Recipes posted on my blog:

Shepherd's Pie

posted Jul 29, 2013, 9:10 PM by 7 B

* 500g ground beef
* 400g cauliflower
* half a cup of gluten free fruit chutney
* 1 tablespoon of olive oil

Preheat the oven to 180°C/360F. In a nonstick frying pan, brown the mince over medium heat.

Season with sea salt and pepper and mix the chutney through.

Reduce the heat and simmer for 10 minutes. Meanwhile, remove the florets from the cauliflower. Cook the florets in a saucepan of gently boiling water until tender, 4 to 6 minutes. Drain, add the olive oil, sea salt and pepper, and mash until nice and smooth.

Pour the mince into a baking dish, top with an even layer of mashed cauliflower, and season again lightly. Bake until the top is golden around the rim, about 15 minutes.

Tahini Bread

posted Sep 26, 2012, 10:32 PM by 7 B   [ updated Oct 15, 2012, 2:01 AM ]

  • 1/3 to 1/2 cup tahini
  • 2 tbsp of almond butter
  • 1 egg
  • 1/2 tsp baking soda
  • a little honey, or fructose,  stevia or other sweetener to taste

Preheat 180c oven.
Mix all ingredients until you have a dough.
Should be thick.. add more tahini if it needs to be thicker.
Place in cake tin. Or can make any kind of shape such as pretzels, rolls, biscuit.
Optional: place sesame seeds & sea salt on top.
Bake 15-20mins.
Makes two rolls.

If it comes out too dry and hard add more tahini and maybe bake for shorter period.

Translated by: Baruch

This last one has some kind of fermented milk added like buttermilk, sour cream or yoghurt (not sure precisely - experiment!)

Energy Soup (for fatigue)

posted Jul 10, 2012, 11:05 PM by 7 B

  • 500grams green beans
  • 1 cup chopped celery
  • 1 zucchini, sliced
  • 1 medium onion, chopped
  • 1 cup tomato juice
  • 1 cup water
  • 2 tbsp. honey 
  • 1 tsp. paprika
  • 1 cup chicken broth

Combine ingredients.  Simmer for about an hour, or until the vegetables are soft enough for your taste.  You might want to add pepper if you prefer the taste.

[modified from original at adrenalfatiguenomore dot com]


posted Jun 13, 2012, 10:54 PM by 7 B

I need to make Sauerkraut one day. Good way to get lots of healthy flora into our diet and strengthen our guts.
Maybe someone has a simpler recipe they can share?

Lena's Home Made Sauerkraut:

Burmese Sticky Fried Rice

posted Jun 2, 2012, 6:40 PM by 7 B   [ updated Jul 17, 2012, 7:34 PM ]

Ingredients :
3 cups Glutinous rice 
2 to 3 Chinese pork sausage
Handful Dried mushroom 
Half big onion
1 or 2 tbsp Soy sauce
Half tsp MSG
Handful dried prawns
2 tsp salt
2 tbsp oil
1 Canned Quail eggs, drained
5 x star anise

Soak mushroom in hot water
Simmer - maybe with lid
Stir every few minutes or it will stick
A little bit of very lightly burnt bits is actually nice

== NSD? ==
Those on the No Starch Diet might be surprised to find this recipe here. I have found that sticky rice is unusually well tolerated due to its unique chemical structure (virtually no amylose starch). See here for more details.

Almond Hummus

posted May 31, 2012, 5:26 PM by 7 B

The following recipe is something I must try. But I think I will skip on the cumin as I'm not sure how safe that spice is.


Raw "Living" Hummus

Makes 3 cups
•2 1/2 cups almonds, soaked for 12 hours
•1/4 cup, plus 1 tablespoon raw tahini*
•3/4 teaspoon freshly ground black pepper
•11/2 teaspoons chopped garlic
•1 3/4 teaspoons cumin
•1/4 cup plus 2 tablespoons olive oil
•1/4 cup plus 3 tablespoons lemon juice
•3/4 teaspoon salt
•3/4 cup water (add slowly)

*You can also grind sesame seeds into a fine powder in your coffee grinder instead of purchasing actual store bought tahini 

Add the soaked almonds to your food processor and grind down to a coarse meal. Add in the remaining ingredients, making sure to add the water as needed to reach the desired creamy consistency.

To serve, drizzle with olive oil, or dust with paprika.

Serve with fresh sliced veggies or raw falafel. Also makes a great addition to a Greek style salad.

Here is an easy to follow video of raw living hummus in action:

Almond Butter

posted May 16, 2012, 7:52 PM by 7 B

Almond butter is a starch free alternative to Peanut butter (peanuts are starchy).

"You can make it or buy it. You are probably better off making it so that you can ensure blanched almonds are used so that it is starch free. Roast/Toast those almonds in the oven for a slight bit of time. Process them in the food processor adding oil (e.g. olive or other) as needed. Scoop it out into a container and keep it in the refrigerator (as the oils will go rancid).

You can buy it also. I don't know how many large grocery stores carry it, but I have seen it at places like Trader Joe's and Whole Foods."

Black Sticky Rice

posted May 16, 2012, 7:52 PM by 7 B   [ updated Jul 17, 2012, 7:35 PM ]

A few months back I learned that sticky rice (glutinous rice) contains a different type of starch that doesn't cause me as much trouble. The kind of starch found in most grains is a compound called "Amylose" (which makes me sick), however glutinous rice is different - it contains Amylopectin. I am still experimenting with it, but so far the results have been fairly positive. No pain, but some tiredness and transient mild weakness. So then, if you wish to transition into the No Starch Diet (NSD) then this could serve as a bridge by making it easier to adapt to the new diet. According to wikipedia "this rare starch stained red with iodine, in contrast to normal starch which stained blue".  See here for more details.

Thai Black Sticky Rice Pudding

Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or in your slow cooker or rice cooker. You'll be amazed at the unique taste of the rice in combination with the coconut milk. Add a dab of coconut cream on top (instead of whipped cream), and you have a healthy dessert that's very delicious and guilt-free!
Prep Time: 5 minutes

1 cup black glutinous rice
1/4 cup brown sugar (or substitute maple syrup)
1/4 tsp salt
1 1/2 cans coconut milk
1 1/2 cups water
3 eggs (maybe skip these.. apparently it is better without eggs)
a little coconut cream (to serve)

1. If cooking on the stove, be sure to soak the rice overnight, or for at least 6 hours (otherwise the rice will take all day to cook). Then place drained rice in a pot together with brown sugar, salt, 1 can coconut milk, and all the water. Boil half-covered until the liquid has been absorbed and rice is soft to chewy. (If necessary, add 1 cup more water and continue cooking until rice is tender)
2. If using slow cooker: Place drained rice in slow cooker together with brown sugar, salt, 1 can coconut milk, and all the water. Cook overnight or all day on "low", OR for 2-3 hours on "high", until all liquid is absorbed. Rice should be soft to chewy in texture. (If the rice is too tough, add 1 cup more water and allow to continue cooking until done.)
3. When rice is done cooking, allow to cool slightly. Add the remaining 1/2 cup coconut milk plus the eggs. Mix thoroughly. Dip your finger in to check the taste - add a little more sugar if needed.
4. Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish). Bake at 350 degrees for 30 minutes.
5. Remove from the oven and either serve warm, or place in the refrigerator and serve cold (it's good both ways!). When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream. Enjoy with a strong cup of tea or coffee.


Black Sticky Rice with Coconut

Serves 8
500 g Black Rice
1 L Water
1 fresh pandan leaf
250 g Dark Indonesian Palm Sugar
250 ml unsweetened Coconut milk

1. Rinse the rice under running water for a few minutes then place in a saucepan with the water and tied pandanus leaf.
2. Bring it slowly to the boil then reduce the heat and simmer slowly until all the water is absorbed, about 30 minutes.
3. Remove the pot from the heat and cover with foil to allow the rice to finish steaming through, about 10 minutes.
4. Remove the pandanus leaf.
5. Place the palm sugar in a separate pot with a dash of water and boil, stirring occasionally, until the palm sugar has dissolved and the consistency is slightly syrupy.
6. Reheat the rice gently on the stove, adding the palm sugar syrup a little at a time until it is sweet enough.
7. Keep a little syrup aside.
8. Serve the rice in a bowl with an extra drizzle of syrup and pour the coconut milk over the top.
9. Serve with slices of fresh banana or mango, in season.


Cookies / Biscuits

posted May 2, 2012, 7:35 PM by 7 B   [ updated Apr 28, 2013, 7:06 PM ]

Folks on are saying that this is a fantastically delicious recipe! 

1/2 cup almond butter
1 1/4 cups brown sugar
4 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
2 cups chopped nuts (blanched almonds or walnuts or both)
1 cup chocolate chips
2/3 cup sifted coconut flour

Mix together almond butter, sugar, eggs, vanilla and salt. Stir in nuts, chocolate chips and coconut flour. Batter will be runny. Drop by the spoon ful 2 inches apart on a greased cookie sheet. Bake at 375 degrees F (190 C) for 15 mins or until lightly browned. Makes about 3 dozen cookies.

Kiwi: "I made these cookies on the weekend for Jon and they are freaking delicious! I just made a half batch as 36 cookies seemed a bit excessive but all 20 cookies were gone within 24hrs hehe."
inkyfingers: "Took your advice Chelsea and made a half batch with chopped Whittaker's dark choc and pecans - yum!"

Almond Butter Cookies
"All I can really say about these cookies is that they are addictive. It's impossible to eat just one (well, you can try). If you prefer peanut butter, feel free to swap in the equivalent amount and instead of slivered almonds try 1/2 cup of roasted peanuts or a nut of your choice."
Makes about 2 1/2 dozen cookies

1 cup almond butter
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees.
Grease a baking sheet with butter and set aside.
In a large bowl, stir almond butter and sugars together until well combined.
Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.

Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on cookie sheet about 1 inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes.

Flourless Almond Butter-Chocolate Chip cookies
Almond butter chocolate chip cookies adapted from this month's Southern Living:
1 cup almond butter
3/4 cup sugar
1 large egg
1/2 tsp. baking soda
1/4 tsp. salt
1 cup semisweet chocolate chips
parchment paper

Preheat oven 350 degrees. Stir together first 5 ingredients til well blended. Stir in chocolate chips.
Drop dough by rounded tablespoons 2 inches apart onto parchment lined baking sheets.
Bake 350 degrees for 13-15 minutes (til puffed an lightly browned). Cool on baking sheets 5 minutes. Remove to wire rack and cool 15 minutes (or do as I did and eat while warm and gooey).
Haven't had this much processed sugar since december and in a macaroon frenzy, we'll see how it sits.

Butter Cookies
2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ cup salted butter, cut into pieces
¼ cup agave nectar
1 tablespoon vanilla extract
In a food processor, place almond flour and salt and pulse briefly
Add butter, agave and vanilla and pulse until ingredients are well blended
Separate dough into 2 balls and place each on a piece of parchment paper
Cover each ball of dough with another piece of parchment paper and roll out to ⅛ inch thickness
Place in freezer for 30 minutes
Using a 2-inch round cookie cutter (or the top of a 2-inch wide jelly jar) cut out cookies *
Bake at 350° for 5-7 minutes
Cool and serve
Makes 24 cookies

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