Brussels Sprouts and Leeks with a Hint of Lime and Ginger


Often I take a vegetable and wonder how it could be changed or transformed either by the method of cooking – roasting instead of boiling – or the addition of complementary vegetables, herbs or spices. I pan fried the sprouts with ginger and added leeks, lime juice and zest, a few drops of yuzu and vegetable broth to moisten. Good with pork.

Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also vinaigrettes. It is becoming more popular on menus. I buy my yuzu juice from Amazon as I haven’t found it locally.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. ginger – grated

1 pound of brussels sprouts – halved or quartered depending on size of sprout

3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly

Juice of 1/2 a lime

Zest of 1/2 a lime

A few drops of Yuzu juice

2 tbsp. vegetable broth

Place the seasoned olive oil in a skillet/frying pan and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so.

Add sprouts and cook until they are beginning to brown. Place a lid on the skillet and cook, turning over the sprouts frequently until they are browned lightly on all sides – about 10 minutes.

Add leeks, lime zest, lime juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.




Sometimes there is nothing better to eat than a curry and because I don’t have a local curry restaurant I often make my own, sometimes with meat and sometimes vegetarian. This is quite mild but you could always spice it up. This may not be quite a traditional curry but it works and the spinach and lentils are full of goodness and the potatoes round it out and bulk it up. Just before serving I stir in some mango chutney and a good pinch of white pepper into the curry (you want to be able to taste the white pepper – it is quite  different to black pepper) and sprinkle chopped cilantro over the top. FYI, turmeric can stain – hands if you touch it and clothes if you spill!

Half a pound of new potatoes – boiled and cut into 1/8ths

1 tbsp. olive oil

salt and pepper

1 large onion – chopped

2 large cloves of garlic – minced

1 tsp. each of cumin, curry powder and garam masala

Pinch of turmeric

2 inch piece of ginger – peeled and grated

1 pound of ground turkey

1 can (around 15 oz.) lite coconut milk

1 can (15oz.) lentils – rinsed

3/4 cup chicken broth

10 oz. baby spinach

1 – 2 tbsp. mango chutney

Good pinch of white pepper

Chopped cilantro (to sprinkle over top of curry before serving)

Put 1 tbsp. virgin olive oil and season with salt and freshly ground black pepper in a heavy, iron bottomed casserole dish. When it is sizzling add onion. Let it soften and brown a little then add garlic and spices and stir. When you can smell the spices, add the ginger.

Cook for a couple of minutes then add the turkey and sear till browned.

Pour in coconut milk, chicken broth and lentils. Bring to boil and simmer for 15 minutes.

Add spinach and let wilt, stirring a little.

Add potatoes and cook for a further 5 minutes.

Stir in a mango chutney and white pepper.

The information contained on this blog is for information purposes only, and may not apply to your situation. The Author, Publisher, Distributor and Provider provide no warranty about the content or accuracy of content enclosed. Information provided is subjective. Keep this in mind when reviewing this guide.

Neither the Publisher nor Author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog.  All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

Tuna and Cannellini Bean Salad (4)


This recipe can be made with canned tuna but is improved by using tuna that comes in a jar with oil (more expensive but the flavor is great) and the ultimate would be to do it with fresh grilled tuna. The salad, which consists of cannellini beans and red onion nestles on a bed of crunchy lettuce. I have served this salad many, many times and it is always a success. I have, I think improved the basic recipe with the addition of black olives. The dressing is a lemon vinaigrette.

1 jar tuna or 2 x 5 oz cans of tuna – drained

Romaine lettuce – chopped

1 can of cannellini beans – drained and rinsed

1 tbsp. finely chopped red onion (more if you like onions)

8 black olives – chopped

Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.

Lemon Vinaigrette

Quarter cup extra virgin olive oil

Quarter cup of freshly squeezed lemon juice (usually 1 lemon is enough)

1 large clove of garlic minced

Half a teasp. Dijon mustard

Mix all ingredients together. Taste a bit and if you find it a little too tart add a very small amount of honey (an eighth of a teasp.).


The information contained in this blog is for information purposes only. The author, publisher, distributor and provider provide no warranty about the content or accuracy of content. Information provided is subjective. Keep this in mind when reading this blog.

Neither the Publisher or Author shall be liable for any loss of profit or any other commercial damages resulting from use of this blog. All links are for information purposes only and are not warranted for content, accuracy, or any other implied or explicit purpose.

Florida Fruit Salad (4)


I eat fruit for breakfast most days and when guests visit I like to make a fruit salad for them to pick at alongside the more traditional offerings. Here in Florida mangoes literally drop from the tree – much to the delight of the squirrels!

1 banana – sliced and each slice halved
1 mango – cut into small chunks
8 oz. pineapple – cut into small pieces
Juice of 2 oranges

Put all the fruit in a bowl, pour over the freshly squeezed orange juice and give it a stir.

Delicious Gluten and Lactose Free Recipes

Being diagnosed as both gluten and lactose intolerant recently means some real adjustments in the cooking and eating areas of one’s life. And it is a life long adjustment so embracing the idea is better than thinking of all the foods you can never eat again (bread, bagels, wraps,cheese, milk and cereal, yoghurt, etc, etc.). In my case, and according to a book I read – Wheat Belly – it is better to keep off all kinds of wheat, barley, oats, rice, pasta, etc. and not to replace them with gluten-free products (which have high amounts of other products in them that are not any healthier – sugar, etc.).

So what can you eat and enjoy – the answer is plenty. And this is what I want to show you on this blog – with fresh produce, easy recipes, that all taste delicious. I devise new recipes and adapt and put my own twist on other recipes and I love experimenting – you can really enjoy cooking and eating and sharing meals with friends and family. The best thing is no more bloating, gas, tiredness, trips to the bathroom in a hurry.

I have never felt better than when I became gluten and lactose intolerant and have lost weight effortlessly. 1 in 133 people in the US are gluten intolerant and 40 million in the US (yes, I double checked!) are lactose intolerant. So I am presuming there are a fair number who are in my predicament and hope that my recipes fill a gap in the market and will attract followers who can benefit.

Flat Spinach Roulade with Mediterranean Tomato Sauce

Flat Spinach Roulade with Mediterranean Tomato Sauce (4)

This sounds a misnomer as a roulade is rolled up and the filling is inside. Having battled with some roulades in my time, I decided to leave it flat and put the sauce on top. It is delicious hot or cold and can be cut into squares – would be good for a picnic or a lunch box. Most roulade recipes use flour and cream but I cut them out and the roulade held together nicely and is lighter. The sauce is flavorsome and could be used in other ways – over chicken, etc. I start by making the sauce as it needs to cook for longer and then both sauce and roulade come out at the same time.

For the Mediterranean Tomato Sauce

1 pound of cherry tomatoes
1 tbsp. olive oil
1 small onion – finely chopped
2 cloves of garlic – minced
Pinch of herbes de Provence (or else some dried oregano and thyme)
Salt and pepper

Put olive oil into cooking dish (I use a square metal one).
Add salt, pepper and herbes de Provence.
Add the onion and garlic and tomatoes and toss so they get a covering of oil.
Place in oven set at 350 and let cook for 45 minutes.
Stir occasionally.
The tomatoes should split their skins and let the juices out.
When they are cooked I squash them a bit with a potato masher.
Then cover roulade with the sauce.

For the roulade

1 pound of fresh spinach
1 cup water
4 eggs – separated
Salt and pepper
1 metal baking tray – 12″ x 9″ with a 1″ lip

Wash the spinach and spin it in a salad spinner (despite packaging saying the
produce has been triple washed rumor has it that chlorine is used in the wash mix).
Place spinach in a large pan and add 1 cup of boiling water and let spinach cook
until nicely wilted (about 5 minutes).
Drain spinach and let cool.
When cool squeeze as much water out of the spinach as possible. (I use my hands to start with and then finish off with paper towel).
Chop spinach and mix with the separated egg yolks and add salt and pepper.
Whisk the egg whites until very stiff with an electric whisk.
Fold egg whites carefully into the spinach/egg mixture.
Oil a metal baking tray well (so that the roulade will come out in one piece).
Cook in oven at 350 for 10 – 15 minutes (the roulade wants to be firm to the touch).
Go around and underneath the roulade with a palette knife and then invert onto a plate or chopping board.
Cut it into squares and serve with a salad.