Grain-free Sushi Recipe! (Vegan,Vegetarian,Paleo,AIP)

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Rice-less sushi ?!? Yes, it’s possible!

If you have trouble digesting rice and are craving it (specifically sushi) I have an awesome recipe below for you!

Before I got sick, I used to love the art of sushi and didn’t think I could ever recreate it at home. I’d always pay a small fortune to go out to sushi restaurants. I also didn’t think I would ever eat it again since it would give me stomach aches. But my disease has pushed me to be more creative in my recipes which actually a lot of fun.

I am happy to report nearly 4 years since cutting out grains, I have experimented eating rice again and that I can digest it fine! This is proof that you can build up your gut health to be strong enough to digest “forbidden” foods again once your gut is healed

No matter what, stay strong and keep positive!

So here is another creation with cauli-rice! You can barely taste cauliflower at all as the seaweed and sushi filling flavors are quite empowering.
I had never attempted to make sushi prior to these pictures being taken but was amazed how easy this was! Took about 10minutes in total!

Ingredients:

-Approx 1 cup of cauli-rice
– A few teaspoons of rice wine vinegar
– Nori Seaweed sheet
– Spinach
– Carrot
– Cucumber
– Baby tomatoes
– Gluten free Soy sauce
– Fine green beans

  • Lay a sushi mat (or alternatively a small towel) on a flat surface.
  • Place a sheet of Nori onto it.
  • Make sure your cauli-rice is drained and as dry as possible so that when you place it onto the nori sheet doesn’t fall apart later.
  • Mix a teaspoon of rice vinegar with a pinch of sugar and salt. Add to taste
  • Place spinach leaves on top of the cauli-rice .
  • Cut your vegetables into matchsticks and small slices
  • Try and roll the sushi as tightly as possible (Mine was a bit of a mess but am still proud of it as it was my first attempt)
  • Wet the  to hold the sushi roll together
  • Once that dries up a bit , cut your sushi into smaller pieces.
  • Serve with lightly steamed green beans and soy sauce

You can really get creative and create your own sushi filling recipes ! Personally I love fresh fillings and have a lot of fun trying different ones everytime I make this recipe. Beetroot,avocado and cucumber combo is my favourite at the moment!

Let me know down in the comments, what your favourite sushi fillings are so that we can roll together! (Bad joke, I know, I’m sorry!)

Till the next time my healthy backpackers!

x

 

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Tropical Cherry Sorbet! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)

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Tropical Cherry Sorbet done in seconds

I’ve unwillingly neglected this blog for the last 3 months. It’s been an interesting time,full of ups and downs, taking a new carreer path and finally realising how important food is to me!
Cooking is my passion and I know this is my calling!  My aim is to spread the word of good nutrition everywhere around the world! It won’t happen overnight but I am working on it!

Currently, I’m in Barcelona , and experimenting with recipes! I spent Christmas by myself yet again this year but the loneliness was less painful with this amazing tropical cherry sorbet I made! Not exactly festive but a great dessert none the less…

And again, like all my previous recipes, I try to use healthy minimal ingredients with minimal steps so that you don’t slave away in the kitchen for hours on end. All can easily be found in at any local supermarket anywhere in the world at an for an affordable price!

This recipe is actually very similar to Dairy-Free “Chunky Monkey” Ice Cream! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS) recipe I previously posted.

Ingredients:

-Frozen Ripe Bananas
-Handful of frozen cherries
-Raspberries for decoration
-Selection of nuts and seeds (such as goji berries and coconut)

  • Blend bananas and cherries into a smooth consistency
  • Mix in raspberries and nuts
  • Serve straight away.

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Health benefit of this delicious sorbet include:
*Cherries are a good source of melatonin, which helps us regulate our sleep cycles (better sleep= better chance for your body to repair itself). The high antioxidant level of cherries also helps slow down the aging of your skin and can also break down the formation of the carcinogenic chemicals. Furthermore, the phytosterols in cherries help reduce bad cholesterol levels.
*Potassium and B complex vitamins from your bananas which are great for a huge array of ailments such as improving heart health, alleviating anxiety, and soothing skin disorders.
*Then you have your raspberries which are high in ellagic acid, a known chemopreventative, and have been shown to have anti-inflammatory properties.

And let’s not forget that beautiful sprinkling of nutrition on top:

*Goji berries contain all 8 amino acids, which will help boost your protein intake for the day as well as your immune system.
*Sunflower seeds which are a potent source of magnesium are great for mood regulation. They also contain selenium  which helps to reduce redness and swelling in the body. Selenium has also been noted for its ability to encourage DNA repair in damaged cells.
* Coconut flakes are contain a wide range of minerals that are easy for your body to absorb and process. Such as zinc, which is a mineral crucial to the strength and health of your immune system, and it also plays a critical role in wound healing. It supports normal cell division and enables you to taste, see and smell properly as well. It also contains iron, which will help your cells get enough oxygen and in return will make you feel more energised.

And there you go… deserts should nourish you and leave you satisfied, not make you feel guilty for treating yourself.

Till the next time my healthy backpackers!

xxx

 

 

Moroccan Lentil Salad(Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)

IMG_20160917_151236.jpgLittle bit of a gap since my last post… but a few of my friends have asked me to share this recipe so here goes…

This is my go-to dish wherever I am in the world as it is so easy to make.

I love lentils for so many reasons.
They are very versatile and can be used with a variety of different spice combinations. They are a complete protein .
They are non-perishable and you can take them with you anywhere.
They remind me of my childhood!

In Morocco, lentils is not a side dish but a meal in of as itself. Mostly, we dip bread into it but I like to eat it with a drizzle of olive oil with a side of green vegetables or potatoes. Thinking back, I have beautiful memories of my mum bringing me lentils in bed when I was too ill to do anything. It’s a dish that will always be close to my heart.
I could eat lentils all day everyday! And sometimes I do!
I actually tend to cook huge batches of this and leave it in the fridge to add to my salads during the week.

If you are in a rush, you can speed up this recipe by putting the ingredients in a pressure cooker which will half the time of the recipe from 20 minutes to 10 minutes

Ingredients:

-Approx 2 cups Dried Brown Lentils
– 1 peeled tomato
– 1 teaspoon of paprika
– 1 teaspoon of curcumin
– 1 teaspoon of ground black pepper
– 1  spoon of salt
– 1 teaspoon of cumin
– 2 teaspoons of olive oil
– Finely chopped coriander (optional)
– Chopped Carrots (optional)
– Chopped Onions (optional)

  • Cover lentils in hot water and boil for about 10 minutes until they start getting soft
  • Add all ingredients except the teaspoon of cumin into the pan
  • Let it simmer until most of the water evaporates and lentils have a stew consistency, this should be around another 10 minutes.
  • Check if the lentils are cooked by taking one lentil and squeezing it. You may need to add water if the consistency is not right.
  • Add the cumin last . Cumin is a very delicate spice as it burns quite easily so it is always best if you add it at the end of your cooking process
  • If you have excess liquid , drain some out slowly out the pan.
  • Once cooked and drained (if necessary), serve add a salad of your choice to your plate.

Hope you enjoy the dish of my people… Till next time, my healthybackpackers!

xx

 

Dairy-Free “Chunky Monkey” Ice Cream! (Vegan,Vegetarian,Paleo,AIP,SCD,GAPS)

The UK has been experiencing a mini-heatwave as of late and everyone is eating ice cream around me…
But as you may know, I can’t consume dairy due to my autoimmune disease.

So the last couple of weeks, I’ve been getting constant questions and remarks about how inconvenient my disease is and how hard my life must be without cheese or ice cream.
Honestly, I used to be sad about it but I’ve come to terms with it. No matter how good something tastes, it is never worth the pain and damage that it will cause my gut…
Also, I don’t feel sad about what I can and can’t eat anymore because it fuels my creativity in the kitchen!

Continue reading

Living that medina life (Morocco 2016)

This was a relatively short trip but it was full of nostalgia as I rediscovered the neighbourhoods I grew up in. Rabat has changed immensely since I left in 2006!

Rabat: The city I spent 7 years of my life in. My old playground! Still love exploring it! #myhealthybackpack

A post shared by Leila | Health&Travel with IBD (@myhealthybackpack) on

A lot changes in a decade you might say but wow, there are so many new buildings and roads and tramways popping up all over the place!

However some things stay the same, like the unconditional love your family has for you or the traditions of religious holidays and of course the customs of the locals !
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Moroccan Taktouka salad

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Moroccan Taktouka Salad

I have just come back from Morocco ! I spent the week enjoying a variety of local produce as well as family recipes like Taktouka!

Taktouka is one of those recipes which is full of nostalgia for me. In my lifetime, I’ve seen my grandmother, my mother and countless aunties roast peppers over the stove to make this recipe.  I used to be mesmerised by the burning and popping of the skin of the green peppers!
I would also really enjoy peeling all the blackened skin off as a child!

I know it sound bizarre but to this day, roasting my own peppers still feels like a very therapeutic activity!

I’ve also always found it hilarious that the colors of taktouka match those of the Moroccan flag! Continue reading

4-Ingredient Banana cake Recipe (Grain-free,Vegan,Vegetarian,Paleo,AIP)

IMG_20160609_193704I have made this banana cake 3 times this month! I will admit that I ate a whole cake in my first week of Ramadan.

Then I made it two more times for people around me!
My friends without any food allergies have said this is a very moist and sweet cake. They are amazed when I tell them it is dairy-free, egg-free, flour-free and sugar free!
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