Monthly Archives: February 2013

Allergen free cooking

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It’s day 3 of my elimination diet.

No gluten, dairy, bananas, strawberries, oranges, dried fruits, potatoes, corn, oils, peanuts, alcohol, nightshades, soy, and much much more. For some, this diet would seem like a nightmare but luckily for me I like a challenge. Especially a challenge involving food. I have a lot planned for this diet as I’ve spent days planning and researching different recipes and I think I’ve come up with quite a few dishes that’ll leave me feeling satisfied without my usual dairy, sugar, and gluten. To be honest I thought I’d be having sugar withdrawals since my love of sugar is kinda out of control, but so far I think I’ve been doing pretty well. It’s not like I’ve been dreaming about lemon meringue pie donuts or anything…

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So, today I decided to make some brown rice pudding. Like I haven’t eaten enough brown rice in the past few days. Day 1 I had a brown rice hummus bowl for dinner, day 2 I had lentils and brown rice with tahini for lunch as well as lentil and brown rice soup for dinner. Oh yeah, and brown rice cakes for snacks in between. Maybe that’s why it’s also called the brown rice diet…cause that’s the only thing you can eat!

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That’s actually not true. As you can see by the recipe I’m about to post, you can eat apples and cinnamon too. Plus a whole bunch of other things…but that list of things is definitely smaller than the list of things you can’t eat.

This recipe for apple cinnamon rice pudding is vegan and gluten free and made with a tiny bit of maple syrup (one of the only sugars I can have in small quantities), but you could sub in stevia in a pinch.

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Allergen Free Apple Cinnamon Brown Rice Pudding

Makes about 4 half cup servings

1/3 cup long grain brown rice
1 cup sweet apple, shredded (about 3/4 medium apple)
2 1/2 cups unsweetened almond milk
2 tbsp maple syrup
a pinch of sea salt
1 tsp cinnamon
1 tsp vanilla

Wash and drain brown rice. Combine rice, shredded apple, almond milk, syrup, salt, and cinnamon in a medium sized non stick pot. Cook on medium heat, stirring every so often, until it comes to a boil. Reduce heat to low and partially cover. Cook for about an hour and a half, stirring frequently until the liquid is absorbed and the rice is soft with a little bit of a bite. Portion into ramekins and garnish with more cinnamon and a few apple slices.

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Cupcakes and a liver cleanse

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Oh cupcakes. Remember when they were the “it” thing? Everyone was opening up a cupcake shop and making a million different flavours. Chocolate cupcakes, red velvet cupcakes, bacon cupcakes…blue cheese cupcakes?! People just went ape shit for cupcakes and now that it’s died down I finally feel like making some cupcakes. No cheese, no weird flavours, and please…no bacon. Just a simple chocolate cupcake with a hint of almond..and oh yeah they’re vegan.

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I know I’m supposed to be eating healthier and all that but these weren’t really for me. I made these especially for a dinner party and bringing a box full of gluten, sugar, dairy, fat, and delicious free cupcakes didn’t sound all that great. At least they’re vegan right? I only ate one…and a half anyway.

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I am actually supposed to be avoiding gluten and dairy right now as I’m on a liver cleanse through the advice of my naturopathic doctor. I’m literally wrapped up in plastic wrap right now with castor oil ¬†and a hot water bottle over my stomach in hopes that it’ll detoxify my liver. I feel like a stuffed sausage..a sweaty stuffed sausage. Now, I have never been to a naturopath before but I sure wasn’t expecting this. I was hoping for something more along the lines of a hypoallergenic diet or something diet based, not having to take 2 tubes of bitter yellow tincture 3 times a day. Oh boy is that stuff disgusting. But these cupcakes aren’t. Go make them, eat them, now!

The recipe for these chocolate almond cupcakes can be found at the lovely Oh She Glows blog by Angela Liddon

I pretty much followed the recipe exactly as written except omitted the almond milk in the icing recipe. This way I had to use less icing sugar to get the right consistency and also I dyed half the icing pink.

Hope you enjoy them as much as I did!

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