As a self-professed cheese lover, the more pungent, the tastier. An acquired taste in which many of the vegetables typically harvested in March are incorporated (spring onions, spinach and broccoli), I like to enrich this earthy soup with the full-bodied flavour of blue cheese -- and it's still FODMAP friendly. Serves 6 Prep time: 10… Continue reading FODMAP friendly soups: broccoli and blue cheese
I'll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you. Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi's legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.
Most shop-bought gluten free granola is grossly expensive. I still envy those who can eat the ordinary kind for almost half the price. But it amazes me just how simple it is to make. Get more bang for your buck and try it yourselves!
My love of shakshuka extends the traditional Israeli--adopted-Western hangover cure. Instead, I’ve decided to use it as a tasty base to my homemade buckwheat pizza. Inspired by pioneering FODMAP blogger Emma Hatcher, the texture of this herby pizza is much like crispy pitta – thin, versatile and light. Covered with my homemade spicy sauce, this effortless pizza makes for a perfect accompaniment at any chilled-out dinner party.
Traditionally an Israeli breakfast or brunch dish lovingly adopted by Western foodies as a “hangover cure,” Shakshuka is a combination of tinned or fresh tomatoes with eggs, and commonly spiced with paprika, cumin and harissa. Although harissa is not necessary, I find that it adds depth and real hard-hitting spice to this dish. I know that most harissa pastes available in supermarkets contain some form of garlic – whether that’s pureed or pure – which, for those of you leading a low in FODMAP diet, can simply be replaced with dried chilli flakes for an equally hangover-busting shakshuka. I’ve taken inspiration from LEON’s own shakshuka recipe, adapting it to meet my tastes and FODMAP friendly needs. To thicken its soup-like consistency, I like to add about a handful of dry red lentils, which is completely optional as I understand that legumes can affect some people with IBS.