
Squid Christmas Salad
Serves 4
Ingredients:
- 4 small squid hoods (~800g)
- 1/2 cup rice bran oil (or suitable oil)
- 2 cloves of garlic, crushed
- 1/3 cup parsley leaves, chopped
- 1 tsp sea salt flakes
- 200g butternut pumpkin + oil
- 2 Tbsp water + 1 tsp citric acid
- 3 pencil shallots, thinly sliced
- 2 cups ripped wombok leaves
- 2 cups ripped iceberg lettuce leaves
- 1 golden or red delicious apple
- 100g Havarti cheese
- salt to taste
Method:
- Preheat oven to 200 degrees Celsius, fan forced (400 F)
Preparing the Squid
- Ensure the squid hoods are clean and free of the fins.
- One at a time, lay each hood on a chopping board and place a flat knife inside the hood. With a second knife, slice across the hood at 1cm intervals. (The middle knife prevents you from cutting all the way through).
- Put them into a bowl
- Combine the oil, parsley, garlic and salt.
- Put aside 2 Tbsp of the marinade and pour the rest over the squid hoods.
- Cover the squid and refrigerate for 1 hour.
- NB: The squid can be marinated the day before cooking.
- Add the water and citric acid to the reserved marinade.
Preparing the Vegetables
- Take the skin off the pumpkin and dice the pumpkin into small cubes.
- Coat with some extra oil and roast on a tray lined with baking paper, in the oven, until soft and slightly browned.
- Remove and cool.
- Wash, dry and rip the wombok and lettuce leaves.
- Slice the pencil shallots,
- Peel and thinly slice the apple
Cooking the Squid
- In a fry pan or on a BBQ, oil the cooking surface and on a high heat, cook the squid for 3-4 minutes per side, or until just cooked through and slightly browned.
- Slice some of the rings through to separate them into smaller bundles of about 3 rings.
- salt to taste
To Serve:
- At serving time, combine the lettuce mixture with the pencil shallots, sliced apple, pumpkin and reserved marinade.
- Toss to combine.
- Distribute the salad mixture between 4 salad bowls
- Place several calamari rings per bowl, on top of the salad mix
- Sprinkle over some of the sliced or grated cheese
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
Free from gluten/wheat and dairy foods
Breakfast
- Breakfast Egg & Potato Wraps
- Breakfast Potatoes GF DF Low
- Chickpea and Green Bean Pancakes GF DF Low
- Elim Bubble & Squeak GF DF Low
- Elim Bubble & Squeak GF DF Low FodF
- GF Cereal & Cashew Mix
- Mung Bean Porridge GF DF Low
- Pear Loaf GF DF Low
- Potato Flat Bread
- Quinoa & Sago Porridge GF DF Low
- Teff & Quinoa Bread GF DF Low
Light bites and lunches
- Beef & Brown Rice Balls GF DF Low
- Omelette Chicken Salad Wrap GF DF LOW
- Besan Vegetable Slice GF DF Low
- Brown Rice, Quinoa & Egg Salad GF DF Low
- Chicken & Quinoa Salad GF DF Low
- Combination Elimination Soup GF DF Low
- Crumbed Chicken Tenders GF DF Low
- Elim Choko & Potato Soup GF DF Low
- Fish Cakes GF DF Low
- Lentil Patties GF DF Low
- Mussel & Buckwheat Salad GF DF Low
- Potato & Leek Frittata GF DF Low
- Potato with Cabbage Sauce GF DF Low
- Quinoa & Choko Patties GF DF Low
- Rice Paper Wraps GF DF Low
- Well & Good Garlic Chive Bread GF DF Low
- Wombok Salad GF DF Low
- CHICKEN & GRAIN LETTUCE CUPS GF DF Low
- Squid & Potato Stack
- Potato Flat Bread Hamburger
- Vegetable Pastie
- Gluten Free Flat Breads
- Chickpea Vegetable Patties
- Fresh Red Lentil Wraps
- Lettuce & Potato Soup
- ELIM EMPANADA
Dinners
- ELIM MEAT PIE GF DF LOW
- ELIM MINCE GF DF LOW
- ELIM PASTA BAKE GF DF Low
- ELIM PIZZA GF DF Low
- ELIM SHEPHERD’S PIE GF DF Low
- Elim Style Okanami Yaki GF DF Low
- Fish, Leek & Potato Pie GF DF Low
- GF Tempura Battered Fish GF DF Low
- Meatballs Vermicelli & Vegetables GF DF Low
- Meat & Potato Pastie GF DF Low
- Mock Moussaka GF DF Low
- Mung Bean Creamy Pasta Sauce GF DF Low
- Risotto GF DF Low
- Saffron Chicken & Glass Noodles GF DF Low
- Saffron Quinoa with Chicken GF DF Low
- GREEN PASTA SAUCE GF DF LOW
- ELIMINATION CHRISTMAS DINNER GF DF Low
- Fish Cakes GF DF Low
- Mince Pastie GF DF Low
- Ling Potato Topped Pie
- Ling Potato Topped Pie
- Warm Lamb & Potato Salad
- Savoury Lamb Pancake
- Cashew & Choko Chicken Bake
- Chicken Causa Elim
- Chicken, Vegetable & Potato Pie
- Christmas Seafood Dinner
Sweet treats
- Christmas Biscuit Wreath GF DF Low
- Golden Syrup Biscuits GF DF Low
- ’LEMON’ CURD SPONGE GF DF Low
- Marshmallow Citric Curd Slice GF DF Low
- Pear Turnover GF DF Low
- Quick Crostoli GF DF Low
- Soy Panna Cotta GF DF Low
- Tapioca Soy Pudding GF DF Low
- Well & Good Citric Acid Cake GF DF Low
- CHOKO CAKE GF DF Low
- Coffee & Vanilla Soy Icecream GF DF Low
- Pear Fritters
- Halloween Jigsaw Biscuit
- “Lemon” Meringue Kisses
LOW CHEMICAL RECIPES
containing gluten/wheat and or dairy foods
containing gluten/wheat and or dairy foods
MODERATE CHEMICAL RECIPES
free from gluten/wheat or dairy food
free from gluten/wheat or dairy food
Light bites and lunches
- Artichoke with Vegetable Dip
- Brussels Sprouts & Lentil Salad
- CHICKEN & QUINOA SALAD GF DF Mod
- Chicken and pumpkin rissoles GF DF MOD
- COMBINATION ELIM SOUP GF DF Mod
- Crab, Wombok and Buckwheat Salad
- LENTIL PATTIES GF DF Mod
- Squid & Potato Stack Salad
- Vegetable Noodle Bake
- WOMBOK CHICKEN SALAD GF DF Mod
MODERATE CHEMICAL RECIPES
containing gluten/wheat and or dairy foods
containing gluten/wheat and or dairy foods
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