It’s wheat / gluten, dairy and sugar free. Plus if you’re a vegan, you’re in luck! This dish is popular with my family and friends, in fact I’ve given out the recipe frequently so thought I’d add it here. It’s great to make a huge pan full for parties, simply add an extra can or two of beans and top up on the veg. You’d need to cook the double amount in two casserole dishes however.
It still tastes just as good after freezing, so you can store portions and eat day after day. It never gets boring and you can make it as hot as you like. You can play with the spices and get it how you like it.
What you need:
I love potatoes, with my friends I’m renowned for my “jackets” with everything, but a diet that has been working for my recovering health is one with reduced carbs. Hence the sweet potato indulgence. Apparently they are better for you and have more vits and mins than your average tatty. This is potato at its best like my mum used to cook when I was young. However I’ve created a yummy sweet potato twist with this dish…
I normally drizzle in hemp or Soya milk as an alternative to milk, but I’d run out on a day I just couldn’t resist my potato yearning. You could also cut the cheese, or use vegan cheese making it dairy as well as wheat free. This recipe fills one loaf tin and feeds two, or just the two inside of you!
- 1 large jacket potato unpeeled
- 1 large sweet potato unpeeled
- 1 small onion
- 3 cloves garlic
- Couple handfuls of cheese (optional)
- 4 tablespoons soya / hemp or milk
Simply gorgeous, this is! Nothing like blowing your own trumpet, but I’m sure that eating well, in addition to loving the cooking experience, really adds to recovering our health. Also for those of us who feel great anyhow, it surely sustains vitality.
I adore Italian food and it’s been really annoying at times, with eating wheat / gluten free, that I feel I miss out. However I’ve been experimenting more lately with brown rice pastas and homemade sauces, hence my lasagna success.
I eat dairy infrequently, so I added some to this bechamuel sauce for a treat, but to be honest, it didn’t need it and so would taste great without.
Here’s the script:
- Gluten / wheat free pasta sheets
- 1 large courgette
- 1 red pepper
- 2 carrots
- 3 portobello mushrooms
- 1 onion
- 4 cloves garlic
- Half veg stock cube
- Handful crushed walnuts or pecans
- 500 grams passata
- Mixed Italian herbs, salt and pepper
For the bechamuel sauce –
- 400ml soya milk or hemp drink
- 50g butter or coconut oil
- 50g brown rice flour or buckwheat flour
- Optional handful cheese, vegan cheese
- Cut up all the veg fine, grate the carrot and crush the garlic
- Add to saucepan with olive oil and herbs
- Cook for 10 mins until soft
- Add the nuts and passata and cook for a further 5-10mins
- Place the butter or coconut oil in another pan
- Once it’s runny, take off the boil and add the rice flour slowly, stirring out any lumps
- Now with the paste, slowly add the soya milk
- Once thick add the optional cheese and take off heat
- Soak 6-8 pasta sheets for 5 mins
- Turn oven on to 200 degrees
- Place a layer of the veg sauce in your baking tray
- Add a layer of pasta sheets
- Next layer with bechamuel sauce and veg
- Add a final layer of pasta sheets
- End with bechamuel sauce ontop and a sprinkle of cheese is desired
- Cook for 30-40mins until slightly brown
- Serve with salad
The soya milk tastes better than a milk version and the nuts give it a lovely crunch
If you make this or have any other versions, add your comments below 🙂
We need to eat for pleasure, and for health. Allowing our minds to simply choose what tastes good all the time, or our emotions to rule our gut, is not the best course to take for our longevity or vitality.
I know when you are really struggling with being incredibly poorly, it’s about survival, so honoring this and trusting that as you get through each stage you can do more in the area of diet is important. Don’t beat yourself up about not doing things perfectly or not being where you want to be. Just do what you can, when you can, and allow for your ability to build on things to evolve naturally.
At my worst times, I was eating fast food and microwave meals. I was only able to rely on getting help with good diet half of the time. Now, as I’m much more able, I can do this full time, spending a lot of time, cooking, blitzing, preparing, storing and researching etc.
Here’s my list of many things that have helped me feel good so far:
Wanting to have something that could kick-start my body in the morning, and help me on a path to continual healing, I created a great smoothie blend. It helps to wake you up, provide the best nutrients and aid with detoxing.
Here’s the recipe: Continue reading
Diet plays a major role in most people’s idea of good health, not just for people recovering from ME/CFS or any other chronic illness. Healthy tastes good and helps us to heal, but it requires more effort. There are times when you simply can’t give it the time. I know this is true because when I was housebound, I couldn’t cook for a long time. I was too sick to get from room to room on days and sometimes just standing up at the fridge was immense. I’d eat tuna out of a can or anything I could find that was healthy enough. I was largely dependent on getting fed by husband for a time, which was so hard to deal with having been so healthy and in control of my food in the past.
Expecting someone who is massively ill to jump up and start cooking can be unrealistic and even stressful. That’s why I have a few blogs on diet and you have to do what you can at each stage of ability. If you are having treatment for cancer or any other type of health trauma you often need to depend on others. Continue reading