Darina’s alternative festive feast
This is exacerbated if you or a member of the family have a food allergy or intolerance. Until relatively recently I never heard of anyone who had a food allergy or intolerance. The problem has really gathered momentum in the last decade. Nowadays between one-quarter and a third of our students report a food allergy or intolerance on their booking form.
There is a very important distinction to be made between food allergies and food intolerance. The former can be life-threatening e.g. a peanut allergy, the latter may cause varying degrees of discomfort.
The cause of all this will be the subject of another article in the New Year but meanwhile I’ve had many requests for festive recipes suitable for vegetarians and diabetics, (recipes with low-sugar options for those with blood sugar balancing issues) and those on a wheat-free or dairy-free diet.
My first bit of advice is to source as much local, organic, biodynamic and chemical-free food as possible. You will be amazed at the difference that one change can make. Eat less meat but splurge on better quality. Gorge on organic vegetables and wholegrains lightly cooked or in salads. You will need much less to feel satisfied, don’t just listen to me, try for yourself.
Butter is a beautiful natural product but people who are dairy intolerant can substitute olive oil, coconut oil or some other oils in all recipes for soups and even cakes. A bottle of beautiful extra virgin olive oil is a shortcut to flavour and health.
Coeliacs or those with a gluten intolerance don’t have to feel deprived; the turkey stuffing can be made with gluten-free breadcrumbs, as can the delicious Gluten-Free Mummy’s Plum Pudding with Boozy Sauce on my website, www.cookingisfun.ie. There’s also a recipe for Debbie Shaw’s delicious gluten-free bread.
Vegetarians will enjoy the chunky vegetable soup or watercress, blood orange and new season’s Toonsbridge mozzarella salad. Or how about smoked Gubbeen and pearl barley, cucumber, pomegranate and toasted almond salad for the main course?
Diabetics, of course, need to be careful not to cause an insulin spike. Jerusalem artichoke soup is the highest in insulin of any vegetable, this vital ingredient promotes healthy gut flora. This soup is suitable not just for vegetarians but also coeliacs and those with a dairy intolerance provided olive oil is substituted.
Made with coconut milk, Asian ceviche (dairy-free) is one of my all-time favourites. A plate of Irish smoked fish or seafood also makes a delicious starter. Diabetics must avoid sugar or any of the sugar substitutes that raise blood sugar levels. However, a little coconut flower sugar or maple syrup occasionally can be allowed so why not try Debbie Shaw’s raw chocamoca tart with espresso syrup ? The latter will also delight the growing number of raw food aficionados. Medjool dates are a real treat enjoy them with blue cheese or in combination with oranges and fresh mint.
The real joys of these recipes, apart from the delicious taste, is that there is no oven required.
Recipes from Darina Allen’s Simply Delicious Christmas published by Gill and Macmillan. Special offer for Irish Examiner readers, €20 (usual price €27.99). To order call 01-5009570 Please quote IE. Free delivery within Ireland.
