Tonight we began cooking pasta and then I realised there were no fresh green vegetables, cabbage, leek or celery, to make my sauce.
So I chopped up a golden delicious apple and stir fried it. I then added a tin of tuna. The tuna was in sunflower oil, which was unfortunate, so I had to drain the oil off so far as possible. My first tasting seemed a little disappointing so I added a little soy sauce and then some more rape seed oil. Nothing else.
It was delicious - by far the best tuna sauce I have made.
RAS
4 comments:
What's with your problem with sunflower oil? Also, in the Friendly Food book, it says that soy sauce is high in salicylates. You're lucky your doctor diagnosed you with salicylate sensitivity. I had to get diagnosed by my naturopathic doctor because mainstream medicine in Alberta, Canada seems to be oblivious to such a thing.
Hi Canadian, re sunflower oil,I think I avoided it initially because it's not on my lists so I don't know if it has been tested. Also it is high in omega-6 content - and that is a problem in itself.
re soy sauce, my lists say soy is low in salicylate. It's never caused me a problem. It could be because I'm using it in low salicylate, high omega 3 meals. Would be interested to know how good this Friendly Food book is?
Hi RAS, that's exciting that you're already replying to my comment while I haven't even left your website yet! Anyhow, Friendly Food is the only salicylate book I have looked at, so I can't compare it to other such books. (My aunt found it at Winners, which is like a liquidation store, for only $4 Canadian, which is so lucky!) I like the book because it's from a hospital allergy unit, so it should be reliable. Plus, it's an aesthetically pleasing recipe book with nice photos. One downside (that's common among among recipe books) is there isn't a photo for every recipe, but it still has many photos. A big downside is there's no table of contents or ingredient index to look up recipes by ingredient. At the back of the book, it does provide lists of its recipe titles filtered to various diet restrictions such as perhaps gluten free plus low chemical (I'm not 100% sure whether that's a real example because I can't refer to my copy for another few days.) However, it didn't have an index for the grouping gluten-free plus dairy-free plus low-to-moderate chemical, which is what would help me. However, at the top of each recipe, it lists whether or not it contains dairy, gluten and other things as well (maybe common allergens such as egg and nuts?), which helps me sift through the recipes. Along with that, it labels each recipe as either low or moderate chemical. The book includes amine sensitivity in this chemical measurement. Perhaps this is because if you're intolerant to one chemical you're likely intolerant to at least another. So, it doesn't separate the two in recipes. There is still a lot of recipes, but because of the amine thing, which I am not aware of myself having so far, the only fish recipes are for white fish. (I know you like to have your fish, and I try to as well because the Canada Food Guide says to have at least two servings of it per week.) Cheers.
Hi Canadian, disappointing if they do not do much fish. Fish, especially oily fish, is the key to dealing with salicylate as it does not react to it and is now widely recognised to be anti-inflammatory.
Post a Comment