Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Sunday, 25 November 2012

Josephine Eliza is now on Facebook, Like us and Share us x



I decided to open a page on Facebook to try and get Endometriosis known to people who don't go through it as well as people who do. I have been reaching out to people with Endometriosis through diet and promoting Endometriosis awareness, So to push it further Facebook was the next step.

So If we all 'LIKE' & 'SHARE'on Facebook with friends that have and haven't got Endometriosis we can all spread Endometriosis Awareness Together.

x x x 

Tuesday, 20 November 2012

Tuna with Home Made Pasta and Mayo

Tuna & Pasta

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe
1/2 Tin of Tuna in Olive Oil

 Roll out the pasta dough, using either a folded up baking sheet or two long sheets.

Pop the pasta between the two aswell as sprinkling a little arrowroot onto the sheet.

Get a rolling pin and start rolling the dough into a thin layer. (If you have a pasta machine use that)

When you have your sheet of pasta spread out peel the one side of the baking sheet off.

If it is sticky add a little more arrowroot powder.

 Cut your pasta into thin strips.

Fill a pan with water and set it on the stove to boil.

 Whilst the water the on to boil, you can prepare your tuna.

Empty the contents of the tin of tuna and add the mayo.

Mash the mayo into the tuna, If your mayo has thickened because of being in the fridge add some olive oil to loosen it up a little.
 Once your water is boiling start putting your pasta lengths in one by one.

Wait about 7 - 10 minutes for the pasta to cook all the way through.

Drain the pasta and rinse it with hot water to get most of the arrowroot off.

Mix the tun in with the pasta and add a topping of your choice of leave it as is.

Serve and enjoy....

x x x

Home Made Ravioli Pasta

Vegan Homemade Ravioli Pasta
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.

1/2 leek
1 Small Pepper
1/2 Red Onion
1 Clove of Garlic 
1 Tsp Mixed Herbs
1 Tbls of Olive Oil 
2 Heaped Tbls Faux Mayonnaise
1 Handful of Kale 
Spinkle of arrowroot powder

First of all chop the onion, pepper, leek and garlic.

Heat the Olive Oil in a pan, add the leek, garlic and onions.

When they have cooked, leave them to cool whilst you make you Faux mayonnaise and pasta dough.

Add the mixed herbs, cold leeks, garlic, onion and pepper to your mayo and blitz in the blender/vitamix.

Now add your kale and blend again.

 When your mixture looks like this then your filling is done.

If you filling it too runny then add some more kale and mayo until your mixture is thick.

Lay a piece of baking sheet onto your surface.

Sprinkle your arrowroot powder straight onto your baking sheet and onto your rolling pin.
 If you have a pasta rolling machine then use that for this stage.

And also if you have a ravioli maker use that for this too.

If you haven't like me then roll your pasta sheet as thin as you can get it without breaking.

Then cut the pasta up into equal squares.
Do not over fill your ravioli  as it will just pop open and spill out when you boil it.

scoop your mixture onto your pasta sheet.

Fill a cup with some water and dip your finger (or use a pastry brush) into the water and wet each side of your pastry squares, both the filling side and the empty side.

 lift the empty side on top of the filling and press the side down into each other, dont worry if you have a little over flow of the filling.

once you have squished each side down into each other then put a pan full of water on the stove to heat and boil.

 Once the water it boiling throw your ravioli into the water.

Wait around 5-10 minutes depending how big you have made your ravioli.

When you pasta has cooked rinse them with hot water to get the excess arrowroot off.
Then serve with a sprinkle of mixed herbs.
x x x 

Vegan Mayonnaise

Vegan Mayonnaise
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe

2oz Raw Cashew Nuts
100ml Hot Water
6 Tsp Lemon Juice
1 Tsp Vegetable stock 
2 Tsp Ground Flax Seed
2 Tbls Extra Virgin Olive Oil
1 Tsp Mixed Herbs
Sprinkle of Pepper
1 Tsp Essential Waitrose Dijon Mustard
Start by soaking your cashew nuts in water for 2 hours so that they go a little soft.
 Add all the ingredients into a blender or vitamix.

Wizz it alll up untill smooth.
 You will end up with a lovely thick mayonnaise consistency.

Scoop it all out and pop it into an air-tight lidded jar.

Store in the fridge.

The mixture will thicken up when cold so if the mixture seems a little slack, do not worry as it will thicken.
You can enjoy this with tuna and home made pasta, avocado, salads and more.
 x x x

Saturday, 17 November 2012

Turkey Lasagna!! with Eggless Pasta and cheese sauce

O.M.G Lasagna!!
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Coeliac Safe

1/2 the recipe of my homemade 50/50 Almond Pasta Dough

Lasagna filling:
500g Turkey Mince
1 courgette
a punnet of  chestnut mushrooms
1/2 red onion
2 cloves of garlic
1 tin or either chopped or plum tomatoes and chop them
a massive squirt of tomato puree

Cheese Sauce:
1 oz Pure Spread
2 oz sorghum flour (or until the flour has absorbed the spread
4 heaped tbls natural yeast
2 tsp vegetable stock powder
1/2 liter hazelnut milk ( or until your sauce is thick enough to your liking)

 First like always chop and dice your vegetables.
Put 1 Tbls Sunflower oil into the pan and wait for it to get hot.

Pop the red onions and garlic into the pan and stir, wait for them to soften nicely.

 Add your Turkey.

Keep turning the turkey until it all turns white.

You dont want to over cook your turkey or it will just go rubbery.

Add your courgettes, mushrooms and tinned tomatoes.

Stir it all together.

 Squeeze out around a tbls or 2 of your tomato puree over your meat mixture.

Stir the puree into the mixture.

 Add 100ml water.

Stir the water into the mixture so the tomato puree and tomato juices combine.
Add a further 200ml water.

Give it a mix around.
 Then pop the lid on.
When the sauce is bubbling under the lid, take the lid off and turn the heat down to simmer and let the sauce reduce a little.

The sauce is important to cook the pasta in your lasagna so do not pour any away.

Whilst your sauce is reducing you can get your deep metal dish ready for making the lasagna layers.

A metal dish is important to use because it will let your lasagna pasta to cook all the way through.

roll out your pasta very thin, so that it will cook nicely.

Leave the first rolled out pasta on the side whilst you make your sauce.

Melt the pure in a pan on a low heat.

Add the natural yeast flakes, vegetable stock powder, sorghum flour and mix it in with the melted pure spread.

Once a it has all been asorbed start adding the milk gradually stirring as you go.

Make sure you mix it a little at a time.

Keep adding the milk until it gets to your lovely and thick sauce consistency.

 Ladle one scoop of the turkey mixture into the bottom of the metal dish.

Next lay your pasta sheet you have just rolled out on top.
Spoon another load of turkey mixture on top of the pasta.
Add a ladle of your cheese sauce.

Then a pasta sheet.

Add all of your turkey mixture.

 Another way to roll out your pasta is between two pieces of baking paper, keep turning the sheets every time you roll to create an even base.
 Peel off the top baking sheet.
 Place it onto your lasagna face down and peel the baking paper off slowly.

Spread all of your remaining cheese sauce on top using a knife.

Sprinkle ground almonds ontop.

Put it on a middle shelf on gas mark 5 for 30 minutes.

After 30 minutes your lasagna should look like the below photo, it serves like a dream and stays together.

Serve straight away....If you are hungry serve with steamed vegetables.

x x x 

Avocado & Prawn Salad

Avocado & Prawn Salad 
1 tsp pure sunflower oil
2 Handfuls of Prawns
1/2 red onion
1 full Avocado
1/2 courgette 
1 tsp dijon mustard
1 tsp parsely 
1 tsp ground paprika 
2 tsp olive oil
1 tsp cyder vinegar
1/2 tsp agave nectar dark 
Serves: 1

 First glug your sunflower oil into a pan and wait for it to get hot.

Add your prawns and stir them.

 Once your prawns have curled up a little, its time to put your onions in to sweat and soften.

Drain off any excess juice.
Once your onions are softer add you courgettes.
 Take your ramekin or small pot.

Place your mustard, spices and herbs, cyder and oil and your 1.2 tsp agave nectar dark.
 Whiz that around with a spoon or a tiny whisk and hey presto you have a lovely dressing.

Scoop out your avocado halves whole and place your prawn mixture ontop, drizzle all of the dressing all over and your done and ready to eat.

Yumm I could eat another one of these now mmm.
x x x