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RECIPES ~ CONTENTS

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*
PASTA AND PASTA SAUCES *


TABLE
OF
CONTENTS


Recipes are coded to note what
BASIC food intolerance categories
are used.
REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVE INGREDIENTS..
and THE FOOD RESOURCE LIST to be sure the products you are using are safe for you.
Most ingredients can usually be substituted.
Following are the codes used for the recipes. It is the same key used for
THE FOOD RESOURCE LIST
and FOOD SUBSTITUTIONS LIST :
NOTE: A BLANK SPACE NEXT TO AN INGREDIENT MEANS
IT IS "NEUTRAL."


KEY FOR CODES
D =
Dairy
Ms =
Mine Salt
E =
Egg
P =
Potato
F =
Fruit
Sf =
Seafood
G =
Grain
Ss =
Sea Salt
H =
Honey
S =
Sugar
M =
Meat
Sy =
Soy
A blank space
= NEUTRAL
N =
Neutral

IMPORTANT NOTES:

* We suggest using Celtic salt in all recipes, as it is "neutral."

* Yeast is coded "P or S" - Refer to The Food Resource List for the different yeasts and what they analyzed positive for.

* Remember to check the Food Resource List for ingredients in products being used, such as baking powder, dairy products etc. See The Food Substitutions List for alternatives.

* Do not be afraid to use a recipe just because it may contain your food intolerance. All you need to do is to refer to The FOOD SUBSTITUTIONS LIST for alternatives.

Our goal is to help you become familiar with various ingredients so that you may be able to easily adapt recipes to fit your needs.
* Questions? ~ Contact us at
recipes@songofhealth.com *

 

LEMON BALM AND BASIL PESTO
(By Sandra Strom, CEO of Song of Health)

This pesto will amaze you ~ you'll think it has olive oil in it, but there is absolutely no fruit ingredients in this simple and quick recipe. In fact, it is food intolerant free!

FOOD CATEGORY
INGREDIENTS
All ingredients are neutral in this recipe
1 cup preferably fresh lemon balm leaves
 
1/4 cup sweet basil, fresh or dried
 
2 cloves garlic
 
1/4-1/2 cup safflower oil, as desired

Place the ingredients, starting with 1/4 cup of the oil, in a food processor and "grind" until completely done. Add more oil, if desired.
Use as a marinade for fish, chicken, or vegetables, or with pasta.
Yield: 2 servings.

 

 
 
 
ROASTED VEGETABLES PASTA SAUCE
(By Sandra Strom, CEO of Song of Health)


FOOD CATEGORY
INGREDIENTS
3 medium tomatoes
2 red bell peppers
1 medium onion
1 stalk celery
1-2 cloves garlic, or more as desired
1 tsp. fresh sweet basil
1 tsp. fresh oregano
1 tsp. fresh rosemary
½ tsp. fennel seed
F  
¼ cup olive oil
Salt and exotic pepper mix, to taste
¼ package spaghetti noodles*

Pre-heat oven to 450 degrees.
Coarsely chop the tomatoes, peppers, onion and celery.
Finely chop the garlic and herbs.
Pour oil into a 9 x 12 glass baking dish.  Place in heated oven until oil is hot, then add all the other ingredients.
Bake for 40-45 minutes, until vegetables are tender.

Begin preparing spaghetti noodles (see below).  

Place cooked ingredients in a blender or food processor and blend until everything is ground and you now have a smooth, thick sauce.
Turn sauce into a saucepan.  More oil may be added, if sauce is too thick. Turn burner on lowest temperature possible and keep sauce warm until spaghetti noodles are done.  Sauce may need to be stirred to keep from burning.

* TO COOK NOODLES:

FOOD CATEGORY
INGREDIENTS
 
¼ cup oil
 
¼ tsp. salt

In a 4 quart cooking pot, fill to half with water.  Add half the oil and salt. Bring to rolling boil.
Add noodles.  Stir with a fork to separate the noodles.  Turn heat down to medium high so water is barely boiling.
Cook noodles until “al dente” or just until tender, approximately 8 minutes. Be careful not to overcook, as noodle will get mushy and tasteless.  Turn off burner.
Drain noodles.  (The liquid can be saved to use as base for broth later.)
Place emptied pot on turned off burner, which is still warm.  Add remaining oil to pot. (Butter may be used in place of oil.)
Return noodles to pot and stir with a fork to coat with butter or oil.
Turn on to serving platter.  Pour sauce on top.  Garnish with fresh parsley sprigs.  Serve immediately, with ¼ cup grated cheese (D), if desired.
Serves 2.

Variations:

* Use whatever vegetables are available, such as squash.  Prepare as above.
*Vary herbs.  Add lemon thyme, savory and/or lemon balm.  Omit fennel seed.  Experiment with your favorite herbs! 
     NOTE:  Dried herbs may be used in place of fresh, though the flavor is not as aromatic.
* Mushroom sauce: Add 4 large mushrooms.
* Meat sauce:  Cook ¼ lb. desired meat separately.  Stir into sauce just before serving with noodles.
* Serve on other pasta shapes, such as penne, fettuccine, linguini and macaroni. 
* Dice vegetables in small pieces (about 1/4 inch) instead of chopping in larger chunks. Roast as above. Do not place in blender and puree but serve as is. Delicious!

Remember: Recipes are coded for the
BASIC food intolerance categories.

REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST
FOR HIDDEN INGREDIENTS.

TOGETHER WE ACHIEVE…
 GREAT HEALTH – GREAT LIFE!

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