Learn how a medically proven low-starch diet can successfully relieve symptoms associated with chronic conditions which your doctor cannot cure. Completely gluten-free!
Includes:
The side effects of a Low-Starch Diet
Guide to eating out
Over 200 Recipes
All the recipes are in the very-low-to-no-starch category and can be eaten at any stage of the diet.
If you are still in the early stages of elimination, add servings of potatoes, rice or cooked vegetables.
Your family and friends will also enjoy these recipes. Just add servings of pasta, rice, bread, potatoes or cooked vegetables for people with normal health.
Carol Sinclair
Alan Ebringer
May 2004
Definite destruction of Digestive Demons
Customer
UK
Any amount of
chicken thighs or drumsticks including skin
Dijon mustard
Wine or grape
juice
Dash of mild
runny honey or tsp. set honey (optional)
Method
Brown the chicken on
each side in a frying pan with a very small amount of olive
oil (or without any if using a non-stick pan). Pour off excess
fat. While still in the pan, roughly coat one side of the chicken
pieces with Dijon mustard. Turn and coat the other side.
Pour
over the wine or grape juice to barely cover the chicken. Cook
over low heat, partially covered (place a lid on the pan but
lift it at one end so that steam escapes). During the cooking,
turn the pieces and coat with a little more mustard. Reduce
the wine/mustard sauce until thick - this may mean cooking uncovered
at times, but the sauce thickens very quickly when uncovered.
Add more liquid if it becomes too thick.
When the chicken is
tender, taste the sauce and add the honey, if desired.
Amaretti
biscuits (lactose-free)
Ingredients
125g (4oz) coarse ground almonds
175g (6oz) caster sugar
3 large eggs
1 teaspoon vanilla essence
1 teaspoon almond essence
1/2 teaspoon salt
blanched almonds for decorating
Method
Separate the egg whites,
beat with the sugar and salt until stiff. Fold in ground almonds
and essences. Place dessertspoonfuls on baking trays which have
been covered with baking paper and put one whole blanched almond
on top of each. Bake in a slow to moderate oven (140oC-160oC,
290oF-325oF, gas mark 2-3) for 20-25 minutes, until lightly
browned. If they seem to be browning too quickly, cover with
baking paper. Leave on the tray for a few minutes before removing
to cool on a wire rack.
