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.
1 Red Chilli, Chopped
250g Bag Fresh Spinach, Washed
1 Tspn Fenugreek seeds
1 Tspn Ground Corriander
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).
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.
Thank you for reading. In my next blog I will be exploring homemade V processed foods in a Low FodMap diet.