Rachel’s Muesli Bars

Ingredients

Dry Ingredients:

12oz/340g organic jumbo oats

x 2 heaped Tablespoon (Tbsp) organic milled flax seeds

x 2 heaped Tbsp organic chia seeds

2oz/60g organic sunflower seeds

1.5oz/45g coarsely chopped organic coconut flakes

3oz/80g chopped mixed nuts: macadamia, brazil and pistachio

2oz/60g sulphur free organic sultanas chopped

1.5oz/45g sulphur free organic dried blueberries* chopped

*(Any dried fruit can be added/swapped in if not on the taboo list - dried cranberries work really well)

2tsp cinnamon powder (optional)

Melted ingredients:

4oz/4floz/113g organic cold pressed rape seed oil

2oz/60g unsalted butter

4.5oz/4.5floz/127g 100% maple syrup

1.5oz/45g organic coconut sugar

Method

  1. Mix all the dry chopped ingredients together.

  2. Set oven to 160C

  3. Melt oil, butter, syrup and sugar together and mix well

  4. Pour fat/sugar into dry ingredients and mix thoroughly

  5. Press into baking tray or individual squares-tin (available at Sainsbury’s)

  6. Bake for 16 mins if in a tray, or 12-13mins if individual

  7. Remove from oven and allow to cool before cutting into required size.

  8. Try and only eat one at a time!!

Shereen’s Sweet Potato and Ginger Soup

Ingredients

5 medium sized sweet potatoes, cubed

4 inch piece of root ginger chopped up, not finely

1 tbsp turmeric

1 large white onion cut up

Method

  1. Sautée onion in a glug of olive oil.

  2. When onion is transparent, add the cubed sweet potato and ginger. Stir and cook for 5 mins.

  3. Add turmeric and put lid on. Reduce heat and simmer until potato is tender.

  4. Add a cup of water, bring up to boil and then take off heat and blend. I use my nutribullet and fill up with half of soup then add water and blend. If the soup is too thick, add more water.

  5. Return to pan and season to taste with sea salt. Serve with black pepper.

Freezes well.

Shereen’s Red pepper Tian served with Cod and wild rice

Method

  1. Set the oven at 140.

  2. Finely slice 2 white onions and cut three red peppers not so finely.

  3. Toss in olive oil, place in an oven dish and cover with foil. After 1.5 hours take foil off and check it. If burning, turn the oven down further and place it back in the oven for further 1.5 hours without foil.

  4. Prepare cod, season and wrap in foil and coordinate to be ready at the same time as Peppers. My Cod usually takes 25 mins from frozen.

  5. Now make up your favourite rice, I like to use wild rice or a mix.

  6. When all is ready, serve cod on a bed of rice and cover cod with the now caramelized onions and roasted peppers. Serve with Greens of your choice, I like Broccoli or Crispy Kale.

Shereen’s Jam Toast

Method

  1. Take a slice of seeded bread. I use bread from seedful.com, it is an organic, gluten and yeast free bread. Toast until crisp.

  2. Take 2 peaches either fresh or frozen, a handful of blackberries, pomegranate seeds and an apple.

  3. Heat up and then simmer until reduced and jam-like. (If you have used a frozen peach it will keep its form, don't worry about that)

  4. Pour over warm bread and enjoy. The best Fresh Jam without the need for sugar.

The Village Institute: The Pantry

A collection of histamine-free recipes including Tortillas, Butternut Squash Soup, Asparagus Risotto, Stew with Cauliflower Mash, Rice Noodles and Cauliflower Fritters.

More recipes coming soon!