Tuesday, 21 June 2011

Vegetarian Chilli GF SCD

Vegetarian and Vegan Chilli

This simple, tasty, vegetarian and vegan chilli recipe is gluten free and suitable for the SCD. I'm not that keen on very spicy food but the rest of my family love it - the more chilli the better. Apparently, most people think that the seeds are the hottest part of a chilli pepper but the heat comes from an oil called capsaicin. This is concentrated in the internal membranes which holds the seeds in place and not from the seeds themselves which actually don't produce any capsaicin. So when you scrape out the seeds you remove the membranes and therefore the heat from the chilli pepper. 

Saturday, 18 June 2011

Bean and Pea Dip GF SCD

Bowl of Bean and Pea Dip with raw vegetable crudites

I adore peas. Bursting with nutrition they are an excellent source of protein as well as being rich in dietary fibre, iron and Vitamin C. They are also a good source of Folic Acid and Vitamin B6 as well as lutein, an antioxidant carotenoid essential for eye health.

Wednesday, 15 June 2011

Vegetarian Paella GF

Vegetarian Paella served on a plate

On Saturday we went to see our daughter, Hannah-Rei, perform at a local community festival in Leeds. Despite the sunshine, it was cold and windy and the breeze carried the aromas from the wonderful selection of ethnic foods on sale which we were unable to sample because of our gluten free diet.

Tuesday, 7 June 2011

Red Pepper and Carrot Soup GF SCD

Red Pepper and Carrot Soup in a soup pot

We often make soup, not just because it's totally delicious and comforting but also because it's a fantastic way to make sure that we don't waste any of our vegetables. Soups are so quick and easy to make. Just chop and chuck the vegetables in a pan with a bit of stock and a few herbs and spices, cook for a about half an hour, blend and enjoy. This soup is one I made recently, I love its fiery, vibrant colour.

Red Pepper and Carrot Soup GF SCD

600g carrots
2 red bell peppers
1 onions
2 cloves garlic
700ml water or stock
1 tsp paprika
11/2 tsp dried thyme
2 tblsp fresh chopped parsley
extra virgin olive oil
salt and freshly ground black pepper
ground mace

  • Heat a tablespoon of extra virgin olive oil in a deep heavy based pan. Chop the onions roughly. Tip into the pan and fry gently for about 5 to 10 minutes until translucent.
  • Heat a tablespoon of extra virgin olive oil in a deep frying pan or wok. slice the peppers and tip into the pan. Fry on a medium to high heat for 5 minutes.
  • Peel and slice the carrots and add to the onions with the garlic and paprika. 
  • Continue to fry, stirring regularly for another 5 minutes. Add the dried thyme and tip in the peppers. Pour in the water or stock, add a large pinch of mace and season with sea salt and freshly ground black pepper.
  • Cover and simmer gently for about 30 to 40 minutes or until the vegetables are soft. Chop the parsley and sprinkle into the soup.
  • Blend until smooth, this recipe serves 4 people.


Blend the Red Pepper and Carrot Soup


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Thursday, 2 June 2011

Paprika Roasted Celeriac and Carrots GF SCD

Paprika Roasted Celeriac and Carrots

Celeriac is certainly an acquired taste but, because it contains very little starch, it is an ideal alternative to potatoes for people following the SCD. If you don't like celery you may like celeriac, if it is cooked properly. It's a bit of an ugly beast, beige/brown colour and quite knobbly but peeling it reveals a lovely white flesh. If you have never cooked celeriac before, here are a few tips: