It is a little more of a challenge to follow the Low FODMAP diet if you are vegan and rely on pulses in your diet – I am going to attempt to produce more recipes to facilitate a good variety of foods for you to choose, during the exclusion phase, here is one recipe – but check out the links below for others.
Ingredients
25 g Mixed sunflower and pumpkin seeds
25 g Walnuts
25 g Pine nuts
1/2 Teaspoon of smoked paprika
1/2 Teaspoon of cinnamon
1/4 Teaspoon of ginger
1 dessert spoon of garlic infused oil
1/2 Lemon
2 Carrots
1 Red pepper
150 g Red quinoa
80 g Buckwheat
Spray oil
Method
Add the spices to the garlic infused oil and mix into the chopped nuts and mixed seeds.
Toast for 5-10 minutes in an oven – watch this closely as it can easily burn.
Remove from the oven and cool.
Add the buckwheat and quinoa to a pan and add some water to cover and simmer till soft.
Cool.
Chop the pepper and carrot into medium pieces and spay with oil and roast in the oven.
Mix ingredients together and add lemon juice.
Check the labels of the spices to ensure they are free of contamination with gluten if you have coeliac disease
Serves 4-6
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
Join with Google
Join with Facebook