GERD Friendly

ZUCCHINI PATTIES

Ingredients:

2/3 can creamed corn

3 x fresh zucchini I put through a vege curler cutter thingy - grating seems to make it a bit mushy but use what you've got!

3 x whole eggs (omit yolks if you have to, this is mostly a binder )

1/3 cup nutritional yeast flakes

1/3 cup gluten-free flour to thicken

1/2 teaspoon vege stock powder

Herbamare salt (or use plain salt to taste)

Pepper

Place on oven tray sprayed with coconut oil and spoon mixture onto the tray. Bake at 180°c for about 20mins or until firm, turn over at least once during that time.

We ate them cold on sandwiches with fresh avocado and Vietnamese cilantro (this is actually a mint I think but is hot and taste like coriander - not sure if this would cause an issue with anyone else). 

Hubby added Thai chili dip and mayo to his sandwich.

By: Yahdah

FRUIT AND NUT CAKE 

• 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans or hazelnuts)

• 1 pound pitted dates, coarsely chopped

1 cup halved maraschino cherries

• 3/4 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 3 large eggs

• 1 teaspoon vanilla extract

DIRECTIONS:

In a large bowl, combine the nuts, dates, and cherries. Combine the flour, baking powder and salt; add to nut mixture, stirring until nuts and fruit are well coated.

In a small bowl, beat eggs until foamy; stir in vanilla. Fold into nut mixture and mix well. Pour into a greased and parchment paper-lined 9x5-in. loaf pan.

Bake at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. 

Yield: 24 servings.

Pizza Sauce Night Shade Free

(can also be used as a spaghetti sauce)

1 medium beet
1 small sweet potato (or two medium carrots)
1 small onion
2 cloves garlic, minced
1 teaspoon sea salt
1–2 tablespoons lemon juice (or 1/2 teaspoon to 1 tablespoon raw apple cider vinegar)
1/2–1 cup water for steaming
1–2 tablespoons cooking oil for sautéing the onions and garlic
Directions

Directions:

Chop the beet and sweet potato (or carrots) into small chunks.
Place into a small saucepan.
Add water. (I use the least amount I can to be sure the mixture steams properly but maintains texture.)
Bring the mixture to a boil and reduce the heat to simmer until well cooked.
Meanwhile, sauté the onion and minced garlic in your cooking oil until translucent. Combine. Add seasonings and lemon juice (or vinegar) to beet mixture.
Pour into blender or food processor. Blend until desired texture is achieved. (I use a hand blender.)
Serve immediately or store in the fridge for up to 5 days.