Getting decent fruit in the winter is a pain. There’s always that stretch of time where the only thing decent is apples and oranges… and a bunch of other anemic out-of-season choices like those bloated, slightly crunchy half-green strawberries.
Enter frozen summer fruit. I try to make this slurpee most mornings- its like your whole day’s worth of fibre and raw fruits in a glass (and raw is so important!). I find, using the red grapes is the perfect amount of sweetener. You could always use a banana, but lately I prefer the clear berry taste combination. And once it melts a bit, smell it- its like fresh purpley summer.
If you ever have fruit in your fridge thats going over-ripe, just freeze it on cookie sheets and then put into re-sealable bags (I like to wrap in parchment paper first to minimize plastic contact but thats just me being anal lol). You’ll be able to use the fruit in smoothies, puree and throw into baked goods, etc.
Purple Raspberry Breakfast Slurpee
Note: You may also wish to add a tablespoon or so of ground flax or chia seeds for your omegas and for better water retention in your gut. To increase the sweetness, simply add more fresh or frozen grapes.
1/3 cup frozen wild blueberries (walmart has them pretty cheap!)
1/3 cup red seedless grapes (frozen or fresh)
1/3 cup frozen raspberries (walmart is cheapest, but food basics and loblaws often have great sales on frozen fruit)
Add all frozen fruit to blender, add as much water as desired- depending on how thick you want the drink. Sprinkle chia seeds or flax if desired.
I’m finding that gluten, corn, dairy, etc… free dips are best as vegetable based, and using ground nuts and /or seeds as a thickener to be a great combination. This one is my version of a classic eggplant-based dip, using Tahini (sesame paste), as a thickener.
Note: If you can’t use citrus or lemon, try substituting Vitamin C crystals to get a similar tangy flavour (I think you can get it at Bulk Barn). This is the kind of recipe you make when you are busy making other things at the same time- its slow but super easy/low maintenance. All ingredients are flexible; adjust them to suit your taste.
-Wait till the next day to add more garlic- it gets stronger tasting!
2 large purple eggplants
Juice of 1/2 lemon
1 head parsley, washed and dried and roughly chopped
2 TBSP tahini (sesame seed paste)
1 clove garlic, pressed
¼ tsp salt (or to taste)
Roast the eggplants at 350 on a cookie sheet for 1 hour or until the skins are slightly crispy and they are soft and kind of collapsed looking. When you cut into them, the flesh should be brownish and a bit watery, not whitish and spongy/dense. Turn over and return to cook longer if flesh is not ready.
Let the eggplant cool (for your fingers sake).
Slice lengthwise, and with a spoon scoop the flesh into a strainer.
Let the eggplant strain over a bowl for an hour or so, till most of the water has drained out. You may wish to squeeze the eggplant if you want to release more water.
Place eggplant, juice of lemon, salt, garlic and tahini in a blender, process till smooth.
In September 2009, I was diagnosed with a whack of food intolerances. I was so mad the first thing I did was go and buy a double cheeseburger meal at McDonalds. (lol I’d never even had a cheeseburger before. It just seemed like the ultimate act of defiance). I angrily DARED the meal to make me sick (Oh. It did. For days. lol). I love cooking, I love food, and it just seemed like a giant cosmic kick in the pants that I of all people would get stuck with this ridiculousness.
Then I found Shauna’s blog, Gluten-Free Girl (listed below). She really, really loves food, she really really has alot of fun with it. And she loves her life. I scoured her site, read everything I could find, and was kinda blown away. I am going to have fun. I am going to love the food I eat. Its not going to be so bad. This is entirely doable. So, from that point onwards, I got going. I got looking. And I found some great stuff that changed everything.
Here are the 4 resources I rely on heavily. You’ll be encouraged. I’ve realized that any recipe I want gluten free, can pretty much be done (although I am still wracking my brains about a gluten/egg/milk/corn free custard.)
The Gluten-Free Goddess www.glutenfreegoddess.blogspot.com
Karina Allrich is my favorite food blogger, period. All her recipes are her own. All her baked goods are explained with precision, beautifully(!) photographed, and turn out perfectly. I looove her waffles and pumpkin spice bread. You have no idea the stuff is without eggs, milk, corn, processed sugar, and wheat.
There is extensive info on how to go gluten-free, and over 400 (!) recipes to search.
www.glutenfreegirl.com Gluten Free Girl was the first blog Icame across when I had to go GF. While she doesn’t have a whole whack of recipes like Karina (she has a cookbook coming out), and her only intollerance is wheat so her recipes do need adapting, she is a beautiful writer. I would read her older posts over and over again, just because she has a way of making you realize its not the end of the world and there are MANY beautiful things to eat. And that, means more than bazillions of recipes. She inspires. Much appreciated.
The AllergySelf Help Cookbook -This book has been around since the early 80s, and was one of the first to mention effects of plastics, etc, when everyone was heating up their food in plastic bags in the microwave (*shudders remembering*)
– Extensive coverage of food families, allergen precautions, etc. Very easy, and very extensive, recipes. Its like you can live life again. It was the first cookbook I bought post-diagnosis, and I like it so much its always on my bedstand.
– A recipe book and dietary guide by a local Ottawa dietary consultant. She has every recipe imaginable, plus information on food intollerances, where to buy local products, and 4 day rotation diets. Very helpful. Very easy to read and use. AND she does personal diet planning consultations!
So, be encouraged. There is beautiful food waiting for you to discover and eat. :)