Friday, 30 August 2013

some useful items

a flavorful olive oil
toasted sesame oil
pure maple syrup
a flavorful honey
sea salt
vegetable broth or cubes without problem ingredients (check health food stores, organic grocery stores, or the bulk barn)
an assortment of dried spices that you can tolerate
pure blueberry juice
almond/cashew butter
tahini paste (if tolerated)
nuts and seeds (such as almonds, cashews, pumpkin and sunflower seeds if tolerated)
tinned or dry beans and legumes (such as lentils, chick peas, aduki beans, great northern beans)
Grains (brown rice, quinoa, etc.)

salad dressing without vinegar

Here's a basic one that I use often.  You can always add other yummy things if you happen to have them on hand, such as fresh herbs or homemade pesto.

Basic Salad Dressing:

1T Olive Oil
1T Pure Blueberry Juice
1/2 t pure maple syrup (optional)
Pinch each of a few dried herbs such as parsley, dill, and thyme
Pinch of salt and fresh pepper

Monday, 26 August 2013

maple roasted nuts


1/2 cups each almonds and cashews, or enough to cover a cookie sheet
1/8 cup pure maple syrup
pinch of salt
1-2 T neutral oil, like grape seed

Preheat oven to 400f.  Spread oil over cookie sheet with a flipper.  Spread the nuts over the cookie sheet and drizzle with maple syrup, stirring to coat all the nuts.  Put them in the oven and bake about 20 minutes to half an hour, stirring every five to ten minutes.  Remove from the oven when they are lightly browned and transfer to a bowl or pyrex dish to cool. Add salt (to taste) and stir.