#low gi

How to Bake Sour Dough Spelt Bread VIDEO and Recipe. I am going to teach you how to become your very own baker. It is so much easier than you think! And you do not need a bread maker machine.

I am going to teach you how to become your very own baker. It is so much easier than you think! And you do not need a bread maker machine. In fact sour dough bread is best NOT made in the machine as it needs longer to rise than yeast bread. If you are on a low FODMAP diet this bread is suitable for you. If you cannot tolerate normal wheat bread this may also be suitable for you as ancient spelt…

Going through a pretty sore outbreak, and trying to figure out what foods I should be monitoring to prevent this kinda severity for a while. Hoping to see a dermatologist soon for advice but in the meantime...

Fellow people with HS, what foods triggered you the worst? What diet did you find worked best for you?

Tofu scramble

Scrambled tofu is one of those vegan brunch dishes which is so rarely done right. I've had it as part of a vegan fry up in cafés and it's been this sad, dry, plain thing, seasoned with way too much turmeric to make it egg yellow and nothing else. Which is a shame, because I LOVE tofu scramble. When I make it I season it with fresh herbs and whole spices, and load it up with veggies. Like, it doesn't have to look like eggs! It's way more important that it tastes good!

You can put basically any veg in this, the basic thing is to chop them fine enough that they cook through in the frying pan. I really love courgettes in scrambled tofu, but I used our last courgettes in yesterday's Keralan jungle curry (mm, I'm looking forward to eating some of those leftovers for dinner later). This would be great with any leftover veggies like potato, squash, Brussels sprouts, bubble and squeak style. But my mainstays for tofu scramble are mushrooms, courgette, some kind of leafy green, and tomatoes and peppers if you can eat nightshades.

Here's how I made it this morning:

Ingredients

1 block silken tofu

1 white onion, chopped small

2 cloves garlic, minced

4 chestnut mushrooms, chopped small

1 carrot, chopped small

1 tomato, chopped small

Handful of rainbow chard, chopped small

Fresh thyme and rosemary from the garden

Black peppercorns and coriander seed, freshly ground

Vegan boullion powder

Method

Fry the onion, garlic, mushrooms and carrot in olive oil. Once they're cooked, stir in the tofu and mix it well together. Add the herbs, spices, and boullion powder to season.

I fried up the tomatoes separately and added them to my plate at the end, since my partner can't eat them. Yum, tomatoes.

Stir fried garlic beef

Long before I’d been to Elsweyr, I bumped into a Khajiiti trading caravan making their way through Skyrim. I asked if I could trade anything for a traditional Khajiit recipe, so we gathered around the campfire and my lesson began. Elsweyr cooking is very heavy on meat, and it just so happened that they had a few slabs of beef with them.

This simple and protein-filled dish is ready in less than 30 minutes, so it’s perfect for those of you running short on time but who want a good, healthy meal. It makes 4 portions, so you can serve a family or save them for yourself later! Also, don’t panic: Khajiit are not domestic cats, and are therefore immune to the toxicity of garlic and onions that their lesser cousins suffer from!

You will need: 450g steak, sliced into thin strips 1 large ginger root, peeled and sliced thinly 4 cloves garlic, finely chopped 2 spring onions, chopped 2 shallots, chopped ½ onion, sliced 1 small capsicum, sliced ½ small broccoli, cut into bite-sized pieces Vegetable oil 2 tbsp rice wine 1 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp sesame oil Cracked black pepper, to taste Coriander (optional) Sesame seeds (optional) Steamed rice (optional)

Method:

Place a wok on high heat and wait until it’s very hot, then add a splash of vegetable oil to coat the surface. Add the beef and toss until it is roughly medium-rare (medium pink) and set aside.

Add more oil to the wok if needed and stir fry the broccoli and capsicum until tender. Throw in the garlic, onion, shallots, sauces, and rice wine, then stir fry the vegetables thoroughly. If the sauce is too thick, add a tablespoon or two of water.

Put the beef back in the wok along with the spring onions. Pour in the sesame oil and toss until all ingredients are covered. Continue to stir fry until the beef is tender, but be careful not to let it go grey and overcooked. It should be ready before it is well done, but depending in your wok and stove, the cooking time will vary. The best way is to taste test for yourself.