GREEN PASTA SAUCE GF DF LOW

Makes 4-5 cups of sauce

Ingredients:

300g brussel sprouts
200g green beans, topped and tailed
1 cup raw cashews
½ cup chopped parsley
2 cloves garlic
½ tsp citric acid
1 tsp iodised salt
200ml rice bran oil
200ml prepared elimination vegetable stock (page 37 of the RPAH handbook)
300g gluten free pasta (chickpea/legume pasta in this picture)

Method:

• Steam, boil or microwave the brussel sprouts and green beans until just soft (about 5
minutes steaming)
o Set aside to cool
• Bring water to the boil to cook the pasta according to manufacturer’s instructions.
• Place the cashews in a vitamiser and chop until fine
• When the vegetables are cool, combine them in a vitamiser with the cashews,
parsley, garlic, salt, citric acid and the oil
• Blend together
• Add the stock gradually to achieve desired consistency
• Drain the pasta and mix through the green sauce
• Serve

• Use as required

o Freeze half if you don’t need it all at once
o Add cooked chicken to the dish for dinner
o Use the legume pasta (for extra protein) for a vegetarian dish
o With a thicker consistency it can be used as a dip with crackers or celery

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.

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