The Low Fodmap Gourmet

Winter Warmer.
Organic free range Chicken and Rice Noodle Soup with bock choy, carrots, cauliflower, chicken stock and coconut milk.

Part two: Rosemary, Rosmarinius officinalis Freshly herbs for stuffing Rosemary and green bell pepper Fresh basil and mixed herbs Rosemary Salvia rosmarinus Rosemary is a member of the mint family. It is a versatile and essential herb for health and cooking. The leaves and flower petals are flavorsome and nutritious. It has many healing properties including anti inflammatory anti bacterial and anti fungal....

Cooking with Herbs for flavour and health Part two: Rosemary, Rosmarinius officinalis Freshly herbs for stuffing Rosemary and green bell pepper Fresh basil and mixed herbs Rosemary Salvia rosmarinus Rosemary is a member of the mint family.…

Pink Oyster Mushrooms
Cooked in garlic oil with Spring Onion tops and Smoky Paprika.
Serve for Breakfast or with Pasta as an entree or mains.

Mushroom Croquets.
Bruny Island Oyster Mushrooms, fresh herbs, mashed vegetables of choice roll in crumbs and bake or shallow fry.

Part One: Lovage Rosemary, Parsley, Thyme and Sage When the range of foods that can be eaten is limited by dietary and food intolerances it is really important that it tastes good, smells good, looks good and is healthy. I have found that the use of fresh herbs and cooking techniques make all the difference. It is possible to create gourmet food that tastes so good you will not notice the lack of onions, garlic, gluten and lactose....

Cooking with Herbs for flavour and health Part One: Lovage Rosemary, Parsley, Thyme and Sage When the range of foods that can be eaten is limited by dietary and food intolerances it is really important that it tastes good, smells good, loo…

Mushroom and herb sausages fresh made today with Oyster Mushrooms from Bruny Island Mushrooms.
Thank you to Brad and Cat for growing such good mushrooms.

This afternoons cooking fun.
Mushroom Pate.
Ingredients are Mushrooms from Bruny Island Mushrooms.
Vegetable stock made from loveage, leek tops, carrots, parsley and the green tops of spring onions.
I also used tahini, oaked cider vinegar, ground roasted hazel nuts, oregano, chives, garlic chives, sweet paprika, salt and pepper with a dash of brandy and the juice of a fresh lemon.

Home made tofu hot pot

A quick and nutritious brunch today.
Omelet with fresh herbs from the garden and white oyster mushroom.

Easy Nibbles
Vegetable savory slices with king oyster mushroom stems marinated and crumbed with roasted hazelnut meal, plus home cured ham and salami with dill pickle slices and coral leaf mizuma.

Frittata Slice with Lions Mane Mushroom Frittata can be made from many healthy ingredients, This version is made from fresh garden vegetables and eggs.Serves 4 Ingredients a large bunch of fresh spinach and silverbeet. a bunch of the green tops of spring onions 150 grams feta (feta is very low in lactose like hard cheese). 4 large organic eggs....

Spinach Feta and Lions Mane Mushroom Frittata Slice Frittata Slice with Lions Mane Mushroom Frittata can be made from many healthy ingredients, This version is made from fresh garden vegetables and eggs.Serves 4 Ingredients a large bunch of fresh sp…

Tasty warm vegetable salad.
Mixed slices of heritage carrots and fresh broccoli drizzeled with a fresh herb dressing and topped with parsley, chives and watercress.

Super quick and easy stir fry.
Seasonal vegetables with chicken breast and white oyster mushrooms. Flash cooked with fresh grated ginger, sunflower oil, salt and pepper to taste and a drizzel of toasted sesame oil on top.

A fresh picked garden salad of oak leaf lettuce, baby spinach, red mustard leaf, chives, mint, avocado and miners miners lettuce topped with broccoli flowers.
Dressing, fresh lemon juice, garlic infused olive oil and salt and pepper to taste.

Welcome to The Lowfodmap Gourmet on Face Book.
These posts will contain information about how to cook fantastic food with limited diets.
If you need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant I will be sharing my experiences and experiments to create healthy, satisfying and tasty food.

Fresh herbs from the garden or a window box will create more flavour than dry herbs that have been sitting around on a shelf.