Elim Sauce

Gluten Free, Dairy Free, Low Salicylate, Low Amine

Makes approximately 2 1/2 cups

Ingredients:

1 1/2 cups water
1/3 cup red lentils
1 medium choko
2 sticks celery
2 shallot stalks
1/4 cup parsley
2 cloves garlic
1 tsp citric acid
1 Tbsp sugar
1 tsp iodised salt

Method:

In a saucepan, soak the red lentils in the water for a half hour
Peel and chop the choko
Chop the celery, shallots and parsley
Add all the ingredients to the red lentils and place the saucepan on the stove, cover with the lid, and bring to the boil
Reduce the heat and simmer for 30 minutes
Remove from the heat and allow mixture to cool, before blending
Pour mixture into a food processor and blend until its smooth

Use a required:

As a spaghetti bolognaise sauce mix
Stirred through mince meat
Spread onto a pizza base
Add a little more liquid if you desire a thinner sauce to use with steak or lamb

Storage:

In an air-tight container, it will last in the fridge for approximately 2 weeks
The sauce is suitable to freeze

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods