Below are some recipes for those of you who are on a special diet due to chronic illness.

Avoiding gluten, dairy and eggs can be a challenge, but it doesn’t mean you have to give up things that you love..Here are some ideas:

Vegan butter

coming very soon – best vegan butter ever! we are just working on perfecting the recipe for you, hang in there!

Vegan Pancakes

• 3 medium ripe bananas

• 1½ cups of rolled oats (uncontaminated oats)

• 200ml of Almond milk

• pinch of salt

• ½ teaspoon of  cinnamon

• Use coconut oil for cooking

  This recipe came from Bianca B. Simon.If you are trying to get your viral Symptoms under control, removing gluten, dairy and eggs from your diet is essential. That doesn’t mean you have to give up all sorts of yummy things like pancakes!

  Place all the ingredients in a blender (except the oil) and mix until you have a thick batter. Add coconut oil to the pan with each batch as needed.

Potato wrap

• grated potato

  Fantastic solution for those who are looking to avoid grains in their diet. simply grate a potato (I like sabego) and place in a hot jaffle iron. add some salt before you jardel it and After 10 minutes or so, your wrap will be ready. I like filling it up with eggplant, greens, avocado and chicken with chutney or egg free mayonnaise.

  A yummy and healthy meal free of gluten dairy and eggs!

 

Lettuce wraps

      (serves two)

•  1 can tuna

• 1/2 ripe avocado

• 2 tbsp mayonnaise

• 1/4 cup green olives

• 1 shallot, chopped finely

• large leaves of green lettuce (cos or iceberg work well)

  If you are cutting out bread in your diet, then lettuce wraps are a wonderful solution. This recipe is based on Kiri Rowan’s Tuna Avocado Lettuce Wrap (paleogrubs.com), but you can be as creative as you want with your filling. Tuna does have a high mercury content..

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  Cut the olives into small pieces. Mash the avocado until creamy and then mix with the mayonnaise. Add the tuna, olives and finely chopped shallots. Place one large scoop of tuna salad into a large leaf of lettuce. Wrap and enjoy!

 

Vegan Bread

• 3 tbsp ground flaxseeds + 1/2 cup water

• 1/2 cup unsweetened applesauce

• 3 tbsp maple syrup

• 1 3/4 cups water

• 3 cups gluten-free oat flour

• 3/4 cup millet flour

• 1 1/2 cups tapioca starch

• 1 1/2 tbsp baking powder

  Preheat oven to 350F/180C. Line a loaf pan with parchment paper.

  Mix together the ground flaxseeds and water. Set aside for 5 minutes, until thickened. Add to a medium-sized mixing bowl together with the applesauce, maple syrup, and water. Whisk until uniform.

  Add the oat flour, millet flour, tapioca starch, and baking powder to the wet ingredients and stir until evenly mixed. Set aside for 15 minutes for the batter to expand.

  Pour the batter into a loaf pan, being careful not to lose any of the air bubbles that have formed in the batter. Bake for 50-60 minutes, until a toothpick inserted comes out clean.

  Remove from oven and carefully tip out of the loaf pan right away. Remove the parchment paper and place on a wire rack until it has completely cooled. Slice and serve!

 

Upside down Vegan Mandarin Cake

     Topping​

• 4 (300g)medium-size peeled mandarins

• 3 tbsp (30g)cane sugar, or coconut sugar (if you use coconut sugar, your cake will be a little darker)

• Dry Ingredients

• 1 ½ cup (150g) blanched almond meal

• 1 cup (160g) white rice flour, or all-purpose flour

• ¾ cup (120g) cane sugar, or coconut sugar (if you use coconut sugar, your cake will be a little darker)

• 2 tsp baking powder

• Wet Ingredients:

• ¼ cup (60g) light-tasting vegetable oil, such as sunflower or rapeseed

• ⅓ cup (80g) orange or mandarin juice, and zest of those oranges or mandarins

• ¾ cup (180g) Almond Milk.

  This yummy recipe is taken from rainbownourishments.com

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  • Preheat the oven to 180°C (350°F). Line a 20 cm (8 inch) round cake tray with baking paper.

  • To make the topping: Slice all of the mandarin segments in half lengthways and remove any seeds. Sprinkle the sugar on the base of the cake tin. Arrange the mandarin segments on top of the sugar making sure there are no large gaps. Set aside.

  • To make the cake: Add all the dry ingredients to a large mixing bowl. Mix until there are no lumps. Add all of the wet ingredients to the bowl and mix until combined and smooth. Pour the cake batter over the mandarin topping.

  • Bake the cake in the oven for 50-60 minutes or until a skewer can be inserted into the middle and there is no wet batter on it. The cake is very moist and there might be some crumbs on the skewer which is fine.

  • Allow the cake to rest in the cake tin for at least 30 minutes. Remove the cake from the tin and if there is a dome on the cake, slice it off. Invert the cake onto a serving plate. Drizzle with maple syrup if desired and enjoy.

  • The cake can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.

  Notes:

  For a nut free cake, substitute both flours for 2 cups (300g) plain flour and increase the oil to ⅓ cup (85 mL). The oil needs to be increased to make up for removing the almond meal which has natural oils in it.

  When Serving add maple syrup if you wish.

 

Lime coconut mint balls by Lola Berry

• 1 1/2 cups almond meal
• 1/2 cup desiccated coconut
• 3 tablespoons maple syrup
• juice and zest of 1 lime
• 1/2 bunch of fresh mint leaves (stalks removed), finely chopped
• Seeds of one vanilla pod or 1/2 teasoon vanilla powder
• 1/2 cup coconut oil, melted
• pinch of Himalayan salt
• 1 cup desiccated coconut for rolling

Pop all your ingredients into a food processor and when it is mixed, spoon the mixture out and roll into balls with slightly damp hands. Roll them around in the desiccated coconut and then pop them on a tray or plate. Put them in the fridge for approx. 20 minutes so that they firm up. Store in the fridge and they keep for ages in the freezer too.

Chilling time: 20 minutes