I cant eat wheat, gluten and dairy, what can i eat?!
Answers: like for lunch and dinner? i have no idea?
You can buy rice and corn pasta at the local health food store. Soy milk and soy icecream and soy yogart and soy cheese.
You can get gluten free breads at the local health food store or get them to order it in.
so you can eat white and brown rice, You can mix and match vegetarian and vegan recipes and add fish or whatever but just stay away from the alergic foods. For example vegan will use no dairy and put a lot of emphasis on beans and nuts etc. You can even experiment with other flours like potatoe flour or chickpea flour to make pancakes so jsut use potatoe flour, egg, soy milk to make a pancake and add some baking soda if you wnat pikelets.
http://www.recipes4us.co.uk/Specials%20a...
Gluten Free Potato Shortcrust Pastry HT CD Veg 15mins plus chilling
Makes approx 450g/1lb Cold Hot Vegetarian Gluten Wheat Free Baked Fayre Flan Case Pasty Substitute Eggless
Ingredients
75g/3oz White Rice Flour
50g/2oz Cornflour
1/2 teasp Salt
1/2 tsp Xanthum Gum
1 tsp Baking Powder
100g/4oz Butter or Margarine, well chilled and cubed
200g/7oz Well Chilled cooked Mashed Potato (See note below)
Instructions
1. Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
2. Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
3. Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
4. Remove the pastry from the refrigerator and knead by hand for approx. 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
5. Remove from refrigerator and roll out on a floured surface as required.
Unlike some other gluten free dough, this pastry rolls out well and is excellent free form pastry recipes such as sausage rolls, pasties etc.
NB It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand.
here are some recipes
Thick and Hearty Pinto Bean Chili
3 large dried New Mexico chiles (see note above)
1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 2 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked Spanish paprika
2 teaspoons cocoa powder
1 teaspoon salt (or to taste)
1 teaspoon sugar (optional)
cayenne or other red pepper, to taste
Remove and discard the stems from the chiles. Place them in a small saucepan and pour the water over them. Bring to a boil and simmer for 15 minutes. Allow to cool. Put the chiles and the water into a blender and puree until well-blended. Pour into a strainer, pressing lightly on the pulp to get out all the flavor. Throw the pulp away and reserve the liquid.
In a large non-stick pot, sauté the onion in a little water (1 tablespoon to start) until it's beginning to brown. Add the garlic, bell pepper, and a little more water and sauté for 3 more minutes. Add the reserved chile sauce, tomatoes, tomato sauce, beans, cumin, oregano, black pepper, and paprika and bring to a simmer.
In a small bowl, mix the cocoa powder with 1/4 cup hot water until it is well blended. Add it to the chili. Taste for seasonings and add salt and red pepper to taste. If it seems bitter add sugar. Cook on low for at least 30 minutes to allow flavors to blend.
Ethiopian-Inspired Red Lentil Soup
1 large onion, chopped
1 pound potatoes, cut into 1/2-inch chunks
1 + 1/4 cup red lentils (picked over and rinsed)
3 cups water
2 garlic cloves, chopped
2-3 tablespoons berberé spice mixture, below
1 28-ounce can crushed tomatoes
1 pound green beans, fresh or frozen, cut into bite-sized pieces
1-2 cups water
salt to taste
3-4 cups fresh spinach
Berberé Spice Mixture (mix all together and store in jar):
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)
Sauté the onion in a non-stick pan until it starts to brown. Add the potatoes, lentils, 3 cups water, garlic, and spice mixture. Simmer, covered, over low heat until lentils are tender, about 20 minutes. Add the tomatoes, green beans, and enough additional water to create a thick soup. Check the seasoning, adding salt and more of the spice mixture if needed, and cook for about 15 more minutes. Just before serving, stir in the spinach. Serve immediately. Makes 6-8 servings.
http://www.wholefoodsmarket.com/recipes/...
Butternut, leek and soy risotto
About 1.5 litres light vegetable stock
2 table spoons of oil
A good handful of sage leaves, torn
500g peeled and diced butternut
1 leek, sliced
1 bay leaf
350g risotto rice
? tsp salt
4 tbsp soy sauce
Method
You need three pots to make this. Put stock in one pot on the back of the stove and keep at a simmer. Heat half the butter in a 1-litre pot until golden brown. Add sage and cook until wilted. Add butternut and cook for 2 minutes, stirring often. Add 1 cup stock, cover and simmer rapidly until butternut is almost tender.
Meanwhile, heat remaining butter in a 2-3 litre pot. When sizzling, add leek and bay leaf and cook until leek is soft. Add rice and salt and cook for 2 minutes, stirring constantly. Add enough stock to cover rice by 2cm and bring to the boil. Turn to a simmer, stir briefly then leave to gently cook until most of the liquid has been absorbed. Stir in another cup of stock then leave until that has been absorbed. Keep cooking this way: after about 15 minutes the rice should be al dente.
Mash about a third of the butternut in the pot then add it all to the rice; stir well and keep cooking. The rice should be ready after about 20 minutes in total. Stir in soy sauce, take off heat, cover pot and stand for 5 minutes.
Give risotto a final stir, adding extra salt and stock if needed, to loosen, and serve piping hot.
http://blog.fatfreevegan.com/2007/01/thi...
Rustic Red Kale and White Bean Soup
bunch red kale (or use any other green available)
1 large onion, chopped
3 ribs celery, chopped
4 cloves garlic, minced
1/2 cup parsley, chopped
1/2 cup chopped fresh basil (or about 5 "ice cubes" of frozen basil)
1 teaspoon dried oregano
2 15-ounce cans diced tomatoes
1 15-ounce can cannellini or other white beans
4 cups water
pinch red pepper flakes
salt and pepper to taste
Optional serving suggestions:
Balsamic vinegar and soy parmesan
Prepare the kale by removing the thick parts of the center rib and discarding them. Slice the leaves thinly. Measure out 4 cups of kale for the soup; save the rest for another use.
Mist a large, non-stick pot lightly with olive oil. Sauté the onion and celery until the onion begins to brown. Add the garlic, and sauté for another minute. Add all the remaining ingredients, and allow the soup to simmer, adding extra water as needed, until the kale is tender, about 30-60 minutes, depending on the kale. Taste the soup and add more basil, if necessary.
Serve the soup, stirring a few drops of balsamic vinegar and a sprinkling of vegan parmesan into each bowl, if desired. Makes about 6 servings.
http://blog.fatfreevegan.com/2007/02/rus...
http://www.boutell.com/vegetarian/desser...
http://www.veganperfection.com.au/
http://mysite.wanadoo-members.co.uk/padl...
http://recipefinder.ninemsn.com.au/recip...
http://www.recipes4us.co.uk/Specials%20a...
meat
Fruits and veggies
:)
You can also try non-dairy milk and soy milk.
Salad and fruit =) Drink lotsa water.
Corn, barley
Tuna
Soy milk, soy yougats, Rice Milk
Lentils
Soups
Vegetables, salad, Fruits
Weat & Gluten free breads, cereals an pastas
tofu, nuts,
there are lots of vegan, weat and gluten free stuff out there just ask your health food shop.
recipe... chop 3 onions, 2 cloves of garlic and sautee in 1/3 cup of olive oil,
wash 2 handfulls of long green beans and snip the edges off, add to the onions and garlic and mix them around,
add 4x 400g tins of chopped tomatoes and 1/3 cup of red wine, 3 bay leafs and bring to the boil, then let simmer on a very low heat for approx 1 1/2 until beans are soft....it is delicous trust me.
You can eat rice, nuts, and fruit, and vegetables (such as celery and carrots, they're healthy). You can eat pumpkin seeds, sunflower seeds, and flax seeds, and other seeds. You can eat oats (such as rolled oats, or steel cut oats), and millet. You can have maple syrup, honey, and molasses. These things are healthy in moderation such as in six teaspoons or less altogether.
There are plenty of things-just open your mind to new ideas. I can't do gluten, wheat, eggs, soy, corn, tomato, commercial dairy, and a host of other things due to food allergies. I am vegetarian, so I also can't eat what most vegetarians do. I enjoy a wide variety of foods though, such as buckwheat (not a wheat source at all), quinoa (I like the red best) millet, flax, amaranth, lentils, peas, veggies, etc. Buckwheat, quinoa, millet and flax can be ground into flour for making cakes, muffins, breads, cookies, biscotti, etc., as well as being used in lunch/dinner recipes in place of rice. I am highly allergic to commercial dairy, but do just fine with raw, organic milk-straight from the cow. The likely reason for your dairy intolerance is the grains the animals are fed, and the antibiotics, steroids, growth hormones, etc. that commercial milk contains. Try to find some raw milk-perhaps a local dairy or food co op. You can make butter, yogurt, kefir and all types of cheese from raw milk. Raw milk also contains all of the enzymes needed to digest itself, making it perfect for even the most lactose intolerant. Its a huge staple in my diet-and quite a blessing after going without ANY dairy for over 10 years. Feel free to email me if you need any more tips or suggestions.
Anything else that doesn't include gluten or dairy.
IF you're vegetarian, and I assume you are since you're in the V&V section, google "vegan" or "vegetarian" and "celiac recipes"
are you looking for protien foods i assume?
if yes what you need to do is eat a combination of the below listed
1. beans or legumes of any kind
2. nuts and seeds of any kind
3. grains such as millet i am not sure about kamut if it is wheat or gluten content but find a grain such as corn
now what you do is find ways to mix them.
such as beans and rice or
beans and corn
or peanuts or other nuts and
sprouted beans and corn in a soup
tofu or tymph which are soy beans and rice fixed in 100+ ways.
if you mix the three above you will get a complete protien.
try alternatives to what you're used to. buy rye bread (i think its gluten free...as well as wheat free) and spread some dairy free margarine with some veggies. you could put avocadoes, hummus, watercress, rocket, think slices of tofu
here is a link to sandwich ideas
http://www.theveggietable.com/recipes/sa...
there are also gluten free white breads which tend to be slightly more expensive.
for baked goods you can use gluten free flour..just make sure you put a bit more liquid than you are used to as it is quite dry.
you can have muesli or gluten free cereal with soy milk.
just browse around your local health food stores or in the free from sections at your supermarket and try to find GF and Dairy free products to adapt to what youre used to.
most peoples diets revolve around about 8 meals. find some recipes online, try them out, choose your favourite and stick to them!
good luck!
Join the club along with those 3 things I have 47 more food allergies.
I eat Fresh allot. Lots of Raw too. Make most of my foods from scratch, or stick with ones I know are "allergy" free.
I use Corn Tortillas, Rice Tortillas & Romaine Lettuce as sandwich wraps. If you stick to Gluten Free(GF) you will automaticly be wheat free.
Read your labels, when in doubt don't eat it.
MY fav GF Pasta is Tinkyada Pasta Joy, comes in all varieties is made with whole grain brown rice. Tatse like a prefect proper Pasta, my guest rave about it & are always surprised is Rice not wheat.
Get on some GF newsletters they really help.
http://www.csaceliacs.org/
Here is 1 of many Bloggers that suffer Celiac & other food allergies, her site will lead to to others.
http://glutenfreegoddess.blogspot.com/
Lunch:Today I had a GF Veggie Stir Fry at PF Changes(they have a special menu) with brown rice & their fab Mango tea.
Dinner: Oven roasted red potatoes, grilled mushroons & a huge salad : Romaine, Spinach, Grape tomatoes, Cucumbers, Carrots, Avocado, Artichokes hearts, black olives & a Low Fat dressing by Paul Newman(GF of course) Water
It may seem overwhelming at 1st but you'll get the hang of it. Celicas are very lucky compare to so many others suffering from diseases We can have complete health by our diets alone!!!
Slainté (to your health)
vegies salad + fruit juice+ pop corns
I just have to say (in response to Celtic Tejas) that Tinkyada Pasta Joy is gluten-free and way, way more delicious than almost any wheat pasta that I have ever tasted.