Crohn’s Podcasts

Mary I can’t wait to tell my sister about this! Living so far away, she is a little isolated from other Crohn’s sufferers and help groups. These podcasts will be a great source of information and comfort to her.

Crohn’s Casts: Speaking from the Gut http://www.CrohnsCasts.com shares insights and tips from top health professionals regarding diet and nutrition, the emotional impact of the disease and its effect on relationships.  Each Crohn’s Cast also includes a first-hand account from a person living with Crohn’s disease.

Crohn’s disease is a serious, chronic gastrointestinal condition.  People with Crohn’s disease suffer from symptoms like severe stomach pain and frequent, persistent diarrhoea. Most often diagnosed between the ages of 15 and 35, Crohn’s disease impacts not just a person’s physical health but also can affect their lifestyle and emotional health.  More information can be found at http://www.CrohnsOnline.com.

The six-part podcast series focuses on key issues for people with Crohn’s: diet and nutrition, emotional impact, and relationships. Visit http://www.CrohnsCasts.com to download and/or play each podcast.

Source
New Podcast Series from Abbott for People Living with Crohn’s Disease

Shopping whilst you sleep – The Pure Package

PurePackOranges When I see people in the supermarket with a trolley load of ready meals, I often think to myself, do they really not have time to cook meals from scratch? But lately, I’m beginning to understand; when you are really busy, I mean stupidly busy, food moves down the list of priorities.

We’re in the middle of moving house and as you can imagine, we are in chaos and there is just so much to do! When you’ve got so many things going on at once, you can easily even forget to eat, the other evening, we were so busy stripping wall paper that it was 8pm before we realised we were hungry and 10pm before we actually sat down to dinner! Why didn’t we just get a takeaway? Finding a gluten free option at that time involved way too much thought, we had sausages and potatoes, so bangers and mash was the easiest option!

When I heard about The Pure Package, instead of my usual thoughts of why do people really need this service, I actually think it’s a great idea. It’s very straightforward, you contact The Pure Package and discuss your specific dietary requirements, whether you are trying to loose weight, manage a food allergy or intolerance, or want to eat healthily but just do not have time to shop and cook. Then, their team of nutritional and dietary therapists work along side their chefs to create meals that are both delicious and good for you.

PurePackAssortedNot only do they devise your perfect menu, but they then deliver it all to your door daily at 6am, so that it’s waiting for you when you get up. It’s like Father Christmas! When I looked at The Pure Package website, I realised, there are in fact so many reasons why people don’t get a chance to cook. They provide a great service for new mums who simply do not have time to shop, let alone cook but who need to eat as healthily as possible at such a demanding time. I know one of my best friends would absolutely love this service, she has 3 month old twins and last week it took her 5 hours to make a shepherds pie. She just had to keep stopping at each stage, peel potatoes, feed baby, boil potatoes, feed other baby, cook mince, change babies…you can imagine!

PurePackLunchThe provenance of their food is as important as it tastes, The Pure Package Programme is based on the principles of the ‘Perfectly Balanced Diet’ and they never compromise on ingredients. They buy ethical produce, all their meats are free range and none of the produce is Genetically Modified – in fact much of it is organic.

You can see example menus on the website and my mouth was watering… Asparagus and smoked chicken salad, dairy free Dark chocolate mousse. It’s hard to believe such yummy food is all part of a perfectly balanced diet but it is and that’s the key, you can just eat and enjoy it, knowing that it is good for you, without stressing over shopping and cooking.

For more information about The Pure Package, I highly recommend a look at their website.

Dairy free Lemon drizzle cake

Lemon I consume a lot of milk and cheese, and although I am not dairy intolerant, I am trying to cut down. I’ve tried various alternatives, including soya milk and rice milk but I either found them too thin or too sweet.

My latest experimentation is with oat milk. I’ve been using Oatly’s dairy free alternative to milk on muesli and in hot drinks and I’m quite impressed. I expected a distinctly oaty flavour, but to my pleasure, it’s not as strong as I thought it would be.

Oatly also do a chocolate flavour and an alternative to cream, which, by the way, is really, really good, tastes like cream and pours just the same. My sweet tooth is in overdrive at the moment and I’ve been craving cake, so it made sense to try out the dairy alternatives in this luscious recipe…

LEMON DRIZZLE CAKE
Oatly_04Serves:10

3 unwaxed lemons
300g plain flour (I used Doves Farm’s gluten-free flour).
3 tsp baking powder
300g caster sugar
175g sunflower margarine or butter
2 large eggs
250ml carton Oatly Cream
50ml of Oatly Dairy free alternative to milk (only required if using gluten free flour as it is absorbs more liquid).

Lemon Glaze:

100g golden granulated sugar
Juice from the 3 lemons above

  1. Grease a 30x23cm/12x9in shallow baking tin and line the base and sides with baking parchment. Pre-heat the oven to 180ºC (160ºC fan) gas mark 4.
  2. Finely grate the rind from the lemons, squeeze the juice and reserve for glaze.
  3. Sieve the flour and baking powder into a bowl, stir in the sugar than add the margarine. With an electric hand whisk, beat until the mixture looks like fine crumbs.
  4. Beat together the lemon zest, eggs, Oatly Cream and milk alternatives, then add to the flour mixture and beat together.
  5. Pour into the prepared tin and bake in the middle shelf of the oven for 40-50 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and makes several pricks with a cocktail stick over the top of the cake.
  6. Mix together the lemon juice and sugar for the glaze and spoon evenly over the warm cake. Leave to cool in the tin. When cool cut into 24 squares.
  7. Either serve with fresh fruits as a dessert or simply enjoy with a cup of tea or coffee.

Tip, store in an airtight tin for 3-4 days

If preferred grease and line a 20cm/8” round spring-form tin and bake the mixture for 50-60 minutes.

LemonDrizzle_01

Yes, a classic but scrumptious all the same! It’s very moist, partly due to the lemon glaze which seeps lusciously all the way through the cake. I think you could probably add some lemon liqueur or vodka for an ‘adult’ version. Oh, and did I mention, the house smelt absolutely amazing whilst it was baking.

I really am impressed with the Oatly dairy free alternatives and their website is full of info on the health benefits of oats and really lovely recipes, so take a look if you want to know more.

The more I research into food intolerance and specialised diets; whether it be gluten, dairy or anything else ; the more alternatives I discover and I’m pleased that you really don’t have to miss out completely when controlling your diet. I’m always on the look out for more alternative foods, so let me know your trieds & tested.

Allergy Alert: Marks & Spencer withdraws olive spread

food_standards_agency_logo Marks & Spencer has withdrawn some of its Reduced Fat Olive Spread (500g) because the product contains a milk ingredient that is not mentioned on the label, resulting in incorrect allergen information. This means the product is a possible health risk for milk allergic individuals.

Product details

The product being withdrawn is:

  • Marks & Spencer Reduced Fat Olive Spread (500g)
  • Display until: 18 October 2008
  • Best before: 1 November 2008
  • Unique product code: 0338370

Marks & Spencer has withdrawn the affected stock from sale and has contacted the relevant allergy support organisations, which will inform their members of the withdrawal. The company has also published details of the withdrawal on its website.

No other Marks & Spencer products are known to be affected.

Reference

FSA 16 July 2008

Moroccan lamb stew with pumpkin and pickled lemon

Following on from the delicious Health in a bowl, here is another gut-friendly recipe from Anthony-Worrall Thompson.

“This is one of my favourite recipes, full of colour and flavour. Harissa and pickled lemons are an integral part of North African cooking and are a perfect foil for lamb in this satisfying dish. Serve with bulgur wheat or warmed flatbread”.

Moroccan lamb stew with pumpkin and pickled lemon

Serves 4

450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes

11/2 teaspoons ground black pepper

1 teaspoon olive oil

1 large onion, roughly diced

4 garlic cloves, crushed

4 tomatoes, skinned and diced

1 tablespoon harissa or hot pepper paste

400g (14oz) tin of chickpeas in water, drained and rinsed

350g (12oz) trimmed and peeled pumpkin, cut into 2.5cm (1in) cubes 1 pickled lemon, finely diced 2 tablespoons chopped mint 1 tablespoon chopped coriander

1 Coat the lamb in the black pepper.

2 Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over. Add the onion and garlic and cook until the onion is soft and is slightly brown, adding a splash of water if necessary to prevent sticking.

3 Add the tomatoes, harissa and 425ml (3/4 pint) water. Bring to a simmer, cover and cook over a medium heat for 11/4­11/2 hours, topping up with water as necessary, until the lamb is almost tender.

4 Add the chickpeas and pumpkin and cook for a further

15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander. Serve immediately.

Note: I browned the lamb in two batches; if the pan is too crowded the meat will just boil rather than brown. I used a butternut squash instead of pumpkin.

Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium

MoroccanLambStew

This was more a dish for a cold winter’s day with it’s meaty flavour and spicy warmth, but really delicious. The pickled lemon and mint finish the dish off perfectly, giving a sharp tang every now and again, cutting through the richness of the lamb.

To find out more about National Gut Week, visit www.loveyourgut.com.