Spinach parmesan and pine nut sausages

Spinach parmesan and pine nut sausages - totally gluten free and vegetarian!

These vegetarian sausages are easy to make and are so tasty!! I made them tonight and they went down a treat especially with the vegetarian in the family :-).....I would serve them with a celeriac mash and a homemade barbecue sauce or like we did tonight we had them with baked potato and homemade coleslaw.

I like to make my coleslaw with 'white and red cabbage, grated carrots, a crushed clove of garlic, a few chillie flakes, radishes chopped thinly (which are now in season), and when I can get a hold of some fresh beetroot as it is not yet in season, I would grate that in also followed by some seasoning, a squeeze of lemon and a small tablespoon of mayonnaise, (make sure the mayo is gf and doesn't contain vinegar as malt vinegar has barley in it)...oh and last but not least some roasted pine nuts which I seem to add to most dishes these days and if you don't have pine nuts toasted sesame seeds work too'.
you can experiment with your own flavours, I added some chillies.

NB. don’t use ready-made breadcrumbs as they will be too dry. Just whiz some chunks of day-old gluten free bread very briefly in a blender.

Serves 4

Ingredients

• 2 tbsp pine nuts
• 250g breadcrumbs (gluten-free)
• 100g fresh baby spinach, roughly chopped
• 100g parmesan-style vegetarian cheese, grated
• 2 cloves garlic
• Sprinkle of sea salt
• 4 tbsp vegetable oil, for frying

Method

1. Preheat the oven and toast the pine nuts for 2 minutes or toast them in a pan but keep a close eye on them. Then blend them with the rest of the ingredients – but only to a coarse paste; if it’s too smooth it will also be too sticky (if this happens add a tablespoon of extra breadcrumbs).
2. Put two layers of cling film over a chopping board. Take a quarter of the mix and line it up in a rough sausage shape along the cling film. Roll the cling film over the sausage mix and keep rolling, as though you were rolling a rolling pin, until you have a nice long sausage.
3. Half way along, twist the cling film to separate it into individual sausages; make sure they are evenly shaped. Unwrap the cling film and set the sausages aside. Repeat with the rest of the mixture.
4. Heat the vegetable oil in a large frying pan and, when hot, cook the sausages for 5 minutes or until they have a nice golden colour. Then put them on a baking tray and pop them in the oven for 4 minutes to cook a little more.

World No. 1 Novak Djokovic/gluten-free diet!

Interesting article...

http://edition.cnn.com/2013/01/28/sport/tennis/gluten-free-diet-djokovic-murray-tennis/index.html

The benefits of going gluten free have been extolled for years by alternative health practitioners, but they have been brought to wider attention due to the exploits of high-profile stars such as Djokovic, whose wheat intolerance caused the world No. 1 severe breathing problems.

"It was his sensitivity to gluten that was compromising his lungs," he adds, citing that in Chinese medicine there's believed to be a relationship between the large intestines and the lungs.

Our diet has changed dramatically in the past century, especially in Western countries. It's a trend that's spreading around the world due to the globalization of commerce, and the food industry in particular.

"I believe one of the problems is over consumption of gluten-containing grains, especially wheat, and the fact that it is genetically different from ancient wheat," says naturopathic physician Hamish Everard.

Cutting out wheat-based foods such as bread and pasta could be the best thing you ever do, says one of his clients, tennis coach Pete McCraw, who has helped develop top players such as Maria Sharapova and Jelena Jankovic.

quality of the food we eat. Often it contains traces of pesticides, hormones, preservatives, artificial colors, flavor enhancers and I won't even begin to talk about genetically modified organisms."

"Athletes would be complaining of excessive tiredness, even after light sessions. During a normal daily activity it was fine but then as soon as they began to exercise their blood sugar levels would drop significantly, and that causes concentration-behavior issues, (problems with) focus, emotional control.

"By the normal standards these were healthy teenagers and players in their early 20s, but they weren't healthy."

McCraw, who has held top coaching and development roles in his native Australia, New Zealand, Israel and at the Nick Bollettieri academy, works with players from age grade to elite level.

One of his clients had been seeing Everard to treat his celiac disease -- an autoimmune disorder caused by gluten intolerance that attacks the walls of the small intestine and makes it difficult for the body to absorb and process the nutrients that it requires.

Everard says that while only 1% of people are gluten intolerant, more than half of his clients are sensitive to it -- and 93% of them have seen benefits from eliminating gluten from their diet.

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Some experts say gluten is at heart of many health issues, along with sugar and dairy

Tennis coach Pete McCraw says his players have benefited greatly from eliminating gluten

Boosts energy levels, helps with weight control, improves recovery and mental clarity

What is gluten?

A protein found in grains such as wheat, barley, rye and possibly oats.

What foods is it found in?

Bread, pasta, cereals plus many processed foods such as biscuits, cakes, sauces, dips, flavored chips and drinks including beer, coffee substitutes and flavored milk.

What is the problem with it?

Some people are intolerant to it, causing severe health problems. Others have degrees of sensitivity.

Who does it affect?

About 1% of the population are intolerant, but much higher numbers are said to be sensitive to gluten.

What is gluten intolerance?

Also known as celiac disease, it causes damage to the small intestine and stops the body processing food properly.

What are the symptoms?

Diarrhea, anemia (due to poor absorption of iron, folate and B12), mouth ulcers, indigestion, abdominal pain, bloating, weight loss, fatigue and infertility.

How is it treated?

By removing gluten from the diet, which allows the intestines to heal. Probiotics can aid the recovery of stomach bacteria.

What is gluten sensitivity?

A less severe version of intolerance.

What are the symptoms?

Bloating, abdominal discomfort or pain, diarrhea, muscular problems and bone or joint pain.

* Sources: Australian Institute of Sport and naturopathic physician Hamish Everard

New Gluten free choices at Milanos and Pizza Express!

GLUTEN-FREE

CHOICES

We’ve listened to our customers, talked to the experts and have launched a gluten-free range we’re really proud of. Try our new gluten-free pizza bases (Classic for adults and Piccolo for kids), our Risotto d’Oro, and a gluten-free Chocolate Brownie for dessert. And for the adults, there’s even a gluten-free beer.

"our nearest beach!"

today I made gluten free salmon fish cakes for dinner...really delicious! I used more fish less potatoes but if you prefer it the other way round then that works too....I followed this recipe and used rice flour and gf breadcrumbs...perfect served with asparagus and soya beans for a well balanced meal or a big green leafy salad is good too...makes enough to freeze or to have the next day.

 

 

Ingredients

• 450g floury potatoes , cut into chunks
• 350g salmon (about 3 fillets)
• 2 tsp tomato ketchup - (chef ketchup is gf)                                                                                              
• 1 tsp English mustard - (I use dijon mustard again check the labeling for no gluten ingredients.) 
• zest ½ lemon , plus wedges to serve
• 1 heaped tbsp chopped parsley
• 1 heaped tbsp chopped dill
• 3 tbsp plain flour - doves farm rice flour or doves farm gluten free plain flour.                                                                                              
• 1 egg , beaten
• 100g dried breadcrumbs - any gf bread blended to breadcrumbs.. 
• 4 tbsp sunflower oil
• salad , to serve

1. Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
2. Mix the potato, ketchup, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
3. Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges. 

 

 

 

 NB. Next Receipe to put on here will be toffee apple crumble made with ground almonds and oats as the crumble... have tried and tested this dish and it is yum!!