*Disclosure: I received a free version of the ebook in PDF format for my honest review. I was not financially compensated. All opinions are 100% mine.
Celiac disease and gluten-free diet are more and more talked nowadays, and people who suffer from this peculiar illness are left with not a lot of different meals options. Living with Celiac disease can cause them a few headaches.
“What are we eating tonight?”
“What are we eating tonight?” I’m sure that you say/hear those words, in your everyday normal life, more often than you would like to. I know I do!
So imagine what it’s like to have to come up with creative and delicious meals when you have to deal with an illness like Celiac disease or even Diabetes.
When you have to follow a gluten-free or a low sugar diet, you have to take into consideration every ingredient that you use in your recipes.
Luckily, many gluten-free or Diabetes cookbooks are now available and can help make life easier for the people affected by these illnesses.
Why I decided to write this review
I received an email a few days ago about this cookbook and was asked to do a review on it. If you’ve been following my blog for a while, you know that I don’t usually write about recipes and cookbooks. I wrote a few posts on food and food-related illnesses, but not a lot.
But I’m always willing to help people who are trying to get exposure to their products, and this specific recipe book caught my attention. It is well-written and in a simple way. Also, the pictures are beautiful and mouth-watering.
Furthermore, even though those particular recipes are written for people with either Diabetes or Celiac disease. You and I can enjoy them by adapting the recipes to our desires. And they all seem fairly easy to do.
Fresh Cuisine Recipe Book
The recipes are adapted for people who want to make a change in diet, especially for health reasons. This 92-page recipe book is the 2nd cookbook, the first one being on vegan/vegetarian cooking, and the third book by New Zealander Amanda J. Sloan.
This natural therapist of 20 years also had her own column “Remedies in the Pantry” in the Healthy Options Magazine for 3 years. Her resume also contains being a freelance journalist, for other magazines, like Rainbow News and Lifestyle Block.
Here are a few of those wonderful recipes. Ms. Sloan was nice enough to send me 3 of her recipes. First, a dessert:
Vegan Custard Square
Delicious custard squares that are great for everybody.
- 2 cups GF Flour Mix, in Desserts, Pg 88
- 4 tbs extra virgin olive oil
- 1⁄2 tsp sea salt
- 1 tsp lemon juice
- cold water to mix
- 3 cups almond milk
- 4 tbs cornflour
- 2 tbs cinnamon/cocoa
- 2 tsp Home-made Vanilla Essence, in Slices & Biscuits, Pg 11
- Vegan Cream, in Desserts, Pg 82
Rub oil into flour and salt until mixture resembles coarse breadcrumbs. Add lemon juice and cold water; mix to a soft dough. Place in fridge for 1⁄2 hr. Preheat oven to 200 °C.
Roll out, then fold up and cut into 2 square pieces. Roll out each piece, into 2 identically shaped squares. Place onto 2 greased (with olive oil), oven trays. Prick each Pastry piece, about a dozen times, to stop it from bubbling.
Cook for about 10 – 15 mins, until Pastry is slightly golden brown. Swap the trays over, half way through cooking time, to prevent one cooking more than the other. Once cooked, leave Pastry sheets to cool, on 1/2 cooling racks. i.e., can chill Custard/Icing, then square in fridge.
Custard Bring to the boil, 2 1⁄2 cups, almond milk. Mix in a cup, 1⁄2 cup almond milk, with 4 tbs cornflour. When almond milk, is almost to boil, add cornflour mixture. Stir rapidly and reduce heat. Add 2 tbs cinnamon/cocoa and 2 tsp Home-made Vanilla Essence, in Slices & Biscuits, Pg 11. Remove Custard from the pot and place in a suitable bowl, to cool (not plastic).
Icing Use Vegan Cream, in Desserts, Pg 82 as the icing and sprinkle with coconut.
Once the Pastry and custard have cooled, you can assemble the custard square. Place 1 sheet of Pastry, onto a cooled oven tray (flat side down). Then pour over the Custard.
Place the other Pastry sheet, on top of Custard (flat side up). Ice with Icing, using a knife to spread over Pastry. Cut into squares, just prior to serving, best served and eaten on the same day.
Now, a tasty vegetarian meal:
Mouth-watering vegetarian lasagne, so good you won't believe it!
- 4 large tomatoes, chopped
- 1⁄2 tsp sea salt
- ground pepper
- 1⁄2 packet lasagne (prepare to packet instructions)
- 2 cups diced vegetables, i.e., pumpkin, carrots, broccoli, capsicum, courgette, mushrooms, etc.
- Basil; fresh (2 tsp sliced) OR dried (1 tsp)
- 1 tbs extra virgin olive oil
- 3 cloves garlic, crushed OR chopped
- 1 onion, diced
- about 3⁄4 cup almond milk
- sesame seeds and/or home-made breadcrumbs
- 1 heaped tbs flour
DirectionsOptional: 4 large pieces silver beet OR equivalent spinach. Also, you can use mashed, cooked split peas, to replace white sauce and/or mashed pumpkin as the tomato sauce.
Begin by steaming, the vegetables gently. Sauté the onion and 2 garlic cloves, in a greased (with olive oil) pan. Add the tomatoes and Basil, as well as salt and pepper. Simmer on a low heat and stir occasionally.
Underneath the steaming veggies, you can cook the lasagne – if you have the cooking variety. The sheets have no pre-cooking time. The silver beet can be placed on top of the steaming veggies, at the last minute.
Meanwhile, make the white sauce by warming olive oil, in a saucepan. Sauté the remaining garlic, and then add flour. Stir rapidly and then add the almond milk. Continue to stir, until a nice, thick sauce develops. Turn down and stir a little longer, then put it off to one side.
Add the semi-cooked veggies to the tomato sauce. Except for the silver beet, leave off to one side. Simmer down low for several minutes. A little of the steamed vegetable water can be added to the white sauce for consistency. Your lasagne is ready to prepare.
Grease (with olive oil) a decent sized, baking dish. Layer the lasagne, with pasta first, then tomato sauce, then white sauce and lastly silver beet. Repeat the layers, lastly adding the seeds and breadcrumbs, then sprinkle basil on top.
Garnish with seasonings, if desired. Bake at 200 °C, for around 20 – 25 mins. Drizzle a little olive oil, on top. Goes nice, with a baked potato and/or green salad.
Lastly, this “baking” one:
A little sweetness to indulge yourself!
- 1⁄3 cup extra virgin olive oil
- 2 tbs pea flour, mixed with 4 tbs water
- 2 tbs almond flour
- 1 heaped breakfast cup flour
- 1 tsp ground ginger
- 1 tsp baking powder
DirectionsCream olive oil and almond, add sifted dry ingredients. Knead well and press into a greased, (with olive oil) shallow tin. Bake 20 – 25 mins, at 180 °C. Meanwhile, soak 1⁄2 cup raw cashew pieces, in 4 tbs water.
When slice is cooled down, prepare the topping. Blend 2 tbs extra virgin olive oil, 1 tsp ground ginger, and the soaked water/cashews.
Spread gently over slice and cut into squares, set in fridge and serve chilled. Can add a slice of fresh fruit, i.e., banana, kiwifruit, feijoa, on top of each square, to add sweetness, if necessary.
So, I recommend this cookbook wholeheartedly to every person who wants to eat healthy food or needs a sugar/gluten-free diet. These recipes are great to help to cleanse the intestine and liver, to release toxins from the body, as well as support weight loss.
Everybody can benefit from these delicious recipes, but they are not only good for you, they surely look tasty. I tried the last one, the Ginger Slice, and it was absolutely delicious and really easy to do!
You can learn more about Amanda J. Sloan and her company Celeste Enterprises on Facebook.
You can purchase her recipe book on Amazon for 25.00$ USD on paperback. And 7.52$ USD or 9.99$ CAD on Kindle.
Photos credit: Amanda J. Sloan