Gluten-Free & Grain-Free Cookbook
While the name of this cookbook – “Healing Foods” – might conjure up images of boring, tasteless, but oh, so healthy food, nothing could be further from the truth. Sandra has managed to infuse flavor into everything from beverages including Raspberry Cordial and Chai Tea to sauces both sweet and savory – Caesar Dressing and Honey Caramel Sauce. Her strawberry jam is wonderful – see the recipe below. Not only do the recipes sound good, but the book is filled with beautiful photos that make you want to cook her recipes.
Diagnosed with ulcerative colitis in 1998, Sandra discovered the Specific Carbohydrate Diet (SCD) in 2004 and just two years later was able to stop taking her medication. (Here’s more of her story – and her reminder not to stop taking medication without speaking first with your doctor.)
Sandra’s tastes are obviously international and perhaps more gourmet than some cookbooks with recipes that include Mini Chicken Satays with Peanut Sauce, Lamb Koftas and Fish Dumplings with Green Chili Sambal. There are also everyday recipes like her Cheddar Crackers which are very popular among reviewers.
In many gluten-free or grain-free cookbooks, the dessert section is larger than the others. I find it refreshing that Sandra filled her cookbook instead with main courses, interesting condiments, breakfasts, beverages, and, of course, some desserts, breads, cakes, and cookies (biscuits in the cookbook as it is in Australia). Quite a few of the recipes contain dairy but would probably work with substitutes (but I have not tried that).
This is a cookbook from Australia but Sandra gives both metric and cup/teaspoon measurements for most items. For Americans, we’ll have slight mental adjustments to make for differences such as vanilla extract being called vanilla essence. There’s also the occasional item to look up like Lebanese cucumber – an American’s best substitute seems to be an English cucumber – and Swede which is the rutabaga.
Sandra’s still creating recipes that stretch the boundaries of what you can make on a grain-free diet on her blog. She recently posted a recipe for Jaffles, a pressed sandwich with a filling that I’d never heard of in the U.S. She’s managed to make this with an almond flour crust and offers a couple of fillings including one with chicken, sundried tomatos and basil. (yum!)
Sandra Ramacher answered my questions about her food philosophy, whether or not she’s still following the same diet (SCD), and if she’s planning a second cookbook. She also offered some helpful tips:
250 ml (1 cup) water
2 Tbs fresh lemon juice
150 g (1/2) honey
1 Tbs gelatin
100 ml warm water
Thank you, Sandra!