Rose - Low-oxalate cookbook: cooking for health: osteoporosis, fibromyalgia, kidney stones

Low-Oxalate Cookbook Quick and Easy Recipes Full of Flavour By Minna Rose

Food is our body's fuel, and when we are ill, what we eat becomes even more important. Choosing particular foods and avoiding others can help your body fight your symptoms, and Minna Rose's Cooking for Health series of cookbooks are designed to help you in your quest for better health. Oxalates are organic acids, found in most vegetables and fruits, and which hinder the absorption of calcium. A low-oxalate diet can therefore help people who suffer from osteoporosis and calcium kidney stones to manage their condition. Oxalates may also be a contributing factor in the pain of fibromyalgia, and again a low-oxalate diet may help. Having suffered from fibromyalgia for many years, Minna Rose has created this recipe book for pain, refusing to compromise on flavour and creating delicious meals using only foods low in oxalates.

Fresh and nutritious food is very important for a healthy life, just as tasty food, shared in good company, is essential for a happy and enjoyable life. Minna Roses cookbooks combine the two in her recipes, all of which are easy to follow and recreate, and accompanied by mouth-watering photography.

Because of differences between the imperial measurements used in the UK and US, I have kept all measurements metric to avoid any confusion. All meats and fish Dairy Eggs Sugar White bread White pasta White rice Broccoli (boiled) Cauliflower Courgette/Zucchini Cucumber Lettuce Mushroom Pea Pumpkin Radish Raisin Red Pepper Swede Turnip Watercress White Cabbage White Onion Apple Apricot Avocado Cherry Coconut Gherkin Grape Lemon Lime Melon Passion fruit Peach Pineapple Plum One of the hardest things when cooking for a low-oxalate diet is adding flavour. Many spices and other high-flavoured foods are high in oxalates and should be avoided. To get the most flavour from your herbs, try steeping them in hot water before adding to your dish. To get the most flavour from your herbs, try steeping them in hot water before adding to your dish.

Chives Coriander leaf (Cilantro) Dill Parsley Rosemary Tarragon Thyme

Basil Fresh ginger Green Chilli Cayenne Nutmeg Mustard White pepper Lemons Limes Honey Garlic Vanilla Serves 2 2 thick salmon fillets (or steaks) 25 g butter 1 clove garlic 1 lime lemon 100ml white wine 1-2 teaspoons runny honey Fresh coriander leaves (cilantro) To serve: Noodles and Low-Ox salad (see page 26) 1. Melt the butter in a frying pan. Add the crushed/minced garlic and fry for 1 minute. 2. Add the salmon (skin side down if using fillets). 3.

Add the juice of the lime and half-lemon, wine and honey. Stir around the salmon. 4. Simmer 3-5 minutes, stirring occasionally, until the salmon is cooked through most of its thickness. 5. 6. 6.

Leave for 2 minutes to allow the residual heat in the pan to finish cooking the fish.

1. Make a cucumber salad: finely slice a cucumber, dice a white onion and put into a large, airtight jar. Add 4 teaspoons of caster sugar and pour in equal parts of olive oil and vinegar to cover the cucumber and onion. Add salt and pepper and 25g of finely chopped dill. 2.

Shake well and serve with the cold salmon, watercress and crusty white bread. Garnish with radish slices. The Pink Salad Dressing on page 27 also goes well with this salad.

Serves 2 2 trout cleaned 25g butter 1 white onion 1 Bramley apple 25g breadcrumbs Juice of lemon 1 teaspoon fresh lemon thyme 1 teaspoon fresh parsley White pepper Olive oil 1. 2. 2.

Dice the onion and fry until soft. 3. Core and dice the apple, and add to the onion. Fry for 1 minute. 4. 5. 5.

Fill the cavity of each trout with the stuffing and secure the opening with wooden cocktail sticks. 6. Brush the skin of the fish with olive oil and grill or bake 5-8 minutes each side until cooked (the eye will turn white and the flesh will flake). 7. Serve with low-ox salad or vegetable risotto.

Flake the fish, mix with the stuffing and form into patties.

Coat the fishcakes with flour, beaten egg then breadcrumbs and deep fry. Serve with lettuce leaves, vinaigrette and warmed crusty white bread.

Serves 2 2 white fish steaks or fillets 1 white onion 6 garlic cloves (less if you prefer a milder flavour) 150ml dry white wine 300ml sour cream 2 teaspoons fresh parsley 1. Finely dice the onion and crush the garlic, then fry until the onion is soft. 2.

Add the wine and bubble until the alcohol has evaporated (the smell will become less pungent). 3. Take off the heat and stir in the sour cream. 4. Return to the heat, let the sauce bubble and add the fish. 5. 5.

Chop the parsley and add the majority to the pan, saving a small amount to sprinkle over the final plate. 6. Serve with warm, crusty, white buttered bread.

Stir fry noodles, onion, garlic and red peppers, and a few spoonfuls of the sauce. Add a handful of chopped fresh parsley leaves and flaked fish, fry for 30 seconds, and serve. Serves 4 1 white onion Sunflower oil 450g chicken breasts 225g thick cut roast ham or roast smoked gammon 3 teaspoons pesto 300ml sour cream 1 teaspoon cornflour Serve with: Pasta and Parmesan cheese 1. Dice the onion, and cube the chicken and ham/gammon, making the ham pieces approximately half the size of the chicken pieces. 2. Fry the onion until soft, then add the chicken and brown the meat. 3. 4. 4.Next page