Here is my attempt at a blog again. My last try led to me posting a heap of recipes, only to find that my information was wrong. So I tried again, and my daughter's medical condition changed and again, my recipes were wrong. Since my last post 2 years ago, she has had so many diet changes that I have lost count, and none of them have been fun. To add to the joy, she has been diagnosed with IBS, Fructose Malabsorption and multiple food allergies, and is currently on an elimination diet too. She still has chronic eczema and has many digestive problems, is low in iron and spends a lot of her time in pain from bloating and abdominal distention. Basically, she is a mess, but we love her anyway.
With my journey, many of my friends have suggested I document it here to share with other people who may be going through similar things, so here goes.
I won't bore you with all the ins and outs right now, bit by bit on future blogs will be enough whinging for anyone! Needless to say, we are currently feeding her foods that avoid egg, dairy, soy, fruit (except apricots, lemons and limes and limited strawberries. She is allergic to wheat, oats, nuts, tomato and mint, and can only eat leafy green veg, potatoes and limited carrots and butternut.
Here are my two favourite recipes for survival - Nomato Sauce and Coconut Rice Custard. They are easy to make and are a staple food in this house. I am planning to put up any interesting recipes that I cook, with links to where I got the recipes from.
This is a great recipe as it is easy, and can be substituted for pasta sauce, pizza sauce or even for dipping your chips and nuggets in! It DOES NOT taste like tomato sauce, because it isn't, but is nice and light as a substitute.
1 small beet, peeled and diced
6 carrots, diced
1 leek, diced
1 1/2 cup water
herbs, spices to taste (don't do too much flavouring as you can do that when you cook with it)
Place all ingredients in a saucepan with a tight fitting lid. Bring to the boil and simmer until veggies are soft. Blend in a blender or food processor until fairly smooth. It does not need to be completely smooth as it is a nice veggie sauce. Use like you would any tomato sauce or paste.
See how easy that is? It does tend to turn your bolognaise sauce pink, but otherwise is easy to use!
COCONUT RICE CUSTARD
Miss A (who is 6 yo) uses this as a breakfast cereal, to fill up as a dessert or we add some cocoa and freeze as an iceblock.
1/4 cup arborio rice
400 ml coconut milk
200 ml rice milk or alternative of your choice
2 tbsp sugar
Place all ingredients in a saucepan and bring up to the bowl. Simmer for at least 20 mins, stirring often, until it has thickened to a custard consistency.