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Resources for Food Intolerances

16 Sep

I have recently experienced another intestinal blow-out after foolishly believing i had built up my tolerances for certain problem foods once again.

I had been going incredibly well monitoring my intake of high salicylate products and problem fructose vegetables garlic and onion. Plus ruling out dairy products completely. Originally my naturopath identified that i have an intolerance for lactose (although recently i have wondered whether this is for casein instead – the protein in dairy).

Last weekend i had the honour of attending an old school friends wedding up in Alice Springs. I became blasé about what i was eating due to the massive quantities of delicious foods. So the accumulation of rich foods over the weekend and following into the week (when i consumed some onion at a Japanese restaurant on Monday night, then partook in a delicious Roo Bolognese made by one of my housemates on Tuesday night, followed by some fish oil liquid on Wednesday morning) blew my small intestine and spleen into throbbing, painful time bombs.

It is only now, after not being able to eat anything for Thursday and part of Friday, that i have been able to stomach a bowl of porridge. Last night was incredibly exciting that i was able to consume a soft boiled egg on a piece of toast!

So i am hoping it is only up and up from this point. I will be strict over the next couple of weeks and will aim to initiate a proper elimination diet at the end of my semester (November).

The below links are a combination of information that i hope will direct me through this venture.

Disclaimer: This information has been obtained for personal use so has not been prescribed officially by any medical professional.


Elimination Diet – Food Challenge Protocols


Elimination Diet – Strict and Moderate

Elimination Diet – Simple diet

Elimination Diet – RPAH Shopping List 2007#

Elimination Diet – RPAH Problem Additives 2008#

Elimination Diet – RPAH Medicines, Hygeine, etc 2008#

Elimination Diet – Meals and Snack Ideas _milk and wheat free

Elimination Diet – Food Challenge Protocols


Salmon and Avocado Pasta

20 Mar

Simple and tasty meal. You can swap around ingredients as much as you like. However, i feel as though with such simple ingredients you appreciate the flavors more so. You could also add some Parmesan cheese as a finish if you don’t have a restrictive diet such as meself.


Rice and Corn Penne Pasta

Olive Oil or Sunflower Oil

3-4 Shallots

Large Tin of Salmon

Half Firm (otherwise turns to mush) Avocado

Handful of Sugar Snap Peas (Top and Tailed)

Parsley (to garnish)


1) Put two thirds of a pot of water on to boil.

2) Dice shallots, pop into a fry pan with choice of chosen oil. Simmer until soft. Remove from heat.

3) Add penne to boiling water with a punch of salt.

4) Boil kettle. Blanch sugar snap peas. under cover.

5) Dice parsley, slice avocado, open can of salmon and drain (taking out bones).

6) Once pasta cooked through drain and place back into dry pot. Add all prepared ingredients, stirring through.

7) Serve it up and get it in’ya.






Simple Home Made Hommus

20 Mar

1 can of chick peas (drained and washed well)

olive oil

1 lemon (juice of)

Salt and Pepper

1 Table Spoon Unhulled Tahini (sesame seed paste/spread)

Using a magi-mix (or similar device) pulse chop and mix chickpeas until all broken. Add a slurp of olive oil, half of the lemon juice and salt and pepper. Continue pulsing until mixed in. Add a generous table spoon of tahini and the rest of the lemon juice. Mix again. Adjust according to taste.

Goes well for a snack with corn chips or crackers or toasted bread. Also acts as a good spread to compliment wraps, sandwiches or even spread or dolloped on chicken or other meals.

Chicken and Sweet Potato Pie

17 Mar

This is a simple concoction that i just stumbled through one night. Sadly there are no photos for we gobbled it up in a blink of an eye.

Olive Oil

2 x Sticks of Celery (thinly sliced)

2 x Carrots (peeled and diced)

1 x Parsnip (peeled and diced

Salt an’ Pepper

500g Chicken Mince (thighs if at all possible – i know they are fatty, but they sure taste good)

2 x Sweet Potatoes (Peeled and diced)

1 x Cob of Sweet Corn (Peeled)

Preheat oven to 200 Celsius

1) Put the sweet potato in a saucepan and cover with water. Bring to the boil then simmer until soft. If you have one of those double layer saucepans where you can simultaneously steam something up top then pop the sweet corn in to cook at the same time (note: it may not take as long as the sweet potato to cook).

2) Add oil to large frying pan (preferably non-stick) and throw the celery in to similar for a minute or two. Add salt and pepper. Then add carrots and parsnip. Simmer for a few minutes.

3) Remove vegies from pan and place into a bowl. Put the chicken mince in and separate from it’s mass to finer density (ala Bolognese). Brown chicken.

4) Remove sweet corn cob and slice off cooked kernels to add to vegie mix. Add vegies back into pan with browned chicken. Mix and slowly cook through for several minutes. Meanwhile,

5) When sweet potato is cooked, drain water from saucepan and mash – you can add nuttlex (although i reckon this intrudes on the flavour of the vegetables) or rice milk if sweet potato is too dry/hard.

6) Lay cooked mince and vegies into ceramic baking dish, leveling the mixture off to be even throughout. Lightly pat and smother sweet potato mash over mince and vegies until covered.

7) Pop the assembly into oven to cook for roughly 20 mins – until light browning and hardness of sweet potato.

You could easily do this dish with pastry and/or add more things in to brighten it up. However, from what i have learned about my diet, it’s all about simplifying recipes and pulling out aggravating agents (ie. chilli, garlic, onion, etc.) rather than creating an explosion for the taste buds.

This dish was surprisingly tastey for a half-arsed concoction.


Adjustments to recipe in shown image are as follows: I blind-baked some gluten and dairy free pastry for this one. Then finely sliced parsley that i mixed in with the sweet potato. Salt and pepper plus sunflower seeds as finishing touches on top.

Chop Soup

6 Mar


Olive Oil

Couple sticks of celery (chopped) and/or shallots

Couple of carrots (chopped)

Couple of parsnips (chopped)

Salt an’ Pepper

(Optional) Quarter red cabbage (chopped)

3 or 4 lamb chops

Cup an’ a half of lentils (Well rinsed beforehand)

A tin or two of diced tomatoes

A slurp of water


1. Chuck the first three vegies in a large soup pot with a generous slurp of the olive oil and S & P. Cook for 5 or 10 minutes whilst continually stirring.

2.Towards the end of the 5 or 10 minutes toss the cabbage in (if you dig it) and cook for a couple of minutes.

3. Remove vegies from pot – chuck ’em in a bowl or some such device – then pop the chops in the pot to lightly brown on either side.

4. Once chops are lightly browned (don’t go overboard, a few seconds on either side) then toss the vegies back into the pot. Then add lentils and diced tomatoes and water to just cover the lot.Simmer for 15 or 20ish minutes until chops are tender (slice one open to see how they’re going).


This recipe is a piece of piss and a hearty meal if ever i’ve encountered one. Great for those winter nights or when you are just after something wholly substantial to fill your guts.

With this basic beginning one can adapt to suit other similar casserole dishes (ie. chicken thighs are a winner – instead of simmering them best to slide them into the over to braise until tender – winner).



Lemon Tarts (SCD and medium salicylate)

26 Feb

I whipped this up substituting the almond meal with hazelnut meal and butter with copha. Then i just limited the honey used in the recipe – i think i halved it from memory. I had a small slice just to be on the safe side. I whipped it up for Mum’s Birthday dinner. It seemed to please everybody in the fam so this recipe gets a big TICK. It was also swell coming across this blog, for it is incredibly difficult finding low salicylate dairy free recipes.


8oz (225g) ground almonds

2oz (55g) cold butter

2tbs light set honey (clover, sunflower etc)

Line your chosen tart tins with baking parchment, a circle in the bottom should be fine.

Chop the butter into small cubes and place everything in the bowl of a food processor. Pulse until the mixture resembles damp crumbs and is starting to clump together.

Divide the mixture evenly between the tins and press it up around the edges and evenly over the bottom with your fingers. If you have hot fingers then you may want to do this roughly and then refridgerate for about 15 minutes before finishing the job neatly.

Gently prick the bottom with a fork.

Pop in the fridge while you heat the oven to 150C. Then bake for 5-10 minutes until the edges of the crust are light golden brown. Cool on a rack.


8 egg yolks

1/2 cup (125ml) clover honey (or other light clean tasting honey)

1/2 cup (125ml) lemon juice

1/2 cup (225g) cold butter

zest of one lemon (optional)

Cut the butter into small dice.

In a bain marie (or a heat proof bowl over a pan of gently simmering water) stir together egg yolks, honey, lemon juice and zest. Whisk constantly until it feels hot to a finger dipped in.

Start adding the butter a couple of chunks at a time, whisking constantly. When each chunk has melted, add another couple and so on until all are used up and the filling looks glossy and thicker.

Continue cooking and whisking for another 5-10 minutes or so until the curd is thick – but remember, it will thicken further on cooling so you don’t need to cook it until it is as thick as cold curd.

set the bowl into cold water to take the heat out of it and stir a few times over the next few minutes to prevent a skin forming.

Pour evenly into the waiting tart shells and leave to cool. You can refridgerate them, which makes everything easier to unmold, but the curd will have little beads of condensation on the top (personally I don’t mind this at all). Leave for a couple of hours to firm up and then dig in!