I have been a absent for a wee while but I really wanted to give the $550 giveaway a good chance by leaving it at the top of the blog for a while. I also have another reason for my absence. As you all know by now, I am freelancing, having left a terribly stressful job last December and I have been helping out bloggers as part of my freelancing, including doing blog critiques. What I have discovered is a real gap in the market for a blog dedicated to these newbies and so I started one up. It is called Bloglosophy and I already have 25 posts on there about the basics of blogging, including SEO, load times etc. It has had a wonderful response and I am loving the enthusiasm of my readers for the information that I am putting up there. I would love you to pop on over and have a look and let me know what you think. http://www.bloglosophy.com/
I have also been marketing my Low FODMAP cookbook to nutritionists and it is selling well on Amazon, which is a relief. I am so happy to be getting the book out there. With the low FODMAP diet helping 75% of people with irritable bowel syndrome, it is a crying shame that more people don’t know about it. The results from more than a decade of research at the Monash University show amazing results from this diet and I am a testimony to that. My life has been turned around by it. Why, you might ask, is it not more widely known and used by doctors? I now have the answer. I was speaking to my eye doctor the other day and he knew about the diet and so I asked him that very question. And this is what he said. Until two research programmes do exactly the same research, no credence is given to the first one. So the over a decade of research by Monash University which is turning around people’s lives is not considered by the medical profession as valid yet. How ludicrous is that!
Fortunately, word is getting out anyway and people are being helped. It has been gratifying to hear from nutritionists that they are recommending this diet to their clients. Doctors will eventually catch up, I guess.
- Use the pastry recipe here
- 3 bananas
- 300ml coconut cream
- 2 tsp gelatin powder
- 150ml water
- Whipped cream or coconut cream
- Melted chocolate
- Preheat oven to 350°F or180°C.
- Press the pastry out into 4 x 11cm/4.25” diameter tart dishes to form pastry shells.
- Bake 10 minutes then cool completely.
- Heat the water in a small pot and add the gelatine to dissolve.
- Process the bananas in a food processor until smooth.
- Whip the cream until firm.
- Fold in the banana mixture.
- Once the gelatin is completely dissolved, cool it a bit and then add to the banana cream.
- Pour into the cooled pastry shells.
- Pipe a little of the whipped cream or coconut cream into the middle of each tart.
- Drizzle a little melted low sugar chocolate over the top of the cream.
- Decorate with a slice of banana.