Hoping to open a FODMAPS cafe one day with delicious food that people with intolerances, like me, can actually eat!

Posts tagged ‘Sue Shepherd’

Exciting new low-FODMAPS soups and stock!

Sue Shepherd's Stock and Soup

Dear FODMAPs Followers,

Check these out! My latest discovery! Actually, to be honest it was my Grandpa’s original discovery; in an attempt to cater for me for dinner, he sourced the vegetable stock from the health food aisle in his supermarket. I then wondered – does MY local supermarket stock them?! So I checked out my local Coles supermarket and sure enough, I found these babies! They are Dr Sue Shepherd’s products, who is the woman who introduced the low-FODMAPs diet, so you know that they are perfect for our tummies. I LOVE the fact that they have ‘No onion and garlic’ slapped onto the packaging; one of my well-versed phrases when eating out!

I have yet to try them out, but I’m pretty confident that they’ll taste pretty good! Will let you know!

Apologies to anyone whose outside of Australia. I believe these are only appearing in Coles supermarkets at the moment.

 

Click here to read the official announcement about the range.

 

Just found a couple of bloggers commenting about the range:

Sue Shepherd’s Low-FODMAP Meal Kits Review

World first FODMAP Friendly food range launches – by Emma Stirling APD

 

Thai Basil Salad

Note to self: Cut up the vermicelli noodles next time!

Note to self: Cut up the vermicelli noodles next time!

I’ve had the ‘Gluten-free Cooking’ book by Sue Shepard for a while now, so I figured that it was about time that I made something from it!

I found this delicious recipe that looked really easy to make – and it was! The only issue was the vermicelli noodles. Note to self – next time, ensure you cut up the noodles before adding it to the hot water. Otherwise, it can be extremely hard to toss in with the salad and consume! But the salad itself and the dressing were amazing! I made some minor amendments to the recipe though, including the exclusion of 200g puffed tofu squares (since my hubby isn’t a fan). But I’ll have to try it out sometime.

Ingredients (Serves 4)

125 g vermicelli noodles

1 red capsicum (pepper), cut into pieces

1 yellow capsicum (pepper), cut into pieces

1 cup bean sprouts

1 cucumber, halved and sliced

1/2 cup unsalted cashews

1.5 cups of basil, chopped (or basil paste)

Dressing

3 tablespoons lime juice

1.5 tablespoons fish sauce

1.5 brown sugar

1 teaspoon sesame oil

Method

1. Cut up the noodles, then soak in a large bowl of hot water for about 2-3 minutes or until softened. Drain, rinse under cold water, drain again and set aside.

2. Place the noodles, capsicum, bean sprouts, cucumber, cashews and basil in a large bowl. Toss gently to combine.

3. Put the lime juice, fish sauce, brown sugar and sesame oil in a screw-top jar and shake well.

4. Add the dressing to the salad and toss to combine.

Tastes great with gluten free schnitzel

Tastes great with gluten free schnitzel

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Shepherd ‘Gluten-free Cooking’

Shepherd 'Gluten-free Cooking'

I also bought this cookbook today. The recipes look fairly easy to make, but delicious!

It contains over 100 recipes, including sweets and smoothies. I’m so excited to try them out. 🙂

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Shepherd and Gibson’s ‘Food Intolerance Management Plan’

Shepherd and Gibson's 'Food Intolerance Management Plan'

I have been meaning to buy this guide / cookbook since I started the low-FODMAPS diet. Dr Sue Shepherd is the the person who developed the diet so I knew I had to get my hands on it!

The recipes look absolutely amazing! I’ll post my favourites on here when I get the chance to try them out. 🙂

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