All posts filed under “basics

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Almond Milk

Vegan, Gluten Free, Dairy Free and Fructose Free

Total Protein Count: 23 g Protein – Not suitable for PKU diets
1 litre / 4 cup = 5.75 g Protein

Almond Milk is by far a better option than animal milk as it is easier on your digestive system. Once you activate the nuts, it’s even gentler on your system. After the first time I made my own Almond Milk, I couldn’t believe how easy it was and swore I would never spend money on the store bought milk again. Read More

charlotteats vegetarian cornbread
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Easy Corn Bread

Low Protein (PKU), Gluten Free and Dairy Free Total Protein Count: 19 g Protein 12 Serves = 1.6 g Protein per serve An easy corn bread recipe that is still surprisingly low in protein. Even though there is an egg in this recipe, there is… Read More

charlotte eats vegan cornbread
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Vegan Corn Bread

Vegan, Low Protein (PKU), Gluten Free and Dairy Free Total Protein Count: 19.7 g Protein 12 Serves = 1.6 g Protein per serve This cornbread is low in protein and vegan friendly. In place of an egg, I have substituted it with milk to make… Read More

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Vegetable Stock

Vegan, Low Protein (PKU), Gluten Free and Dairy Fre

Total Protein Count: 0 g Protein

Making your own Vegetable Stock is easy and so much more healthy for you. Once you’ve made it once, you will never buy the store packaged stuff again. Homemade vegetable stock makes soups and dishes taste fresher and heaps less salty. Read More

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Vegan, Low Protein (PKU), Gluten Free and Dairy Free, Low Fructose

Total Protein Count: 2.6 g Protein

We always have pesto in the fridge. Simply put. We add it to everything; meats, veg, pasta, soup. It is a great way of adding a bit of green to any dish or making a bland meal turn interesting. The best part is that you simply cannot go wrong with it. Any green will do. Herbs such as basil, parsley, mint or coriander are traditionally used as the base; however, you can also add vegetables such as kale, broccoli, spinach or rocket. Extras such as chili and ginger give it a lovely heat.

charlotteats - pesto

charlotteats – pesto

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‘Sugared’ Pecans

sugared pecans

A lovely little snack that’s actually sugar-free. I love it sprinkled on top of my pumpkin pie, or mixed in with yogurt as a simple dessert. Make sure you activate the nuts before you make them ‘sugared’ and your tummy with thank you. To activate them, soak the nuts over night in water with a tablespoon of rock salt. The dry them in the oven for 2-4 hours on the absolute lowest setting. Be careful when you are drying that the skin does not turn black. Be mindful that you will be roasting them again when you add the syrup, so try not to over cook them during the activation process.

2 cups (500g) activated pecans
1/3 cup (80 ml) rice malt syrup
2 Tbsp margarine

Mix all ingredients together and place on baking paper in backing dish. Toast at 180 C / 350 F fr 20-25 min.

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Roasted Pumpkin with Cinnamon

roasted pumpkin

Roasting pumpkin is so easy and much tastier than boiling. Add a little cinnamon, and the flavours are enough to eat it straight on it’s own or add to a dish for a more complex taste. I always bake the pumpkin pieces with the skin on. It is so much easier to take off after it’s baked then struggling with a knife and hard edge of the pumpkin. Read More