Fructose friendly food online

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http://www.absolutelyglutenfree.com.au

 

I found this website yesterday and have had a bit of a look. So these guys sell a plethora of products online. You can search on the fructose friendly column on the right and as long as you dont try and skip to the section using the  left column, youll stay just where you wanted to be.

NB. Their disclaimer states…. “Please note that products highlighted as fructose friendly are a guide only.  As there are no strict rules for fructose malabsorption and that foods and amounts will differ from person to person, we have excluded food that contains the main ingredients or source listed as not suitable for people with this condition.  Changes will be made based on feedback from customers.” …. So Check the ingredients.

And if your in melbourne I believe you can have it delivered to your door. There are delivery options for interstate too.

They also have lactose, GF (obviously), egg, yeast, FF, Sugar free, wheat free, Nut free, Vegan, soy free as well as preservative free.

Happy hunter gathering!

 

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Johnny cash last seen at “QUINT” richmond

QUINT
cafe
323 VICTORIA STREET ABBOTSFORD 3067
p / 9429 1665 e / quintcafe@gmail.com

http://www.quintcafe.com.au/

Johnny cash stepped right out of walk the line, did a ‘Benjamin Button’ of 10 years anti-ageing and stepped foot onto the polished concrete floor of “Quint”. Amid the  comfy retro  furniture ‘Johnny’ coolly went about his business serving up amazing coffee complete with a smooth nutty flavour, and nailing the fructose free options that adorned quint’s menu.

Let me add that there are standards on the menu that include (lactose and GF… together)! So I went about changing their menu and serving up a fructose free number for a weekday lunch date. The once lactose and GF quinoa porridge with poached rhubarb was rocking mouthwatering thoughts and a few adjustments later ‘Johnny’ flashed us a no worries kind of a smile. Quinoa porridge made with milk rather than the coconut milk on the menu (brown sugar and honey free, minus pistachios). Ok so technically I forgot to ask for no pistachios as I was super excited, but no-one seemed to notice me pick them off the top.

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Its the type of place that doesn’t realise it’s in the middle of little vietnam. Its too cool to be caught up in the bustle. The type of place that couldn’t care less that you have taken an hour to order lunch because you are too busy catching up on stories of late, over your amazing coffee (on a week day anyway).

The menu had multiple fructose friendly options, or easy adjustments, and they genuinely seemed to care that there was nothing in your lunch that might so much as look at you in an inconvenient way.

‘Johnny’ we will be back to enjoy your gracious hospitality and delicious dinning!

One more grain Les Miserables parody

http://www.youtube.com/watch?v=k9QbC41oQRo

 

thought that all the gluten free and fructards out there might enjoy this. Show it to your equally food retarded friends

much enjoyment.

 

Carrot and Spinach Curry with CRISPY Sesame Meat Balls

Inspired by Dr Seuss, I set about creating my own version of green eggs and ham this evening….. and to great success! It was added to the cookbook. This one took about 15 mins from start to finish this evening (I had probably taken another 15 this morning to make the sauce – but if you were doing it all together I’m thinking an easy dinner in under 20 mins!) This is more of a sweet fragrant curry than a spicy one.

Ingredients:

  • 1 Cup of basmati rice
  • 4 carrots
  • 200g spinach leaves ( a big bag)
  • 4 tsp cumin ground (half for sauce, half for meat balls)
  • 4 tsp of coriander seeds ground (half for sauce, half for meat balls)
  • salt and pepper
  • 3 C of chicken stock (I make my own buy getting a couple of chicken frames from the butcher and simmering for 2-3 hours with salt and pepper. It freezes really well in portion sized containers so you can defrost and use for a meal).
  • 350g mince
  • 1/3 C of rice crumbs (or GF bread crumbs, or GF flour)
  • 1/3 C sesame seeds
  • 1 tsp olive oil

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Start by putting a pot of rice on so that it has time to steam at the end. I made basmati as its so tasty with curry.

  • For the sauce, take the ends off 4 carrots, chop roughly (leave the skins on) and boil them for 10 mins.
  • In a bowl add the mince, half the cumin and half the coriander, along with the sesame seeds, rice crumbs, and a decent pinch of salt/ pepper. Mix until well combined.
  • Into a hot pan (no oil at this stage) add roughly rolled meat balls, approx a big heaped tsp of  mixture for each, they should be about 2-3cm round. Once you have added the last of them to the pan add a tsp of oil. If you add them as you roll them then they should be ready to toss them around. Keep tossing them every minute or so for about 4 mins. The sesame seeds will go crispy and when you add the sauce they keep their crunch!

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  • By this stage your carrots should be ready to strain. Add to the blender with the spinach, the rest of the cumin and coriander, the chicken stock, salt and pepper. Blend them until smooth. You may have to stop a couple of times to push the leaves down into the mixture.
  • The rice should be ready to take off. Cover and let steam until your ready to serve.

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  • Pour the sauce over the meat balls and turn the heat down to low.
  • Simmer until the sauce is hot and serve

Green eggs and ham are born, technically…. in a sort of more green carrot curry and crispy sesame meat ball kind of a way

ENJOY 🙂

Rice paper wraps

these guys are great, a basic noodle and vege or noodle and meat recipe wrapped up fresh or fried. Did the fried once, they were crispy and yum but these are stock standard in my house over summer for a fresh quick dinner.

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Vietnamese Rice Paper Wraps

These yummy little guys are super easy to make. Generally you need to set aside 20 mins for the folding process but its not hard! And the thing I love about them is that substitutions are totally what makes them unique every time.

Here is my basic recipe (and what I adapt from depending on whats in the fridge:

  • grab a packet of rice paper wraps
  • vermicelli (I tried it with thick and medium rice noodles today and it worked fine- left overs for the win)
  • lettuce/cos/spinach thinly chopped
  • pork or chicken (although i have used schnitzel too and that was good)
  • thinly sliced veges, usually a couple of red capsicum/carrot/pumpkin (if you can tolerate it)/ cucumber
  • mint and coriander leaves (you can go without one or the other but these make the flavour)

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sauces

For the meat, fry thin strips and then add the sauce over the top

  • 2TBsp peanut butter
  • 1Tbsp GF soy sauce
  • 2tsp of glucose powder
  • 1TBsp sesame seeds

Its based on a hoisin and peanut butter recipe (I am yet to find a safe hoisin..)

the dipping sauce is equal parts

  • white vinegar
  • lemon/lime juice
  • glucose powder
  • either a chilli or tomato sauce (depends on tolerance- i usually try and forget that i don’t do well on chillis as it tastes better)
  • fish sauce

and then the fun begins….

So there are a few rules.  You need a fry pan with about 1-2cm of hot water (that you can put your fingers in). A dinner plate for rolling them on, needs about 1tsp of water on the plate so they don’t stick or just run under the tap and don’t dry it.

The hotter the water the faster the rice paper wraps fold up and then dissolve  Pop it in, but immediately take it our and flip over otherwise it will uncontrollably roll up. When the wrap is soft but not limp, pull it out and pop on dinner plate. It will get softer whilst on the plate so dont let it get too mushy!

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Time to start rolling. Add your ingredients starting with the noodles, the more you put in the harder it is to roll and more likely to explode. Roll it up like a kebab and bobs your uncle.

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Easy!!! And fructose free!!! Enjoy