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Living in a house full of nuts

And I don’t mean the people are crazy… haha, I mean nuts, particularly peanuts make an appearance on a regular basis where I’m living at the moment.

I did grow up in a house with peanuts; my father used to make his own peanut butter, my siblings both used to eat nuts and even the eczema bath oil I was prescribed contained nuts – not surprising that I had such appalling eczema really…

Having a lifelong and life threatening allergy to all nuts has meant that as soon as I had the choice and control over my living space I have never had nuts in the house. Well why would you? If you hate the smell and one tiny crumb could send you into an anaphylactic shock. It meant I had one place that I didn’t have to worry about avoiding my allergens.
The lonely peanut, By Ruth Holroyd
Not so in my current living situation.

Living in a shared house with THREE nut eating men was worrying me a lot to start with.

Not great when you are already learning to cope with anxiety on a daily basis.

But I’ve been pleasantly surprised.

There are three single guys living here. One vegan and one coeliac amongst them which does mean they understand what living with food restrictions is like, even if they don’t have allergies like me.

But how cool is that? Without any prior knowledge before choosing this room to rent, I have found two fellow food group avoiders! I immediately felt at home.

After the ‘house talk’ about what my allergies meant for me and how serious they were they’ve gone from a degree of ignorance to fascination and we will be having an adrenaline injector demonstration soon with some old pens I’ve been hanging on to. We even have the orange standing by for its special fate.

Practise by injecting expired adrenaline autoinjector pens into an orange
Practise by injecting expired adrenaline autoinjector pens into an orange

And it’s actually OK that they cook with nuts. I make sure I’m not using the kitchen at the same time if they are, but I’m fine to be in the same room; my allergy to nuts it not air borne, thank goodness.

They are also very well house trained in the kitchen too; so all nuts are stored in sealed containers and hidden away and they all clean the kitchen thoroughly after they’ve cooked.

Me and nuts living alongside each other, who’d have thought it?

Good job really as peanut, spinach and kale soup with chickpeas is a speciality of the vegan housemate. I have to say, I am not even aware of the smell of nuts when he’s cooking, which usually does make me wary, like my body is just letting me know nuts are near and I need to be careful. I HATE the smell of peanuts too but I’ve hardly noticed it.

What do you do? Do you ban nuts from your living space? Would you only live in a shared house where no nuts were allowed? Because if you start thinking along those lines, do you ban the dairy, soya, wheat… Multiple life threatening allergies make things a little more complicated.

I think not. The world will always contain my particular potential assassins so I must find a way to live alongside them. But never ever trust them or let down my guard. Normal vigilance always applies.

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Aubergine stuffed with lamb and pine nuts

This recipe is another Ottolenghi recipe which I have modified to make it low fodmap and is quite simply delicious the original version can be found in his Jerusalem recipe book. It was very easy to modify really- just don’t add any onion to the recipe! Cinnamon is low fodmap and one of my favourite spices. It does take time to prepare so it is probably a recipe for a Sunday evening meal – slow food and great for fodmaper’s with IBS. Serve with wholegrain rice for a complimentary starchy carbohydrate.

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Ingredients

4 aubergines

6 tablespoons of oil

11/2 teaspoons of ground cumin

11/2 teaspoons sweet paprika

1 tablespoon of ground cinnamon

500g mince lean lamb

50g pine nuts

20g flat leafed parsley

2 teaspoons tomato puree

3 teaspoons of sugar

150 ml water

1 teaspoon of tamarind

4 cinnamon sticks

1 tablespoon of lemon juice

seasoning

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Method

Slice the aubergine length-ways and place skin side down in a roasting tin. Brush with 1 tablespoon of oil and season. Cook at 220 degrees C, gas mark 7 for about 20 minutes.

Whilst the aubergines are cooking make the sauce. Add the remaining olive oil to a pan and add half the dry spices and cook for 2 minutes to release the flavour of the spices. Add the lamb, pine nuts, parsley, 1 teaspoon of the tomato purée, 1 teaspoon of sugar and seasoning. Cook for about 10 minutes till the meat is browned.

Place the remaining spices in a bowl and add water, lemon juice, tamarind, remaining sugar, 1 teaspoon of tomato purée, cinnamon sticks and season well. Remove the aubergines from the oven and top each with a quarter of the mince. Pour the sauce into the bottom of the roasting tin. Place the dish back in the oven cover with foil or a lid, reduce the temperature to 195 degrees C or gas mark 5 and cook for another one and a half hours. Serve with a sprinkling of chopped parsley.

Serves 4




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Wilted spinach with pine nuts and sultanas

I love spinach it has a really vibrant colour when just wilted and combined with pine nuts a small amount of kale (purple) and sultanas it makes a really great low fodmap vegetable dish.

Ingredients

200g bag of spinach

40g Kale chopped finely

10g garlic infused oil

40g Sultanas

50g pine nuts

Salt to taste

Grated lemon rind (unwaxed lemons should be used for this dish.)

Method

Add the oil to the pan and toast the pine nuts and finely chopped kale.

Add the sultanas and grated lemon rind.

Cook for 5 minutes.

Add the spinach and cook for enough time to wilt the spinach.

Salt to taste.

Serves 4 as a vegetable side dish

This has one of your fodmap servings of fruit in the sultanas. If you have fructose malabsorption don’t have a fruit based sweet after this dish.

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