Excuse Me, Can I Eat That? , livre ebook

Global Publishing Group - Jodie Martin

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156 pages

English

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Description

Are you a plant-based eater and don't know what to eat since being diagnosed with food intolerances?

Let Jodie Martin, owner of two of Melbourne's best plant based cafes - SoulPod, former manager of Melbourne's largest health food store, nutritionist and author, help you. When Jodie was diagnosed with coeliac disease and then fructose malabsorption, her Degree in Nutritional Medicine and her passion for plant based eating helped her to navigate her way through the do's and don'ts of her new diet. She had to quickly learn how to eat without missing out on vital nutrients. This book takes that fear away, and the easy, tasty and nutritious recipes mean you don't need a degree. Inside you will find many of her family's favourites.

You'll learn:

- How to make easy vegan dishes that taste amazing

- About foods that won't make you bloat, feel nauseated, constipated, have diarrhoea, abdominal pain or excessive gas

- How to create kind foods while suffering food intolerances

- What FODMAP's actually means

- About coeliac disease and how to manage it

- How to eat healthy without compromising on flavour and taste

- How easy it is for you to have confidence in the kitchen

- About Plant-based eater's pantry must-haves

Love food, the way it's intended.

Sujets

Gluten-Free

health

Cooking

Informations

Publié par	Global Publishing Group
Date de parution	01 septembre 2022
Nombre de lectures	1
EAN13	9781925370263
Langue	English

Informations légales : prix de location à la page 0,0400€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Global Publishing Group
Australia • New Zealand • Singapore • America • London
DISCLAIMER
All the information, techniques, skills and concepts contained within this publication are of the nature of general comment only and are not in any way recommended as individual advice. The intent is to offer a variety of information to provide a wider range of choices now and in the future, recognising that we all have widely diverse circumstances and viewpoints. Should any reader choose to make use of the information contained herein, this is their decision, and the contributors (and their companies), authors and publishers do not assume any responsibilities whatsoever under any condition or circumstances. It is recommended that the reader obtain their own independent advice.
First Edition 2022
Copyright © 2022 Jodie Martin
All rights are reserved. The material contained within this book is protected by copyright law, no part may be copied, reproduced, presented, stored, communicated or transmitted in any form by any means without prior written permission.
National Library of Australia
Cataloguing-in-Publication entry:
Excuse Me, Can I Eat That? - Jodie Martin
1st ed.
ISBN: 978-1-925370-26-3

Published by Global Publishing Group
PO Box 517 Mt Evelyn, Victoria 3796 Australia
Email Info@GlobalPublishingGroup.com.au
Printed in China
For further information about orders:
Phone: +61 3 9726 4133
I’d like to make special thanks to my husband David for his time, patience and dedication with getting this book together. I definitely could not have pulled this together without you.

To my two wonderful children and partners, who did lots of taste testing for me, often the same dish over and over again until I felt I had it just right. Your patience has been overwhelming and I love you to bits.
To all my taste testers, this book would not be the same without you.
Jodie Martin
Be kind in thought, action, footprint and speech
Jodie Martin
TABLE OF CONTENTS
Conversion Tables
Introduction
My Journey to a Plant-based Diet
Fructose Malabsorption
Irritable Bowel Syndrome
Coeliac Disease
The Planter’s Pantry
CHAPTER 1 BREAKFAST
Scrambled Tofu
Big Breakfast
Banana Pancakes
Coconut Flour Pancakes
Breakfast Smoothie
Green Smoothie
Breakfast on the Go
Breakfast Burrito
Creamy Quinoa Porridge
CHAPTER 2 SOUPS
Baked Pumpkin and Nutmeg Soup
Roasted Tomato and Basil Soup
Root Vegetable Soup
Miso Easy Soup
Minestrone
Oyster Mushroom Broth
Vietnamese Pho
Creamy Lentil Soup
Coconut and Sweet Potato Soup
Spinach Soup
CHAPTER 3 SALADS
Warm Summer Hemp Pasta Salad
Jewel Quinoa Salad
Smoked Paprika Roasted Pumpkin Salad
Old School Tropical Salad
Baba Ganoush
No-Egg Salad
Chickpea Tuna Salad
Peanut Soba Noodle Salad
Turmeric Rice
Zucchini and Hazelnut Salad with Walnut Vinaigrette
CHAPTER 4 STARTERS
Spinach Empanadas
Rosemary Polenta Chips
Nut Feta Stuffed Zucchini Flowers
Sundried Tomato and Feta Arancini Balls
Cucumber Bites
Bruschetta
Olive Tapenade
Sticky Tempeh Lettuce Boats
Satay Tofu Skewers
Carrot Sushi
CHAPTER 5 MAINS
Walnut Bolognaise
Easy-Peasy Tofu Steaks
Mexican Tofu Sticks
BBQ Pulled Jackfruit Sloppy Joe
Pumpkin Risotto
Spinach and Almond Roast
Tofu Spiced Couscous
Vegetable Curry with Coconut Rice
Retro Bubble and Squeak Patties
Cheesy Vegetable Bake
CHAPTER 6 DESSERTS
Baked Lemon Cheesecake with Raspberry Coulis
Chocolate Torte
Vanilla Slice
Chocolate Chip Cookies
Miso Salted Caramel
Banana Chocolate Bread
Butterscotch Pudding
CHAPTER 7 BITS AND PIECES
Macadamia Nut Pesto
Macadamia Feta
Salad Dressing
Tzatziki
Lime Salsa
‘Not’ Cheese Sauce
Walnut Vinaigrette
Sour Cream
Lemon Curd
Meet The Author
Recommended Resources
FREE BONUS GIFTS
Valued at $497 – But Yours FREE!

Claim your FREE BONUS GIFTS by going to www.SoulpodFoods.com.au/Free-Gifts
Instant Access and FREE Download
We can’t give you everything you need to know about Delicious plant-based foods in one small book.
So, we’ve created a very special website with loads of extra goodies, just for you. You’ll find healthy recipes, diet plans, videos, checklists and meal vouchers.
So Enjoy!

Claim your FREE BONUS GIFTS by going to www.SoulpodFoods.com.au/Free-Gifts
CONVERSION TABLES
INTRODUCTION
I don’t remember a time when I didn’t have problems with my gut. My mum dragging me to doctor after doctor, with the same diagnosis – irritable bowel syndrome (IBS) and even, at one point, I was called a hypochondriac. As I got older, and the symptoms got worse – along with the psychological aspect of it all – it became very debilitating…
I wrote this book for all people out there with a similar story to mine.
It was after I became housebound, unable to work, that my husband reached panic point. After years of being told nothing was wrong with me, it was time to go see a gut specialist. With my husband by my side, off we went.
After the appropriate tests, we discovered I had coeliac disease – it was a relief to discover this, as it meant a change in diet would liberate me. My happiness was cut short when I continued to be not quite right. There were still the desperate dashes to the loo, the bloating, the pain, the fear of embarrassing myself in front of people with the noisier and smellier of symptoms, and an extremely foggy head. For four years after the coeliac diagnosis this continued.
A naturopath friend suggested I go and have a fructose and lactose breath test – which I did. The result came back that I was intolerant to both.
The fun begins… what do I eat now?!!
With the elimination of foods containing fructose and lactose I made quite a marked recovery and was able to enjoy life as I had before my illness.
When going out to eat, the question I most commonly asked was “What are the ingredients in that?” or, after explaining my conditions to confused wait staff, I’d ask what would be safe for me to eat… hence the title of this book!
It’s a combination of all that which prompted me to progress with this book. I can’t be the only coeliac, low FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols!), IBS casualty vegan out there! Can I? As a nutritionist who loves to cook and has a chef husband, I felt it my privilege to put this book together. I have included some of our favourite yummy dishes that are full of flavour so you don’t feel like you are missing out.
Bon Appetit
THE JOURNEY TO A PLANT-BASED DIET
As I sit here to write this book, I realise that a dream is close to coming true. To share with people my story and journey to veganism and share with you the delicious dishes that have become a daily eat in our house.
As a young girl, I never really took to eating meat. It never felt natural but, at the same time, I never gave much thought to how that animal got to my plate.
I adore animals, always have, but like so many people I would proudly say I loved them as I was digging into yoghurt, a piece of chicken or a cheese sandwich. One of my earliest memories was going on a church camp to a farm. One afternoon a group of chosen kids were to meet at the sheep shed. There were two sheep penned inside this shed. The first one was hauled out in front of everyone as the farmer explained how to shear a sheep, then went on to demonstrate. The sheep looked uncomfortable as it was contortioned into various positions and roughly handled. It was difficult to watch. We stopped for afternoon tea and were told upon our return we would watch the slaughter of this beautiful sentient animal that remained penned up. It had no idea what was about to happen.
I begged not to watch, however was forced to stand behind a wall where I heard everything including feeling the vibration on the rickety floorboards as it kicked and protested until its last breath left its body! I was then made to go sit with the other children as we watched it being strung upside down and the mutilation began. I was ten!
What people don’t realise is you can’t ‘LOVE’ animals and eat them. It’s in direct conflict. To eat an animal, you are saying it’s ok to torture, maim, mutilate, dismember and kill, without regard to the fact that this animal wants to live with every inch of its body, as much as you and I do.
At the dinner table my mum would make exceptions for me and give me tiny morsels of meat that I would try and get down while the family would chomp down steaks and other cuts of meat that I couldn’t stand. My mum persisted feeding me meat at mealtimes and even used to make lamb’s fry and bacon before netball matches believing it would give me lots of energy to play, YUK!
When I was 17 years old she gave up, and so began my life as a vegetarian.
I never looked back and had never felt better. I researched farming practices, slaughterhouse practices, watched animals getting mutilated without anaesthetic and knew immediately I was doing the right thing, and my convictions strengthened. This continued for many years until I was very excited one November to find out there was a ‘World Vegan Day’. I packed my family up and off we went to hang out with other like-minded people… What I was met with was completely unexpected. I wondered what kind of hole I had been living in and became very angry at myself. I had only focused on meat and didn’t think how I got my dairy or the treatment of the chickens that laid my eggs. I learnt so much that day about cosmetic testing, the horseracing industry, dairy industry, factory farming, egg laying hens, fur industry and the list goes on. I was so angry with myself that I didn’t know these heinous processes were taking place – or did I choose not to know? Seeing the visuals was very confronting and I felt a deep sense of remorse because my continued consumption of dairy and eggs was hurting these beautiful, gentle-natured animals – I haven’t eaten these things since