 |
 |
 |
 |
|
 |
 |
13
Food Intolerance Alternatives
Stock
All flavours of stock cubes usually contain wheat, so if you are wheat-intolerant this can pose
a problem. Soups, sauces, you name it, stock's in it.
If possible, try and seek out the Kallo range of wheat-free stock cubes. Alternatively, if
you're yeast-intolerant, you can make your own delicious fresh version from
Carol Vorderman's Detox Recipes (Virgin, 2003):
900ml water
2 onions sliced
2 or 3 large chopped carrots
2 stalks celery (the leafy top parts are great for stock as well)
6 to 8 chopped garlic cloves
1 tablespoon whole black peppercorns, plus some sea salt to season
2 bay leaves
1 leek, halved
Sprigs of thyme and parsley
Put the water, vegetables, herbs and seasonings in a large saucepan.
Bring to the boil and simmer gently for at least 1 hour. Leave to cool and then strain.
For chicken, fish or beef stock, add in leftover bones, fresh bones, or giblets. When cooked,
strain the stock, allow to cool, then remove any fat from the surface.
Try to cook in large quantities and freeze some so that the stock is always available.
Milk
Most desserts and creamy dishes will call for milk, but luckily, there are plenty of alterna-
tives for those among us who are dairy-intolerant.
Keep a look out for the likes of rice milk, soya milk, oat milk and almond milk in your local
health food shop - or even in some major supermarkets.
If the sweeteners, fruit juice and other additives in these milk versions still cause aggrava-
tion, try this simple recipe for almond milk from Barbara Cousins' Cooking Without
(Thorsons, 1989):
½ cup blanched almonds
485ml water
To blanch the almonds, pour boiling water over the nuts and leave them to stand for 5 min-
utes. The skins should then easily slip off when pressed with the thumb.
Places the nuts in a blender and blend until finely ground.
Add 125ml of the water and blend until a smooth cream is formed.
Add the remaining mixture and blend well.
Put the mixture through a fine sieve - if there is a great deal of pulp you have not blended
for long enough.
Take note: other nuts can be used instead of almonds. The milk will keep for 48 hours in the
fridge but will separate a little on standing. Shake before using (not suitable for those with
nut allergies).
 |