Gingershot

Everyone at work started to get sick – and eventually I felt it as well, so I decided to make a gingershot to try and fight the cold that was about to hit me!

You need:

• An airtight bottle
• About 150-200 g of Ginger (depending on size of the bottle)
• Juice from 1-2 lemons
• (5-8 garlic cloves if you don’t mind the risk of bad breath, could take it in the evening rather than morning)

Measure up water in the bottle you want to use. Put that water in a saucepan and boil it together with the ginger (and garlic) that you have grated and squeeze in the lemon juice.

Strain the water so you get all the bits away and fill up the bottle. Let us stay outside of the fridge until it has gone relatively cold. Keep in the fridge for about 2 weeks.

I take a big shot of this every morning – definitely helping me to keep the cold away!

 

Almost RAW salad

This salad is ALMOST raw, as I think that some of the ingredients in the dressing is not, but close enough. It is also Low FODMAP!

The salad

• 1/2 zucchini
• 1 carrot
•  3-4 leaves of red kale
• 2 hands of aragula
• 1/2 red bell pepper

The dressing

• 0.5 – 1 cm ginger (after taste basically)
• 1 tbsp of peanutbutter
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp agave syrup (or brown sugar)
• 1 tsp water

How to make it

1. grate the zuchinni and the carrot. Cut the bell pepper and add the aragula.
2. make the dressing through putting everything in a mixer or use a hand mixer.
3. mix it all together and ENJOY

”Tofuganoff”

Här kommer mitt recept på en veganisering och Low FODMAPisering av den svenska klassikern korvstroganoff!

Du behöver: (för cirka 4 personer)

• Ett block Tofu
• Salt och peppar efter smak
• 5 dl Havregrädde
• 2/3 tub Tomatpuré
• Persilja (färsk!)
• Två Morötter
• En röd spetspaprika

Gör såhär:

Vira in tofun i en handduk och ställ något tungt på den (kallas för att pressa den, det gör att saften åker ut, den blir hårdare och tar åt sig kryddor och smaker bättre). Detta kan med fördel göras några timmar innan matlagning, men jag har oftast ingen framförhållning och kör bara en stund innan jag börjar laga mat, funkar också.

Skär tofun i bitar och salta och peppra. Stek dem i olja.

Riv morötterna och skiva paprikan, lägg dem i en kastrull med lite smör och salta och peppra (snåla inte med peppar!). Häll sedan i Havregrädde och tomatpuré och persilja. Sist lägg i tofun som du stekt. Salta och peppra mer om det behövs!

Serveras med ris/pasta/potatis och sallad!

*jag saknar grönsaksbuljong i detta recept, och om man har en FODMAP vänlig sådan Hemma så kör på det!

• 

Overnight oats!

This is one of my favourite breakfasts, the only thing is that you need to remember to prepare it on the evening and leave it in the fridge over night.

You will need:

• 30 gram of oats (Use glutenfree is allergic)
• 1 tbsp of chiaseeds
• 1 tbsp of flax seeds
• a splash of vegetable milk, I use rice (Only just so all the oats and seeds are covered, better to use to less than too much, you can always add a little in the morning)
• Some frozen fruit or berries of choice, I use strawberries or raspberries (if following FODMAP ensure they are in line with that)
• a container with a lid and a fridge

How to

• Mix all the ingredients and put it in the fridge in the evening
• DONE

sorry for the bad pics – I am working on that

• 

Aubergine and carrot pasta

Today I would like to share a tomato sauce I made for lunch. I have been experiencing it quite hard to make a low FODMAP tomato sauce that is tasteful, but I finally figured it out!

As with all my recipes, when I use spices I just use it according to taste, so I never really measure anything up and so on, I encourage you to do the same. Also I have a problem with salt, so would never tell anyone how much salt I actually use.

What you need (Recipe is for approx two people)

1 Aubergine
2 Carrots
Oil of choice for frying
Tomato Passata Basil (could use normal as well)
Red wine vinegar
sugar
salt
Asafoetida (a spice that resembles garlic in its taste)
Fresh Basil
Water
100 g glutenfree pasta (or 140 g of uncooked rice)

1. Chop up the aubergine and grate the carrots while you are heating up the oil in a wok-pan. add the aubergine, and put asafoetida and salt after taste. I use quite a lot of asafoetida because I love the taste! When the aubergine is halfway cooked, add the grated carrots.
2. Put in the tomato passata and add water depending on how liquidy you want the sauce to be.
3. Chop the fresh basil and then add it together with some sugar (the sugar brings out the taste of the tomatoes, one tsp is usually enough). Lastly, add the red wine vinegar (after taste!)
4. ENJOY with glutenfree pasta or rice!

I try to take nice pictures, I’m not quite there yet though…

1. Why

I have created this blog so I can write down recipes I make, my alterations of them and how I perceived them. I am Vegan with IBS, meaning most likely there will be a couple of low FODMAP recipes as well. However, it should be pointed out that I am not a professional of any kind meaning that sometimes I think it is low FODMAP, but actually it might not be. If that is the case, feel free to enlighten me.

My other main point of this blog is to write down patterns I use when I knit and crochet.

Maybe sometimes I will write something else, I do not know.

So, nothing really interesting to be honest.

Here is a picture of me with a donkey