Posts tagged " sibo dessert "

Strawberry chocolate truffles recipe

Strawberry Chocolate Truffles Recipe

April 16th, 2017 Posted by Recipe 2 comments

Strawberry chocolate truffles recipe

At Easter, we are bombarded with advertising for sugar-filled chocolate treats.  These type of treats are off-limits when following the SIBO diet, so I got creative in the kitchen and whipped up a scrumptious batch of Strawberry Chocolate Truffles.

Using fresh strawberries and a tiny amount of raw organic honey, it adds a lovely natural sweetness to the creamy coconut centre. The dark chocolate is sweetened with 100% natural ground stevia leaves.  The sugar content of these chocolates is significantly reduced from commercially made chocolate treats and will mean you can enjoy these guilt-free treats while still complying with your SIBO diet.

Store them in an airtight container in the fridge for a few days… if they last that long!

Strawberry chocolate truffles recipe

Classification: Remove and Restore (Bi-Phasic Diet), Gluten Free, Dairy Free, Vegetarian

Strawberry chocolate truffles recipe

Ingredients

1 cup strawberries
1.5 cups finely shredded coconut + extra for decoration
2 tbs coconut oil
1 tbs honey
1 cup raw cacao butter, chopped
1/2 cup raw cacao powder
1/2 tsp 100% natural stevia
1/2 tsp vanilla powder
3 tbs freeze dried strawberries, chopped

Hull the strawberries. Place them in a blender and blitz until completely pureed. Strain through a fine-mesh sieve to remove the seeds. Place in a saucepan and bring to the boil. Reduce to a simmer. Stir constantly until the liquid has thickened and reduced by half. Remove from the heat and cool slightly.

In a large bowl, add the strawberry puree and coconut. Melt the coconut oil and honey together then add to the bowl. Stir until well combined. Line a tray with non-stick paper. Take a small amount of mixture and roll into a small ball. Place on the tray. Repeat until all of the mixture has been used. Freeze for 1 hour.

Strawberry chocolate truffles

Meanwhile, make the chocolate. Place the cacao butter in a heat-resistant plastic or silicone bowl. Microwave in 30-second increments until melted and it has reached a temperature of 40C/104F – 45C/113F. Sift in the cacao powder, stevia and vanilla powder. Stir to combine thoroughly.  Cover a cool surface with non-stick paper, then pour the chocolate onto it. Move it around constantly with a spatula until it thickens to a toothpaste consistency (see my video here on how to do it). Return to the bowl and microwave in 5-second increments until liquid and a temperature of 28C/82.4F – 34C/93.2F.

Line a tray with non-stick paper. Remove the strawberry balls from the freezer. Dip the balls into the chocolate one at a time and decorate with coconut and freeze-dried strawberry before the chocolate sets. Repeat until all are covered. Store in the fridge. Will last for several days.

Valentine's Day meal

SIBO friendly Valentine’s Day meal

February 14th, 2017 Posted by Blog, Recipe No Comment yet

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‘All you need is love’, so The Beatles said and on Valentine’s Day more than any other day of the year many of us want to make a meal to show loved ones that we care. So this year we’re giving you a two course, SIBO friendly Valentine’s Day meal to make sure your evening goes without a hitch. A Valentine’s Day meal needs to be quick to prepare so that you can spend time with the one you love and include those indulgent ingredients that a celebration meal deserves.

With the weather hot and getting hotter in the southern hemisphere at the moment you might choose to move the cooking of this meal to the outside to the BBQ, although it’s equally easy to prepare on the hob for those in the not so warm northern hemisphere! We’ve gone for our best ever steak with a rocket, tomato and prosciutto salad. This dish combines the delicious BBQ flavours of the steak with the wonderful crunch and tang of the salad. How about following this with our decadent mocha mousse? This is possibly the quickest and yet most indulgent dessert imaginable! You’d never know that it was free from dairy, egg and refined sugar. There’s a secret ingredient in this mousse, but we bet no one guesses what it is, maybe a blindfold taste test is in order?

We hope you enjoy this meal, find these recipes and more of our favourites in our SIBO summer cookbook, available in hard copy for scribbling your notes in, or an eCookbook.

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic produce featured in this recipe. Click here to find out more about how they could deliver beautiful organic produce to your door.

Best ever steak with a rocket, tomato and prosciutto salad recipe

Serves 2

Classification: Restricted phase

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Ingredients

Steak

2 x pasture fed, free range beef steaks

1 tbs olive oil

Salt & pepper

Salad

2 large handfuls of rocket leaves, washed

1 punnet cherry tomatoes, halved

6 slices prosciutto, salt cured, nitrate and sugar free

2 tbs pine nuts

1 tbs extra virgin olive oil

1 tbs red wine vinegar

Salt and pepper

If you are in Maintenance, add 60g parmesan cheese, shaved

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Method

Pre-heat the oven to 200c.

Rub the steak with olive oil then season liberally with salt and pepper. Set aside.

Place the prosciutto on a tray covered in baking paper.  Bake for 10 minutes or until crispy.  Remove from the oven to cool.  Once cool enough to handle, break into small pieces. Set aside.

Place the pine nuts on a tray and roast in the oven for 5 minutes, or until golden. Keep an eye on the nuts as they can burn quickly.  Set aside.

Place the cherry tomatoes on a tray and sprinkle with olive oil, salt and pepper.  Cook for 20-30 minutes until roasted and cooked through.  Remove from the oven and set aside to cool slightly.

Heat the BBQ or a grill pan until hot.  Turn down the heat to medium-high.  Place the steaks on the heat and cook to your liking. Once cooked, remove from the heat and cover lightly with foil. Rest for half the length of the cooking time.  So if the cooking time was 6 minutes, rest for 3 minutes.

Assemble the salad while the steak is resting.  In a large bowl, mix the rocket, pine nuts, prosciutto, olive oil, vinegar, salt and pepper together.  If in Maintenance, add in the parmesan. Mix until well combined.

Serve the steak with the salad on the side.  A dollop of your favourite garlic and sugar free mustard will go perfectly with the steak.

Decadent mocha mousse recipe

Serves 4
Classification: Semi-restricted phase, gluten-free, dairy-free, vegetarian

 

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Ingredients

1 ripe avocado

4 tbs cacao powder

250ml Ayam coconut milk, refrigerated

30ml strong espresso

3 tbs raw organic honey

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Method

Place the avocado, cacao powder, espresso and honey in a food processor and blend until creamy.

Changing to a whipping blade, add the firm coconut cream from the tin. Don’t use the watery liquid at the bottom.  This can be kept for another recipe.  Whip until light and fluffy.

Spoon into bowls and refrigerate for 1 hour before serving.

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Want more recipes like this?

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[img_text_aside style=”2″ image=”http://thehealthygut.co/wp-content/uploads/2017/01/SIBO-SUMMER_3D-COVER_NOV-16-222×300.png” image_alignment=”right” headline=”” alignment=”left”]Our SIBO Summer Cookbook is now back in stock in hard copy and is crammed full of family friendly meals, that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

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 [button_2 color=”teal” align=”center” href=”http://thehealthygut.co/books/sibo-summer-cookbook/” new_window=”Y”]Order today[/button_2]

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easy sibo-friendly baked vanilla and coconut custard

October 19th, 2016 Posted by Blog, Recipe 7 comments

Remember when you thought dessert was off limits because you were treating SIBO and healing your gut? Not anymore. In this week’s episode of the SIBO Cooking Show, Rebecca Coomes shows you that SIBO-friendly desserts are available. This luscious Baked Vanilla and Coconut Custard ticks all the boxes. It’s lightly sweetened with vanilla and stevia, uses all natural ingredients, and is a guaranteed crowd favourite. Calling this ‘the best custard recipe’ might sound like a bold statement, but we’re confident you’ll agree with us.

Custard always feels nostalgic, but this recipe has a modern twist. Baked Vanilla Custard is simple to make, and your new go-to dessert can be dressed up or down for any occasion.  Serve your custard with your favourite fruit, or let the silky texture shine on its own.  It can be eaten warm or cold, and we think both ways are equally delicious.

We’ve touted the importance of choosing free-range eggs before, but it is worth repeating. Free-range eggs have so many benefits compared to their conventional counterparts, from more vitamins such as D, E, and A, more beta-carotene and not to mention being more humane for the chickens laying them. Eggs are not a grocery item you’ll want to skimp on.

Treating SIBO doesn’t mean you have to miss out on delicious desserts, especially ones like this that are creamy and filling.  Find more recipes that will help your family make new memories around the table in the SIBO Family Favourites Cookbook.

Baked Vanilla and Coconut Custard

6 serves

Classification: Gluten Free, Vegetarian, Dairy Free, Low FODMAP

Ingredients:

  • 1 cup coconut milk
  • 1 cup almond milk, unsweetened
  • 1 vanilla bean, split
  • 3 eggs
  • 4-6 drops stevia
  • ½ tsp nutmeg

Method:

  • Pre-heat the oven to 160oC/320oF.
  • Place the coconut milk and almond milk in a saucepan. Scrape the seeds out of the vanilla bean and add them and the bean to the milk. Heat the milk until it almost comes to the boil, then remove from the heat. Remove the vanilla bean and discard.
  • Meanwhile, mix the eggs and stevia in a large bowl until well combined.
  • Gradually pour the hot milk into the egg mixture, stirring constantly, so the eggs don’t scramble.
  • Divide the custard between 6 small ramekins. Sprinkle some nutmeg over the top of each custard. Place the ramekins in a deep baking tray, then fill the tray with hot water until it comes halfway up the ramekins.
  • Place in the oven and bake for 30 – 40 minutes or until the custards have set. Remove from the oven then remove from the water bath. This custard can be eaten straight away or chilled and eaten cold.