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Welcome to the April 2018 edition of the Newsletter!
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April is upon us already! A busy month with term 2 starting, the Commonwealth Games and Anzac Day. This edition is all Australian to get into the team spirit. Dishes that are great for picnics and bbq's as we celebrate and especially honour, remember and reflect what has made our Nation so great.
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--- True Blue ---
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Lamb Meat Pies
Domestic Diva: "Meat pies with sauce are so Australian to me, I love a good meat pie. I sold all my gadget appliances when I got my Thermomix, but the pie maker is one that I kept and still gets a good work out. Here is my simple and quick failsafe version I whipped that got three thumbs up from my cherubs." [recipe link]
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~ Barbecue may not be the road to world peace, but it's a start.' Anthony Bourdain
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How to Grill Perfect Lamb Rib or Loin Chops
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Serious Eats: "That the grill makes just about everything better. So whether you're a lamb lover, hater, or somewhere in between, it's worth trying your hand at lamb on the grill. It's one of the greatest ways to cook this incredible meat". [read more]
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The directions and video on this link are very helpful on how to cook the perfect lamb chop. It is quick cooking and easy to avoid over browning and not increasing in amines with this technique.
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Fed up: For the full shopping list for Meat, poultry, seafood and eggs; including the link to Failsafe butchers. [read more]
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BBQ butterflied lamb
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A leg of lamb, boned, butterflied and marinated, then cooked on the BBQ. Sweet! This recipe is from the fed up web site. [recipe link]
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Potato and Egg Salad
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Cooking for Oscar - "My favourite salad is potato and egg. This recipe is really easy, especially if you already have mayonnaise on hand, and you can add other ingredients to this base recipe." [read more]
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Coleslaw
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Coleslaw is a great side to have with your BBQ, this recipe is also from the fed up web site. [recipe link]
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Failsafe rolled oats cookies (Anzacs)
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There are a few versions of Failsafe Anzac biscuits around, here are three for you to try:
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Main Main Masak Masak: (pictured). "I tried this recipe out of the Failsafe Cookbook. It meets the requirements of the Failsafe food intolerance diet, but contains *yikes* white sugar & golden syrup. For someone trained on anti-candida (and other healthy-eating principles) it’s quite scary to be cooking like this! But I decided to go for it since my eating options are so limited already". [recipe link]
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Failsafe Family - "I made a batch of these biscuits each day on the weekend and neither batch lasted the day!!! A very popular, easy to whip up biscuit!" [recipe link]
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Cooking for Oscar - "The ANZAC biscuit came about during World War 1 when “the wives, mothers and girlfriends were concerned for the nutritional value of the food being supplied to their men. Here was a problem. Any food they sent to the fighting men had to be carried in the ships of the Merchant Navy. Most of these were lucky to maintain a speed of ten knots (18.5 kilometres per hour). Most had no refrigerated facilities, so any food sent had to be able to remain edible after periods in excess of two months. A body of women came up with the answer – a biscuit with all the nutritional values possible." [Cooking for Oscar's recipe link]
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Meringue
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Failsafe Foodie: Since I regularly make mayonnaise, I regularly have egg whites, so I regularly make meringues too.
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This is a simple recipe, two ingredients, that is it. It bothers me that the commercial ones can contain so many ingredients. [recipe link]
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Friends-and-Family Friendly Salad
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Chemical Free Chemist: low FODMAP ~ failsafe ~ low salicylate ~ low amine ~ dairy free ~ gluten free [recipe link]
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Sausages
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Real Meals: Sausages? But sausages are 'Mystery Parcels', right? Full of all sorts of crap, right? Well.... yes. But not Failsafe sausages made by your friendly local butcher or chicken bloke. This recipe is from the Failsafe Cookbook. It makes 10 kilos. [read more]
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Tim Tams! Failsafe
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Domestic Diva: I have always wanted to try to make a failsafe diet version, now seemed the perfect time to satisfy my sweet tooth. These got the thumbs up all round from my family. I hope yours will too. I used my Vanilla cookie recipe with carob powder added for the biscuit layers and Carob Cashew Paste (my failsafe version of Nutella) for the filling. These can easily be made Gluten free (I used the Aldi one). I made some coated in Carob and the rest with Nestle white melts. Oh, so good! [recipe link]
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Damper
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There are many recipes around for making traditional damper. The great thing is, it's so basic that it's failsafe.
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Southern In Law Blog: This recipe is a great GF version from . [recipe link]
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Another great way to have damper is to wrap the dough around the end of a long stick and cook it over a camp fire. Then drizzle with golden syrup and enjoy straight off the stick.
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Cooking for Oscar - Herb Damper:
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"Traditional Australian damper was made by stockmen, drovers, swagmen and others who travelled and lived in the bush. It was cooked in the ashes of a camp fire and the traditional ingredients were what they could carry with them - flour, salt, water, and sometimes milk." [read more]
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DIY An Endless Supply Of Fresh Green Onions
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Don't Throw It. Regrow It. Green onions, aka scallions or spring onions, are sold with a root end that you always trim off. But did you know you can encourage those roots to regrow new onions? Here's how easy it is to upcycle this common food scrap you used to throw away. [read more]
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Nicola's Golden Syrup Dumplings
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Taste.com.au: Love golden syrup in a dessert, especially with dumplings. [recipe link]
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Amines Factsheet from Fed Up
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All foods are made up of hundreds of naturally occurring compounds that can have varying effects on us, depending on how much we eat and how sensitive we are.
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Biogenic amines are formed by the breakdown of proteins in foods. They can affect mental functioning, blood pressure, body temperature, and other bodily processes. Some hormones, such as adrenaline (epinephrine) are compounds containing an amine. There are many different amines, including:
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- tyramine (e.g. in cheese)
- histamine (e.g. in wine)
- phenylethylamine (e.g. in chocolate)
- agmatine, putrescine, cadaverine, spermidine (e.g. in decomposing fish)
- tryptamine
- adrenaline (ephinephrine)
- serotonin
- dopamine.
Biogenic amines are normally quickly broken down in the body with the help of enzymes such as MAO (monoamine oxidase-A) which render them harmless. Missing, sluggish or blocked enzymes can lead to a build up of amines in the body. [read more]
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Amine Sensitivity
Synergy Health & Wellbeing Centre: Amines are naturally occurring chemicals caused by the breakdown of proteins especially in meats, fish and dairy, as well as in the fermentation of other foods such as vegetables, wines, beers, ciders, vinegars, and soy sauces. They are highest in concentration in the aging and curing of meats such as in salamis, prosciuttos, hams, etc.; when meats are cooked or grilled and in the production of cheeses. Amines enhance the flavour of food – think of the difference in flavour between a raw steak and a grilled one. Proteins are necessary for survival, so the best way to ensure a minimal input of amines is to eat meats and other amine containing foods in their freshest possible state, as aging (such as with beef and pork packaging in supermarkets) will cause increased amine production even if the food hasn’t “gone off”. It has been noted that even freezing wont stop amine production, so the rule of strictly fresh is best to follow.
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Amines also exist in other foods such as chocolate and wine; and in fruits when they are very ripe and go soft such as bananas and avocados. They are also components of other chemical compounds, some of which are hormones produced by the body – such as adrenalin, serotonin and dopamine and they are often present in medication in high levels. [read more]
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Thank you for reading our newsletter. We hope you now have lots more ideas and inspiration for your families. Don't forget, if you liked the newsletter you can subscribe to have it sent to your inbox every month.
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