Thai Curry

I have made Thai curry dishes numerous times and every time it is a hit. But after being diagnosed with my autoimmune disease I could no longer have the regular version due to the sugar/soy/alcohol ingredients. So I tweaked my original recipe and created an allergy friendly version for myself, after all Thai food is one of my fave cuisines, so this had to be done. 

Thai Red Curry

-400 grams beef sliced thinly (you can use any other meat you wish - chicken/seafood or just vegetables)

-1 tbsp EVOO

-3 tbsp green or red curry paste

-4 cups of homemade chicken broth

-2.5 cups of coconut milk

-choice of vegetables (I used Bok Choy/eggplant/broccoli)

-1 tsp tamarind paste

-1 inch galangal

-2 keffir lime leaves

-1 stalk lemon grass, bruised 

-1 shallot

-bunch of cilantro

-Juice of 1 lime 

-3 red chili peppers 

-1/4 cup sweet basil leaves

-salt to taste

  

Preparation

1.     Slice the beef into thin pieces.

2.     Saute the green curry paste and shallots in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk and add bruised lemon grass.

3.    Saute the beef with the kaffir lime leaves and galangal in a separate pan, continue cooking for few minutes until fragrant and the beef is cooked through. 

4.  Add to the pot of coconut milk mixture, add all of the chicken stock-cook until boiling. Add the remaining coconut milk, When the mixture returns to a boil add the vegetables. Cook until they are done.

5.  Just before serving add lime juice, cilantro, sprinkle sweet basil leaves and red chilies over, stir, then turn off the heat.

Coconut Custard

Ingredients:
(serves 5)

2 cups Vanilla Rice Dream or Coconut Milk
3 Eggs
10-14 drops of liquid Stevia
1tspn vanilla extract (alcohol free)
pinch of salt

- In a saucepan bring choice of milk and Stevia to a boil.
- Let the mixture cool for 5 minutes
- Beat eggs, vanilla and salt in large bowl until smooth;
- Gradually beat in warm milk mixture.
- Pour mixture into individual custard cups.
- Place custard cups in roasting pan, with one inch of hot water.
- Bake, uncovered, in preheated 325*F oven for 45 to 60 minutes.
- Remove custard dishes from roasting pan; cool and refrigerate until chilled.

Coconut bark

These barks are my secret weapon to fight my sweet cravings fast. I make a large batch so I always have them handy. They also make for a great quick snack. It's so easy to make, you almost don't need a recipe-but here are the steps:

       -1tbsp coconut oil

       -2/3c coconut cream (you can use   coconut manna brand as well)

       -liquid stevia to taste

       -alcohol free vanilla extract

       -fruits/nuts for garnish

.Process the coconut cream/oil/stevia/vanilla in a food processor for a few minutes and it will become coconut butter

.pour the coconut butter mixture on a parchment lined cookie sheet

.sprinkle on any fruits/nuts of your choice

.place in refridgerator until the mixture hardens

I did the following variations:

    Raspberry and candied orange peel

    Date/coconut flakes

    Goji berries/cacao nibs

April showers bring May flowers…

So we have been getting this rain for two days straight now and forecast says the downpour will continue till next week...eek! On top of that, everyone I complain to at work about the annoying rain, seems to reply with “well it’s good for the grass/plants” uh what plants? Clearly they didn't get the “spring has been cancelled” memo plus I’m a condo girl so what do I care about GRASS? If you are in a crummy mood like me fear not, hopefully this recipe will cheer you up. ‘Laksa’ is a traditional spicy curry noodle dish from Malaysia; it’s a cross between curry and noodle soup. So make this comforting Laksa dish, cozy up & chant ‘rain, rain go away’.

'Laksa' Recipe - Serves 4

(Recipe is adapted from Jamie Oliver-my version is candida friendly)

• 1 cup chicken or vegetable broth (I make my own - here is the homemade Chicken Broth recipe)
• 1/2 butternut squash
• 1/2 eggplant
• 1 head of broccoli
• 2 cloves of garlic
• 1 thumb-sized piece of ginger
• 1 fresh red chili
• 1 teaspoon turmeric
• ½ bunch spring onions
• 1 heaped teaspoon almond butter
• 4 dried kaffir lime leaves
• ½ bunch fresh coriander
• 1 tablespoon sesame oil
• 250g medium brown rice noodles
• 400 g of light coconut milk
• 1 lime

-Pour about 800ml of boiling water+chicken broth into a large pan

-Trim the stalk off the squash, roughly chop the 'neck' end (no need to peel)-grate in food processor and add into the boiling stock

-In the processor make the curry paste by adding the peeled garlic/ginger, chili, turmeric, spring onions, almond butter, dried lime leaves, coriander stalks (reserve the leaves for garnish), sesame oil - once paste is formed add in to the broth and add your rice noodles.

-Add the chopped broccoli+eggplant and pour in the coconut milk.

-Bring to boil and taste to adjust seasoning, add lime juice & sprinkle coriander leaves.

Gluten/Yeast free Chicken Broth

Home-made Chicken Broth (No Gluten/Yeast & low sodium)

 3.5 lbs of chicken (legs/wings/bones)

 1 large onion, chopped

 1Tbsp Olive oil

 2 bay leaves

 2 teaspoons of salt

 8 cups of boiling water

• Heat 1 Tbsp of olive oil in a large pot. Add the chopped onions. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a separate bowl.
• Add chicken pieces to the pot, sauté until no longer pink, about 5 minutes. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.
• While the chicken pieces are cooking, bring the water to a boil.
• After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, cover and simmer for about 20 minutes.
• Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids.
• Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.

This recipe comes from The Best Recipe cookbook by Cook's Illustrated. 

Grain-free Sandwich Bread

My hunt for a sandwich Bread that is gluten/yeast & refined sugar free has finally come to an end. The original recipe is from: nourishedandnurtured.blogspot.com.au/2012/05/grain-free-sandwich-bread-gaps-primal.html

I have slightly modified the recipe and added apples and made it dairy free by substituting Ghee for butter (Ghee is clarified butter where the sugar and milk proteins in butter are removed thus making it lactose free). I have yet to make a sandwich using this bread LOL as I used this bread to satisfy my french toast cravings. The texture of this bread is soft and moist, almost...like a cake, OH that makes me want to experiment and modify the recipe further for a cake recipe (the crazy cake girl in me always comes out, sorry). 

 

Grain-Free Sandwich Bread

Yield: 1 loaf

2/3 cup coconut flour

3/4 cup crispy almond flour

1/2 cup plus 2 Tb butter [I used same amount in Ghee]

8 eggs

1 Tb honey [I used 100% raw/unpasteurized honey]

1.5 tsp apple cider vinegar

3/4 tsp sea salt

3/4 tsp baking soda

1 Apple, diced

-Preheat oven to 300 degrees.

-Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in the honey and vinegar.

-Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with an immersion blender or hand mixer.

-Using the mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since there is no gluten in it.

-Pour the batter into a well-buttered loaf pan. I used a 9X5 loaf pan.

-Bake for 60 minutes. It will be done when it is set in the middle (do the toothpick test)

-Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely.

-Wrap tightly with plastic wrap. Store in the fridge or freezer.