Taste have we lost it?

Taste, how do you like your food

Are we becoming a society that has lost its taste?

By taste. I do not mean in the way we dress, or the amount of dubious celebrity gossip we devour on a daily basis. I mean, in this instance, our taste buds.

We all appear to be concerned with perfection in every thing, which in itself is commendable, but when it comes to food, what may be perfection on the outside, is not necessarily so on the inside.

We seemed to be overly obsessed with gluten free, dairy free, going vegetarian or vegan & eating raw or natural foods, food miles etc, however, when it comes to what were are really putting into our bodies, we appear to ignore, what additives or preservatives are in a product & just munch away, as long as it looks perfect & suits our skewed values.

Last week, meat was discovered in two major supermarkets vegetarian ready meals. Wether this was an error on the production line, or an additive – such as gelatine – that had been overlooked in the recipe, it is yet to be known. The point is if we really cared about what goes into our mouths, we would be cooking our own meals from fresh natural ingredients, to ensure our meals are healthy, natural & fresh, not leave it celebrities & mass food producers, too persuade us that their products are the “best thing since sliced bread”.

Food,bread, baking, bakery,homemade
Homemade. The best thing since sliced bread

It is strange, that as we have become so obsessed with food & diet, we seem to have a total disregard for the health & nutritional values of the very stuff that keeps our bodies both healthy & alive.

From my small converted Stable Kitchen in Wiltshire, I endeavour to provide my customers with, fresh totally homemade food, in which I also take the nutritional value into account.

Not for me bowls of the ubiquitous Coleslaw – limp white cabbage & soggy old carrots – smothered in artificial high calorie mayo.

Food,salad, healthy eating,fresh food
Healthy salads with homemade herb dressing
Super homemade salads
Food,homemade,bread,bluecheese,salad
Homemade blue cheese Bread & salad

All my breads are homemade, I offer five different varieties, all made with spelt & rye flours. Soups, in the winter, are all made with fresh local veg & my cakes are all made from my own recipes, being low in fat & sugar, some gluten free. I do not use butter cream or mirror glazes on my cakes, the cake itself needs to be full of taste & you really do not need the extra fat & sugar to mask the flavour. Ok, I know it may be ascetically pleasing, but your body won’t thank you for it, in more ways than one.

On a final point, a yummy, glutenfree Mummy, asked yesterday “What cake do you have” I pointed to the Strawberry & Lemon Mousse cake, pictured in the header of this blog & she replied “That’s not really a child’s cake” When I inquired as to why she said it hasn’t got any chocolate sweets & artificial gold stars on. Ahgggggggg.

Princess Camilla

Another Princess celebrates her special day. 19.5.2018

Food, Birthday Party, Children, chocolate, animals
Animal Magic

The rest of the world was glued to their screens, while another Princess was celebrating her special day in the beautiful grounds of Great Chalfield Manor, Wiltshire.

Surrounded by a gathering of happy children, a little Armadillo was snuffling around in the sunshine. He was preceded by a selection of other creatures. Some more unusual than others. Three brave – or mad, to my way of thinking – little girls had a large snake, draped across their arms, they were giggling with delight as the slithery creature wound its way across their bodies.

No. Great Chalfield Manor, is not a Zoo or an animal sanctuary, but the setting for Princess Camilla’s Fifth Birthday party.

food, children's birthday party, cake, truffleicious
Food for thought

food, cake, unicorn biscuits, cup cakes, truffleicious
Perfect Table Manners

food, children's party, birthday cake, homemade, Truffleicious
The perfect hostess

After a fantastic time on the lawn with the animals, the children let off steam, playing on  the grass. It was then time to head to the Coach House for the birthday girls sumptuous lunch.  What self-respecting little Princess would not want a Unicorn themed party.  Camilla’s wish came true. There were Unicorns everywhere.

 

The menu consisted of totally homemade food by Truffleicious from The Stables Kitchen, Great Chalfield, Wiltshire.

Pride of place was a gluten-free Chocolate Unicorn Cake. complete with Chocolate Unicorn biscuits. Of course there were also unicorn Cup cakes & lots of unicorn decorations.  Mini homemade bread rolls were filled with ham & cheese, with sides of carrot & cucumber sticks. While a cheese & Tomato Pizza Bread also went down well. As a touch of elegance, mini fresh Strawberry tartlets were a well received.

After lunch the children said hello to another animal.  I think a good day was had by all.

food, cake, truffleicious, birthday, party,
Good bye Gypsy

All that’s left for me to say is Happy Birthday Millie

 

 

 

 

 

 

 

Bread, a Low fodmap Diet no no?

The one thing I would miss on a Low Fodmap Diet would be bread. I love bread, any type of bread. It is said that bread is the staff of life & for me, its certainly true. I am not talking sliced white, wholemeal or fluffy processed baps, I’m talking rustic, nutty granary bread baked by a local baker [I hate the term Artisan] or home made, not the mass produced items, found in Supermarkets. Give me a metre of a proper french stick, a large lump of Sourdough or a Stilton & Walnut Loaf, together with some tangy cheese or home made pate with a side of olives, some crunchy homegrown lettuce, ripe juicy tomatoes & I am in heaven. Of course, I would also like a large glass of red or white, depending on the season, to wash it all down.

Bread, is one of the things I found, caused me great discomfort. A pair of jeans would feel quite comfortable, until I ate some bread. One slice of toast in the morning would have me thinking I had put on half a kilo in 5 mins. So, I decided to experiment with my own recipe Spelt bread. Although Spelt is not Gluten Free, it is lower in Gluten than other flours, due to the fact that it has a different molecular make up, to the gluten contained in modern wheat. Spelt is higher in fibre than most forms of wheat, its naturally occurring gluten is more water soluble, is degraded by heat & easily broken down, by the kneading action of bread making, which makes it easier to digest.

gluten, linseeds, low foodmap, bread, spelt
Home made Low Gluten Spelt & Rye Rolls

Although not suitable for Celiacs, I have found this bread, which I now make every day, is perfect for me. In addition Spelt has more vitamins than wholewheat flour. I vary the changes with this bread to which I also add a vegetable, carrot one day or beetroot the next. Seeds are another favourite.

As well as bread I also make my own pastry with Spelt & Rye flours. Pastry is very easy to make in a food processor or mixer. It takes about the same amount of time, that it takes to fight your way into a shop bought packet of pastry. You can make up a large batch of pastry, weigh it into portions & freeze. You can be sure that your homemade pastry or bread is full of natural ingredients & does not contain any additives, preservatives or large amounts of sugar and salt.

food, bread, pastry, rye, spelt, low fodmap diet,
A vegetarian feast

As I have said in a previous blog Food, what can I eat. You have to experiment & discover what is right for you. If you cook healthy home made food from fresh natural ingredients, you can be sure you are not intolerant to the vast array of “extras” which are added to today’s unnaturally processed foods. But, that’s another story.

Low Fodmap diet, Food avoidance

The low FodMap diet & food avoidance. To be honest this is quite a mine field, as the foods which cause problems in some of us, may not cause discomfort in others.  I have also found, I may be able to eat some foods for a period of time & then POW it comes back & bites me on the bum, quite literally, well not bites, but causes my rear end & tum great discomfort.

For instance, take the luscious avocado, one of the foods the Low FodMap diet suggests one avoids, or at least, consumes only a small amount. [1/4 is recommended]. For years I have happily eaten these, without any ill effects, whole avocados, not just a quarter, but recently my gut is saying NO.  Who knows, in a few weeks, I may be able to tolerate them again, but for the time being, I shall live without one of my favourite foods. As I have mentioned before, this diet is a process of elimination, with nothing appearing to be a constant.

Onions are another food avoidance which the Low FodMap diet pin points. I, personally found brown onions were very problem causing, along with garlic. However, after experimenting, red onions, being milder in taste, proved to be OK causing me no IBS symptoms. Onions & garlic along with chives & leeks belong to the Lily family & are noted for the sulphur compounds they contain.  These vegetables become sweeter when they are cooked. I have not been able to find a garlic substitute, as yet, but in my recipe below, adding some well chosen spices give a tasty kick to a simple soup.

Below is my recipe for a lovely green soup, with a good depth of flavour. The soup can be served hot, but is equally flavoursome served cold. If you can tolerate dairy, stir in a spoonful of natural Greek Yoghurt & decorate with chives.   Enjoy.

Potato & Spinach Soup.  Gluten Free, Dairy Free. V. Low Fodmap.  Serves 4.

2. Tbspns Rapeseed Oil

1, Red Onion, peeled & finely chopped.

1 Stick of Celery, finely sliced.

Carrot, chopped

1 Red Chilli, Chopped

250g Bag Fresh Spinach, Washed

1 Tspn Fenugreek seeds

1 Tspn Ground Corriander

Seasoning.

1/2 Tspn Fresh Grated Nutmeg

1.5 Ltrs Homemade Veg Stock.   (If using a commercial stock cube of powder make sure it does not contain powdered onion or garlic).

METHOD.

Heat the oil in a large saucepan, add the veg, except the spinach & cook covered, until the veg is soft. about 10mins.

Add the Fenugreek & Corriander, fry, uncovered for a further 5 mins.

Add the spinach & pour over the stock. Bring to the boil & simmer for 30 mins or until the veg are tender.  Blitz with a hand blender, add nutmeg & adjust seasoning.

Serve with some homemade Rye & Spelt rolls, sprinkled with Linseeds.

gluten, linseeds, low foodmap, bread, spelt
Home made Low Gluten Spelt & Rye Rolls

Thank you for reading. In my next blog I will be exploring homemade V processed foods in a Low FodMap diet.

 

 

 

 

 

Truffleicious, our food at Great Chalfield Manor.

food, homemade, takeaway, Stables Kitchen, Great Chalfield Manor, Wiltshire
Food for thought

   

07778 157375 TRUFFLEicious 07778 157375

The Stables Kitchen Great Chalfield Manor SN12 8NJ

MENU

SUMMER 2018

Our opening hours: Sundays 1-4pm Tues, Wed, Thurs 12.30-3.30pm Until 31st Oct 2018 Bookings advisable. Coach Parties catered for.

Selection of Freshly Home made bread £2.50

Mediterranean Low Gluten, V. – Rye, Sweet Potato & Walnut Low Gluten, V, Vegan (Allergen Nuts) – Rye & Spelt Low Gluten, V, Vegan. – Italian Cheese, V.

Cheese Twists £3

Olives in home made lemon & Herb Dressing £4-50

Light Take away Lunches

Cheddar Cheese ploughman’s. Salad & Home made Picillili , Choice of Bread

Greek Goat Herder’s.  Feta, Olives, Sundried Tomatoes, Salad, Choice of Bread

Fisherman’s Creel. Smoked Mackerel. Horseradish Dressing, Salad, Choice of Bread

£6.50

Fishy Supreme. Smoked Salmon, Avocado & Lemon Dressing, Salad, Choice of Bread

£8.00

Homemade Fritatta of the Day & Salad  £6.50

Various Salads £4.50

Home made Cakes

Wiltshire Cider & Spelt Cake V. £3.50 Low gluten V.

Orange & Berry Iced Tea Bread £3.50

Fresh Lemon Mousse Cake. G/F. V   £3.50

Chocolate & Orange Mousse Cake. G/F. V £3.50

Devonshire Split Served with Clotted Cream & Jam £3

Fresh Seasonal Fruit Daquoise. GF, V £3.50

Home made Ice Cream GF/V £3.00

All food subject to availability. 

Web site: www.truffleicious.org  Recipe/Travel site  www.truffleicious.blog

teaching : www.truffleiciousteaches.com

email: info@truffleicious.co.uk

————————————————————————————————————————————–

Our food is homemade using fresh natural ingredients. Please ask if you have any allergy concerns. All of the above are subject to availability.

I am a registered food business with Wiltshire Council & hold a 5* Scores on the doors & a Level 2 Food Hygiene Certificate

Whats it all about

The Low Fodmap Diet.

So, what is it all about?  FODMAP stands for Fermentable Oligosaccharides Disaccharides Monosaccarides & Polyols.

Fermentable: Carbohydrates. are the sugars which are easily fermented in your digestive system. They include all of the short chains of sugar molecules mentioned below:

Oligosaccharides:  Carbohydrates. Are a saccharide polymer containing a small number of monosaccharides [simple sugars] which can have many different functions. Being Non digestible food ingredients, they selectively stimulate the growth of prebiotic bacteria in the colon. We cannot digest and absorb these.

Disaccharides: Carbohydrates. Double sugars Formed when two monosaccharides are joined together & a molecule of water is removed from the structure. [hydrolysis].   Three common examples being sucrose, lactose [discomfort causing sugar] & maltrose.

Monosaccarides:  The most basic form of Carbohydrates. Any of the class of sugars, that cannot be hydrolysed to give a simpler sugar. Some have a sweet taste examples include glucose [dextrose], fructose & galactose.

Polyols:  Sugar free sweeteners. Carbohydrates, but not sugars. Used volume for volume in the same amount as sugar is used. Unlike aspartame , saccharin & sucralose which are used in very small amounts.  They are included in a variety of foods we consume each day.

The low Fodmap diet was developed in Australia at Monach University by gastroenterology professor Peter Gibson and Dietician Sue Shepherd & has been adapted for the UK by reserchers at Kings College London.

Now you all understand the meanings of the catchy acronym. Tomorrow we will be investigating some of the low Fodmap foods & the care you should take when embarking on this diet.

ipp
Bloating Brocolli

If you have been. Thank you for reading. Until Tomorrow.

References:

Dr Sarah Brewer.

shepherdworks.com

Kings College. London

The wake up call. Day One

My wake up call this morning, a cup of black tea. For today’s day one of twenty eight, in which I embark on my low Fodmap diet.

After suffering from severe bloating for more years than I care to remember I have decided to try, by a series of exclusions, to try & find out which particular food groups have the most effect on my condition.

low fodmap, diet, ibs, food groups
You can alter the set of the sails, but you can’t alter the direction of the wind!

Visiting my doctor, she decided to take a precautionary course of action, referring me to the hospital for an Ultrasound Scan, to rule out Ovarian Cancer [close family history], which can, in some cases, mimic IBS. Luckly, my results came back normal. It was time to talk about IBS. Having explained that I had identified various foods, which caused me a lot of discomfort, she asked me if I had heard of the Low Fodmap diet. I hadn’t. However, having studied Nutrition & Food Science at University some years ago, my curiosity was aroused & there dear reader, this blog was born. After some in-depth research & consulting my long redundant books on complex & alcohol sugars I have decided to share my findings with you.

I will be charting my progress, telling you what foods I have avoided & later, what I have reintroduced. As we go along I will be also giving you recipes to hopefully inspire you into trying The Low Fodmap diet for yourself.

Low fodmap, diet, protein, ibs, bloating
Tonight Dinner. Tuna Steak, Salad & white rice, Dressed with herbs & a little Olive oil.

 

Fodmap foods Dietary Advice & own recipes

Welcome to my new blog Fodmap foods, dietary advice & own recipes. Having been diagnosed with IBS, after many years of suffering, I hope you will follow me both here on Instagram fodmapfood & Facebook fodmapfoods as I embark on my fodmap diet. Fodmap stands for: Fermentable oligosaccarides (wheat, onion, garlic); disaccharides (milk, ice cream); monosaccarides (apples, pears, honey); & polyols (mushrooms, apricots). All of these strange sounding names, of which the foods in brackets are examples, are all types of short chain carbohydrates & alcohol sugars found in every day foods, but which are poorly absorbed by the the small intestine & researchers such as King’s College London & Guy’s and St Thomas’ NHS Foundation Trust now believe are responsible for discomfort & bloating.

It is not just the avoidance of these FOD’s which will help in the reduction of symptoms. Care must be taken to also avoid those ready made foods containing even small amounts of FOD’s.

Starting on Monday 2nd April for eight weeks I will be posting on this blog my daily diet & a weekly recipe. I will also be explaining more about A low FODMAP diet.

So girls, give up the expensive green tea capsules & the faddy diets & try a scientifically based diet, to see if it helps you.

fodmap, food, recipes, recipe development, diet
Recipe creation

#Recipe Spicy Chickpea, Parsnip – Aubergine

Hey check out this video I made with Quik: https://quik.gopro.com/v/qPkNjlkbHH/