Sweet potato and lentil soup
Ingredients:
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1 Big peeled and whisked onion
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1 Tablespoon of olive oil
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2 Peeled and cut into cubes (medium or big) sweet potatoes
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3 Medium peeled carrots, cut into cubes
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3 Garlic cloves, peeled
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1 Cup lentils (orange)
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1 ½ Tablespoon of turmeric
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1 Tablespoon cumin
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¼ Teaspoon pepper
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¼ Teaspoon salt
Preparation:
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Add a tablespoon of oil to a big pot on the stovetop over medium heat.
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Add the onion and cook, stirring every half minute, until it is browned.
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Mix in the carrots and sweet potatoes.
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Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.
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Strain the lentils and toss them into the pot’s mixture.
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Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.
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Reduce the heat to low and cover with a saucepan.
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In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.
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Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.
** Patients with active CD should consult with their dietitian regarding the addition of lentiles.
Enjoy!
Potato bread
Ingredients
· Two medium potatoes cooked and mashed
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500 grams (3 cups) potato flour
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Half a cup of canola oil
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4 spoons of fresh yeast
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5 eggs
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1 cup of water
Instructions
Heat an oven to 180 °C or 350 °F
Mix all the ingredients to a smooth texture
Let seat for one hour
Scoop the mix to a loaf pan (put a parchment line), or create rolls
Brush with egg mixture and top it with seeds/sesame or any other desired topping
Bake for 45 minutes
Enjoy!
Apple gluten-free pancakes
Ingredients
1 apple
1/3 cup gluten-free oats
1 egg
1/4 teaspoon cinnamon
Pinch of salt
Instructions
Cut the apple into small cubes and heat it in the microwave for about 3 minutes until the apple softens.
Mix all the ingredients in a food processor.
Pour the mixture into a lightly greased pan and stir over medium heat until browned on both sides.
Topping can be added to the pancakes: maple syrup, honey, hazelnut spread, almonds, and more.
Enjoy your meal!
Quinoa and vegetable salad
Ingredients
1 cup of cooked quinoa (it is recommended to rinse the quinoa well before cooking, cook a cup of dry quinoa with 2 cups of boiling water for 15 minutes, then strain and rinse)
1 cucumber
1 Tomato
1 Bell pepper
Hard-boiled egg
Olive oil
lemon
salt and pepper
optional: tahini diluted with water
Instructions
Cut the vegetables into a salad, add oil, salt, and pepper, then add the quinoa and mix well. Add the egg and the tahini as a topping.
Enjoy your meal!
Homemade Gummy Candy
Ingredients:
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1/2 cap of 100% natural fruit juice (orange juice, pomegranate juice etc.)
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3 tablespoons of honey
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1 tablespoon of gelatin
Instructions:
Boil the fruit juice and the honey.
Add the gelatin and whisk rapidly until it is dissolved.
Pour the mixture into a silicone mold.
Place in refrigerator for 20 minutes.
Keep the gummy bears in the fridge, since they don’t contain any preservatives.
Enjoy!
Butternut squash and potatoes soup
Ingredients:
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1 Butternut squash peeled and cut into cubes.
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5 peeled potatoes cut into cubes.
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1 medium size onion chopped.
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4 garlic whole cloves
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Olive oil
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Salt and Pepper
Preperation methods:
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In a big pot heat olive oil and sauté the onion for 2 minutes.
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Add the other vegetables and sauté for 2 more minutes.
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Add 6 cups of water and season with salt and pepper
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Bring to a boil and reduce heat.
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Cook until vegetables are soft and turn off.
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With a stick blender blend soup.
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Add s&p as needed.
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Serve with a dash of olive oil
Enjoy!!