SALMON & CREAM CHEESE STARTER
Gluten Free Dairy containing Moderate Chemical Entertain your guests this Christmas with this Salmon Cheesecake Hors D’oeuvre Ingredients: • 8cm x 18cm oval cake tin
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Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which chemical substances your body is sensitive to. It is not designed to be a life-long diet. 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 them.
This procedure should be done with the supervision of your dietitian. These recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.
Allowing foods from the low chemical food groups only.
i). with gluten/wheat and dairy foods
ii). without gluten/wheat or dairy foods
SIMPLE ELIMINATION DIET APPROACH and or re-introduction of moderate food chemicals
Allowing foods from the low and moderate chemical food groups either.
i). with gluten/wheat and dairy foods
ii). without gluten/wheat or dairy foods
DECEMBER RECIPE:
Gluten Free Dairy containing Moderate Chemical Entertain your guests this Christmas with this Salmon Cheesecake Hors D’oeuvre Ingredients: • 8cm x 18cm oval cake tin
Serves 4 3 courses: Entrée: Scallops and leek with pea puree Main: Lamb back-strap, pear puree Roasted cabbage Asparagus, green beans & cashews Caramelized sweet
Serves 4 Prepare your oven space and utensils. You will need a middle shelf for the chicken tray and a tray of potatoes and one
Serves ~16 Consider buying a silver cardboard cake base from a cake shop/Spotlight as this helps you lift and move the biscuit once assembled Ingredients:
Makes 8 Ingredients: 500g chicken mince• 2 pkts (250g) Sun Ricesuper grains active blend (brown rice, millet, quinoa & buckwheat)• 1/3 cup pre-made choko chutney…see
Serves 4 Utensils 18cm square cake pan Star cutter Piping bag and nozzle Gold cachous for decoration (optional*) Ingredients Sponge 3 eggs ½ cup (110g)
Serves 3 or will make lunch for 2 days Ingredients: 4 cups diced Wombok1 carrot, cut into match sticks10 snow peas, de-veined and sliced½ cup
Ingredients: • 8cm x 18cm oval cake tin or 8cm x 16cm round cake tin• 180g fresh salmon (or leftover cooked salmon)• ¼ gluten free
Serves 4Preparation time: 1 hour 45 minutes Ingredients: 300ml milk300ml pouring cream¼ cup caster sugar1 vanilla bean pod3 eggs1 extra egg yolk70g Arborio rice4-6 pear
Ingredients: 1 butternut pumpkin½ leek (white end)1 Tblsp Ricebran or other allowed oil1 clove garlic1 ½ cup prepared elimination vegetable stock (page 37 of the
Ingredients: 3-4 cups of cooked lentils (brown, green or red) (about 1 ½ – 2 cups raw) or 2 large cans of lentils½ large leek,
Ingredients: 500g minced meat1 leek1 carrot grated1 zucchini, peeled and grated1 clove of garlic½ cup homemade stock2 choko’s375g ricotta cheese (fresh, no preservatives)1 egg1 tablespoon
Private Health Fund and Medicare Rebates Many of the Private Health Funds provide rebates for professional dietitian services. The level of cover you have with
An important focus for me is educating people about coeliac disease, food intolerances, gluten, its minutia and the gluten free diet. For more than 20
Communicating information A new diagnosis starts us all along the path of gathering as much information as we can about the condition, its long-term effects
My journey to my specialties In 1993 I took an opportunity to work with a group of doctors and dietitians who specialised in food allergies
Not all food reactions are the same. There are 4 parent pathways in our body that can lead to food reactions. 1. COELIAC DISEASE Coeliac
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