Seriously Good Gluten-Free cooking with Phil Vickery

Time for another review I think. Having tried a few more cookbooks out recently I want to mention this one in particular because it is different from many ‘ free from’ books in that the writer can and does eat whatever he likes.

The book is hardcover, nicely put together and was made in association with Coeliac UK, so a good start before I even open it.

        Right from the first page, even before the contents page, there is useful advice on products like Xanthan gum (brilliant for gluten free baking, or so I’m told here.) I am a bit confused by this information being so close to the front, rather than later in the book, but it is good to know anyway I guess.

        The book is divided into sections and includes breakfasts, party foods and, my favourite, the all important comfort foods. I know that for me the biggest loss when I couldn’t eat flour any more was all the meals I grew up with that mum would make when it was cold or I needed something filling and homely.  When I saw the section in the book I got giggly and childish with glee.

         There is also a vegetarian section which is poignant as I am toying with the idea of becoming vegetarian right now and am concerned I will starve to death.

        What amazes me about this book is that Phil Vickery is not a sufferer of Coeliac disease. He was just a normal chef interested in getting his Christmas puddings sold at the local fayre. He kept being asked if they were gluten free, which they were, and decided to get them labelled as such. Through subsequent contact with Coeliac UK he decided to write a gluten free cook book from a chef’s point of view and not that of sufferers. Considering how much research and time has been involved in this project I am very impressed that he made the effort.

        The book starts with some information on Coeliac disease, how it affects you, what can and cannot be eaten and some guidance on diagnosis. Very helpful if you suspect you have the disease but also for informing family members who want to cook for you.

        In the first the section entitled, ‘Breakfasts, Smoothies and Drinks,’ there are only a few breakfast options. His choices are very ‘chefy’ and not the sort of thing anyone would make very often. I don’t really ever consider ‘Crab and Mushroom Kedgeree’ for breakfast and his recipe takes 25 minutes to cook anyway so knowing me it would probably be lunch time before I served it up. The ‘Flat Mushrooms with Basil Pancakes’ takes a whopping 40 minutes to prepare and cook, which I would never ever do at breakfast time. Both would be better relegated to another section of the book.

        Vickery does however have some wonderful ideas for quick meals. My favourite is the ‘Stir-fried rice with avocado and horseradish.’ Ready in only 15 minutes, it is one of the faster options but also its simplicity is welcomed after a long day at work.

        A lot of his dishes are dairy laden (including the veggie options) which for me is a no-go and makes this book quite difficult. In some dishes such as the ‘Popcorn chicken with spicy dipping sauce’ the condensed milk or dairy cream can be substituted using soya cream but other meals contain three or four types of dairy and would be no good using substitutions.

        The selection of salad and dips is huge, which is perfect for this three day heat wave we are having (if you get cooking now). Having given it a try I will most definitely be making his ‘Chorizo, red onion and butterbean salad’ again. It is very simple, wholesome and quite strongly flavoured.

        Sadly our concept of ‘Comfort Food’ seems to differ. I think ‘chicken and leek pie’, or ‘spotted dick’, Vickery thinks ‘Lentil, Lime and Coriander Soup’ and ‘Sweet Kansas Style Barbecue Pork Shoulder.’ We agree on ‘Pot Roast Chicken with Sweet Baby Onions,’ but I could make that gluten free very easily and was hoping for redesigned English favourites. 

        One thing I can say for this book is that Phil Vickery is most definitely a chef and not a health guru. He adds sugar to all his drinks and many of his dressings, butter features quite heavily and although there is nothing wrong with that, it is something to consider.

        The dessert section mixes decadent ‘Fudgy Almond Cake’ with ‘Plain Scones’ much to my relief. I wanted a good gluten free scone recipe and now I have one! I would personally avoid the ‘Tangy Lime Mousse with Mint Muddle’ though, it sounds truly vile!

Easy Does It

Budget Airlines have never been places associated with haute cuisine, let alone allergy friendly foodstuffs. I was told that things had changed as of late and went to investigate. Could EasyJet be catering for me?

      The answer you will be unsurprised to hear is ‘no, not really’. They are trying a tiny bit though and that has to be discussed.

      Onboard you get the usual stained, sticky menu full of overpriced fat laden alternatives to a good meal only this time when you turn to the end a section opens out to reveal a slightly better alternative!

      This alternative is called the ‘Feel Good: Scrumptious and Yummy box’. The faux rustic picture displays the  selection of goods on a pine table complete with plate, neither of which are delivered with the box much to my disappointment. The box itself contains vegetable spread, which looks like baby food but tastes a bit better. It has the bonus of being vegan, dairy free and gluten free. It comes with spelt crackers. SPELT CRACKERS? I hear you cry. Yes spelt crackers! Don’t get too excited though because they have added cheese to the dough, rendering the good idea useless for lactose intolerants everywhere!...They also offer baked Oat crisps which once again made me very happy only to be cheese flavoured, destroying the moment.  It’s like a bad joke. EasyJet man says ‘Look we can cater for you now...’ before turning on me and laughing manically ‘No we can’t, we want to watch you eat vegetable spread with only your hands as accompaniment.’

      There is a small bag of dried cranberries and raisins which are pretending to be healthy but upon close inspection are sugar coated. So close and yet so far. They are at least allergy free and therefore safe but are not winning any prizes.

      The pictured bar of Green & Blacks dark chocolate is nothing to prepare you for the miniscule bar that awaits you. It is like they have shrunk it to ensure that if you can eat chocolate you won’t be able to find the damn thing because of its proportions and then EasyJet man can laugh at your disappointment again. It is not going well until...

      I find the one saving grace of the worst £4 I ever spent... A Chocolate Orange nakd bar. I am eternally grateful and too hungry to savour even a crumb.

Professional Opinion: Paula Haywood

In her role as a Nutritionist, Paula Haywood joins us to discuss the problems associated with food intolerances and sensitivities:

1.  What is the most common allergy provoking food?

Cow’s milk products are the most common foods people react to. Cow’s milk is in most cheeses, cream, yoghurt and butter.  It can be hidden in many foods and sometimes called “casein” which is milk protein.  It is casein that people can react to not milk sugar, which is lactose.  It doesn’t necessarily mean you react to goat’s milk or sheep’s milk, however some people do.  Some people react to yeast containing foods including wheat.

2.   Can you explain what is meant by food allergy, food intolerance and food sensitivity?

Some people have an allergy to a food and this reaction involves the immune system. Severe food allergies to shellfish or peanuts for example, can cause immediate gastrointestinal upsets or swelling in the face or throat.  However food intolerance refers to a reaction that does not involve the immune system and is caused by the way the body processes the food or food additive. Food sensitivity refers to the fact that a person reacts adversely to a food or component of a food, when it’s not entirely clear whether the reaction is due to an allergy or intolerance.

3.   What is the most common problem encountered by your clients?

Frequently clients see me for advice concerning food intolerances, weight management, digestive health issues (eg. constipation, irritable bowel syndrome), low energy, skin problems, female health issues such as pre-conceptual nutrition advice or unexplained infertility.

4.   What advice would you give to someone who suspects they may have a food intolerance?

Keep a food diary recording daily all foods and drinks taken.  Avoid any suspect foods for fourteen days before introducing them individually, noting your symptoms. Discuss your symptoms with a professional, I do not recommend people simply avoid food groups without having advice because nutritional imbalances will result.  It is also possible to follow a diet for three months that excludes suspect foods, which are replaced with healthy alternatives.  The suspect foods may then be reintroduced once the digestive system has had time to desensitise and heal.  The use of diagnostic tests and supplements may be helpful.  Unless someone has a genuine good allergy, it does not mean that foods have to be avoided indefinitely in all cases.

5.   Any products you particularly endorse?

I sometimes recommend diagnostic tests to assist clients with food allergy testing if it would be helpful for the client.  I may also use supplementation in the short term which depending on the client, may include digestive enzymes, probiotics and other gastrointestinal support products.  What I always discuss with the clients is how and when they eat.  It’s important to make time to eat meals in a calm state of mind and to chew food thoroughly before swallowing.  When stressed our digestion is impaired and this results in poor digestion and unpleasant gastrointestinal symptoms we all want to avoid.  Poor digestion over time, can contribute to undigested food molecules triggering food intolerance reactions.  So we should take eating more seriously than we do.

6.   What is the worst case you have seen?

That would be a client who had been travelling in India for one month who on returning developed increased appetite, weight-loss and exhaustion. This client came to see me with irritable bowel symptoms and fatigue.  She was suffering from a variety of parasitic infections, identified via a diagnostic stool test.  It can take some time to recover digestive health following parasitic infections and so I recommend to all my clients, that when they travel abroad, that they take appropriate supplementation to protect themselves.

7.     Favourite literature on the subject?

Hidden Food Allergies by Patrick Holford and Dr James Braly.

8.     How did you come to work in Nutrition?

I became interested in diet and nutrition through my own health issues and read many books on the subject before studying Nutrition formally. I found that when I ate a diet tailored to my own specific requirements, I improved how I looked and felt dramatically.

9.     Do you have any intolerance yourself?

I don’t digest foods containing fats very well including cheese, like many people. I take supplements to boost my body’s ability to breakdown and digest fats efficiently. 

10.  How can I ensure I get the nutrients I need when avoiding one or more food group? Lactose? Gluten? Wheat?

I generally recommend to my clients living in London that they take a multi-nutrient to includes vitamins and minerals essential for health.  This is because much of our food today has travelled some distance and been in storage resulting in loss of nutrients. Modern farming methods also mean that our soil is not as rich as it would ideally be. Living in a polluted city such as London also means we have a higher requirement for anti-oxidants.  I only recommend supplement products that are high quality that I am familiar with myself. There are some decent gluten free foods around and some quite unappealing ones.  A lactose/milk-free diet can include coconut milk, soya products, rice milk and nut/seed milks.  Wheat-free diets can include grains/cereals/flours and starches made from other grains including quinoa, rye, rice, oats, buckwheat, barley and amaranth.  It’s important to read labels as many foods contain wheat, gluten and dairy. 

I would recommend to anyone with food intolerances to seek advice to ensure that they are following a tailored individual diet, that covers any shortfalls from foods which are being avoided for a period of time.

11.  Any best kept treatment secrets for people with intolerances?

I am not a practitioner who enjoys telling people what they cannot eat and so I put the emphasis on what foods people can eat.  Food should be pleasurable for people and it may be that for particular reasons a situation has arisen where a food group has become problematic at a specific time.  This can follow a period of stress.  I like to work with that individual to determine whether with the right digestive support, the food in question may be reintroduced after a healing period of time.  Clearly if the person has a Type 1 allergy inducing an immediate immune response this is out of the question.  But in other cases, this is my preferred method.  Most people benefit from increasing the variety of foods in the diet as intolerances can arise from eating the same foods over a period of years.  Notably, in cases where clients clearly have what tends to be referred to as disordered eating or emotional eating issues, it’s important that they address these.  I can work with clients to develop healthy attitudes to eating however if I feel a client needs specialist help in this respect, I refer them on. 

Paula Haywood

DipION MBANT CNHC

Email: paulaehaywood@hotmail.com

Review: Barbara Cousins: Cooking without- Made easy: free from added gluten, sugar, yeast, dairy

This is the third book that nutritional therapist Barbara Cousins has published. The first in the trilogy Cooking Without was a self-published recipe guide for her growing client base of people who were dumbfounded by a diet free of gluten, wheat, sugar, yeast and dairy. The second book focussed entirely on free from recipes for a vegetarian diet and this final instalment aims to take all she has learned in her own journey but also that of her clients and make it easy and accessible.

The book begins with an in depth introduction complete with case-histories and examples of people healing their health conditions through improving and refining their diets. All useful and inspirational stuff... It is when she delves into the dreaded ‘detoxification’ realm that I lose the ability to pay attention. Many nutritionists put great emphasis on the need for detoxification to help the body rid itself of toxins, something that medically is unproven, often falsely marketed, expensive and even exploitative. However, pushing through my cynicism I read on and discovered that Cousins, far from referring to detoxification as a physical process, sees it holistically. Predominantly for her it is an emotional and spiritual process. Detoxification for Cousins is about ridding yourself of unhelpful childhood beliefs, trauma, low self esteem and confusion. What a relief! She believes that if we are carrying around unresolved pain and negative coping strategies we are bound to have food problems, be they digestive or psychologically linked to food. This may not apply to allergies specifically but is well recognised in relation to intolerances, IBS, emotional eating, eating disorders and food phobias. The introduction is somewhat of an invitation to those who are experimenting with a free from diet to see what it can do for them holistically.

The cookbook itself is comprehensive and detailed but when Barbara says something is simple, she means it. Some of the ‘recipes’ are no more than a vegetable with a dressing on it or fruit with a coulis, no gastronomic genius needed to work that out on your own really, but other options are very creative and helpful. A variety of patés, summer and winter soups and salads make for new and interesting lunch options whereas larger meals from many cuisines are sumptuous dinner dishes. I can get bored of eating very simple meals that are easy to transport to work and this book has made me look forward to packed lunches again.

All recipes are portioned for two people, easy to halve if you are cooking for one (as I so often have to) or simple to double if you are catering for more.

For me the highlights of the book are the things I can’t buy ready-made like Thai curry paste, quiche and creamy risottos, things that can taste pretty awful without dairy, wheat or a flair for cooking.

Verdict: 7/10

Where the book bothers to provide a recipe for egg and chips, omelette and filled baked potato I roll my eyes... these things I can do by myself and find mildly patronising, but on the whole I think the book is a useful addition to any free from kitchen shelf, perhaps more than most because of Barbara’s compassion and genuine desire to make life easier is her motivation. The lack of pictures is a bit boring but it kept the price to £10.99 and I cannot complain too much about that!

To buy the book on amazon click here

222 Veggie Vegan

This clearly named and wonderfully marketed vegan restaurant in West Kensington has won my seal of approval this evening.

The menu is varied but not so much as to be overwhelming. The dishes are carefully thought out and labelled with many catering for wheat/gluten free diets. Some of the wheat laden dishes can also be adapted upon request which is very helpful. Each menu section also comes compete with raw options for those following very restrictive or raw foodist diets.

I ordered ‘lentil peak’ which although quite a simple starter of tomatoes stuffed with green lentils was delightful. The delicate combination of spices and textures were a good start to the meal and the portioning was perfect.

For main I ordered the special – a chickpea and vegetable curry with brown rice. This was quite heavy and creamy, more korma than madras. The weight in my stomach afterwards was a bit much and I would not order it again unless it was my only course. I was also intrigued by the pumpkin and pine-nut risotto and the seitan stroganoff but the curry won out.

For dessert I sampled the wheat free apple crumble with a sugarless vegan vanilla ice-cream. I have to say that this course made the meal. Tangy, cinnamon soaked apple cut through biscuity crumble and melting vanilla to make me a very happy diner. I would seriously recommend a visit to 222 Veggie Vegan on the strength of puddings alone. The other options included raw chocolate torte, tofu cheesecake and ‘Spiced island pie’ – a raw dessert of cashew and almond cream flavoured with cinnamon, ginger and nutmeg on a crunchy nut and coconut base.

What I was most pleased by was the price. A three course meal for two without alcohol came to £45 (minus service charge) and I think that for London that is pretty damn reasonable.

Great for – Wheat free/dairy free/Gluten free

www.222veggievegan.com

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The allergy and free from show – London

The 2012 allergy and free from show is shaping up to be a busy weekend packed with tonnes of information, fantastic shopping opportunities and sufferers support. 

There are several new additions to last year’s programme including:

·         Sealy Seminar Zone - lectures from the UK’s leading experts featuring talks by UK experts

·         On hand advice from medical experts and Consultant Allergists

·         A demo zone with demonstrations of new products, therapies and treatments and

·         Sainsbury’s Cooking zone offering free from cooking classes

In addition to this there will be 1-2-1 consultations and workshops covering a variety of allergy related issues will be available all weekend.

To encourage the community aspect of the show there will also be a recipe sharing board, anyone can add their dishes and share with everyone at the show. Last year’s best offerings can be viewed here.

Allergy CPD classes for professionals run all day on May 18^th and are not to be missed – pre book now to avoid disappointment.

For further information and to buy tickets please see this page.

The event will be held 10am-4pm at:

The NEW West Hall at Olympia

Blythe Road

Kensington

London

W14 8UX

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The show will be heading North and exhibiting in Liverpool.

27- 28 October 2012 

BT Convention Centre 

Kings Dock

Liverpool Waterfront

Liverpool

L3 4FP

For more information click here

Titbits at Tibits

The self proclaimed ‘vegetarian paradise’, Tibits is a few minutes walk from Oxford Circus station and is truly an oasis of calm amongst the hustle and bustle.

        The concept is seasonal, sustainable, and organic where possible.  Although the restaurant markets itself as vegetarian many of the dishes are completely vegan friendly. 35 hot and cold dishes form an oval island in the centre of the restaurant and the tables are situated by enormous windows giving a light, clean atmosphere that is still welcoming and comfortable.

        The dishes are individually marked according to potential allergens. Something I was very grateful for.

V = vegan, i.e. purely vegetable, O = egg, L = lacto, N = nuts, S = celeriac, 

G = gluten.

        My only criticism of their marking system was that there was no marking for wheat, only gluten, and the staff didn’t know which dishes contained gluten but not wheat (they were however happy to find out and called the chef to make enquiries).

        The top layer of the buffet was hot food which was changed regularly and the bottom layer consisted mainly salads and dips. There was also a selection of bread rolls which were gluten and dairy free. The Moroccan carrot salad was simple and moorish and complimented the North African chickpea salad delightfully.

        My main issue with the restaurant was price. Salad can weigh a lot when there isn't a lettuce leaf involved and although it is only £2 per 100g, that quickly adds up without you realising. A fairly full but not over-flowing plate came to £8 and I needed a second helping, another £6, to be full.

        They take no reservations so it is best to arrive early and snag a good seat. I would recommend Tibits, despite the price, for the ease it provided in getting a quick bite to eat in central London.

Great for vegans

Good for everything else

http://www.tibits.co.uk/e/
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Manna

Manna is one of London’s oldest and most established vegetarian restaurants. In recent years they have turned vegan and begun to cater increasingly for gluten free and organic diets. The seasonal menu combines ethical values with gourmet presentation and packs in a variety of cuisines.

       The menu changes from lunch to dinner and includes daily and festive specials.

      Current menu highlights include; 'Spiced jerk tofu, plantain and sweet potato kebab with Caribbean coleslaw, lime cream & toasted cashews'.  'Raw maki rolls- raw 'riced' parsnip, carrots beetroot and avocado, served with tamari, pickled ginger and wasabi pea coulis' and 'Basil & cashew cheese croquettes with homemade chilli jam'.

      The main dish that caught my eye was 'The Spring Thali Plate' - Channa masala, mild kofta cake and vada donut with cashew nut & garden pea rice. Served with papadum and homemade chutneys.

      The main courses are not wonderful for allergy sufferers. Not many dishes are gluten free but it is best to call in advance and check the daily special. There is also a 'Build Your Own' option consisting of 4 sides of your choice. This has some naughty and rarely seen treats such as gluten free onion rings and mash and gravy as well as more healthy grains, beans and greens.

      Dessert triumphs are the gluten free 'Banoffee Trifle' and the 'Cranberry & Orange Cheesecake' which are not to be missed.

      If it is afternoon tea time Manna are proud to offer gluten free, vegan muffins and chocolate brownies.  Sugar free fruit cake and for the lactose intolerant, all the remaining desserts are vegan (and often also wheat free.)

      Manna is something of a special occasion restaurant in its price range and presentation but still low key enough to pop in after a day at London Zoo.

Great for: Vegan, organic.

Good for: Wheat free, gluten free.

Bad for: Nut allergy.

http://mannav.com/

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Vietnamese Food for Virgins

Song Que is situated seconds from Hoxton overground station and has a reputation for being one of the best ‘cheap eats’ in the capital. For me Vietnamese food has been very problematic in the past. I have been sorely disappointed with flavourless soup and flour coated prawns and so was reluctant to persevere with it. I have however, been proved wrong. 


        Today I found out that Vietnamese cuisine does offer a surprisingly huge range of dishes that are wheat free.

        Song Que’s menu is several pages long and details an exhaustive list of traditional Vietnamese dishes. Out of the 150 options, some of the highlights for wheat free dinners are:

        Start with fresh prawn summer rolls, crispy fried seaweed or deep fried tofu. All are served incredibly quickly and with a selection of dips.  Many of the sour soups such as monkfish or tofu are also great for getting your taste buds zinging.

        For main meals the restaurant is known for its Vietnamese stock based soup known as Pho. I had the rare-sliced steak in which the meat cooks on its way to the table. Amazing! The beef stock base was subtle but complex with elements of Vietnamese basil, saw-leaf and chilli. They also provide extra for you to dip (recommended). An oriental mushroom version is available for vegetarians and all Pho dishes come chock full of rice noodles.

        Stir fries are the other main option and have a range of sauces from satay, ginger and spring onion, tamarind and lemongrass. Rice noodles with mixed seafood seemed a popular choice but it is best to speak to your waiter regarding the individual dish.

        The prices are extremely reasonable and it is easy to eat for under £10 a person at Song Que so if you can’t have soya sauce or the stress of trying to get your food without it, try it out.


Great for: Dairy free
Good for: Wheat free, gluten free
Bad for: Nut allergy
No allergy specific menu but friendly staff

         

http://songque.co.uk/

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0207 613 3222

info@songque.co.uk

Comptoir Lebanais

This lively, contemporary Lebanese Cafe offers a selection of dishes that can be tailored to meet your needs. The premise is not perfect but the food is colourful, fresh and most importantly, flexible.

        The cheapest options on the menu are wraps, which is unfortunate, but if you can eat wheat and not dairy, they are a great choice. The lentil and vegetable soup, served without bread is the best gluten/dairy free) starter.

        At first glance I was disappointed to find the Mezze platters came laden with problem foods in the form of tabbouleh,(mint, parsley and bulgur wheat salad), a variety of filled savoury pastries and labne (mint and chilli yoghurt.) I thought I was going to have order a tagine, which with lamb and prunes sounded lovely, but a little heavy for lunch.  I was relieved that when I explained my needs to the waitress she was willing to give extra portions of edibles instead. I ended up with my own ‘mezze plate’ of hummus, smoky aubergine baba Ghanuj, falafel and lentil salad. She also served me some extra raw vegetables to replace the traditional flat or pitta bread accompaniment. (Falafel are served with yoghurt, so be sure to request it without.)

        The menu states that all the tagines (slow cooked stews cooked in terracotta pots called tagines) can be served with organic rice instead of couscous.

        A great bonus of the restaurant is the opportunity to buy Middle Eastern cookery equipment such as the aforementioned tagines when you have finished your meal. Also available are spices such as zaatar and sumac, used in many of the dishes, as well as pomegranate syrups and rose water for re-creating that authentic Arabian feeling at home.

        The drinks menu includes the delicious pomegranate and orange blossom Roomana lemonade, fresh juices for topping up your vitamin count and mint tea to soothingly end your meal. 

        You can eat a two course meal with a drink for under £20. Not bad for central London.


Good for: Wheat free, dairy free, vegan.
Helpful staff and flexible menu

http://www.lecomptoir.co.uk/

map to all branches

Intolerance friendly Italian

My intolerances have created a fear of Italian food. On more occasions than I can remember, attempting to eat Italian fare has made me unwell.The cause has been well meaning chef’s sneaking in some butter or flour because they cannot imagine leaving out such vital ingredients.

Tonight I had dinner at Carluccio’s and was handed the ‘gluten free’ menu, an option I was staggered to discover has been available for quite a long time. I had no idea.

The menu included many of the regular dishes, simply without croutons or bread to accompany. The pasta options were plentiful but many were dairy coated and therefore of no use to me.The waitress was very helpful and happy to talk me through the changes that could be made to accommodate both dairy and gluten free.

Of many options a few that caught my eye included:

Zuppa Di Funghi con Pancetta – A rich soup of mushrooms and Italian bacon (£4.65),

Brazato Di Manzo – Beef stew slow cooked with Chianti and polenta (£12.95),

A whole range of puddings (from £3.95).

I ordered Pasta Al Frutti Di Mare – Pasta with squid, mussels, clams and prawns with garlic, herbs and chilli (£10.95) which was delicious and strongly flavoured. The corn pasta was cooked perfectly and although I will smell of garlic for a week it was nice to have what my friends were having.

It is not the cheapest place to eat but a wonderful addition to my list of place to go and eat without hassle.

Great for: gluten free
Good for: dairy free
Bad for: seafood allergy
Helpful staff and gluten free menu

Check out the website for more information and details of your local branch:

http://www.carluccios.com/

Vegan Feast?

Vegans have can find it as hard to eat in restaurants as those of us with health related dietary requirements. Well thank London for the genius behind ‘Vantra’ who cater for us all and still manage to make a meal of it. Vantra deliver organic, vegan, truly healthy food at an affordable price.

For £14.90 I could fill my plate with unlimited amounts of fresh, delicious and completely safe food. It smelled amazing and to say it was a feast for the eyes was an understatement. More than twenty options greeted me at the buffet and I have to say I was a little overwhelmed! There was everything from salads to soups, curries to casseroles and a selection of dishes I had never sampled the likes of before.

I favoured the Thai Red Curry and the seaweed salad over everything else but I didn’t find a single dish that wasn’t tasty. Vantra have convinced me of the enormous versatility of tofu (despite a personal inability to make it taste of anything) and given me a place to stop for afternoon tea with raw chocolate cake.  I will most certainly be going back.

(Nut allergy sufferers would have to call in advance because I noticed that nut milks featured heavily on the drinks menu and could therefore also be an issue in some of the menu rotations.)

Great for: vegan, dairy free, wheat free, gluten free, organic.

http://www.vantra.co.uk/

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The Best Burger I ever ate, Honest.

Brixton may not be the first place that springs to mind when you think of great food, but it is quickly becoming one of my favourite dining spots. Tucked away in Brixton Village are several wonderful eateries, one of which is ‘Honest Burgers’.

     A small premises with a big personality, Honest Burgers have taken a stereotypically unhealthy and allergy unfriendly meal and served it up with a side of TLC.

     I was greeted by a charming waiter in quirky attire and given the very short wooden menu. It offered me chicken (free range) with salad, mustard and mayo, beef (dry aged) with onion relish or vegetarian fritter burgers with cucumber and yoghurt all served with house chips with rosemary salt. (See the menu for full details) I was overjoyed to be offered my first gluten free bun EVER and enjoyed every crumb. The meat comes medium rare unless otherwise requested but I have to say it was succulent and lean. The beetroot and apple coleslaw was crunchy and tangy, the perfect accompaniment.

     If you feel left out and frustrated by a greasy burger on a lettuce leaf, this is the place to go. The only downside to my reasonably priced meal was that I still can’t afford to have it every day!

Great for: gluten free, wheat free and dairy free
Fantastic staff
Menu signifying allergy free options

http://www.honestburgers.co.uk/

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Channai Dosa

Channai Dosa

Yesterday I treated myself to a meal that I knew would be easy to order.

     Channai Dosa is an incredibly cheap South Indian restaurant chain with six branches across London. My local branch in Tooting are very fond of me and find my dietary requirements to be amusing.

     A dosa is a large thin crepe made from rice flour batter and lentils that is then filled with your choice of meat or vegetarian filling. The menu is packed with interesting edibles from Idly with Sambar (£2.60) which are  steamed pillowy rice cakes with a strong lentil and tamarind soup to mutton curries (£4.50 ish) with a kick. 

     There are many types of Dosa and also the wonderfully named Oothapam's. An Oothapam is a thicker variant (the western equivalent to a buttermilk pancake) for if you want something a bit more substantial. Another wheat free option is the Poori breads. These come puffed up and ready to be torn into. Delicious.

     All options are savoury, spicy and fast to arrive. I had the Masala Dosa which is filled with seasoned potatoes and onions. Each meal comes with a selection of chutneys, I particularly enjoyed the coconut but tomato was also nice.

I strongly recommend this chain for anyone who cannot tolerate wheat, dairy or overpriced food.

Great for: wheat free

Good for: dairy free, vegan

www.chennaidosa.com

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Posted 3 hours ago by Isolampg