The Green Kitchen by David Frenkiel & Luise Vindahl

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*****

Another fantastic recipe book,  when you are thrown into the depths of an elimination diet. David and Luise have some of the most fabulous recipes and without this book, I am not sure how I would have coped at times finding new ways to make a great dish. If either of you ever read this, THANK YOU from the bottom of my heart.

I can’t wait to try more of their recipes when my diet allows me to. Here are some of my favourites.

Portobello & Peach Burgers –  I can still remember the first time I cooked this recipe. It was the best thing, with so much flavour. I put the portobello mushroom, sour dough bread (instead of a wholegrain burger bun) and the peach on the bbq for extra flavour. It utterly rocked my world. I omitted the tomatoes, as I wasn’t allowed them at the time. I teamed the dish up with the Hemsley sisters recipe for celeriac skinny fries. IT WAS HEAVEN.

Fennel & Coconut Tart – Having to be gluten free was a huge blow. I love bread, I love pancakes and I love a good quiche/tart. When I saw this recipe I was a little skeptical as even though I like fennel, I couldn’t quite place it in a tart. Boy was I wrong. This recipe is fabulous and became a staple part of my diet. The tart case is made with rice flour, almond flour and cornflour. It also uses coconut oil.. making it gluten and dairy free! The filling uses eggs, but swaps any dairy for coconut milk. Team it up with a lovely lush green salad and you are onto a winner. I even managed to whip one up when we went on a self catering holiday and take it to my Uncle and Aunts house for lunch. It went down a treat.

Basic Spelt Flour Pizza Dough – When I was told I could use spelt flour to help build up my lost weight through the elimination diet, as it has a low gluten index, I was over the moon. I could have pizza!!!  This recipe is so easy and my kids LOVE it. Still not able to use tomatoes, I use homemade pesto topped with onions, sweetcorn, mushrooms and a drizzle of garlic oil. When its cooked, I have a few shavings of parmesan and serve it with a fresh green salad.

Flowered Granola – Breakfasts became boring for me, but with The Green Kitchen, they came alive. This recipe is wonderful as you can change over ingredients to suit you. So simple and easy to make. I normally have it with a co-yo vanilla coconut yogurt and a little fruit.

 

 

 

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