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Chickpea & Cucumber Salad
BBQ season is well under way and often there are plenty of BBQ meat dishes that are shared for you to try. However, if you're not eating meat it can sometimes be a challenge finding new and exciting recipes to try. So here is a lovely low FODMAP chickpea salad recipe that you can rustle up for both guests and yourself.
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Course Main Dish
Prep Time 15 Mins
Servings
Servings
Instructions
  1. Heat a large skillet over medium heat. Add olive oil, chickpeas, sumac, and cumin. Stir well, coating the chickpeas with the spices.
  2. Lightly fry the chickpeas until the chickpeas are warm and starting to pop then become golden.
  3. Add in the lemon zest, lemon juice, and a pinch of salt. Chickpeas should be golden and hot but not crisp. Set aside to cool.
  4. Combine the cucumber, tomatoes, onion, and coriander in a bowl. Add in the chickpeas and stir until the salad is well combined.
  5. Serve with extra lemon juice, olive oil, and sumac, if desired.
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Colourful Stir Fry
Feeling tempted by a Chinese Take Away? Try my 'Fake Away' version for something that is Low FODMAP, a lot more nutritious and tastier too!
stir fry
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Person
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
Person
Ingredients
stir fry
Instructions
  1. In a jug mix together the olive oil, fresh lime sea salt & black pepper, set aside.
  2. Heat the coconut oil in a wok or large pan, drain the tofu, press and slice. Wash all your veg and slice into bite sized pieces.
  3. Add your tofu to the pan and sauté stirring every minute or so until the tofu is nicely browned and the moisture has cooked off.
  4. Add all your veg to the pan, it may seem a lot but it will cook down! Fry for 4-6 minutes.
  5. Stir in the dressing and serve.
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Aubergine Dip
Aubergines are a great source of dietary fibre as well as being a good source of vitamins B1, B6 and potassium. A small serving of this aubergine dip with plenty of Crudités is a welcome healthy addition to any picnic.
Aubergine dip
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Prep Time 10 Minutes
Cook Time 50 Minutes
Servings
2tbsps per serving
Ingredients
Aubergine dip
Instructions
  1. Heat oven to 200 degree C. Wash aubergine. Cut a shallow slit down one side of aubergine Place in a baking dish. Place aubergine on lower oven rack and bake 40 minutes. Move to upper oven rack and bake 5 to 10 minutes more to char the skin.
  2. Let aubergine cool until easy to handle. Peel the skin off and discard.
  3. Place the aubergine flesh in a food processor. Add the tahini, olive oil, lemon juice, salt and red pepper flakes. Pulse until smooth.
  4. Pour into a serving dish, and sprinkle with the smoked paprika and parsley. Serve with Crudités. A low-FODMAP serving size is two tablespoons!
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French Beans & Mangetout With Hazelnut & Orange
A wonderful nutty salad that works perfectly mixed in with zesty orange! If you haven't yet discovered the delights of hazelnut oil then this salad is sure to become a staple within your salad favourites. A tasty salad that can be prepped ahead of time.
French bean and mangetout recipe
Prep Time 10
Cook Time 10 minutes
Servings
Ingredients
Prep Time 10
Cook Time 10 minutes
Servings
Ingredients
French bean and mangetout recipe
Instructions
  1. Preheat the oven to 180°C
  2. Trim the stalk ends of the French beans and the mangetout, keeping the two separate.
  3. Bring plenty of unsalted water to the boil in a large saucepan. Blanch the beans in the water for 4 mins, then drain into a colander and run them under water until cold. Leave to drain and dry.
  4. Repeat with the mangetout, but blanching this time for 1 min.
  5. While the beans are cooking, scatter the hazelnuts over a baking tray and roast in the oven for 10 mins. Leave until cool enough to handle, then rub them in a clean tea-towel to get rid of most of the skin.
  6. Roughly chop the nuts.
  7. Remove the zest from the orange in strips (using a vegetable peeler) then slice each piece of zest into very thin strips.
  8. Combine all the ingredients, drizzle with olive oil and season with salt and pepper.
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Ginger Tea Recipe
This warming ginger tea is not only tasty, but also contains anti-viral properties so is great for your health and to keep your immune system strong.
ginger tea
Cook Time 20 minutes
Servings
litre
Ingredients
Cook Time 20 minutes
Servings
litre
Ingredients
ginger tea
Instructions
  1. Finely chop in a blender or grate about 4-5 ozs of fresh root ginger
  2. Place the grated/chopped up ginger into a pan with 1 litre of filtered water
  3. Bring it almost to the boil but don’t allow it to reach boiling point as this will decrease the properties of the ginger
  4. Then turn it down to a simmer for 15 minutes on the lowest heat
  5. Drain the hot ginger liquid and serve
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Raw Vegan Pizza
This oil free, salt free and low fat vegan pizza is tasty and SIBO friendly! A courgette crust, layered with a tomato and lemon sauce and topped with tasty veggies such as tomatoes and avocados. Enjoyable for the whole family!
vegan pizza
Servings
pizza
Ingredients
Crust
Toppings
Servings
pizza
Ingredients
Crust
Toppings
vegan pizza
Instructions
  1. Spiralise the courgettes into noodles with a spiraliser or a cheese grater if you don't have a spiral slicer
  2. Blend the rest of the ingredients until smooth, adjusting according to taste and add this to the spiralised/sliced courgette
  3. Spread this thickly and evenly into a circle on a dehydrator tray and dehydrate at 45°C for 6 hours or so, until pliable. (Note: you can use your oven at it's lowest temperature if you don't have a dehydrator. Keep checking on your crust as it is drying though, because everyone's will turn out different.)
  4. Flip over and do the same again
Sauce
  1. Blend all the ingredients together and smooth onto the crusts' surface
Toppings
  1. Halve the tomatoes thinly slice the avocado, add into a bowl with the other toppings
  2. Coat the toppings in the apple cider vinegar
  3. Place in a warm spot, dehydrator or oven for around 40 minutes until they soften
  4. Add the toppings to the pizza, slice and enjoy!
Recipe Notes
Recipe originally taken and adapted from: https://www.thisrawsomeveganlife.com/2014/04/ultimate-raw-vegan-pizza-low-fat-oil.html
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Green Dream Detox Juice
The ultimate green juice, naturally sweet with apple, spinach and parsley. The kick of the ginger and lemon will wake you up in the morning!
Green Dream Juice
Prep Time 8 Minutes
Cook Time 2 Minutes
Servings
People
Ingredients
Prep Time 8 Minutes
Cook Time 2 Minutes
Servings
People
Ingredients
Green Dream Juice
Instructions
  1. Rinse everything thoroughly.
  2. Chop the apple, cucumber and ginger into thin pieces small enough to easily go through the juicer.
  3. Cut away the yellow peel from the lemon, leaving most of the white pith and lemon flesh. Cut into slices and remove any seeds.
  4. Reserve about half of the lemon.
  5. Turn the juicer on and push everything through, alternating between the greens and the firmer cucumber, apple and lemon. When everything but the reserved lemon has been juiced, stir the juice and taste for tartness.
  6. Add the remaining lemon if you feel it can take it. Or if the juice is too tart, consider adding a couple scrubbed unpeeled carrots or another cored apple.
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Healthy Vegan Pumpkin Fudge
Healthy vegan version of pumpkin fudge for a halloween treat.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Chop your pumpkin into squares and place in a pan with water. Bring to a boil and cook until the pumpkin is soft.
  2. Drain the pumpkin, then place it into a food processor to make a pumpkin puree.
  3. Add the pureed pumpkin along with the other ingredients into a pan and stir together
  4. Once mixed, pour into a dish with baking paper
  5. Freeze for at least 3 hours. When you remove it from the freezer give it 1 hour then serve!
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Cashew Nut Cream
Raw, vegan, dairy free alternative to cream
strawberries and cream
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
Course Topping
Cuisine Dairy Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Passive Time 2-8 hours
Servings
people
Ingredients
strawberries and cream
Instructions
  1. Soak the cashew nuts in filtered water for at least 2 hours, but preferably overnight for around 8 hours
  2. Drain and rinse the cashews and blend them - you can add clean filtered water a tablespoon at a time to get a thinner cream or blend without to get a thick cream
  3. Blend in 1-2 teaspoons of vanilla essence (or your vanilla pod) and 1 tbsp of maple syrup, honey or 2 soaked and pitted dates to sweeten
  4. Store in fridge in a glass jar for up to a week (if it lasts that long!)
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Turmeric Latte
Why not jazz up your morning coffee or brunch by adding a little turmeric to your latte? Turmeric has been proven to have a number of health benefits such as lowering inflammation. Why not try it in your coffee and see if it becomes part of your morning routine?
2 cups of turmeric latte
Cook Time 5 minutes
Servings
mug
Ingredients
Cook Time 5 minutes
Servings
mug
Ingredients
2 cups of turmeric latte
Instructions
  1. Heat the coconut oil in a small pan
  2. When melted, add the spices and allow to heat for around 30 seconds, being careful not to burn them
  3. Add the coconut, almond or cashew milk, stirring well, and heat gently
  4. When heated through, add 4 drops of natural stevia to sweeten
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Creamy "Smoked" Dairy Free Raw Vegan Cashew Cheese
Quick, easy, tasty, dairy free vegan and raw (!) "cheesy" alternative for dipping or spreading
Course Apperitif
Cuisine Vegan
Cook Time 15 minutes
Servings
small tub
Ingredients
Course Apperitif
Cuisine Vegan
Cook Time 15 minutes
Servings
small tub
Ingredients
Instructions
  1. Drain and rinse the soaked cashews and place in blender.
  2. Blend the cashews with the juice of 1 lime until smooth and creamy (you may need to add a tiny bit of filtered water if your blender is not powerful).
  3. Add all the other ingredients and blend well.
  4. Serve with some celery and carrot sticks for dipping.
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Raw Vegan Blueberry Cheesecake
Simple, tasty, dairy-free and guilt free blueberry cheesecake
picture of a raw vegan blueberry cheesecake
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
Course Dessert
Cuisine Vegan
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Base
  • 2 cups almonds unsoaked
  • 10 dates soaked 8-12 hours in filtered water
Topping
picture of a raw vegan blueberry cheesecake
Instructions
For the base
  1. Whizz up the almonds in a high powered food processor or blender until they form fine crumbs.
  1. Finely chop the soaked dates, add to the blended almonds and blend until well combined.
  2. Spread the blended mixture onto the bottom of a spring form cake tin.
For the topping
  1. Whizz up the bananas, blueberries and maple syrup and pour over the base.
  2. Refrigerate or freeze for at least two hours until set.
  3. Once set, top with blueberries.
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