Red pepper and sweet potato dip

My husband makes guacamole by the bucketload and every time I open the fridge it makes me crave dip in the worst way. I finally decided to create my own dip so the cravings for guacamole wouldn't drive me mad. The flavour of this is truly lovely and I enjoyed it with both celery and flatbreads (recipe here). 

 

RED PEPPER & SWEET POTATO DIP

Medium red bell pepper/capsicum

Small stick of celery

2 radishes (optional)

Medium carrot

Medium golden sweet potato

Medium white onion (white skin, white flesh)

Tbsp coconut oil

Tsp ground caraway

1. Chop capsicum/pepper, celery and radishes (if using)

2. Peel and chop carrot

3. Peel and slice onion and sweet potato finely for faster cooking

4. Heat oil in large frypan and add caraway and onion. Cook, stirring for a few minutes

5. Add the rest of the vegetables and stir fry until the onion has some colour

6. Add 1/2 cup water and cover

7. Cook until the sweet potato is soft - around 5 minutes

8. Remove lid and cook, stirring, until the water has evaporated

9. Blend until smooth

Enjoy on the same day and freeze what you don't eat ❤️ 

Ingredient information (based on advice by SIGHI)

All ingredients are rated 0. As a bonus, white onions are packed with quercetin - a mast cell stabiliser. 

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Freeze what you don't use on the day. Seal small amounts in mini ziplock bags or in iceblock trays

🔥 Make a thinner version to enjoy as a soup or leave thick and use on pasta or as a spread for toast

Red pepper sauce

Only those on a severely restricted diet will understand the rapture of discovering a sauce that is safe to eat. This was one of those "I can't believe it tastes so good" dinners that I wish I had the energy to make more often. Perhaps it is a good thing that I don't though, because a little pile of carbs is something that should not be eaten too often from an inflammation perspective. The great news is that this sauce is relatively simple and can be eaten on almost anything savoury - toast, meat, vegetables and of course, homemade yolk fettuccine.

RED PEPPER SAUCE

1 tbsp coconut oil
1 small white onion (white skin, white flesh)

1/2 large or one small red pepper/capsicum (sweet, not hot!)

1. Heat oil in a medium sized frying pan on medium heat

2. Peel and slice onion and add to pan. Cook, stirring occasionally 

3. When onion is soft, slice red pepper/capsicum and add to the pan

4. Cook, stirring occasionally, until pepper/capsicum is tender

5. Blitz in a food processor and use immediately

Enjoy ❤️ 

Ingredient information (based on advice by SIGHI)

All ingredients are rated 0. As a bonus, white onions are packed with quercetin - a mast cell stabiliser. 

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tips!

🔥 Make a big batch and freeze what you don't use that day. Seal small amounts in mini ziplock bags

🔥 If adding to pasta, tip the blended sauce back into the pan and add the cooked pasta. Stir thoroughly before tipping onto a plate. (which I challenge you not to lick clean!)

Aussie damper

Australians who spent their childhood holidays camping would be familiar with damper which is often cooked over a campfire as a quick and easy bread substitute. The fact that damper is no yeast and no prove makes it a perfect "sometimes food" for those of us who are able to tolerate small amounts of flour and butter. I like to make mini damper so that I can eat just one and freeze the rest for another day. 

AUSSIE DAMPER

150g/5.3oz self raising flour
30g/1 oz pure butter

60ml/2 fl oz water

1/4 tsp ground cloves (optional)

1/4 tsp ground cinnamon (optional) 

1. Shave butter into very thin strips 

2. Place flour, butter and spices (if using) in a bowl and rub with your hands or process until it resembles breadcrumbs

3. Add the water and combine with a metal spoon or food processor until it has come together to form a dough

4. Divide into six even pieces and roll into balls, flattening them slightly

5. Place on a tray lined with baking paper and bake at 200°C/390°F for 13 minutes or until the bottoms feel firm when tapped. 

Enjoy (in moderation) ❤️ 

Ingredient information (based on advice by SIGHI)

- Flour and butter are rated 1 so should be eaten in small amounts

- Cinnamon and cloves are both rated 0

0 - Well tolerated, no symptoms expected at usual intake 

1 - Minor symptoms, occasional consumption of small quantities is often tolerated 

2 - Incompatible, significant symptoms at usual intake 

3 - Very poorly tolerated, severe symptoms

Hot tip!

🔥 The butter can be replaced with olive oil but the result will not be as moist

🔥 Once cooled, freeze in resealable bags