texture and taste but with a buckwheat kick – so if like me you like the taste of buckwheat you will love these.

Gluten Free Crisp Bread Ingredients

Corn flour* (50%), rice flour* (49%), sea salt
*= certified organic ingredients

Just checked online and you can buy them from Goodness Direct for £1.79

NB On the Goodness Direct website it says they contain sugar however my box just says the ingredients as described on the Windmill Organics (people who make Amisa Range) website.

I cant wait to give my Gluten Free Crisp Bread a try at lunch with a topping – perhaps some avocado, mackerel or maybe even some sugar free jam… ummm. If you fancy a crunchy gluten or wheat free cracker then these are great – highly recommend.

I also suffer from this combination of food intolerance’s and when first being diagnosed it was a bit daunting as it rules out a number of food groups and also really changes the kind of products you can freely buy in a supermarket. The great news is there are lots of products out there for you to try its just a) knowing what’s out there and b) where to buy it.

For starters check out these two articles as they will give you a few pointers when you have multiple food intolerance’s:

• Newly Diagnosed Food Intolerances
• Multiple Food Intolerance Advise

Living Dairy Free

There are some fantastic alternatives for dairy including lots of great soya, rice and oat based products to replace milk and spreads.

For lots more advice on products and living dairy free, check out our dairy free articles including these:

• Soya and Health
• Bone Health and Dairy Free
• Vegan Diet Explained
• Lactose Intolerance
• Living Dairy Free

Yeast and Wheat Intolerance

Having a yeast and wheat intolerance as a rule means the end to bread as you may know it , as most bread on the supermarket contains both of these. However there is, believe it or not a life after bread.

Wheat and yeast can also be added to lots of other products, so if you buy any packaged products, especially cereals, bars and biscuits then check all the labels. It can be hard at first reading labels on everything but after a while you will get used to what you can and can’t have – and be excited to be on a new food journey of discovery, as there are lots of fantastic tasty products – most of which are healthier than the normal alternatives.

Lots of traditionally labelled free from food (especially gluten free) can be loaded with eggs, sugar, yeast and dairy so make sure you check the labels of all free from products – also in my experience especially with free from breads some can tasty pretty much of cardboard – you are actually better or looking for new products rather than replacements.

Gluten Free Flat Bread, Rye Bread and also baking yourself opens up lots of options for bready style alternatives – also you need to open up your cupboards to the likes of oat cakes and corn cakes as they can be a great filler when needed. Check out our Free From Bread section for lots more products and advice.

From  baking point of view there is some good news as Doves Free From Flour, general chickpea and rice flour are all fantastic for lots of recipes and as you can have sugar and eggs (very jealous)  in you diet you can pretty much make any cake simply replacing normal flour with a classic gluten free flour mix, you might want to look out for a gluten free baking as sometime people with yeast intolerance can react to anything that rises, so you might want to do a trial for example with some Free From Muffins.

Free From Products Online

Leaning what products you can have is the first step then working out where to buy them is the next, there are lots of fantastic websites, health food shops and even the supermarkets are getting better at providing Fussy Foodie friendly products.

Planet Organic – Planet Organic is a haven for nutritious, wholesome organic products including fruit & vegetables, confectionery, dried goods and beer & wine, as well as a range of organic health & well being and mother & baby products

Goodness Direct – Fantastic online health Food Shop

Living a life with a Dairy, Yeast and Wheat Intolerance is no doubt a challenge but the feel of health and well being you get will make it all worth it. Let us know how you get on and any products you find and enjoy,questions or help with specific recipes or product alternatives you need you know where to find us.

“At Raw Health, we use organic raw ingredients & where possible soak and sprout them to bring their natural vitality to life. Then we make delicious snacks at low temperatures to ensure the health-giving nutrients and enzymes stay alive and well.” Raw Health

Flax Raw Crackers Ingredients:

BROWN FLAX SEEDS*(63%), GOLDEN FLAX SEEDS*(13%), SUNFLOWER SEEDS*, TOMATOES*(8%), UNREFINED SEA SALT, CHILI POWDER*(0.08%) *= certified organic ingredients

Made from raw ingredients which have not been heated above 42°C.

Buy from Goodness Direct – £3.99

The Flax Raw Crackers have a different texture to a normal cracker, which I can only describe as more bendy however they are really flavorsome and are great with salad and mackerel for lunch. So if you spot them in the shops give them a try.

“Our new range of delicious jelly beans for those who you who prefer a free from alternative. 20 amazing flavours individually compartmentalised with a flavour guide in the lid. Being virtuous has never been so good!” Jelly Belly

• No artificial colours, flavours or preservatives
• Gelatine Free
• Dairy Free
• Fat Free
• Certified OU Kosher

If you have given Beanaturals a try let us know what you think – just watch out for the sugar rush!

So far I know of two cases of other medical conditions that have had amazing results from treatment via Homeopathy, so I am intrigued to see if it can help me. I am going into this with a cynical, but open mind. I have had promises before of help and also now am 90% used to the food intolerance’s and related symptoms I have since following a restricted diet for  a number of years and also enjoying my time spent writing and researching for Fussy Foodie, however I would truly love to reduce the sensitivity of my food intolerance’s to enable life to be that little bit easier, especially when eating out.

I have had two cases in the last two weeks which have caused me discomfort even when sticking to my very restrictive diet (Sugar Free, Yeast Free, no gluten, no dairy or eggs). For example whilst at a family BBQ I partook in some simple chicken and salad (no dressing) – tasted great at the time but lasted about 10 mins inside my system, you don’t need the details but lets just say the food was in one end out the other. I have put this down to a season rub I since found was put on the chicken which had a small amount of sugar in, crazy that my body should have such a strong reaction – it would be great if my reaction could even just be reduced as it causes such discomfort.

One of the often unnoticed side effects of food intolerances is itching – and this last few days I have had some really annoying itches, mainly on my back,  and its starting to annoy me – this is what finally pushed me into giving homeopathy a go.

On looking into Food Intolerance and Homeopathy I found a great article by Stephen Malthouse on Homeopathy and Food Allergies…

“The homeopathic approach to food allergies may surprise some people: food allergies will completely disappear with proper treatment. This seems to be in contrast to the usual medical approach of eliminating the offending food or using digestive aids and then viewing the patient as cured.

Homeopathic treatment can help strengthen the immune system. After homeopathic treatment, if there is an accidental exposure, the chances of a severe reaction are reduced. In addition, acute homeopathic remedies, such as Apis mellifica for hives, can be added to the conventional treatment.

Homeopathy views food sensitivities (and allergies, too) as an expression of a disturbance in the patients energetic system. This system keeps all the tissues and organs as well as the emotions and intellectual apparatus functioning at optimum level. Under stress, the energetic system will cause certain symptoms, such as food intolerance’s or allergies, to appear. These symptoms are not a disease to be cured in themselves, but a reflection of an underlying, deeper malfunction…

Although homeopaths encourage proper diet and lifestyle, freedom to be able to eat just about anything is the goal of homeopathic treatment.

Constitutional treatment is similar to piecing together a giant jigsaw puzzle: each puzzle piece represents a symptom or characteristic of the patient. Symptoms can be mental, emotional or physical. The patients personality, desires and aversions, past medical history and family history must also be considered. Some puzzle pieces have been smudged by previous treatments, surgery or drugs. Some pieces are missing. A skilled homeopath can recognize the final picture and match it to the correct constitutional remedy.”

Read the full article here…

On the reverse there is a high profile anti homeopathy campaign; “10:23 – Homeopathy: there’s nothing in it”.

10:23 refers to the time at which campaigners across the globe took part in our ‘overdose’ stunt. On January 30th 2010, at 10:23am, over 400 of our supporters swallowed an entire bottle of homeopathic pills in an attempt to raise public awareness about the fact that these so-called remedies have no active ingredients.

There website has a barage of anti homeopathy information including…

“Why does homeopathy sometimes appear to work?

There are dozens of reasons why homeopathy may appear to work for some individuals.

For example, people will often confuse correlation with causation. The human body has a very robust and amazingly intricate immune system, which is capable of fending off all sorts of nasty things all on its own. When someone starts to feel better shortly after taking a homeopathic remedy, they might assume that the remedy has hastened their recovery. Actually, there is no good reason to believe these two events are related. They may have recovered just as quickly without the homeopathic intervention.

Another example is what are known as placebo effects. This is where an inert substance, such as a sugar pill, can be shown to improve the condition of a patient simply because the patient expects it to. Someone using homeopathy may start to feel better because they expect to feel better, not because the homeopathy has actually done anything to cure them.”

I am booked into see my recommended Homeopathist in a few weeks time and will let you know how things go, I will be taking up my food diary again so that I can really test to see any difference that can be made. At the end of my initial research into Food Intolerance and Homeopathy I remain skeptical but really intrigued to see what happens on my Food Intolerance and Homeopathy journey.

Gluten Free Brownie Mix

Ingredients:

*Organically grown & produced.

The brownies were really easy to make, you just have to add eggs and milk to the mix and bake it.  It suggests on the pack that you can add some walnuts so I did but I’m sure they would be almost as good without.

And the verdict?  Well, they went like hot cakes and we all agreed that you wouldn’t know they were gluten free – they are so moist and chocolatey!  My colleague Claire is Coeliac and she gave the brownies a big thumbs up.

I can’t wait to try some of the other Hale & Hearty mixes –  if you haven’t tried the Gluten Free Chocolate Brownie Mix yet find a stockist near you on the Hale & Hearty website.

What you need: Fish of your choice (I had a mixed bag of salmon, haddock and smoked haddock – diced), Gluten free breadcrumbs, gram flour, coriander (or other favourite spice/herb), vegetable oil, a lemon and salt & pepper.

The main challenge was to make a mixture that would stick the breadcrumbs to the fish.

• In a small bowl I mixed a tablespoon of gram flour with a a pinch of coriander, salt and pepper. Then added a squeeze of lemon and a drop of water to get a slightly thick liquid.
• Coat your pieces of fish in the mixture and leave to one side.
• In a large wok heat enough oil to allow a 1 inch covering on the pan (kind of semi deep frying)
• Add a few tablespoons of the breadcrumbs to  plate
• Roll the coated fish one piece at a time in the breadcrumbs to coat them
• When the oil is ready fry the breaded fish gently a few pieces at a time in the pan, turning and browning on both sides.
• Once ready remove the fish from the pan and drain on kitchen paper.
• That’s it the fish is ready to serve.

I enjoyed my Gluten Free Breaded Fish, with peas, mash potato and a big squeeze of lemon. They went down a treat with me and my partner Phil loved them.

Gluten Free Breadcrumbs ingredients:

Wholemeal rice flour, corn flour, organic vegetable oil, rice flour, thickener: guar gum, yeast, sea salt, raising agent: sodium bicarbonate, citric acid.

I have to admit to a classic mistake of not checking the ingredients on this products before I gave it a try. I now realise on writing this article they have a small amount of yeast in them and I am yeast intolerant (oops). Glad to say I didnt have any nasty effects and really enjoyed my Gluten Free Breaded Fish I made with them.

The gluten free breadcrumbs are a great idea as they open up lots of recipe options to those people needed gluten free diets and avoding wheat.

Buy from Goodness Direct for 3.19, also Waitrose, some Asda branches and Planet organic (see stockists)

Let us know your recipes for using gluten free breadcrumbs.

Things you need: Gammon, Agave Nectar, fresh ginger and cloves.

• Soak the gammon either over night in water or added to a saucepan and cover with cold water, bring to the bowl then remove gammon from the pan.
• In a baking tray place two very large pieces of foil and arrange one lengthways and the other widthways, put the gammon in the centre of the foil and fold to seal (leaving room around the gammon  for air to circulate).
• Bake the gammon in a preheated oven – 20 minutes per pound (450 g) – that is 4 hours for a 12 lb (5.4 kg) piece or 4 hours 40 minutes for a 14 lb (6.3 kg) piece.
• 30 minutes before the end of the cooking time, remove the gammon and increase the heat to gas mark 7, 425ºF (220ºC).
• Sounds odd but now peel off all the skin from around the gammon, leaving the layer of fat below in tact.
• Score the fat making a diamond pattern. Stud a clove into the centre of each diamond shape.
• Smother with my special dressing, in a small bowl mix some finely chopped fresh ginger with a large squeeze of Agave Nectar. This alternative glaze will give the gammon a fantastic golden colour and a lovely sweet/spicy taste.

Return the gammon to the tin and bake for a further 30 minutes or until it is a glazed. Leave to rest before serving.

I served my baked glazed gammon warm with potatoes and leeks/courgettes in a dairy FREE white sauce (top tip if using soya milk loosen and flavour the white sauce with a big squeeze of lemon and season to taste). If you are looking for a change to the normal Sunday roast give this recipe a try – it might not be exactly what my mum made but its taste just as good.

Gluten Free Bread Mix Ingredients

Wholemeal rice flour*, corn flour*, wholemeal corn flour*, quinoa sourdough* (quinoa flour*, rice flour*), sunflower kernels*, flaxseed*, carob bean gum*, sesame seeds*, sea salt, baking powder (rasing agent (sodium bicarbonate, cream of tartar), corn flour*), xanthan gum*.

To make the bread I simply added water to the mix, and also a glug of olive oil and placed in a pre heated oven for 60 mins until the bread was brown and crispy.

NB. As recommend by Hale & Hearty I placed an overproof bowl of boiling water in the bottom of the oven while baking the bread.

The bread had a great texture and taste too, great warm from the oven with you favourite dairy free spread, also worked really well toasted.

Buy from Goodness Direct for 3.29, also Waitrose, some Asda branches and Planet organic (see stockists)

Having something that actually looked at tasted like bread was a real treat, so give Hale & Heart gluten free bread mix a try.

The Co-operative Food Stores have a great approach to food retail. They have strong ethics around food sourcing, the environment and supporting British farmers, as well as having a great understanding of health and the importance of a balanced diet which they promote through their green dot scheme, making their customers aware of the nutritional value of the food they are buying.

The great news about their approach to food is that a high proportion of their own brand range are fussy foodie friendly – no added sugars or salt, limited use of additives and preservatives. They also stock a good size range of products you would normally expect to find in a health food shop including Suma products and product ranges catering for free from diets.

My particular favourite is The Co-operative Truly Irresistable Apple Crush, a delicious and refreshing cloudy sparkling apple drink with no added sugar made from apples grown at Tillington Farm, Hereford - perfect to cool off on a summers day whilst basking in the park!

I have also found pasta sauces, pesto, dairy free chocolate and even ready meals that would suit a range of fussy foodie requirements.

As you can tell I am a massive fan of The Co-operative Food Stores. They are a bit of a hidden gem which I am determined to unveil as they deserve to be up there on everyones list of places to shop. Get down to your nearest store and check out The Co-operative Food Stores for yourself.

All I can say is wow I love them and since reading about them I love them even more.

All their products are…“Lovingly handmade, Baked not fried, Gluten free, dairy-free, guilt free, Hand-made to traditional recipes, No Artificial or Refined Ingredients Suitable for Vegans and Supporting small organic farms holdings in India.”

Conscious Food, based in Mumbai, is one of the leading organic food companies in India. Over the last ten years they have developed and nurtured relationships with numerous small organic farms and communities throughout the subcontinent, ensuring a high level of quality and fair trade. Several of the farms are part of organic collectives which directly benefit the community as a whole through supporting schools for the poor, women’s rights, animal welfare, etc.

Conscious Food is an Indian company that has pioneered organic farming and food in India since 1992. It was set up by Kavita Mukhi because her son had a number of allergies and healthy unrefined ingredients were hard to come by.

Conscious Food in India has spent several years developing and nurturing relationships with small organic farms and communities throughout the subcontinent, ensuring a high level of quality and fair trade. Several of the farms are part of organic collectives which benefit the community as a whole through supporting schools for the poor, women’s rights, animal welfare, etc. Conscious Food (UK) Ltd in the UK is a partnership with the Indian company and its objective is to market and distribute all Conscious Food products in Europe.

In 2006 Kristina Locke discovered Conscious Food’s range of snacks whilst on a trip to India and was so impressed to find healthy gluten and dairy free nibbles that tasted good that she brought them to Europe for us all to enjoy over here.

Such a fantastic product with a great story. I loved my first taste of Conscious Food crackers they are really delicate and totally tasty, such a treat to have something alternative to oat cakes with my houmous, so if you see them give them a try (list of stockists).

“Only thing am not keen on is the agave description – if you google ‘agave health fraud’ its a bit scarey, I stopped buying a while ago. Try sweet freedom instead its made in UK from 100% fruit, cheaper and tastes nicer!”

“Did I tell you that I’ve found out that using agave nectar would be bad for me? It is mostly fructose and, because fructose doesn’t stimulate insulin production it can cause added complications for those with diabetes. The science is bafflingly complex (and I don’t claim to understand it fully) but in general the only place a diabetic should aim to get fructose from would be fruit itself since the nutritional benefits outweigh the minuses.”

So intrigued by there questions I wanted to find out more and seeing if I should be buying agave nectar after all… first step was to speak to the people in the know that brought Agave Nectar to the UK.

So is Agave Nectar an artificial sweetener in disguise?

Here’s what the folks at Groovy Food respond, I have published there entire response so that you can get the full low-down – it’s long (but informative) so be warned:

“Thank you for your email.  We do in fact know your site and really love it!  It is a fantastic support for people with food intolerance’s and I myself have recommended it to many people….

We have also been delighted to see our Agave recommend on the site.

We also get some customers saying negative stuff about the agave….much of it taken from some American websites.

We are still quite a small company but began bringing Agave Nectar into the UK from Mexico in 2006.  It has long been a well known and very popular product in the US and we have been able to make it available in the UK and it really has taken off.

The Groovy Food Company’s Agave Nectar is an excellent natural alternative to sugar and artificial sweeteners.  It is completely pure, organic, unrefined and free from any processing chemicals.  It is lower in calories than sugar and 25% sweeter so less is required to gain similar sweetness to sugar.

Importantly, our Agave Nectar has a very low glycaemic index due to its high proportion of natural fructose.  Subsequently, it is an ideal sweetener for those with special diet considerations or who monitor their glucose intake. With its very low glycaemic index level it keeps blood sugar levels balanced so there are no highs and slumps associated with sugar, honey or other syrups.  We have had a great deal of positive feed back from people who suffer from diabetes and are now delighted to have found a sugar and artificial sweetener alternative that they can enjoy.

I so find it incredible that people are comparing artificial sweeteners with Agave.  They need to look closely at the chemicalized manufacturing processes of producing artificial sweeteners and also the very disturbing long term health problems that are linked to using artificial sweeteners before comparing with a natural and organic product such as Agave.

Some of the negative feed back we have had relates directly to an American online magazine article which has been copied and pasted by many other sites, without any back up information or actual research into the validity of the claims.  We have only had a couple of enquiries about this article which I do suggest you take a look at…you may have come across it.  its at http://www.naturalnews.com/024892.html.  We have put together a ’standard’ answer to deal with queries about the article which even the editor of natural news explains is controversial and not necessarily their opinion.  Please do read the article and then carefully our answer to it, which has been put together after a great deal of research.  It seems that natural Agave nectar is being mixed up with high fructose corn syrup and this is where problems are arising.  I felt if you saw our standard answer, it may help you to answer any queries you may get too.

Once you have looked at the natural news article, below is the reply to the few queries we have received about it:

We are aware of this article and a couple of others  by the same authors that are being copied on to many US websites, unfortunately without much back up research.  As the Natrual News Editor does point out, they do not agree entirely with the statements and are mainly concerned about some of the very low quality agave present in the US market place in an increasing amount.

In the US, where Agave has for many years remained one of the most popular alternatives to refined sugar and artificial sweeteners, there has recently been negative press concerning Agave Nectar and it has been proved many times that the source of these complaints are in fact often made by companies and individuals with conflicts of interest, often aligned with competing products. Please be assured that these claims are well balanced by the increasingly large number of websites claiming the virtues of Agave Nectar.

Our Agave Nectar is the product of the organically grown Blue Webber Agave Plant in Mexico. After harvesting, the large pineapple shaped core of the plant, known as the pinas, is crushed and milled. All raw juices are collected. The juice then undergoes a process of filtering to various levels to produce the Rich Agave Nectar and the Mild, the mild being filtered for longer. The filtered product then undergoes hydrolysis, gently heating the juice to a maximum of 161 degrees F (70-72 degrees C). This is the final stage in the production of the Agave Nectar. We do not claim ours to be a ‘raw’ product.

We have visited the manufacturer in Mexico and seen for ourselves the high standard of the manufacturing process which allows us to confidently import the product into Europe.

The organically grown Agave plants are cultivated and produced without the use of chemicals or genetic modification. At no stage of the manufacturing process is the Agave juice either refined or exposed to or treated with chemicals. The Agave Nectar is produced organically and certified by a European recognised body. The product has full traceability.

For every batch produced we receive full certificates of analysis and samples for approval.

We also ourselves independently test these samples with an accredited UK based Analytical Consulting Chemist.

We must emphasise that we only import from accredited organic suppliers in Mexico and we are therefore unable to comment on websites that make claims about the manufacturing processes undertaken by non- organic producers .

There is a great deal of negative press surrounding fructose but this is the fructose found in High Fructose corn syrup, manufactured using chemical processes and high refining.  Agave Nectar fructose is completely different, ours being organic and natural  manufactured without the use of any chemicals or refinement.  They are very different products but increasingly Agave Nectar is being linked and confused with High Fructose Corn Syrup.

We have also heard about several US companies buying Agave in bulk and ‘watering it down’ with high fructose corn syrup.

Concerns about the consumption of fructose have grown steadily over the years due to the increasing amount of High Fructose Corn Syrup  that is now increasingly used by the food industry, especially in the US.  It is a highly refined chemically produced sweetener used in most fizzy drinks and processed foods.  Its addition to so many products has lead to many receiving very high doses of High Fructose Corn Syrup on a daily basis.   We are unable to comment on the effects of High Fructose corn syrup as it is not a product we would ever include in our foods and it would be unethical for us to make any negative claims.  However, it is unfortunate that such a refined fructose is so often confused with a natural organic syrup that has long been used in moderation as a sweetener.

Critics of the article you sent us have also claimed that the comments made by the authors, follow laboratory testing which involved massive doses of pure clinical fructose being fed to rats regularly.  This is not the same  as the  normal moderate daily use of agave nectar in the course of our meals.

Our Agave Nectar is a natural and organic product which is completely free from chemicals and refinement in the manufacturing process used in its production. Although high in natural fructose, it is an excellent alternative to refined sugar and artificial sweeteners.  It has a very low Glycaemic Index and is a slow release carbohydrate which will keep the blood sugar levels balanced and allow the body to absorb it slowly, avoiding the usual sugar rush we associate with sugar, which allows its use by diabetics. Agave Nectar is a sweetener and ideally used in moderation and not in very high doses.

Please do bear in mind that Agave Nectar has been used for many many years in the US before it became popular in Europe and then the UK. In that time, people have been enjoying it without concern as an alternative to sugar.”

Phew that’s your lot – love to know what you all think. For what’s it worth I go by what my body tells me, I get no highs or lows when using Agave Nectar (which I do when using sugar), I love the taste and when used in moderation to avoid sugar I think its great, so I will still buy Agave Nectar when I am next in the supermarket.

“I’ve recently been diagnosed with various food allergies and intolerance’s. During my research I found your website and I’d just like to say what a relief it is to meet other people who have a similar situation as myself.

The foods I am highly intolerant to include: yeast, wheat, all dairy products (including egg), sugar, all alcohol and all E numbers, to name but a few.

I also have environmental allergens including: all pollens, pollutants, sodium lauryl sulphate, to name but a few.

I was diagnosed this Saturday just gone, using an unusual method of testing (see: http://www.allergytest-london.co.uk/).

It seems very over-whelming as it’s both food and environmental allergens which I need to avoid. Being at university it is going to be a huge change on my lifestyle.

I was interested if you had any recipes which were quick – aka on the go so to speak? Also do you have any more information on Candida as I read on your website that you thought that you had that condition? Finally, I’m going to Tenerife on a fieldtrip mid-June, I’ve read your article about travelling abroad and it was very interesting. I just wanted to know what foods can you take abroad? and if you have been to either Tenerife or Spain, did you find any supermarkets which catered for your needs?

Thanks for making such a fantastic website, I intend to make your yeast, wheat, gluten and dairy free bread during the week (see Yeast Free Bread Recipe)!”

Newly Diagnosed Food Intolerance’s Advice

So from a foodie point of view your challenge is to avoid dairy, eggs, yeast, wheat and sugar (inc alcohol).

I have very similar food intolerance’s to you – dairy, eggs, yeast, gluten, sugar, some oily fish and cashew nuts – so I understand the challenges you face.

I would be really interested to hear more about why you decided to have a Food Intolerance Test e.g what symptoms led you to going in this direction and also more details regarding the tests that you had done. (On the Candida I will come back to you about this in separate message as it can make things a little more complex. I would be interested to hear about your journey a bit more which will then help me give you more details regarding my experiences.)

There are lots of recipes and articles on getting started on Fussy Foodie including a recent one I think you will find really beneficial: Multiple Food Intolerance Advise and also Food intolerance on holiday

Travelling with Food Intolerance

Travelling with food intolerances can be a real challenge especially when on a long haul flight as you will need to pack extra food. Airlines can cater for certain foodie requirements but the challenge of certain food intolerances makes it pretty impossible for them. Airlines however do have a couple of options you could take e.g

• Vegan which will be dairy free (see Vegan Diet Explained)
• Coeliac, therefore wheat free but you might find you have dairy in the meal.

With the airline meals I normally plump for vegan and then wing it a little as the coeliac options are often loaded with sugar and egg. Alternately, just go for the normal and see what there is available as there is normally a potato and vegetable option, however be careful as there might be a few things added that you don’t know about, so always pack a few snacks in your hand luggage just in case. The best solution is to eat before you get on the plane – Pret A Manage have stores in a few airports now and they have a few salad options that are great, including the No Salad Dressing and other tasty alternatives.

When travelling be flexible

I am a bit of a 100% er when it comes to my food intolerances, so plan ahead with lots of snacks e.g nuts and oat cakes, and take every opportunity to eat as food I can eat is not always on the menu.  Also most of the time we travel self catering – as the need to have variety and cook for yourself when on a restricted diet comes apparent after a few days.

The great news is Spain especially has loads of options and I have been to both Spain and Maderia recently and found a huge variety of products e.g soya milk, Gluten Free Pasta etc – enough options to keep me going. One good thing to pack is your cereal and a carton of soya long life milk (in your checked in bag) just in case, but most European countries I have been to have soya milk you just need to find a big supermarket.

Spanish food is very tomato and potato based and they tend to cook with olive oil and not butter which makes things a little easier.

In summary – pack lots of  snacks and eat when you can – and also take a list of food words e.g Dairy Free, Wheat Free, Yeast Free, No added sugar etc – this is really important if eating out and sometimes the only way to know if something is OK  for you is to ask.

Quick Recipes for Food Intolerance

I love cooking and previously had a pretty healthy diet which has always made things a little easier for me moving to a Free From way of life. The real challenge with this change of lifestyle is to see it as a positive and really embrace it, the negativaty that might come will only make the process harder. Keep checking to see if what you are doing is working for you – this isn’t an exact science and over and above everything its important to keep a balanced and healthy diet.

Keep it simple and health – lots of spices and herbs for added flavour.

Gluten Free Paste - with herbs, fresh peas, seeds and olive oil

Gluten Free Sausage with Lentils

1. Gluten Free Pasta – love this with Vegan Pesto, carrot and seeds (random I know) | tuna, olive oil, herbs and lemon | Gluten Free Sausages and ragu style sauce (home made – 5 mins to make)
2. Jacket potato – I have a new love for potatoes, after avoiding them for years, I have come to love them. So simple pop them in the oven and an hour or so later crispy heaven – dollop of  Dairy Free Spread, Tomato Pesto and some salad – delicious.
3. Summer salads got to love them – get in some frozen prawns – much cheaper frozen and fast to defrost for a quick meal – prawn salad with avocado is fantastic – and really filling too.
4. Soups – Making up a batch of soup is a great way to get efficient meals – give this recipe a try (see Spicy Squash Soup)- takes a bit more work that usual but its AAAmazing
5. Stews loaded with beans – Pick a weekend and cook a few stews – great for re heating and simple to make. I am into Moroccan stews at the moment  – next time I make one I will post a recipe for you to try.
6. Corn Wraps – Not a recipe but you can make lots with them – fellow Fussy Foodie Claire’s favourite – always takes a packet when away from home.
7. Fish Fish Fish – you gotta love fish – some fresh fish – squeeze of lemon with a few herbies under the grill – done. Load up with some salad or veggies and potatoes.
8. Platter- plate of your favourites things – houmous, guacamole, oat cakes,  Corn Thins, carrot / pepper/ cucumber sticks for dipping, maybe some ham (check for added extras), few mixed seeds – delicious.

Mini platter on the move

Few more recipe ideas and ingredients to get you started:

Sophie I hope this give you some ideas – let us know how you get on with your Newly Diagnosed Food Intolerances.

I am getting hungry just thinking about it – Rick Stein is a food genius. The book its self is packed full with recipes from Thailand, Vietnam and Malaysia and runs alongside the TV show, which if you havent seen is def worth a look too, it will really give you some inspiration to get cooking.

A couple of substitutes to bear in mind for food intolerance’s: Agave Nectar (good when a little sugar is required), and check out Wheat Free Soya Sauce. If you want help tweaking any of the recieps to be friendly for you let me know which recipe you want to give a try and I will send over some tips.

“Rick Stein’s Far Eastern Odyssey is an epic culinary journey along rivers, through jungles and around coastlines. Along the way, Rick visits traditional family-run restaurants, street vendors, floating markets, night markets, fishing villages, and the local cinnamon and rice farmers to learn about the authentic food of the Far East, and to sample the delicious spectrum of exotic flavours.

In Vietnam he tracks down the best recipe for pho, a searing soup of vegetables, shrimp, chilli and fresh mint; in Cambodia he makes kroeung, a kind of aromatic curry; and he samples jhol, a light fish stew, in Bangladesh. Travelling on through Thailand, Sri Lanka, Malaysia and Indonesia, he’ll enjoy (and show us how to make) an array of inspired dishes.”

Rick Stein’s Far Eastern Odyssey is currently on offer at amazon for less than £15…

Watch this space for my take on Rick Stein Far Eastern Odyssey recipes including how to make Thai satay sticks with peanut sauce Fussy Foodie style- which are my BBQ favorite.

This morning I had a email from Annabelle who is new to Fussy Foodie and in need of some inspiration, so I thought I would share my thoughts:

“Two weeks ago I was informed I have a cow’s milk and yeast intolerance. I spoke to a nutritionist and she told me the foods and she said I should follow a wheat free diet to make things easier, but she also mentioned about following a gluten free diet. Dairy is easier to follow as a lot of things state if they contain milk, yeast is the hardest though and what with trying to following a gluten and wheat free diet too I am just about had enough of all of this and not eating much as a result. I have tried a few cereals which are fine but I am not sure how to actually make meal or recipes and have nice things instead of the boring rice cakes that seem to be around. It’s all so stressful. If you could give me any advise / recipe which I would be able to eat it would be very much appreciated.” Annabelle

OK so your challenge is to avoid cow’s milk, yeast, and gluten (including wheat).

I too have similar intolerance’s – dairy, eggs, yeast, gluten, sugar, some oily fish and cashew nuts. I am very jealous you can have eggs as this opens up a lot of doors on the baking front.

The combination of no dairy, yeast and gluten is what makes things a little more tricky and I understand why this has seemed so daunting.

Breakfast Ideas

Breakfast I think is always the easy part of the day – especially when you are at home and have all your kit with you – there is a fantastic range of alternative milks including soya milk, rice milk and oatly milk to name but a few. I actually like a combo of two either oatly and rice or soya and rice – just makes things a little more tasty.
NB. Make sure with any alternative milk they are fortified so you get the daily dose of calcium you might avoid from not having cows milk (see Bone Health & Dairty Free)

Just a few cereals to mention in case you do need some inspiration: assuming you are not a coeliac,  oats (the best: Jordans Porridge Oats) are all good and a really important part of your diet, puffed rice cereal and special gluten free cornflakes are also must have classics. For a special treat try out these Egg Free Pancakes (rice flour and gram (chickpea) flour a must for the cupboard).

No More Bread – What Now?

I am not a rice cake fan – they are too airy and don’t taste that great either, a fantastic alternative are Corn Thins, they crisper and more tasty and also must have are oat cakes (Nairns variety are best as they don’t have anything else added – some other varieties have wheat so watch out for this – the Herb Oatcakes are particular tasty).

I am assuming at this stage you are craving for bread (see Free From Bread) -  I have done lots of different experiments with bread. I think the important thing with bread is that you have to really give it up and then replace it with the new style of bread you can have else you will always compare and never be satisfied. I actually find myself walking down the bread aisle just to smell it, and believe it or not it gives me the satisfaction without having to eat it. On a more positive bready note these gluten free flat breads (Fussy Foodie creation) could help you out and are my fav. Once you have made a couple of batches they are easy to make and great for lunch, with curries and my favourite at the moment Moroccan style stews (recipe coming soon).

Food Processor – Must Have Gadget

On a random note a must have gadget is a food processor – without it lots of recipes you just cant make – so if possible invest in a good one. Mine gave up the ghost last night, was so sad, but also excited at the thought of a new and improved Magimix (anyway enough of my food processor geekiness).

Food Ideas

Back to the food… so no gluten or wheat means no normal pasta – however good news on pasta is there are loads of alternatives (see Gluten Free Pasta) and I actually think they taste better too and much easier to digest. Look out in the free from aisle of supermarkets for free from pasta – can be made from rice flours, corn, vegetables or buckwheat (see Buckwheat – Gluten Free?). The free from pasta come in all shapes and sizes from tubes, to lasagna sheets to spaghetti.

Rice is a must have and also I have come to love the joys of potatoes the last few years and they have now become more of a regular on my menu – a jacket potato is a good lunch alternative.

More food ideas…

• Look out for Gluten Free Sausages – as they rock!  If you are cooking for other people they wont notice any difference and with the weather we are having it’s great to get a few in for a must have summer BBQ (see Barbecuing with Food Intolerances).
• Gluten Free Burger – taste so much better and easy to make and healthier too
• Hummus is a staple on my lunch menu and if you are into chickpeas try these – Healthy Falafel
• Curries are great for Fussy Foodies – just make sure if eating out its cooked in oil and not ghee and check for dairy in any of the recipes (e.g cream). Onion bhaji are normally just made with gram flour and poppadoms are made from lentil flour too – so can all be tucked in to.
• I love Thai and this book is awesome -  Rick Stein Far Eastern Odyssey with some small tweaks most recipes are easily Fussy Foodie friendly (if you are avoiding sugar just watch out for this if you are eating out as Thai can be heavy on the sugar) -  well worth investing in
• I rarely use butter in my cooking but when I do I use Soya Pure: Dairy free spread, no one notices any difference (well that’s what they tell me anyway) and they also now do a sunflower version that is friendly too.

OK I think that’s enough thoughts to get you started – I promise it will get easier. If you let me know some typical meals that you cook and are now struggling with and the kind of foods you are missing I will see how else I can help. Also if you need some sweet ideas come back to me as I have focused on the savoury to get you started.  Let us know how you get on.

“The Raw Banoffee Pie is a delicious vegan dessert that is indulgent and decadent. Made with fresh bananas, a Rapadura ‘cane juice’ caramel sauce, freshly blended cashew cream and a raw chocolate topping this dessert has to be tried to be believed. 100g – £2.00 each”

This Raw Banoffee Pie is vegan raw banana heaven.

It’s a big treat for me as I don’t have sugar in my diet and this has a bnit of “Rapadura Sugar”… Rapadura is an unrefined sugar prized for its unique caramel flavor and fine grain texture. This deliciously pure sugar retains a nutritional value because – unlike other sugars – it is not separated from the molasses stream during squeeze-dried processing.

The Living Food Kitchen has many other raw dessert options (sugar free). You can sample the Raw Banoffee Pie and other flavours at Planet Organic.

No Nuts Just Coconuts Iced Dessert is made from 73% coconut cream (coconut flesh, coconut water), agave syrup, dried coconut flakes, vanilla powder (maltodextrin, vanilla extract) and guar gum.

No Nust Just Coconuts comes in 4 flavours: coconut, mango, chocolate and pineapple. Chocolate will definitely be next on my list! 

I found my tub at Planet Organic. For information about other stockists keep checking the manufacturer website at  http://www.cocadafresco.com/.

I’m really excited about finding this fantastic coconut cream iced dessert as not only does it taste fantastic, its also comparatively low in calories compared with other ice creams making it perfect for the summer months ahead. Tuck in and enjoy!

Described by Rude Health…

“Fruity Date is a warm, sensual start to the day which will leave you glowing all over. Its silky blend of oatmeal and oats is perfectly complimented by dates, apricots and apple pieces, with a dash of cinnamon to make this a truly exotic experience.”

Rude Health Porridge Ingredients:
Porridge Oats,
Jumbo Oats,
Oatmeal,
Dates (12%),
Apricots,
Apple,
Ground Apple,
Cinnamon.

Priced at £3.99

I love porridge and although its a bit pricey its packed pull of flavour and makes a nice tasty porridge treat. If you want to make it last longer I added 50% more oats to bulk it out and spread the flavours. So next time you see rude health porridge pick up an packet and give it a try. If you try the other flavors let us know.

Banana Free From Muffins (6 muffins):

• 8oz Gluten free flour – I used 4oz Rice Flour, 4oz Gram Flour
• 2 1/2 tsps Gluten free baking powder
• 1 large bannana
• 2 tbsps Ground Almonds 
• 1 tbsps Agave Nectar (2 big squeezes)
• 1/2 tsp Salt
• 1/2 tsp Xanthum Gum
• 1/2 pint Rice Milk ( I used Vanilla Rice Milk)
• 3 tbsps Water

Free From Muffins Recipe:

Preheat oven to 200 degrees C (Gas mark 6). Sift the flour, baking powder and salt together. Stir in the ground almonds, xanthum gum and Agave Nectar.

Measure out the rice milk and add at once to the flour mixture and stir to combine thoroughly. (I mixed mine in a food processor for speed)

Pour the free from muffin mixture into special silicone muffin cases or greased muffin / fairy cake tins then bake in the over for 15 – 20 minutes or until a skewer comes out clean. Leave the muffins for a few minutes to cool, then pop them out of the tin or cases.

These free from muffins are wheat, dairy, sugar, egg and soya free and they prove that with a bit of know how about the products available to people with food intolerances, we too can eat foods that we love and enjoy.

PS. I love my “Lakeland Silicone Cupcake Moulds” a must have for Fussy Foodies as free from backing does have a tendancy to stick.

Try them warm with an afternoon hot lemon to brighten up a winters day. We would love to hear you Free From Muffin ideas – I an thinking next time I might try a carrot version.

Dairy free broccoli soup with goats cheese

Broccoli Soup with Goats Cheese Ingredients:
Serves 4

• 50g/2oz Dairy Free Spread (I use Pure it seems to be being good for cooking)
• 1 large onion, finely chopped
• 900g/2lb broccoli, chopped (seperate the florets and stalks)
• 1/4 tsp ground nutmeg
• 1 litre/1 3/4 yeast free vegetable or chicken stock (I use boullion stocks)
• 600ml/1 pint of soya milk (you could also use rice milk)
• 100g/4oz medium soft goats cheese chopped

1. Melt the dairy free spread in a saucepan and add the onions, brocolli stalks and and nutmeg, fry for 5 minutes until soft.
2. Add the brocolli florets, stock and milk then cover and simmer gently under the brocolli stalks are soft.
3. Using hand blender or stand alone blender puree the soup.
4. Add seasoning to the soup to taste.
5. Ladle the soup into the required number of dishes, just before serving crumble some goats chees into each bowl and hey presto your Broccoli Soup with Goats Cheese is ready to serve.

If you wanted to make this soup for freezing don’t add the goats cheese until you reheat the soup and serve.

Just a note for anyone thinking if this recipe is dairy free why does it have goats cheese, goats cheese has a different fat makeup to cows cheese or milk, somepeople that are intolerant to cows dairy find they can have goats dairy products, it is usually lactose that people react to, this is not contained in goats milk.

Enjoy your Broccoli Soup with Goats Cheese!!!

“The UK Food Standards Agency permits the labeling of gluten free oats falling below 20ppm. Ours are certifed gluten free and ELISA tested below 5ppm. This product is licensed by Coeliac UK.

Conventional oat companies do little to prevent the cross-contamination of oats when planting, harvesting, transporting, milling and processing.

Our oats are tested 10 times between planting and harvest to assure seed purity, and then again before they are sealed and packed.“ says Hale & Hearty

I am a big porridge fan but I am quiet fussy how I like my porridge and normally go for quiet a chunky rolled oat something like
Jordans Porridge Oats (not Coeliac tested). Well I have to say I liked them, it has a more porridgy texture than a rolled oat and also quicker to  cook and have what I can only describe as a really clean taste.

Are oats gluten free?

Current medical literature states that most coeliacs can safely eat moderate amounts of uncontaminated oats… more advice on are oats gluten free?

You can buy the gluten free porridge oats from Hale and Heart in Waitrose and online and instore at Planet Organic – love to know what you think too.

I think this might be just what I have been looking for – they have a number of recipe file designs for sale at Strawberry Fool.

Booja Booja Truffles

Raw Booja Booja Truffles ingreidents: Chocolate, (100% cocao solids raw), agave nectar, water from reverse osmosis, raspberry (4%) freeze dried, cocao powder.

Being low Gi, sugar free, dairy free, gluten free, soya free these raw Booja Booja truffles are a Fussy Foodie dream treat – if you give them a try let us know what you think.

For a decent sized jar full of my sugar free cranberry sauce add the following ingredients to a small non-stick pan:

• about 100g cranberries
• a large handful of  chopped dried fruits (I used apricots, prunes and figs)
• the juice of an orange
• a sprinkling of cinnamon and nutmeg
• a couple of teaspoons of cider vinegar
• agave nectar

Simmer all the ingredients until they become mushy and most of the cranberries breakdown (this only takes about ten minutes). Towards the end of the cooking add a squeeze of agave nectar to taste and pop the mixture into a sterilised jar to cool.

That’s it my tasty sugar free cranberry sauce done!

Creamy Mushroom and White Wine Cooking Sauce – (Gluten, Wheat and Dairy Free Sauces )  - Water, Mushrooms (9%), Soya Milk [Water, Soya Extract], Sunflower Oil, White Wine (5%), Onion (4%), Maize Starch, Glucose-Fructose Syrup, Salt, Demerara Sugar, Porcini Powder, Garlic Puree [Garlic, Acidity Regulator (Citric Acid)], Stabiliser: Xanthan Gum, Vegetable Bouillon [Salt, Potato Starch, Yeast Extract, Flavourings, Sugar, Vegetable Oil, Onion Powder, Celery Extract, Acidity Regulator (Citric Acid), Dried Celery, Lovage, Gum Arabic, Pepper Extract, Turmeric Extract, Nutmeg Extract, Lovage Extract], Acidity Regulator (Citric Acid), Flavouring, Chives, Thyme, Black Pepper, Marjoram.

Korma Cooking Sauce  – (Gluten, Wheat and Dairy Free Sauces)  – Water, Coconut Milk (18%), Tomato Puree, Creamed Coconut (5%), Unrefined Demerara Sugar, Dried Fried Onion [Onion, Vegetable Fat, Potato Starch, Salt], Flaked Almonds (1%), Maize Starch, Ground Almonds (1%), Salt, Garlic PurŽe [Garlic, Acidity Regulator (Citric Acid)], Curry Powder [Turmeric, Rice Flour, Fenugreek, Cumin, Mustard, Ginger, Salt, Black Pepper, Paprika, Nutmeg, Chilli, Fennel], Lemon Juice from Concentrate, Flavouring, Coriander Leaf, Cumin, Acidity Regulator (Citric Acid), Ginger Puree, Chilli Powder.

You can find a limited range of Meridian Sauces in larger supermarkets (check out at mySupermarket.co.uk) but you are more likely to find the full range in health food shops or via websites such as www.goodnessdirect.co.uk at a very reasonable £1.79 per jar. It’s not often you find free-from foods that can compete with the regulars on both taste and price but I think Meridian have done it – check out their website for more products www.meridianfoods.co.uk and let us know your favourites.

If you need some motivation to get moving here are my top tips for building up an exercise plan that you will want to stick to – and more importantly that you will enjoy!!

• Keep it varied. I think it’s really important to choose at least 2 different activities and decide which days you will do them on. There are several reasons for this. Firstly, if you just take up one form of exercise (e.g. swimming or a set gym routine) and aim to do it several times a week you are soon likely to get bored and the routine will slip. Also if you only take up one activity (e.g. walking) it might be good exercise but for all-round fitness you should mix it up with something else like weight training, pilates or body conditioning.
• Do it with others. Unless you are very self-motivated you are far more likely to stick to exercise and have fun if you do it with others. Arrange to meet a friend for a jog/powerwalk on a set day or join a keep fit class at a gym or in a local park – British Military Fitness are offering free taster classes in parks throughout the UK and they cater for all levels.
• Build activity into your weekends and holidays. You might choose to do your proper exercise sessions during the week but this doesn’t mean you have to become a lazy couch potato at the weekend! Go for a long walk to a country pub or into town – you can always get the bus back! When you are on holiday hire bikes and explore the local area or stick to off road trails, such as those at Clumber Park, where you can hire bikes and tandems.
• Set specific goals and monitor what you do. Use a pedometer or a stopwatch and keep a record of how far or fast you have walked, cycled, ran or swam. As you get fitter you will knock minutes of your time and seeing how much progress you have made will keep your motivation going. Entering a race or event gives you something to work towards and a real sense of achievement at the end. A 5k Race for Life is a great place to start – register your interest for the 2010 dates here.  

Don’t give up at the first hurdle.

I reckon it takes at least a month to get into a new routine and for it to become a regular habit but if you really hate the activities you are doing or cannot get into a pattern then have a re-think of the types of exercise and times that you work out. Switching from after-work to before-work exercise means you can be up and off before having chance to think of a million excuses why not to go to the gym, pool or out jogging!

Just make sure you get your kit ready the night before so you don’t have to do anything in the morning.

Good luck and if you need some fitness ideas or inspiration get in touch! ]]> http://www.fussyfoodie.co.uk/foodie/3793/fitness-freak-or-phobic/feed/ 1 http://www.fussyfoodie.co.uk/foodie/3750/naked-drinks/ http://www.fussyfoodie.co.uk/foodie/3750/naked-drinks/#comments Fri, 08 Jan 2010 18:45:47 +0000 Miranda http://www.fussyfoodie.co.uk/foodie/?p=3750 In need of a drink with a bit of sustenance whilst shopping this morning I found Naked Drinks range on the shelves at Waitrose. After a quick analysis of the ingredients and the not from concentrate and no added sugar labelling I was sold.

Inside every bottle:

2 ¾ Apples
1/3 Kiwi fruit
½ Banana
a slice of Pineapple
1/3 Mango

also Spirulina, Chlorella,
Broccoli, Spinach,
Blue Green Algae,
Garlic, Barley Grass,
Wheat Grass, Ginger,
Parsley.

For me this juice is a bit of treat as I try not to have too much fruit sugars, however I was too tempted so gave it a try. This naked drink mainly tastes of apple and is really freshening with a bit of a kick from all the added lovelies such as ginger and chlorella.

If you spot Naked Drinks on a shelf near you give it a try and let us know if you try any of the other varieties.

On top of this we have cleaned up the layout and added some key new categories so that you can now search for meal types e.g breakfast, lunch, dessert, dinner, snack – making it much easier to get inspiration when you need it most.

Happy 2010 to all our Fussy Foodie readers and if you have any suggestions of articles, content or functionailty you would like to see on the website get in touch.

“Just been having a lookie at your website – you’ve done really well with it. Wish I could be strict, I’m hopeless and constantly end up with a stomach ache! I need some onion, garlic, peppers, celery free diets too and to keep off wheat, yeast and dairy please.”

Do you have cravings for other stuff or is it the practicality of making things?

“Bread is just so EASY. AND, I can’t be bothered to cook a meal for the girls,something else for my partner and something wheat free for me. Im lazy!”

OK well these gluten free flat breads are the latest Fussy Foodie creation – which could help you out.

With a few possibly new ingredients, they are reallyare easy to make (if your kids like cooking you could get them to help too), taste great and if you make a load you can freeze them.

They are fantastic to pop in the toaster for lunch as a bread alternative. It  takes a bit of technique to get the thickness, size and shape right shape but if bread is a weakness they could be great.

I know it must be really hard cooking for the family and I only have two of us to worry about. Where possible I would try to cook the base of the meal the same and then add the extras for others that you don’t want to have.

• I would think meals with rice are great as all the family can have them also if you eat at different times to the children you can cook a batch and reheat when needed (much better than with potato or pasta).
• With pasta I would make the rest of the family have the same pasta as you (wheat free), I actually prefer it as think its much easier to digest and lighter – then you can add extra topping e.g cheese just to the rest of the family – might sound made but if I make spaghetti bolognese I add cheese to Phils and grated carrot to mine, just gives it another dimension and combining raw and cooked food is meant to help digestion.
• I somtimes make sausage casserole and would normally cook the sausages in the sauce, but to save making two dishes I make the sauce and then just add the sausage at the end – Phils are normal and mine are gluten free sausages. I only do these differently as the price difference is noticeable and Phil also much prefers his fully loaded sausages (who can blame him).
• I rarely use butter in my cooking but when I do I use Soya Pure: Dairy free spread, no one notices any difference (well that’s what they tell me anyway).

If you let me know some typical meals that you cook I will see how else I can help.

“I must try and be strict, it was my New Years resolution – but its gone out the window and it’s only the 7th! I struggle with Breakfast and Lunch. I’ll have  soya sometimes on cereal but I’m not that keen on the taste. I was having eggs, bacon etc.. for break but it’s such a rush before taking girls to school etc.. i skip breakfast – ummm!”

If you don’t like soya milk try oatly milk or rice milk as they have different taste and texture too.

I try to vary what milk I have to make breakfast more interesting. Also in my opinion Alpro Light is the best soya milk by a mile and it’s fortified which you need when not having dairy.

For breakfast I normal have a mixture – seeds, oats and either rice puffed rice cereal or gluten free cornflakes- I don’t get full with rice puffs on there own. A bowl of gluten free cornflakes with a tbsp of oats and a sprinkle of seeds topped with milk of your choice is a good place to start – Jordans Porridge Oats are my favourite – hot or cold.

Nb. You can buy the cearls cereals in most supermarkets.

Good luck to everyone who is coping with Food Intolerances and if you need some inspiration get in touch!

I love the combo of ginger and apple so was excited to see how the ice cream would work out. As with the raw ice creams I have made so far the main base is nuts (cashew nuts)

Other ice cream links: Booja Booja Ice Cream | Home made vegan ice cream | Vanilla Booja Booja

For the basis of the ice cream you need a ratio of 1:1 nuts and water, and the key to the ice cream is how the nuts are processed.

Raw ice cream recipe

In a blender place a large mug of cashew nuts (about 200g), then pulse initially to break up the nuts. After a few pulses put the blender on constant for a few minutes. The nuts slowly break down so that they end up in tiny pieces so that when pressed with your finger they are almost paste like. This is when they are ready, if you are not sure then blender for longer as more pulsing will ensure the ice cream is not bitty.

This is the point when you can flavor the ice cream. So for apple and ginger ice cream I juiced three apples and an inch of ginger in my Lequip Juicer, taste the juice and add more apple of ginger as needed, I like mine with a ginger kick.

In a jug add a mug of filtered water  (same volume of water as nuts) and the ginger/apple mix. Whilst blending the nuts slowly slowly add the flavoured water to the mixture – the slower the better. After a about a third of the water the mixture will change to almost cream like, and then become more watery as the rest of the water is added. Once 1/2 the water is added give the mixture a stir with a spatula to make sure everything is combined and then carry on blending and adding the water until all the liquid is added.

Once the nuts and water are blended you can add two big squeezes of Agave Nectar and a tsp cinnamon (for extra spice) then blended to combine. At this stage taste to check for sweetness and flavouring  as one point to bear in mind is once the mixture freezes the tastes are weaker so over flavour slightly at this stage, else the mixture can end up tasting just of cashew nut.

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good temperature before you add it to your ice cream maker. After 10 mins remove from the freezer and place in your ice cream maker mine takes 30 to 40 mins, the ice cream will be a Mr whippy style. I like to have a sampling at this stage and then add the ice cream to a few small tupperware containers (each being the size for one large portion), this way you can easily get them out of the freezer as individual portions to slightly defrost (say 10 mins) before eating and they are less likely to go icey.

That’s it my apple and ginger raw ice cream recipe – love to know what you think! Sorry no photo but my camera is on the blink.

I really wanted to know if I could save money by swapping supermarkets and I came across this website that allowed me to compare supermarkets without having to go shopping at all of them. A few simple steps later and I had my answer – I really could make a supermarket saving by swapping supermarkets.

You just fill your online trolley at Asda, Tesco, Sainsbury’s or Ocado, through the MySupermarket website, pick the supermarket you normally use and then it will compare supermarkets and tell you what you could be saving if you swapped. You only need to do a few standard items and you will start to see how it all works. Once you have loaded all you items it will post the order across to the supermarket that’s best for check out.

I quickly found out that my supermarket saving could be far greater if I shopped at an alternative supermarket, it was a real eye opener. That was just the start of my delight when I used mySupermarket.co.uk. The website also has access to the supermarket data so you can load your shopping every time you order and compare who you are shopping with to take advantage of the offers you would otherwise not have known about.

It takes 2 mins to register and even if you just check a few items you can soon see if swapping supermarkets will save you money. Also it will…

• Show you if an OFFER really is an OFFER
• Tell you items you should swap to save money e.g. Buying a pack of garlic is cheaper than buying 2 separate bulbs
• Tell you an alternative product that is lower in calories

Above all this the supermarket compare website is easy to use – you can enjoy using just one website making online supermarket shopping easier and you will save money at the supermarket. Try this website out, even to just compare one supermarket basket – Visit mySupermarket.co.uk

One of the new joys since discovering my food intolerances is a new found love of potatos (one of the foods on my to eat list). Now I dont have them often but I have developed a taste for chips and now again treat myself to a bowl normally either from a restaurant, chip shop or home made, but never have I made them from frozen, until now that is.

Whilst browsing the food aisle on mySupermarket.co.uk (great supermarket comparison site), I thought I would check out the frozen chip section and I was shocked to find out the ingredients that most frozen chips contained – milk, wheat , loads of chemically sounding things - yuck. Then I spotted McCain Rustic Oven Chips – made from just two natural ingredients – potatoes and sunflower oil – and with the skin left on, I was sold.

McCain Rustic Oven Chips happen to be the first chip to score ‘green’ on all four counts of the new Food Standards Agency traffic light scoring system. 

McCain say “They are just 3% fat – made from just two natural ingredients – potatoes and sunflower oil – and with the skin left on, McCain Rustic Oven Chips have a fuller flavour with the natural goodness of the potato maintained. Straight from the field, the potatoes are prepared simply – washed and chopped – just as you would in your kitchen at home.”

McCain Rustic Oven Chips are available in leading supermarkets now, RRP £1.69.

Now these are still chips  but healthier ones – so if you are need of a treat and want to grab something from the freezer, a plate of steamed veggies, piece of grilled  fish and McCain Rustic Oven Chipsare great – just pop in the oven for 20 mins with a sprinkle of herbs and you are done.

Gluten Free Flat Bread Ingredients:

• 300g gram flour
• 300g gluten and wheat free bread flour
• 1 tsp sea salt
• 2 heaped tsps gluten free baking powder
• Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs or even cinnamon
• 6 tbsps olive oil
• Warm water

Flat Breads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.

When you’re ready to cook your flat breads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flat bread is approximately 1cm thick (mine seem to end up thinner than this which still works).

Heat a dry frying pan on a medium high heat and cook the flat breads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

If you make a batch keep some aside to cool then pop in the freezer, easy to pop in the toast to warm up again.

Some examples of how I have used my Gluten Free Flat Bread so far: spread with some Sugar Free Fruit Spread, use with a curry a bit like a naan, with special Sugar Free Baked Beans or simply just spread with some dairy free spread and enjoy!

Jamie Oliver Inspired Roast Lamb Ingredients: (serves 6)

Lamb Marinade:

• 1 medium leg of lamb on the bone (approx. 2 kg)
• 8 juniper berries / handful of fresh cranberries (I used cranberries as I already had them in my fridge)
• 8 spring onions, trimmed and chopped
• 2 cloves of garlic, peeled and chopped
• Bunch of fresh mint, leaves picked
• Salt & pepper
• Olive oil

Salsa:

• 3 fresh red chillis
• 2 green peppers
• Small bunch of fresh mint, leaves picked
• 2 spring onions, trimmed
• 3 ripe plum tomatoes / 8 ripe pomodorino tomatoes
• Salt & pepper
• Extra virgin olive oil
• Swig of white wine vinegar
• 1 heaped tsp sumac (optional, we couldn’t get hold of any so left this out and it still tasted good)

Jamie Oliver Inspired Roast Lamb Recipe:

In a food processor blitz the berries, spring onions, garlic and mint leaves with a good pinch of salt & pepper and a glug of olive oil to make a paste.

Lay the lamb on a board and pierce around the leg with a small knife, then use your finger to make the holes bigger. 

Now rub the marinade all over the lamb and work it into the holes.

Wrap the lamb in clingfilm and leave in the fridge to marinate for at least 2 hours, overnight if possible.

Take the lamb out of the oven and leave it to stand to come to room temperature. Preheat your over to its top temperature. Put the lamb on a roasting tray, season all over with salt then put in the over. Turn the temperature down to 200 degrees / gas mark 6 and roast for about 1 hour for a 2kg leg, about 1.5 hours for a 3kg leg. When the meat comes away from the bone, take it out of the oven, tip any juices into the roasting tin, cover the lamb with foil and leave to rest for 15 – 20 minutes.

Meanwhile make your salsa. Prick your chillies and put them and the peppers over a flame on the hob or into a hot dry griddle pan, turning them until black and blistered all over. Place them in a bowl, cover with clingfilm and allow them to steam for 10 minutes. Peel away the skins, then chop the flesh on a board with the mint leaves, spring onions, tomatoes and a pinch of salt. When it is the texture you are happy with, place in a bowl with a swig of extra virgin olive oil and add the white wine vinegar and sumac (if you are using it). Taste and season to your liking.

Side Dishes

To accompany the lamb and salsa, Jamie Oliver recommonds making a side dish of beans and flatbreads. We used both of his suggestions, create our own fussy foodie friendly versions. These dishes were a great accompaniment to the meal, here are the recipes:

Bean Side Dish

Bean Side Dish Ingredients: (serves 3)

• Tin of haricot beans
• 1/2 tin chopped tomatoes
• Salt & black pepper
• Lamb juices from roasting tin
• Hot water

Bean Side Dish Recipe:

After removing the lamb and tipping out the juices, place the roasting tin on the hob on a medium heat. Pour in a splash of hot water and mix with the lamb juices. Stir slowly and let it heat through. Add the beans and chopped tomatoes and stir together. Add hot water to achieve the consistency you desire, taste and season accordingly.

Flatbread

Flatbread Ingredients:

• 300g gram flour
• 300g gluten and wheat free bread flour
• 1 tsp sea salt
• 2 heaped tsps gluten free baking powder 
• Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs, sumac
• 6 tbsps olive oil
• Warm water

Flatbreads Recipe:

Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.

Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there!  Place the dough back in the bowl, cover and leave to relax.

When you’re ready to cook your flatbreads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flatbread is approximately 1cm thick.

Heat a dry frying pan on a medium high heat and cook the flatbreads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.

(Note – these flatbreads can be reheated or once cooled, can be frozen for another time).

And there you have it, a full on feast…. 

A BIG thank you goes out to Jamie Oliver for sharing his recipes and so allowing us to make Jamie Oliver Inspired Roast Lamb. We highly recommend it. Let us know what you think!

For my Stuffed Baked Apple recipe, I have used a cranberry and hazelnut filling. This is a very seasonal, delicious filling combining the crunch of the hazelnut with the tartness of the cranberries and the sweetness from the agave nectar oozing into the apple – yum!

Stuffed Baked Apple Ingredients: serves 4

• 4 x Bramley Apples (1 per person)
• 100g fresh cranberries
• Handful of chopped hazelnuts
• Splash of Orange Juice
• 1 tbsp of Agave Nectar

Stuffed Baked Apple Recipe:

Add the fresh cranberries to a saucepan, squeeze in the agave nectar and enough orange juice up to the level of the cranberries. Place on a medium heat until the cranberries begin to simmer, turn the heat to low and leave to stew for 5 minutes, stirring regularly. Taste and add more agave nectar if required.

Meanwhile, prepare the apples. Using an apple corer, remove 3/4 of the apple core, ensuring all the pips are removed whilst leaving a base layer of apple to keep the filling in. If you do not own an apple corer, you can use a knife and teaspoon instead.

Once all the apples are cored. Pierce the skin of each apple, all the way around to aid the cooking process.

When the cranberry mixture is ready, remove from the heat, place in a mixing bowl and stir in the chopped hazelnuts.

Place the apples on a baking tray and pour the cranberry mixture evenly between each apple.

Place in the oven for approximately 30 minutes. Remove from the oven when they are soft / your desired texture. Overcooking the apple will cause them to collapse so keep a watchful eye on them!

Serve with a dollop of Oatly Cream, Vanilla Booja Booja Ice Cream.

Stuffed Baked Apple – delicious, seasonal, heart warming english food fussy foodie style!

For those of you have tried vegan ice cream of this nature its main base is nuts, more often than not cashew nuts and the process to make the  home made vegan ice cream is really straight forward.

For my recipes so far I have always used cashew nuts as the basis (but I will be trying other types of nut soon so watch this space) as this is what is used in all Booja Booja Ice Cream.

For the basis of the ice cream you need a ratio of 1:1 nuts and water, and the key to the ice cream is how the nuts are processed.

How to make home made vegan ice cream

In a blender place a large mug of cashew nuts (about 200g), then pulse initially to break up the nuts. After a few pulses put the blender on constant for a few minutes. The nuts slowly break down so that they end up in tiny pieces so that when pressed with your finger they are almost paste like. This is when they are ready, if you are not sure then blender for longer as more pulsing will ensure the ice cream is not bitty.

In a jug add a mug of filtered water  (same volume of water as nuts). Whilst blending the nuts slowly slowly add the water to the mixture – the slower the better. After a about a third of the water the mixture will change to almost cream like, and then become more watery as the rest of the water is added. Once 1/2 the water is added give the mixture a stir with a spatula to make sure everything is combined and then carry on blending and adding the water until all the liquid is added. You will then have a watery cashew tasting mixture. This is when the fun starts.

Once the nuts and water are blended you can start to flavor your home made vegan ice cream. So far I have tried raw cacao (choccy style) and today raspberry, both are delicious. For my raspberry version I added a punnet of frozen raspberries and a two big squeezes of Agave Nectar, then blended to combine. At this stage taste to check for sweetness and flavouring  as one point to bear in mind is once the mixture freezes the tastes are weaker so over flavour slightly at this stage, else the mixture can end up tasting just of cashew nuts.

Amazing what you can do with some nuts and a few berries

Once the mixture is ready, place in a bowl and in the freezer for 10 mins. This puts it at a good tempurature before you add it to your ice cream maker. After 10 mins remove from the freezer and place in your ice cream maker mine takes 30 to 40 mins and then its home made vegan ice cream Mr whippy style. I like to have a sampling at this stage and then add the ice cream to a few small tupperware containers (each being the size for one large portion), this way you can easily get them out of the freezer as individual portions to slightly defrost (say 10 mins) before eating and they are less likely to go icey.

NB. If you give my home made vegan ice cream a try not in an ice cream maker, let us know how you get on.

Straight from the ice cream maker dairy free raspberry icecream

It still amazes me that I can make ice cream from nuts – healthy, delicous and just yummy. I will update with some more home made vegan ice cream recipes soon…I am thinking perhaps apple and cinnamon might be good?

Gluten Free Muesli – Price £3.99

Ingredients: Rice Flakes, Soya Flakes, Raisins, Sultanas, Millet Flakes, Broken Brazil Nuts, Chopped Dates, Chopped Apricots (With Preservative Sulphur Dioxide)

The gluten free muesliis loaded full of raisins and the rice flakes and soya flakes replace what would normal be oats or wheat flakes. The muesli has a good crunch to it and a nice taste, however for me the ratio of dried fruit is much too high and makes it an overly sweet option, also the lack of any nuts or seeds is really missed, so to fully enjoy the cereal I would suggest adding your own selection when you give it a try.

I have always loved Indian food and you will often find me in the kitchen whipping up a tasty curry or two, the recipes are so verstaile and most recipes are very friebdlty to people with food intolerances and if not possible to adapt. My top tip curry tip fo those that can’t eat tomato try out one of the many curries you can make with cocount as a base – delicious!

Made with just gram flour (chickpea), potato and loads of spices these Gluten Free Pakora packed a real taste punch and I am hoping to see Afias next time I pop along to the farmers market in Warwick, where I might pick up some of of the other tasty Indian treats on offer.

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food intolerance diary coming soon so watch this space.

Living with multiple food intolerance’scan be challenging at times but I have to say it can be fun too. When I sat down with Phil and Claire this weekend to watch the ever addictive X Factor with our cheeseless, yeast and gluten free pizza with a fantastic salad and then my version of chocolate raw ice cream I was in heaven.

Since discovering the key to my health was not how much or what I was eating but working out what my body didn’t like me eating I have never felt better. Checking labels, reading menus over and over again, checking ingredients with waiting stay, reminding friends and families of your eating challenges can be a pain. However once you get in the swing of things believe me eating in and out (e.g Saf Restaurant) with multiple food intolerance’scan be enjoyable and it can be a great journey discovery with all the new foods out there you can eat and recipes to try. My biggest tip for anyone new to food intolerance or struggling, is to focus on what you can eat and not what you can’t.

Two Fussy Foodies happy in Saf Restaurant - Claire, Miranda.

For any advice with multiple food intolerance’s or if you are struggling with recipes or just don’t know where to start – Get in touch.

That is until I found Cofresh Bombay mix in Asda last week.

Bombay Mix Ingredients:
- Puffed rice
- Vegetable Oil
- Gram Flour (Chickpea)
- Peanuts
- Spices
- Salt

I am so loving Cofresh bombay mix! Look out for a pack it in larger Asda stores and you can also order it online at Cofresh. All of Cofresh products are suitable for Vegetarians, some are suitable for Vegans and Gluten Free too, so worth checking out the full range of products.

Are all probiotics the same?

No, there are lots of different types of bacteria and different products will provide varying doses, strains and quality. To have a beneficial effect the ‘friendly bacteria’ need to survive all the way to the lower bowel and any worthwhile probiotic should contain at least 1 billion bacteria per dose.

What types of symptoms can probiotics help with?

Scientific studies over the last few years have shown positive results for certain probiotics and IBS, including reductions in pain, bloating, flatulence and bowel habits.

How much, how often and for how long should I take probiotics?

Always follow the advice on the product label regarding refrigeration and storage to ensure that sufficient amounts of the probiotic bacteria survive long enough to be beneficial to the gut.

A probiotic should be taken for at least a month whilst monitoring the effect on symptoms. If you don’t see any improvement after this time consider trying a different product.

What is the most effective probiotic product?

A recent review* of all the available research into probiotics for IBSconcluded that Bifidobacterium infantis 35624 is currently the most effective strain. It was shown to reduce abdominal bloating, pain and improve bowel habits after four weeks. Bifidobacterium infantis 35624 is marketed as Bifantis and produced by Procter and Gamble in a supplement called Align. Align is not yet available in the UK but you can buy it from the US  – free shipping and $50 (about £30) for 49 capsules on www.quick2you.com

Other products that have been researched and shown positive results include:

• Activia yoghurts (bifidobacteria and lactobacillus strains) – several well-conducted studies have shown benefits in IBS, including reflief of bloating and constipation
• VSL#3 powder supplement (combination of several bifidobacteria and lactobacillus strains) – shown to reduce wind, bloating and diarrhoea

What if I am lactose / dairy intolerant?

You would need to choose a suitable capsule or other supplement rather than a yoghurt or fermented milk drink. Align is lactose, soy and gluten free. VSL#3 (www.vsl3.co.uk) contains traces of gluten, soy, lactose and skimmed dehydrated milk.

 *Brenner DM, Moeller MJ, Chey WD, Schoenfeld PS. The utility of probiotics in the treatment of irritable bowel syndrome: a systematic review. Am J Gastroenterol. 2009 Apr;104(4):1033-49.

Get in touch with you experience of using probiotics and especially like to hear from those using probiotics for IBS.

If you have more than one intolerance / allergy, please read the ingredients before purchasing. These meals and soups will suit a gluten free diet, yet they may contain other allergens such as dairy, yeast, nuts.

The pack, which includes 5 meals and 3 soups, usually retails at £18 + delivery.  Being a Fussy Foodie reader, you can order the pack for just £9 + delivery, giving you a 50% saving!

All you need to do is log on to the Look What We Found website and enter the code ‘fussy1‘ on the payment page of the checkout (just above where you would need to enter your card details). Then click on Confirm to take you to the confirmation page, here you need to check that you have confirmation that the code has been accepted and discount applied, before clicking the final ‘Confirm Order’ button to complete the sale.

This is a great offer from Look What We Found, if you’re looking to try something tasty and new I would highly recommend making use of this great discount opportunity.  Shop til you drop, then re-fuel with some tasty gluten free goodness!

Toasted Corn Tortillas Ingredients: (makes 32 triangles)

• 2 x Corn Wraps
• 1 egg yolk
• Savoury topping of your choice – I used sea salt. Seeds e.g. sesame, poppy, linseed, flaxseeds would work well.

Toasted Corn Tortillas Recipe:

Preheat the oven to 250 degrees.

Cut the Corn Wraps into triangles. Spread a thin layer of egg yolk to each triangle. Sprinkle with your chosen topping.

Place on a baking tray at the top of the preheated oven for 3 minutes (watch them closely to avoid burning!).

Remove from the oven and allow to cool.

Enjoy as an afternoon snack or with a choice of tapas, dips or as an accompaniement to Dairy Free Guacamole and chilli.

Saf Restaurant is a delight in many ways and here are a few highlights to tempt your tastebuds.

For our starter, we went for the tasting platter which enabled us to try a sample of a range of dishes on the menu. The highlights for me were the olive cashew cheese with flaxseed cracker and surprisingly, the raw cauliflower rice wrapped in vine leaves – both were delicious.

For main course, between us we chose the lasagna, raw mexican tacos, pad thai and the thai green curry.

The lasagna was tasty, though slightly one dimensional, with the flavour being very samey throughout the whole dish which was a shame as the dish was presented beautifully. The tacos were very clean and with the taco shell being made from celeriac were very interesting to try, but again they unfortunately were slightly one dimensional. The pad thai and the thai green curry however, were packed full of incredible flavours. The pad thai was made with courgette and carrot noodles, topped with sprouted lentils, enoki mushrooms and mixed with a chipotle almond sauce bringing the whole dish together. The thai green curry, one of few hot dishes on the menu, had a real depth of flavour with the coconut, coriander, chilli and sweet basil combination. 

We ended the evening with desserts.  We ordered a papaya sorbet, an apple cake and a coconut cheesecake served with apple sorbet – yum, were they good. The papaya sorbet was very smooth and cleansing, a great dessert if you’re feeling full but fancy something cool to finish.  The apple cake was moist and flavoured with cinnamon which is always a great combination.  The winner by far was the coconut cheesecake with apple sorbet – wow, wow, wow! I was grinning from ear to ear and when Miranda tentatively suggested we order a second, I jumped at the chance. A great excuse for a pre-birthday celebratory pudding!

Saf Restaurant prides itself on offering nutritious and flavoursome raw vegan dishes. The menu changes daily to take advantage of seasonal produce and the dishes are complimented by an extensive range of organic and biodynamic wines. They also have a great Mixologist who will be happily whip you up a Horse’s Neck, a Kiss Me Kate, or whatever takes your fancy from their inventive cocktail list, both alcoholic and non alcoholic.

Saf Restaurant offers incredible food and drinks and the staff make the whole experience an absolute pleasure. Saf Restaurant comes highly recommended by us at Fussy Foodie and if you pay them a visit, we are sure you will agree.

There are three flavours: Raw Pumpkin Pie, Raw Chocolate Mousse and Raw Lemon Cheesecake.

NB. They are all raw, dairy & egg free and have no added sugar, sweetened purely by Agave Nectar.

The chocolate one is silky smooth with a deep chocolate taste, whilst the tang lemon cheesecake with its smooth and crunchy bottom is richer and tangy to taste. After much deliberation and lots of tasting my favorite might even be the surpise Raw Pumpkin pie; deeper in flavour with the extra crunch can’t wait to visit Planet Organic in London for my next tasting session of these seriously tasty and Fussy Foodie friendly raw desserts.

NB. Also as part of a healthy balanced diet and to avoid energy low’s I am aiming to eat 5 times a day; three main meals and two proper snacks (all of which must contain some protein). Each main meal needs to be eaten slowly with a balance of 1/4 carbs, 1/4 protein and 1/2 vegetables.

So here goes the latest on my food diary:

NB. In my food diary I have not included all the water, mugs of Ginger tea and Licorice Tea I drink.

More updates on my food diary coming soon so watch this space.

It’s A Free World range of allergen free sauces and ready meals are made by the team at Look What We Found.  There are currently 2 ready meals and 2 cook in sauces within the range (with plans for future expansion)

• Fragrant Thai Chicken Curry with Red Chilli Coconut & Rice
• Moroccon Spiced Chickpea Tagine with Fruit & Harissa
• Indian Korma Sauce with Cumin, Cardamon & Rich Coconut Cream
• Indian Tikka Masala Sauce with Creamed Coconut and Indian Herbs and Spices

All of these products are available at Tescos as well as online through Look What We Found online store. 

To find out more about the It’s A Free World products and keep up to date with new product developments, visit their website at www.itsafreeworld.co.uk.